Hey There, Friend! A Little Chat About These Brown Sugar Pop Tart Cookies If there’s one thing that brings back memories of childhood mornings, it’s pop tarts. But let’s be honest—store-bought ones just don’t compare to homemade goodness. That’s where these Brown Sugar Pop Tart Cookies come in. They’re soft, chewy, and filled with your favorite jam, all wrapped up in a buttery brown sugar cookie shell. Plus, they’re super easy to make!
Why You’ll Love This Recipe?
1. They taste amazing but are surprisingly simple to make.
2. The combination of brown sugar and fruity jam is pure magic.
3. Perfect for breakfast, snacks, or even dessert.
4. Customizable with different jams and flavors—so much fun!
Ingredients (You’ll Find the Full List Below)
– All-purpose flour
– Brown sugar
– Unsalted butter
– Eggs
– Jam of your choice
#1 Gather Your Ingredients and Prep
Before diving into the fun part, let’s get everything ready. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Having everything prepped ahead makes the process smoother and more enjoyable. Trust me, this step saves time later on.
#2 Cream Butter and Brown Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream together softened unsalted butter and brown sugar. Mix until the mixture becomes light and fluffy. This step gives the cookies their signature soft texture, so take your time—it’s worth it.
#3 Add Eggs and Vanilla
Crack in the eggs, one at a time, making sure each egg is fully mixed in before adding the next. Then, stir in some vanilla extract for that warm, comforting aroma. Keep things simple here—just mix until everything comes together smoothly.
#4 Combine Dry Ingredients
Gradually add the flour, baking powder, and salt to the wet ingredients. Use a spatula to gently fold everything together. Be careful not to overmix; you want the dough to hold together without becoming tough. Stop mixing as soon as the dough forms a nice ball.
#5 Roll Out the Dough and Cut Shapes
Divide the dough into two equal portions. On a lightly floured surface, roll out each portion until it’s about ¼ inch thick. Use a round cookie cutter or glass to cut circles from the dough. Place a small dollop of jam in the center of half the circles, then top each with another circle. Press the edges firmly with a fork to seal them shut.
#6 Bake Until Golden
Place the assembled cookies onto the prepared baking sheet, leaving about 2 inches between each one. Pop them in the oven and bake for 12-15 minutes, or until they’re golden brown around the edges. Once done, let them cool slightly on the pan before transferring them to a wire rack to cool completely.
Expert Tips and Tricks
– Make sure your butter is softened properly—if it’s too cold, it won’t cream well with the sugar.
– If your jam is runny, microwave it briefly to thicken it before using.
– Chill the dough for 30 minutes if it feels sticky—it will make rolling and cutting easier.
Recipe Variations and Possible Substitutions
Feel free to experiment with different types of jams, like raspberry, strawberry, blueberry, or even lemon curd for a tangy twist. For gluten-free options, substitute regular flour with certified gluten-free flour and adjust accordingly. You can also sprinkle coarse sugar on top for added crunch before baking.
Serving and Pairing Suggestions
These cookies are perfect on their own, but why stop there? Serve them alongside a tall glass of cold milk or pair them with coffee or tea. They’d also be delicious dipped in melted chocolate for an extra decadent treat.
Storage and Reheating Tips
Store the cookies in an airtight container at room temperature for up to 5 days. To reheat, microwave for 10 seconds or toast them lightly in the oven for a fresh-from-the-oven feel.
FAQs
Q: Can I freeze these cookies?
Yes! Allow them to cool completely, then store in a freezer-safe bag or container. They’ll last up to 3 months in the freezer. Thaw at room temperature when ready to enjoy.
Q: What type of jam works best?
Thicker jams work better since they’re less likely to leak during baking. Seedless varieties are ideal for a smoother texture.
Q: Can I use margarine instead of butter?
While margarine can work in a pinch, butter provides richer flavor and better texture. Stick with unsalted butter if possible.
Q: How do I prevent the jam from oozing out?
Don’t overload the cookies with jam, and press the edges firmly with a fork to seal them tightly. Chilling the assembled cookies before baking can also help keep the filling inside.
Wrapping It Up
There you have it—a sweet, nostalgic treat that’s easy to make and even easier to love. Whether you’re craving something cozy or looking for a fun project to bake with family, these Brown Sugar Pop Tart Cookies are sure to hit the spot. Don’t forget to share your creations with me—I’d love to see how yours turn out. Happy baking, my friend!
Print
Brown Sugar Pop Tart Cookies
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 12 cookies 1x
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
Description
These soft and chewy cookies are inspired by everyone’s favorite breakfast treat—Pop Tarts! Filled with a sweet brown sugar cinnamon center, these cookies are like having a warm, homemade Pop Tart straight out of the oven. Perfect for snack time or dessert!
Ingredients
- For the Cookie Dough :
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- For the Filling :
- 1/2 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1 tbsp milk (optional, for consistency)
- For Assembly :
- 1 egg, beaten (for egg wash)
- Colored sprinkles or sanding sugar (optional, for decoration)
Instructions
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
In a small bowl, mix together the brown sugar and cinnamon. If the mixture is too dry, add a splash of milk to achieve a spreadable consistency. Set aside.
Preheat your oven to 375°F (190°C). Lightly flour your work surface and roll out the chilled dough to about 1/8-inch thickness. Use a round cookie cutter (about 3 inches in diameter) to cut out circles from the dough. Place half of the circles on a parchment-lined baking sheet.
Spoon a small amount of the brown sugar cinnamon filling onto the center of each circle, leaving about 1/4 inch of space around the edges. Brush the edges of the dough with the beaten egg, then top with another circle of dough. Press the edges firmly to seal, and use a fork to crimp and decorate the edges.
Brush the tops of the assembled cookies with the remaining egg wash. Sprinkle with colored sprinkles or sanding sugar if desired. Use a small knife to gently poke a few vent holes in the top of each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra pop of flavor, try adding a drop of almond extract to the cookie dough.
- You can experiment with different fillings, such as Nutella, jam, or even lemon curd, for variety.
- To make the cookies look more like traditional Pop Tarts, pipe frosting on top after they’ve cooled.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg