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Irresistible Brown Sugar Pop Tart Cookies You Need to Try Today - Featured Image

Irresistible Brown Sugar Pop Tart Cookies You Need to Try Today

Learn how to make delicious Brown Sugar Pop Tart Cookies. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 2 1/2 cups all-purpose flour (or substitute 2 cups all-purpose flour + 1/2 cup whole wheat flour for a nuttier flavor)
  • 1 cup unsalted butter, cold and cubed
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional but highly recommended)
  • 1/2 cup fruit jam or preserves (I love using strawberry or apricot for this)
  • 1 tablespoon milk, for brushing the cookies
  • Powdered sugar for dusting (optional)

If you’re short on butter, you can swap half for coconut oil, which adds a subtle tropical note. And if you want to keep this gluten-free, a 1:1 baking flour blend works well here, though the texture will be slightly different.

Instructions

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper. This step always reminds me of those early mornings when I’d sneak into the kitchen, half-asleep, but somehow excited to bake.
  2. In a large bowl, whisk together the flour, salt, and cinnamon. Setting the dry ingredients aside is a little trick my mom taught me—keeps the process smooth and mess-free.
  3. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs. The cold butter is key here; it creates that flaky texture I love.
  4. In a smaller bowl, beat the egg, brown sugar, granulated sugar, and vanilla extract together until well combined. I usually do this with a fork because it’s quick and easy—no fancy gadgets needed.
  5. Pour the egg mixture into the flour and butter mixture. Stir gently until it just comes together. Don’t overwork the dough—this is one of those moments where less is more.
  6. Divide the dough in half, shape each into a flat rectangle about 1/2 inch thick, wrap in plastic wrap, and chill in the fridge for at least 30 minutes. This chilling step helps the dough firm up, making it easier to roll and cut later.
  7. Once chilled, place one dough rectangle between two sheets of parchment paper and roll out into a rectangle about 1/8 inch thick. Remove the top parchment paper.
  8. Spread a thin layer of your chosen jam evenly over the dough, leaving about a 1/2-inch border all around. This is the part where I channel my inner kid—spreading jam always feels like a little art project.
  9. Carefully place the second dough rectangle on top and gently press down around the edges to seal. Use a fork to crimp the edges, which also creates a pretty pattern and helps keep the filling inside.
  10. Cut the dough into cookie-sized rectangles, about 2×3 inches each. Transfer them to your prepared baking sheets, spacing them about an inch apart.
  11. Brush the tops with milk to help them brown nicely. This simple step makes a beautiful golden finish that always impresses my family.
  12. Bake for 15-18 minutes, or until the edges are golden brown and the cookies feel set. Keep an eye on them after 12 minutes—every oven’s a little different.
  13. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. I always sneak a warm cookie at this point, even though I know they’re better once fully cooled.
  14. Optional: Dust with powdered sugar for an extra touch of sweetness and that bakery look.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Brown Sugar Pop Tart Cookies, recipe, cooking, food