Description
Enjoy these homemade Pop Tart cookies filled with a sweet brown sugar and cinnamon mixture, perfectly baked to a golden finish and topped with simple icing. A delightful treat that will satisfy your sweet cravings!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup brown sugar (for filling)
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1 tablespoon milk (for brushing)
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
- Sprinkles (optional, for decoration)
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will be our dry mixture.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; we want a tender dough.
- Once the dough is formed, divide it into two equal portions. Shape each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.
- While the dough is chilling, prepare the brown sugar filling. In a small bowl, combine the brown sugar, cornstarch, and cinnamon. Mix well until all the ingredients are evenly distributed.
- Set the filling aside.
- After the dough has chilled, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Take one disk of dough out of the refrigerator. On a lightly floured surface, roll out the dough to about ¼ inch thick.
- Using a sharp knife or a pizza cutter, cut the rolled-out dough into rectangles, approximately 3×4 inches. Aim for about 12 rectangles from each disk, giving you a total of 24 rectangles.
- Repeat the rolling and cutting process with the second disk of dough.
- Take one rectangle of dough and place about 1 tablespoon of the brown sugar filling in the center.
- Take another rectangle of dough and place it on top of the filled rectangle. Press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
- Repeat this process until all the rectangles are filled and assembled. Place the assembled cookies on the prepared baking sheets, leaving some space between each cookie.
- Brush the tops of the cookies with a little milk.
- Place the cookies in the preheated oven. Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set.
- After baking, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk until smooth. Adjust the consistency with more milk if necessary.
- Drizzle the icing over the cooled cookies and add sprinkles if desired.
Notes
- Ensure the butter is softened to room temperature for easy creaming.
- You can customize the filling by adding nuts or chocolate chips if desired.
- Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 90 minutes
- Cook Time: #ERROR!