If you love the nostalgic flavors of a classic Pop Tart but crave the warm, gooey comfort of freshly baked cookies, you’re going to adore this Brown Sugar Pop Tart Cookies Recipe. These cookies are a delightful twist on a beloved childhood treat, encasing a cinnamon-spiced brown sugar filling inside soft, buttery dough and topped with a luscious glaze that perfectly balances sweetness and spice. Each bite is like a mini celebration of gooey, crispy, and buttery bliss that will have you reaching for more!
Ingredients You’ll Need
This Brown Sugar Pop Tart Cookies Recipe uses ingredients that are pantry staples but come together to create something truly special. Each one plays a crucial role in delivering the texture, flavor, and inviting appearance that make these cookies unforgettable.
- Unsalted butter (1 cup, room temperature): Provides richness and keeps the cookie tender while letting you control the saltiness.
- Granulated sugar (1/2 cup): Adds subtle sweetness and helps with slight crispness around the edges.
- Light brown sugar (1 cup, packed): Infuses moisture and deep caramel flavor for that perfect chewiness.
- Eggs (2, room temperature): Bind the dough and contribute to a tender crumb and richness.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with a warm, aromatic note.
- Cake flour (3 3/4 cups): Creates a tender texture for the cookies, lighter than all-purpose flour.
- Cornstarch (2 tablespoons): Adds softness and helps cookies keep their shape.
- Baking soda (1 teaspoon): Leavens the dough to provide a slight lift.
- Baking powder (1 1/2 teaspoons): Works alongside baking soda for perfect rise and texture.
- Kosher salt (1 teaspoon): Balances sweetness and enhances all the other flavors.
- Unsalted butter (5 tablespoons, softened): For the cinnamon brown sugar filling, adds richness to the gooey center.
- Light brown sugar (3/4 cup, packed): Sweetens the filling with a molasses undertone.
- Cinnamon (1 teaspoon): Brings the comforting warm spice that’s signature to the filling and icing.
- Cake flour (2 tablespoons): Helps thicken the filling slightly for a perfect gooey consistency.
- Powdered sugar (1 cup): For the icing, delivers a smooth, sweet finish that’s easy to drizzle.
- Cinnamon (1/2 teaspoon): Adds that little extra warming spice to the icing.
- Unsalted butter (3 tablespoons, melted and cooled): Gives the icing a luscious silky texture.
- Milk (2 1/2 tablespoons): Thins the icing to the perfect consistency for spreading and drizzling.
How to Make Brown Sugar Pop Tart Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by placing the butter, granulated sugar, and brown sugar in the bowl of a stand mixer or a large mixing bowl if using a hand mixer. Beat these together on medium-high speed for 2 to 3 minutes until the mixture becomes light and fluffy, setting the foundation for soft, chewy cookies. Then add the vanilla extract and the eggs, beating for another 1 to 2 minutes to fully incorporate and create a velvety batter.
Step 2: Combine Dry Ingredients and Mix Dough
In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt. These dry ingredients are key for giving the dough the perfect balance of tenderness and structure. Gradually add them to your wet mixture while beating on medium speed for 1 to 2 minutes. Be sure to scrape down the sides and bottom of the bowl to evenly combine everything. Once done, cover the dough and chill it for one hour to make it easier to handle and help develop flavors.
Step 3: Prepare Your Oven and Baking Sheets
Preheat the oven to 350°F (about 175°C) and line two large baking sheets with parchment paper. Getting this step done ahead makes the cookie assembly quick and mess-free later on.
Step 4: Make the Brown Sugar Cinnamon Filling
For the luscious filling that elevates this Brown Sugar Pop Tart Cookies Recipe, mix softened butter, brown sugar, cinnamon, and flour in a medium bowl. Stir until smooth and creamy. Using a heaping teaspoon (around 2 teaspoons), scoop the filling into small balls and set them aside on the baking sheet. These will be nestled inside the cookies for that signature gooey surprise!
Step 5: Shape the Cookies with the Filling Inside
With your chilled dough, scoop out 1/4 cup portions or use a large cookie scoop. Break each dough portion in half, creating a little well in one side to hold the filling ball you made. Place the filling inside, then press the other dough half on top and pinch the edges firmly to seal. Gently roll it into a ball to encase the filling completely—this step ensures the filling stays put while baking and gives you that delightful pop tart effect.
Step 6: Bake the Cookies
Arrange the dough balls about 2 inches apart on the lined baking sheet, allowing room for spreading. Bake for 11 to 13 minutes or until the tops are just set and the edges turn a delicate golden brown. Let them cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely. Patience here preserves their perfect chewy texture!
Step 7: Make and Add the Icing
While the cookies cool, whisk together the powdered sugar, cinnamon, melted butter, and milk until smooth. Lay the cookies on a parchment paper-lined surface or cooling rack with parchment beneath, then spoon the icing generously over each cookie, letting it drip naturally to the edges. Allow about 15 minutes for the icing to set, then get ready to enjoy that amazing mixture of soft dough, gooey cinnamon filling, and sweet cinnamon glaze.
How to Serve Brown Sugar Pop Tart Cookies Recipe
Garnishes
To enhance the look and eat-ability, sprinkle a touch of cinnamon sugar over the icing for a hint of sparkle and extra warmth. A few mini chocolate chips or a sprinkle of flaky sea salt can add contrast that dazzles the palate wonderfully.
