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These Brown Sugar Pop Tart Cookies mix cozy cinnamon with sweet brown sugar for a homemade pop tart vibe but in cookie form. They’re crunchy on the outside and soft inside, making them an awesome treat any time you want something sweet and comforting.
Crunchy edges meet chewy centers in these cookies. They quickly became a go-to snack around here, especially with tea or coffee during cool mornings.
What You’ll Need
- Brown sugar: adds deep, sweet molasses flavor
- Ground cinnamon: warms things up with its spicy touch
- Large egg: helps hold everything together and adds moisture
- Pinch of salt: lifts the flavors and balances the sweetness
- All-purpose flour: makes a tender but sturdy cookie base, best if sifted
- Vanilla extract: boosts sweetness and gives a nice aroma
- Unsalted butter: softened to creamy for richness
Step-by-Step Instructions
- Get Ready and Heat Oven
- Set your oven to 350°F (175°C). Line your tray with parchment so the cookies don’t stick and bake evenly.
- Mix Butter and Sugar
- In a bowl, beat softened butter and packed brown sugar until fluffy. This traps air to keep cookies soft.
- Add Wet Ingredients
- Stir in egg and vanilla until things look smooth and well combined. They help the dough hold together and add flavor.
- Whisk Dry Ingredients
- In another bowl, mix flour, cinnamon, and salt. Slowly blend this into the wet mix just until combined. Don’t overdo it or cookies get tough.
- Form Cookie Balls
- Scoop tablespoon-size dough pieces and space them about two inches apart on the tray so they have room to spread.
- Bake and Cool
- Bake for about 12 to 15 minutes until edges are golden but centers stay soft. Move cookies to a rack to cool so they don’t get soggy.
You can change things up with your favorite spices. This reminds me of baking with my grandma who loved adding cinnamon for extra warmth. Brown sugar really lifts these cookies, making them feel a little special even though they’re easy.
How to Store
Keep cookies sealed in a container at room temp to keep edges crisp and centers soft for up to five days. If you want them to last longer, pop them in the fridge but let them warm back up before eating so they taste their best. You can freeze raw dough balls on a tray, then put them in a zip bag for up to three months.
Swap It Up Ideas
Try pumpkin pie spice instead of cinnamon for a fall vibe. Add chopped nuts like walnuts or pecans for some crunch. Toss in mini chocolate chips if you want to treat yourself. For richer cookies, swap half of the all-purpose flour with almond flour.
Tasty Pairing Ideas
A hot chai or coffee brings out the warm spices nicely. Vanilla ice cream next to these cookies makes a simple, yummy dessert. Apple cider or a lightly spiced latte also works great with the cinnamon.
Let cookies cool completely on a rack before putting them away. This keeps that perfect chewy and crisp combo.
Frequently Asked Cooking Questions
- → What makes these cookies taste special?
Brown sugar, cinnamon, and vanilla mix to bring a warm, sweet, and lightly spicy flavor that reminds you of pop tarts.
- → How do I keep these cookies soft?
Bake them until the edges just turn golden. You can even take them out a little early if you like. Cooling on a rack helps keep them tender too.
- → Can I swap any ingredients in the dough?
Sure, you can use margarine or unsalted butter. For a twist, add nutmeg or use almond extract instead of vanilla.
- → What’s the best way to store these cookies?
Put them in a sealed container at room temp and they'll stay fresh for up to five days.
- → How thick should I make the dough balls when baking?
Use tablespoon-sized scoops and leave about two inches between each so they bake and spread right.