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
Scale
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.
