Brown Sugar Pop Tart Cookies

Ah, Brown Sugar Pop Tart Cookies — chewy, buttery cookies with a nostalgic pop-tart flavor! Here’s a delicious recipe that brings those classic flavors into a soft cookie form, complete with a sweet glaze.

🍪 Brown Sugar Pop Tart Cookies

🕒 Total Time: ~30 minutes

Servings: 18–24 cookies

📝 Ingredients:

For the Cookies:

1 cup unsalted butter, softened
1 ½ cups packed brown sugar (light or dark)
1 large egg
1 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon (optional, for that pop-tart spice)
½ cup chopped dried fruit or jam (strawberry, raspberry, or your favorite flavor) — optional filling

For the Glaze:

1 cup powdered sugar
2–3 tbsp milk (or cream)
½ tsp vanilla extract
Sprinkles (optional, for that pop-tart look!)

🔪 Instructions:

1. Make the cookie dough:

Preheat oven to 350°F (175°C).
In a large bowl, cream together softened butter and brown sugar until light and fluffy.
Beat in egg and vanilla extract.
In another bowl, whisk together flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet, mixing just until combined.

2. Shape the cookies:

Scoop about 1 tablespoon of dough for the bottom cookie onto parchment-lined baking sheets.
If using jam, place a small dollop (~1 tsp) of jam on each bottom cookie.
Place another tablespoon-sized ball of dough on top and gently press edges to seal (like a sandwich).
Flatten slightly with your hand or the bottom of a glass.

3. Bake:

Bake for 10–12 minutes, until edges are golden but centers are still soft.
Let cool completely on wire racks.

4. Make the glaze:

Whisk powdered sugar, milk, and vanilla until smooth.
Drizzle or spread glaze over cooled cookies.
Add sprinkles if desired.

Tips:

You can swap the jam for Nutella, peanut butter, or fruit preserves.
For a crisper cookie, bake 1-2 minutes longer.
Store cookies in an airtight container at room temp for up to 5 days.

Want a vegan or gluten-free version, or a recipe for homemade fruit jam? Just ask!