Brown Sugar Pop Tart Cookies Recipe

Introduction

These Brown Sugar Pop Tart Cookies combine the nostalgic flavor of classic pop tarts with the comfort of a soft, chewy cookie. Filled with a cinnamon-spiced brown sugar center and topped with a sweet glaze, they’re a delightful treat perfect for any time of day.

Ingredients

• 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
• Glaze:
• 1 cup powdered sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons unsalted butter, melted and cooled
• 2 1/2 tablespoons milk

Instructions

1. Step 1: In a stand mixer or using a hand mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until creamy. Add the vanilla and eggs, and continue beating for another 1-2 minutes until the mixture is light and fluffy.
2. Step 2: In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt. Gradually add the dry ingredients to the butter mixture, beating on medium speed for 1-2 minutes until just combined. Stop to scrape down the bowl as needed. Cover and chill the dough for one hour.
3. Step 3: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
4. Step 4: To prepare the filling, combine the softened butter, brown sugar, cinnamon, and cake flour in a medium bowl. Stir until smooth. Use about 2 teaspoons (a heaping teaspoon) to scoop and roll the filling into balls. Place these filling balls on the baking sheet.
5. Step 5: Scoop the chilled dough using a 1/4 cup measuring cup or large cookie scoop. Break the dough ball in half and create a small well in one half. Place one filling ball inside the well, then cover with the other half of the dough. Pinch the seams and roll gently into a smooth ball to seal the filling inside.
6. Step 6: Arrange the filled cookie dough balls on the prepared baking sheets about 2 inches apart. Bake for 11-13 minutes, until the tops are just set and edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
7. Step 7: While the cookies cool, whisk together the powdered sugar, cinnamon, melted butter, and milk until smooth to make the glaze. Place parchment paper under the cooling rack and spoon the glaze over each cookie, allowing it to spread to the edges. Let the glaze set for 15 minutes before serving.

Tips & Variations

• Use room temperature butter that still feels cool to the touch (about 60°F) to prevent cookies from spreading too much.
• If you chill the dough for longer than an hour, let it soften at room temperature for 30 minutes before shaping.
• Freeze baked, unglazed cookies on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and glaze before serving.
• Freeze the raw dough balls (filled) on a cookie sheet until firm, then store in a freezer bag for up to 3 months. Bake from frozen, adding a couple of minutes to the bake time.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. Reheat gently before serving if desired. For longer storage, freeze baked cookies without glaze as described above.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

You can substitute all-purpose flour, but cake flour gives these cookies their tender, soft texture. If using all-purpose, consider reducing the flour slightly or adding a bit of cornstarch for softness.

How do I prevent the cookies from spreading too much?

Make sure your butter is not too warm and chill the dough well before baking. Overly soft butter causes cookies to spread flat.

Brown Sugar Pop Tart Cookies Recipe

Print Recipe

★★★★★

4.9 from 84 reviews

Delightfully soft and buttery brown sugar pop tart cookies filled with a sweet cinnamon brown sugar filling and topped with a smooth cinnamon brown sugar glaze. These cookies offer the nostalgic flavors of a pop tart in a chewy, hand-held cookie form, perfect for a comforting and delicious treat.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 1 hour 33 minutes
• Yield: 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookies

• 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

Brown Sugar Filling

• 5 Tablespoons unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1 teaspoon cinnamon
• 2 Tablespoons cake flour

Brown Sugar Glaze

• 1 cup powdered sugar
• 1/2 teaspoon cinnamon
• 3 Tablespoons unsalted butter, melted and cooled
• 2 1/2 Tablespoons milk

Instructions

1. Cream Butter and Sugars: Add the butter, granulated sugar, and light brown sugar to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Beat on medium-high speed for 2-3 minutes until the mixture is light and fluffy. Add the vanilla extract and eggs, then beat for another 1-2 minutes until fully combined and fluffy.
2. Combine Dry Ingredients and Chill Dough: In a separate medium bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt until combined. Slowly add the dry ingredients to the wet ingredients and beat on medium speed for 1-2 minutes, scraping down the bowl as needed. Cover the dough and chill in the refrigerator for 1 hour to firm up.
3. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and easy cleanup.
4. Make Brown Sugar Filling: In a medium bowl, stir together the softened butter, light brown sugar, cinnamon, and cake flour until smooth, creamy, and well mixed. Using a heaping teaspoon (about 2 teaspoons), scoop and roll the filling into balls and place them on a separate plate or sheet.
5. Form Cookies with Filling: Using a 1/4 cup measuring cup or a very large cookie scoop, portion out the chilled dough. Divide each portion of dough in half. Create a well in one half of the dough and place one ball of the filling inside the well. Press the other half of the dough on top and pinch the seams tightly to seal the filling inside. Roll the completed cookie dough balls gently to smooth the seams.
6. Bake Cookies: Arrange the cookie dough balls on the prepared baking sheets about 2 inches apart to allow spreading. Bake in the preheated oven for 11-13 minutes, or until the tops are just set and the edges start to turn a light golden brown. Remove from oven and cool on the baking sheets for 5 minutes.
7. Transfer and Cool Completely: After the initial cooling on the baking sheet, transfer the cookies to a wire rack to cool completely before glazing. This prevents the glaze from melting too much and ensures a better finish.
8. Prepare Brown Sugar Glaze: While the cookies cool, whisk together the powdered sugar, cinnamon, melted and cooled butter, and milk until smooth and pourable. Adjust consistency with a bit more milk if needed for easy spreading.
9. Glaze Cookies: Place the wire rack with cooled cookies over a piece of parchment paper to catch drips. Spoon the glaze over each cookie, allowing it to spread evenly across the tops and edges. Let the glaze set for about 15 minutes before serving to ensure a firm finish.

Notes

• Butter temperature is crucial: Use room temperature butter that is still slightly cool to the touch (~60°F) to avoid flat cookies.
• If chilling the dough for longer than 1 hour, bring it to room temperature for 30 minutes before working with it for easier handling.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• To freeze baked cookies without glaze: Freeze individually on a sheet pan until hard, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before glazing.
• For freezing dough: Scoop and stuff the dough as directed, freeze on a sheet pan until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to bake time as needed.

Keywords: brown sugar cookies, pop tart cookies, cinnamon brown sugar filling, glazed cookies, soft cookies, homemade cookies