Brown Sugar Pop Tart Cookies
Soft, buttery cookies filled like your favorite brown sugar Pop-Tart.
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1 cup unsalted butter softened
- 1 teaspoon vanilla bean paste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup filling of choice such as fruity jam or chocolate spread
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter and brown sugar with a hand mixer on medium speed until smooth, pale, and fluffy.
- Add the vanilla bean paste, ground cinnamon, and salt, and mix until fully combined and fragrant.
- Gradually add the flour, mixing on low speed just until a soft dough forms and no dry streaks remain.
- Lightly flour a clean work surface and turn the dough out onto it, then roll the dough to 1/4 inch thickness.
- Using a knife or pastry cutter, cut the dough into 3x4 inch rectangles and transfer them to the prepared baking sheets, spacing them slightly apart.
- Place a small dollop of your chosen filling in the center of half of the rectangles, leaving a clean border around the edges.
- Top each filled rectangle with a plain rectangle, then gently press around the edges with your fingers or a fork to seal.
- Bake the cookies for 18 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use dark brown sugar for a deeper, more caramel-like flavor in the cookies.
- If the dough feels too sticky to roll, sprinkle in 1 to 2 extra tablespoons of flour and gently knead it in.
- Seal the edges firmly to help prevent the filling from leaking during baking.
- Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
- If the dough feels too sticky to roll, sprinkle in 1 to 2 extra tablespoons of flour and gently knead it in.
- Seal the edges firmly to help prevent the filling from leaking during baking.
- Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.