why make this recipe

I love easy treats that feel a little nostalgic. These Homemade Pop Tart Cookies hit that spot. They taste like warm toaster pastries but they fold into a cookie you can share. If you like the flaky, comforting vibe of sourdough pop tarts, you’ll find these just as cozy and easier to make. They are perfect for a relaxed morning or an impromptu dessert.

how to make Homemade Pop Tart Cookies

Ingredients:
1 cup all-purpose flour, 1/2 cup unsalted butter, softened, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1 egg, 2 tablespoons milk, Powdered sugar for icing, 1 tablespoon milk (for icing)

Homemade Pop Tart Cookies

Directions:

Preheat the oven to 350°F (175°C).
In a bowl, cream together butter, granulated sugar, and brown sugar until smooth.
Add vanilla, egg, and milk, mixing well.
Gradually add flour, cinnamon, and salt until dough forms.
Roll out the dough and cut into rectangles.
Place filling (brown sugar and cinnamon mixture) in the center of half the rectangles, then top with remaining rectangles.
Seal the edges with a fork.
Bake for 12-15 minutes or until golden brown.
Let cool, then mix powdered sugar with milk to create icing and drizzle over the cookies.

If you like a sturdier cookie for picking up and dipping, try the dough-handling tricks I use with my best chocolate chip cookies. They help keep edges neat and prevent over-baking.

how to serve Homemade Pop Tart Cookies

Serve them warm for the most comfort. They pair nicely with a cup of tea or milk. For a dessert plate, mix these with something creamy like caramel cheesecake cookies. That contrast of flaky, sweet, and creamy wins every time.

how to store Homemade Pop Tart Cookies

Let the cookies cool completely first. Store them in an airtight container at room temperature. They stay fresh for 3–4 days. For longer storage, freeze them in a single layer, then stack with parchment between. Thaw at room temperature before serving.

tips to make Homemade Pop Tart Cookies

Chill the dough if it feels too soft. Cold dough is easier to roll thin. Use a sharp cutter or knife for clean rectangles. Press the edges firmly with a fork to seal the filling. If you want a crisper edge, give the cookies a minute or two under the broiler—watch them closely. I learned helpful rolling and chill tips when making my lemon poppy seed sourdough discard cookies, and they work well here too.

variation (if any)

Swap the cinnamon-brown sugar filling for jam, Nutella, or cinnamon apples. For a fruity spin, try using mashed banana or a jam inspired by my banana bread cookies. You can also add a sprinkle of coarse sugar on top before baking for extra crunch.

FAQs

Q: Can I make the dough ahead of time?
A: Yes. Wrap the dough and chill for up to 48 hours. Let it warm slightly before rolling.

Q: Can I use margarine instead of butter?
A: You can, but butter gives better flavor and texture. Margarine may make the dough softer.

Q: How do I prevent the filling from leaking?
A: Don’t overfill. Press edges firmly and chill the assembled cookies for 10 minutes before baking.

Homemade Pop Tart Cookies

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