Brown Sugar Pop Tart Cookies
These Brown Sugar Pop Tart Cookies combine the nostalgic flavors of Pop-Tarts with the chewy texture of cookies, topped with a simple sweet glaze.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Use salted butter but reduce added salt to 1/4 teaspoon if preferred.
- 1 cup packed brown sugar Packed for proper sweetness.
- 2 cups all-purpose flour Can substitute half with gluten-free flour.
- 1 teaspoon baking powder
- 1/2 teaspoon salt Or reduce to 1/4 teaspoon if using salted butter.
- 2 teaspoons vanilla extract
- 1 large egg
For the glaze
- 1 cup powdered sugar Confectioners' sugar for a smooth glaze.
- 2 tablespoons milk To achieve desired glaze consistency.
Optional decoration
- Sprinkles For decoration.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and packed brown sugar until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla, mixing until glossy and combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mix to the wet ingredients, stirring just until combined. The dough should be soft and cohesive.
Shaping the cookies
- Lightly flour a work surface. Roll the dough to about 1/4-inch thickness.
- Cut even rectangles, roughly Pop-Tart sized or smaller for snack cookies.
- Place half the rectangles on the prepared sheet. Spoon about 1 teaspoon of packed brown sugar into the center of each rectangle.
- Top with another rectangle and press the edges to seal. Use a fork to crimp if you’d like.
Baking
- Bake for 12–15 minutes, until the edges are golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Glazing
- Whisk powdered sugar and milk to make a smooth glaze.
- Drizzle over cooled cookies and add sprinkles if desired. Let the glaze set before storing.
Notes
Store cooled cookies in an airtight container for up to 3 days. Freeze unglazed cookies for up to 2 months. Warm a cookie for 8–10 seconds in the microwave or 3–4 minutes at 300°F (150°C) for a refresh.