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Brown Sugar Pop Tart Cookies

These cookies capture the nostalgic flavors of Pop-Tarts with a homemade twist, featuring a buttery, brown-sugar spiced center and a simple powdered sugar glaze.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Room temperature; can use salted if you reduce added salt.
  • 1 cup packed brown sugar Light or dark; dark gives deeper molasses notes.
  • 2 cups all-purpose flour For a tender crust, spoon flour into the cup and level.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 large egg
For the Glaze
  • 1 cup powdered (confectioners’) sugar For glaze.
  • 2 tablespoons milk More if needed to thin.
  • to taste sprinkles Optional for decoration.
For the Filling
  • 2–3 tablespoons brown sugar For a cohesive filling, combine with softened butter.
  • 1 tablespoon softened butter For mixing into filling.
  • a pinch cinnamon Optional, adds flavor to filling.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
  2. In a large bowl, beat the softened butter and packed brown sugar until light and fluffy, about 2–3 minutes. Scrape the bowl.
  3. Add the egg and vanilla, mixing until combined and glossy.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry mix to the wet ingredients and stir until just combined. Don’t overmix; the dough should be soft and cohesive.
Assembly
  1. Lightly flour a work surface. Roll the dough out to about 1/4-inch thickness. Use a knife or rectangle cutter to cut even rectangles. Re-roll scraps once.
  2. Place half the rectangles on the prepared sheet. Spoon about 1 teaspoon of the brown sugar filling into the center of each rectangle, keeping it away from the edges.
  3. Top with another rectangle, pressing edges together and crimping with a fork or your fingers to seal. Dock the tops lightly with a fork to vent.
Baking
  1. Bake for 12–15 minutes, until the edges are just turned golden. Centers will be soft.
  2. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Glazing
  1. Whisk together powdered sugar and milk to make the glaze; drizzle or spread onto cooled cookies and add sprinkles if desired.
  2. Let glaze set before stacking or storing.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Freeze unglazed cookies for up to 3 months. Bring to room temperature before glazing.