Side Dishes
These cookies pair beautifully with a warm cup of coffee, chai tea, or even a glass of cold milk. For brunch, consider serving alongside fresh fruit or a dollop of whipped cream for a sweet and balanced spread.
Creative Ways to Present
Stack them neatly and tie with a rustic ribbon for gifting or display them on a pretty cake stand for dessert at a party. You can also sandwich two cookies with a bit more cinnamon buttercream for an indulgent treat that looks like a grown-up Pop Tart!
Make Ahead and Storage
Storing Leftovers
Store leftover Brown Sugar Pop Tart Cookies in an airtight container at room temperature for up to 4 days. This keeps the cookies soft and prevents the filling from drying out. If you notice the topping hardening slightly, simply leave them out for a bit before serving to soften back up.
Freezing
You can freeze these cookies unbaked or baked. For unbaked dough balls, arrange on a baking sheet and freeze until solid, then transfer to a freezer-safe container for up to 3 months. To freeze baked cookies, layer them with parchment paper in an airtight container or zip-top bag. Thaw at room temperature before enjoying.
Reheating
Warm the cookies in a 300°F oven for 5 to 7 minutes to revive their soft texture and melt the filling slightly, making them taste freshly baked again. Avoid microwaving for extended periods as it may toughen the dough or melt the icing unevenly.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour, but your cookies may turn out a bit denser and less tender since cake flour has less protein. For best results, try replacing part of the all-purpose flour with cornstarch to mimic cake flour’s softness.
Is it necessary to chill the dough?
Chilling the dough for an hour helps firm it up, which makes shaping the cookies easier and helps control spreading during baking. It also improves flavor by allowing the ingredients to meld together.
Can I make the filling ahead of time?
Absolutely! The filling can be prepared a day or two in advance and stored covered in the refrigerator. Let it come to room temperature before rolling it into balls and baking.
How sweet are these cookies?
These cookies have a lovely balance of brown sugar sweetness and cinnamon warmth, complemented by the sugary glaze. They’re sweet but not overpowering, making them perfect for those who love a cozy, mild dessert.
Can I use a different spice instead of cinnamon?
Yes, feel free to experiment by swapping cinnamon for nutmeg, pumpkin pie spice, or even ginger for a different flavor twist. Each option will bring its own unique character while preserving the comforting essence of the Brown Sugar Pop Tart Cookies Recipe.
Final Thoughts
I can’t recommend this Brown Sugar Pop Tart Cookies Recipe enough if you’re looking for a fun, delicious way to bring a beloved nostalgic treat into cookie form. The blend of buttery dough, rich browned sugar filling, and lightly spiced icing is pure magic in every bite. Give it a try, share it with your favorite people, and watch these cookies become an instant new favorite in your kitchen!
Print
Brown Sugar Pop Tart Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Brown Sugar Pop Tart Cookies, a delicious twist on classic pop tarts featuring a soft, buttery cookie filled with a cinnamon brown sugar filling and topped with a sweet cinnamon glaze. Perfect for a cozy treat or a special dessert, these cookies combine the nostalgia of pop tarts with the richness and texture of homemade cookies.
Ingredients
Cookie Dough
- 1 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- 3 3/4 cups cake flour
- 2 Tablespoons cornstarch
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
Filling
- 5 Tablespoons unsalted butter (softened)
- 3/4 cup light brown sugar (packed)
- 1 teaspoon cinnamon
- 2 Tablespoons cake flour
Icing
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 3 Tablespoons unsalted butter (melted and cooled)
- 2 1/2 Tablespoons milk
Instructions
- Prepare the dough. Add the butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes until creamy. Add vanilla extract and eggs, then continue beating for another 1-2 minutes until the mixture is light and fluffy.
- Mix dry ingredients and combine. In a separate medium bowl, whisk together cake flour, cornstarch, baking soda, baking powder, and kosher salt until evenly combined. Gradually add the dry mixture to the wet mixture and beat on medium speed for 1-2 minutes, scraping down the sides of the bowl as needed. Cover the dough and chill in the refrigerator for one hour to firm up.
- Preheat oven and prepare baking sheets. Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper to prevent sticking.
- Make the filling. In a medium bowl, stir together softened butter, brown sugar, cinnamon, and cake flour until smooth and fully combined. Use a heaping teaspoon (about 2 teaspoons) to scoop the filling and roll each portion into a ball. Place these filling balls on one of the lined baking sheets.
- Assemble the cookies. Using a 1/4 cup measuring cup or large cookie scoop, portion out the chilled dough. Take each dough portion, split it in half, and create a small well in one half. Place a filling ball into the well and cover with the other half of dough. Pinch the seams tightly to seal and roll into a smooth ball to encase the filling.
- Bake the cookies. Arrange the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 11-13 minutes, or until the tops appear set and the edges are lightly golden brown. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare and apply the icing. Whisk together powdered sugar, cinnamon, melted and cooled butter, and milk until smooth and pourable. Place a piece of parchment paper under the cooling rack and spoon the icing onto each cookie, letting it spread naturally to the edges. Allow the icing to set for 15 minutes before serving.
Notes
- Be sure to use room temperature eggs and butter to ensure the dough mixes evenly and results in a tender cookie.
- Chilling the dough is essential to prevent spreading and to help the cookies hold the filling inside during baking.
- If you don’t have cake flour, you can substitute all-purpose flour minus 2 tablespoons per cup, replaced with cornstarch for a lighter texture.
- The filling balls should be firm enough to hold their shape but soft enough to incorporate easily into the dough pockets.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
