Brown Sugar Pop Tart Cookies

$- 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - 1 cup strawberry or raspberry jam (or your favorite fruit jam) - 1 cup powdered sugar (for icing) - 2-3 tablespoons milk (for icing) - Rainbow sprinkles (optional, for decoration) To make Brown Sugar Pop Tart Cookies, you need both dry and wet ingredients. The dry mix gives structure. The wet mix adds flavor and moisture. First, the dry ingredients include flour, baking powder, baking soda, and salt. These help the cookies rise and stay soft. I like a little salt to balance the sweetness. For the wet ingredients, we have softened butter, brown sugar, and granulated sugar. The butter must be soft for easy mixing. Brown sugar adds a lovely caramel taste. The egg and vanilla extract make the dough rich and flavorful. Ground cinnamon adds warmth. Next, for the filling and icing, choose your favorite jam for a fruity center. Strawberry or raspberry works great. The icing is simple, made from powdered sugar and milk. Add sprinkles for fun color! With these ingredients ready, you are set for a sweet treat! {{ingredient_image_1}} - Preheat the oven to 350°F (175°C) - Line two baking sheets with parchment paper - In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This mix gives the cookies a great base. - In a large bowl, cream the softened butter, brown sugar, and granulated sugar. Use an electric mixer until it turns light and fluffy. This step adds air and makes the cookies soft. - Next, beat in one large egg and one teaspoon of vanilla extract. Mix until everything is well combined. - Gradually add the dry mix to the wet mix. Stir until just combined. Be careful not to overmix! - Use a tablespoon to scoop the dough. Roll it into balls and place them on the baking sheets. Flatten each ball slightly with your hand. - For the filling, take half of the cookies. Make a small indent in the center of each one. Add about 1/2 teaspoon of jam. Top with the remaining cookies. Press the edges to seal them well. Use a fork to crimp the edges for that classic look. - Bake the cookies for 10-12 minutes. They should be lightly golden around the edges when done. - While the cookies cool, mix powdered sugar with milk. Adjust the milk to reach your desired icing thickness. - Once the cookies are cool, drizzle the icing over the top. If you like, add rainbow sprinkles for fun! To get the best cookie texture, make sure your butter is softened. Softened butter mixes well and helps create a light cookie. Do not melt the butter; it will make the dough too runny. Also, do not overmix the dough. Mixing just until combined keeps your cookies soft and chewy. Icing can make your cookies shine. Adjust the milk you add to the powdered sugar to get the right consistency. If you want thick icing, use less milk. If you prefer a runnier icing, add a bit more. Drizzle the icing on top for a pretty finish. It adds flair and makes the cookies look special. How you serve your cookies matters. Use colorful plates to make them pop. A bright plate can make your cookies look even more inviting. Pair your cookies with a glass of milk. This classic combo feels nostalgic and will delight everyone. Pro Tips Chill the Dough: For better handling and to prevent spreading, chill the dough for 30 minutes before forming the cookies. Jam Selection: Use a thicker jam or fruit preserves to avoid overflow during baking; this ensures a neat presentation. Customize Your Icing: Add a few drops of vanilla extract or almond extract to the icing for an extra flavor boost. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer freshness. {{image_2}} You can change up the taste of your cookies easily. First, try using different fruit jams. Strawberry and raspberry are classic, but feel free to use peach or apricot. Each flavor gives a new twist to the cookie. You can also mix in chocolate chips or nuts. Dark chocolate chips add a rich taste, while nuts give a nice crunch. These small changes make each batch unique. If you need a gluten-free option, use gluten-free flour instead of all-purpose flour. This swap keeps the taste while making it safe for gluten-sensitive eaters. For a vegan version, replace butter with vegan butter. You can use flax eggs or applesauce instead of the egg. These swaps ensure everyone can enjoy these sweet treats. Make your cookies fun for any occasion with simple decorations. You can tint the icing with food coloring to match holidays. For a festive touch, use themed sprinkles. For Halloween, try orange and black, or for Christmas, use red and green sprinkles. These small details make your cookies stand out and add joy to any celebration. To keep your Brown Sugar Pop Tart Cookies fresh, store them in an airtight container. This helps to lock in moisture and maintain their soft texture. Place a piece of wax paper between layers to stop sticking. The best room temperature for freshness is around 70°F (21°C). Avoid direct sunlight and heat sources to keep them tasty. You can freeze these cookies before or after baking. To freeze before baking, scoop the dough onto a baking sheet. Place it in the freezer until solid, then transfer the dough balls to a freezer bag. For freezing after baking, let the cookies cool completely. Then, stack them in an airtight container with parchment paper between layers. When you are ready to enjoy them, thaw the cookies at room temperature. For a warm treat, pop them in the oven for a few minutes. These cookies can stay fresh for about one week at room temperature. If you freeze them, they can last up to three months. To check for spoilage, look for changes in smell, texture, or color. If they seem hard or dry, it’s time to toss them. Always trust your senses to ensure you enjoy a delicious treat! Yes, you can make these cookies ahead of time. Prepare the dough and shape it into balls. Then, store them in the fridge for up to three days. You can also freeze the unbaked dough for up to two months. Just thaw before baking when you're ready to enjoy! Look for a light golden color around the edges. The center may still seem soft, which is okay. They will harden as they cool. A good rule is to bake for 10-12 minutes. If they’re too brown, they may be overbaked. You can use white granulated sugar as a substitute. For a closer flavor, mix white sugar with molasses. Use one cup of white sugar plus one tablespoon of molasses for each cup of brown sugar. This will keep your cookies sweet and chewy. Absolutely! Feel free to use any flavor you like. Strawberry and raspberry are popular, but you can try blueberry, cherry, or even chocolate. Your cookies will taste great with any jam that you enjoy. To make thicker icing, add more powdered sugar. For thinner icing, add more milk. Start with a tablespoon of milk and mix. Keep adjusting until you reach the consistency you want. This makes it easy to drizzle or spread! This blog post covered making delicious jam-filled cookies from scratch. We explored the needed ingredients, mixing techniques, and baking steps. You learned tips to get the perfect texture and how to store your cookies. Variations allow you to personalize your recipe. Remember, fun and creativity can lead to tasty treats. Enjoy the process and share your cookies with friends and family!$

Brown Sugar Pop Tart Cookies

Delicious cookies inspired by pop tarts, filled with your favorite jam and topped with icing.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Dessert

Cuisine American

Servings 12

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
0.5 cup unsalted butter, softened
0.5 cup brown sugar, packed
0.25 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
0.5 teaspoon ground cinnamon
1 cup strawberry or raspberry jam (or your favorite fruit jam)
1 cup powdered sugar (for icing)
2 tablespoons milk (for icing)
1 optional rainbow sprinkles (for decoration)

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar together using an electric mixer until the mixture is light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Use a tablespoon to scoop out the dough and roll it into balls. Place them on the prepared baking sheets, flattening each ball slightly with your hand or a fork.
With half of the cookies in the sheet, make a slight indent in the center of each cookie and place about 1/2 teaspoon of jam in the center. Top with the remaining cookies and press the edges to seal. Use a fork to crimp the edges for a classic pop tart look.
Bake the cookies for 10-12 minutes or until lightly golden around the edges.
In a bowl, mix powdered sugar with milk, adjusting the milk amount to achieve your desired icing consistency.
Once the cookies are cool, drizzle the icing over the top of each cookie and optionally sprinkle with rainbow sprinkles.

Notes

Arrange the cookies on a colorful plate, and drizzle extra icing on top for aesthetic appeal. Serve alongside a glass of milk for that classic nostalgic touch!

Keyword cookies, dessert, pop tarts