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To make Brown Sugar Pop Tart Cookies, you need a few simple items. Here’s the full list: - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 teaspoon cinnamon - 1/2 cup fruit preserves (strawberry or raspberry work great) - 1 cup powdered sugar - 2 tablespoons milk (or more for desired consistency) - Colorful sprinkles (optional) Each ingredient plays a key role in making these cookies taste great. The butter gives them a rich flavor and soft texture. Brown sugar adds a hint of caramel taste, making them sweet and chewy. The egg helps bind everything together. Vanilla brings a warm aroma that is hard to resist. The flour and baking powder are essential for structure. Salt and cinnamon add depth to the flavor. The fruit preserves create a delightful surprise inside each cookie. Finally, the powdered sugar and milk make a sweet glaze that adds a nice finish. You can also customize with colorful sprinkles to make them fun and festive! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This ensures even baking. While the oven heats, line a baking sheet with parchment paper. This keeps the cookies from sticking. In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of packed brown sugar. Mix until the mixture is light and fluffy, about 2-3 minutes. Next, beat in 1 large egg and 1 teaspoon of vanilla extract. Make sure everything blends well. In a separate bowl, whisk together the dry ingredients: 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of cinnamon. Gradually add this dry mix to the wet mixture. Stir until a dough forms. Cover the dough with plastic wrap and chill it in the fridge for about 30 minutes. Chilling the dough makes it easier to handle. Once chilled, roll out the dough on a lightly floured surface to about 1/4 inch thick. Use a cookie cutter or a knife to cut out rectangles or squares. Make sure to cut out pairs since each cookie will be a sandwich. Now, place half of the cutouts on the prepared baking sheet. Add about 1 teaspoon of fruit preserves to the center of each. You can use strawberry or raspberry preserves. Then, cover with the remaining cutouts. Gently press the edges to seal. Chilling the dough is key to great cookies. It helps the dough firm up. A firm dough is easier to roll and cut. I recommend chilling it for at least 30 minutes. This time lets the flavors blend and the butter harden. For a creamy filling, use soft butter when mixing. It should be soft but not melted. This makes the cookies light and fluffy. Creaming butter and sugar together well is very important. Aim for a light and fluffy mix that takes around 2-3 minutes. To make the perfect glaze, mix powdered sugar and milk until smooth. Start with 2 tablespoons of milk. If it’s too thick, slowly add more milk. You want a drizzle that will coat your cookies well. For fun, add colorful sprinkles on top of the glaze. You can also use edible glitter or small candies. These make your cookies look festive and fun! Pro Tips Chill the Dough: Make sure to chill the dough for at least 30 minutes to prevent the cookies from spreading too much while baking. Use Quality Preserves: Opt for high-quality fruit preserves for richer flavor. Homemade preserves can elevate the taste even further! Perfect Glaze Consistency: Adjust the milk in the glaze slowly until you reach a drizzle-like consistency that will hold its shape but not be too thick. Customize Your Sprinkles: Feel free to use themed or colored sprinkles to match occasions! They add a fun decorative touch to your cookies. {{image_2}} You can switch things up with different fruit preserves. Try peach, apricot, or even a tangy lemon curd. Each gives a unique twist to your cookies. If you want to spice things up, add ginger or nutmeg. These spices blend well with the sweet brown sugar. You can also use a pinch of cardamom for a warm, cozy flavor. The options are endless! If you need gluten-free cookies, use almond flour or a gluten-free blend. This keeps the texture nice while making it safe for those with gluten issues. For a vegan version, swap the butter for coconut oil. Use flaxseed meal mixed with water instead of the egg. This change keeps the dough moist and tasty. You can still enjoy these cookies while meeting your dietary needs! To keep your Brown Sugar Pop Tart Cookies fresh, you have a couple of easy options. You can store them at room temperature or in the fridge. - Room temperature: Place cookies in an airtight container. They will stay good for about 3-5 days. This keeps them soft and tasty. - Refrigerator: If you want to keep them longer, store them in the fridge. They can last up to a week. Just remember to seal them well to avoid drying out. For both methods, adding a slice of bread to the container can help keep the cookies soft. Freezing is a great way to save your cookies for later. Here’s how to do it step-by-step: 1. Cool Completely: Make sure your cookies are cool before freezing. This helps them keep their shape. 2. Wrap Each Cookie: Use plastic wrap for each cookie. This prevents freezer burn. 3. Store in a Bag: Place the wrapped cookies in a freezer bag or container. Squeeze out as much air as possible before sealing. 4. Label and Date: Write the date on the bag. This helps you keep track of how long they have been frozen. When you’re ready to enjoy your cookies: 1. Thawing: Take out the cookies and let them sit at room temperature for about 30 minutes. 2. Warm Up: For a fresh-baked taste, pop them in the oven at 350°F (175°C) for 5-10 minutes. Now, you can enjoy your Brown Sugar Pop Tart Cookies whenever you like! Brown Sugar Pop Tart Cookies can last about one week if stored right. Keep them in an airtight container at room temperature. This keeps them soft and fresh. If you want them to last longer, you can freeze them. They can stay good for up to three months in the freezer. Just make sure to wrap them tightly to prevent freezer burn. Yes, you can use other types of sugar. White sugar works well if you want a lighter taste. You can also mix brown sugar with white sugar for a nice balance. If you want a fun twist, try using coconut sugar. It has a unique flavor and is a little healthier. Just remember that different sugars can change the texture a bit. If your dough is too sticky, don't worry! You can fix it. First, try adding a little more flour, a tablespoon at a time. Mix it in until the dough feels better. Another tip is to chill the dough longer. Cold dough is easier to handle. If it's still sticky, dust your work surface and rolling pin with flour to help. This blog post covered everything you need to make tasty Brown Sugar Pop Tart Cookies. You learned about the simple ingredients, easy steps, and helpful tips to get the right texture. Variations exist for flavors and dietary needs, so you can make it your own. Proper storage will keep your cookies fresh. If you follow these steps, you will enjoy delicious cookies that friends and family will love. Remember, baking is fun, so enjoy every bite!

Brown Sugar Pop Tart Cookies

Delicious cookies filled with fruit preserves and topped with a sweet glaze.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 12 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon cinnamon
  • 0.5 cup fruit preserves (strawberry or raspberry)
  • 1 cup powdered sugar
  • 2 tablespoons milk (or more for desired consistency)
  • Colorful sprinkles (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
  • Beat in the egg and vanilla extract until fully incorporated.
  • In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
  • Cover the dough with plastic wrap and refrigerate for about 30 minutes to make it easier to handle.
  • On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a cookie cutter (or a knife) to cut out rectangles or squares. You should have pairs, as each cookie will be a sandwich.
  • Place half of the cutouts on the prepared baking sheet, then add a small dollop (about 1 teaspoon) of fruit preserves to the center of each. Cover with the remaining cutouts and gently press the edges to seal.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow to cool completely on a wire rack.
  • In a small bowl, mix the powdered sugar with milk until smooth. Adjust the milk to reach your desired drizzle consistency.
  • Drizzle or spread the glaze over the cooled cookies and sprinkle with colorful sprinkles if desired.

Notes

Chilling the dough makes it easier to handle.
Keyword cookies, dessert, pop tart