Brown Sugar Pop Tart Cookies
These nostalgic Brown Sugar Pop Tart Cookies are soft, thick cookies filled with a gooey cinnamon-sugar center and topped with a sweet brown sugar glaze. They taste just like the classic toaster pastry but with a chewy cookie texture.
Pin Share Print Servings: 12 g
Calories: 320kcal
Cost: $8
Equipment
- 2 Baking sheets (Lined with parchment)
- 1 Mixer (Hand or stand)
- 3 Mixing bowls (Small and large)
- 1 Whisk (For glaze)
- 1 Wire rack (For cooling)
Ingredients
- 1 cup unsalted butter - Softened
- ¾ cup brown sugar - Packed (for dough)
- ½ cup granulated sugar - For dough
- 1 large egg - Room temperature
- 1 teaspoon vanilla extract - Flavor
- 3 cups all-purpose flour - Sifted
- 1 teaspoon baking powder - Leavening
- 1 teaspoon ground cinnamon - Divided use
- ½ cup brown sugar - For filling
- 1 tablespoon flour - For filling thickener
- 1 tablespoon butter - Melted, for filling
- 1 cup powdered sugar - For glaze
- 2 tablespoon milk - For glaze
Instructions
- Cream butter, brown sugar, and granulated sugar until fluffy; beat in egg and vanilla.
- Stir in flour, baking powder, cinnamon, and salt until a soft dough forms.
- Mix brown sugar, cinnamon, flour, and melted butter in a small bowl for the filling.
- Flatten dough balls into rectangles, add filling, seal edges tightly, and place on baking sheet.
- Bake at 350°F for 10–12 minutes until edges are golden; cool completely.
- Whisk powdered sugar, cinnamon, brown sugar, and milk for glaze; spoon over cookies.
Notes
Add a little flour to the filling mixture to prevent it from leaking out during baking. Ensure the cookies are completely cool before glazing for a smooth finish.
Nutrition
Serving: 85g | Calories: 320kcal (16%) | Carbohydrates: 48g (16%) | Protein: 3g (6%) | Fat: 14g (22%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg (15%) | Sodium: 160mg (7%) | Potassium: 60mg (2%) | Fiber: 1g (4%) | Sugar: 30g (33%) | Vitamin A: 400IU (8%) | Calcium: 40mg (4%) | Iron: 1.5mg (8%)