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Brown Sugar Pop Tart Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/brown-sugar-pop-tart-cookies-recipe/