Can I modify the recipe for dietary needs?

Absolutely! This recipe is quite flexible. For gluten-free options, you can substitute all-purpose flour with a gluten-free blend. You can also replace butter with margarine or dairy-free alternatives for a vegan version.

How should I store the cookies?

To keep your Brown Sugar Pop Tart Cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze cookies for up to three months; just make sure they’re completely cooled before freezing.

How can I enhance the flavor of the icing?

To elevate the icing, consider adding a hint of almond extract or lemon juice for a citrus twist. This adds an interesting layer of flavor that pairs well with the sweetness of the cookies.

What texture should I expect from these cookies?

You can expect these cookies to be crispy on the outside and soft inside, giving that perfect bite that every cookie lover admires. Be careful not to overbake them to achieve that desirable texture.

Can I add fruit to the filling?

Yes! You can definitely add a layer of fruit preserves or even fresh fruit slices in addition to the brown sugar filling. Just ensure you don’t overfill them to prevent leaking during baking.

Brown Sugar Pop Tart Cookies: A Sweet and Easy Delight

Ingredients

Scale

2 cups All-Purpose Flour
1/2 cup Brown Sugar, packed
1/2 cup Granulated Sugar
1/2 cup Unsalted Butter, softened
1 Large Egg
1 teaspoon Vanilla Extract
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/4 cup Milk
1 cup Powdered Sugar (for icing)
2-3 tablespoons Milk (for icing)

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Instructions

Preheat your oven to 350°F (175°C).
Cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy (about 2-3 minutes).
Beat in the egg and vanilla extract until well combined.
In another bowl, whisk together the flour, salt, and cinnamon. Gradually add to the wet ingredients, stirring until a dough forms.
Roll out the dough to 1/4 inch thick and cut into rectangles.
Spoon the brown sugar mixture onto half of the rectangles and cover with the other halves. Press down to seal.
Bake for 15-20 minutes or until golden brown.
Let cool and mix powdered sugar with milk to create icing. Drizzle icing over cooled cookies.

Notes

For dairy-free, substitute butter with coconut oil and milk with almond milk. You can add fruit preserves to the filling for added flavor.

Author: Vivian Brooks
Prep Time: 15
Cook Time: 20
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 75mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg