**Brown Sugar Pop Tart Cookies: A Sweet Nostalgic Delight**
Transport yourself back to childhood with these Brown Sugar Pop Tart Cookies, a delightful combination of nostalgia and indulgence. With their buttery, flaky crust and sweet, cinnamon-infused filling, these cookies bring classic pop tart flavors to a whole new level. Perfect for an afternoon treat or a breakfast on-the-go, they’re certain to thrill both kids and adults alike! If you’d like more delicious recipes like this, don’t forget to subscribe, and I’ll send them straight to your inbox!
**Why You’ll Love This Recipe**
These cookies are not just any ordinary treats—they are a trip down memory lane! The crispy, golden crust crisps perfectly while enveloping a rich, gooey filling, brimming with the warmth of cinnamon and the sweetness of brown sugar. The simplicity of the recipe means even novice bakers can impress friends and family. Plus, baking these cookies fills your home with an enticing aroma that calls everyone to the kitchen!
**Ingredients**
– 300g all-purpose flour
– 200g unsalted butter, cold and cubed
– 100g brown sugar
– 50ml cold water
– 120g powdered sugar
– 2g ground cinnamon
– 1g salt
– 5ml pure vanilla extract
– 15ml milk
**Necessary Tools**
– Mixing bowls
– Pastry cutter or fork
– Plastic wrap
– Parchment paper
– Rolling pin
– Sharp knife or pastry cutter
– Baking sheet
– Wire rack
**Ingredient Swaps and Additions**
Feel free to make this recipe your own! Swap out brown sugar for cane sugar for a milder flavor, or add a touch of nutmeg for an extra layer of spice. You could even fold in mini chocolate chips or chopped nuts for a delightful twist. Want a gourmet touch? Drizzle melted chocolate on top of the cookies instead of the glaze for a decadent variation!
**Step-by-Step Instructions**
1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until it resembles coarse crumbs. The aroma of butter and flour mingling together is simply delightful!
3. Gradually add the cold water and mix until the dough comes together. Don’t be tempted to over-knead—just until it forms a cohesive ball. Divide the dough into two equal parts, wrap them in plastic wrap, and pop them in the fridge for at least 30 minutes.
4. Roll out one half of the dough on a lightly floured surface to about a 3mm thickness. Cut into rectangles using a sharp knife or pastry cutter, inhaling that freshly rolled dough scent!
5. On half of the rectangles, spread a small layer of your homemade brown sugar filling (brown sugar mixed with cinnamon). Ah, that sweet, spicy scent already brings on the cravings!
6. Take the remaining rectangles and place them on top of the filled ones. Press the edges with a fork to ensure they seal well—this is where those yummy fillings stay cozy!
7. Carefully transfer the cookies to your prepared baking sheet and bake for 12-15 minutes, or until they’re a lovely golden brown. The moment they come out of the oven is pure bliss—your house will smell heavenly!
8. While the cookies cool, make your glaze by mixing the powdered sugar, vanilla extract, and milk until smooth. Once the cookies are completely cool, drizzle the glaze over them and watch it cascade down the sides—beautiful!
**Serving Suggestions**
These cookies are fantastic on their own, but why not pair them with a tall glass of milk or a warm cup of coffee? They also make perfect gifts, wrapped in a cute box or given as treats during the holidays!
**Pro Tips for Success**
– Ensure your butter is cold for a flaky crust—don’t let it sit out too long.
– Refrigerating the dough helps maintain shape and texture while baking—so don’t skip this step!
– Keep an eye on the baking time, as ovens can vary. You want a golden hue, not too light and not too dark.
**Storing and Reheating**
These cookies can be stored in an airtight container at room temperature for up to a week (if they last that long!). For longer storage, refrigerate them, and you can reheat in the oven for a few minutes to get that fresh-out-of-the-oven warmth again!
**FAQ Section**
*Q: Can I make the dough ahead of time?*
A: Absolutely! You can refrigerate or even freeze the dough for later use.
*Q: Can I use whole wheat flour?*
A: Yes, whole wheat flour can be used, but it may alter the texture slightly, making it denser.
*Q: Are these cookies suitable for freezing?*
A: Yes! Bake them ahead of time, cool completely, then freeze in an airtight container.
**Conclusion**
These Brown Sugar Pop Tart Cookies are not only simple to make; they deliver a nostalgic and comforting flavor that many will love. Bring a smile to your loved ones’ faces with this delightful recipe or simply indulge in them yourself! If you try this recipe, I’d love for you to leave a review or share photos on social media. Tag me or use the recipe hashtag, and let’s create a sweet community together!
**Nutritional Information**
Approximate nutritional information per cookie:
– Calories: 200
– Total Fat: 10g
– Saturated Fat: 6g
– Cholesterol: 30mg
– Sodium: 50mg
– Total Carbohydrates: 28g
– Dietary Fiber: 1g
– Sugars: 12g
– Protein: 2g
Brown Sugar Pop Tart Cookies
Ingredients
Method
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, combine the flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until it resembles coarse crumbs.
- Gradually add the cold water and mix until the dough comes together. Divide the dough into two equal parts, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out one half of the dough on a lightly floured surface to about a 3mm thickness. Cut into rectangles using a sharp knife or pastry cutter.
- On half of the rectangles, spread a small layer of your homemade brown sugar filling (brown sugar mixed with cinnamon).
- Take the remaining rectangles and place them on top of the filled ones. Press the edges with a fork to seal well.
- Transfer the cookies to your prepared baking sheet and bake for 12-15 minutes, or until they’re golden brown.
- While the cookies cool, prepare the glaze by mixing the powdered sugar, vanilla extract, and milk until smooth.
- Once cooled, drizzle the glaze over the cookies.
