Description
Brown Sugar Pop Tart Cookies are soft, chewy, and filled with a delicious brown sugar-cinnamon filling, reminiscent of the classic toaster pastry.
Ingredients
- For the 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
- For the Brown Sugar Filling:
- 5 tablespoons unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 teaspoon cinnamon
- 2 tablespoons cake flour
- For the Brown Sugar Glaze:
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted and cooled
- 2 1/2 tablespoons milk
Instructions
- In the bowl of a stand mixer, beat together the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes. Add the vanilla extract and eggs, and continue beating for another 1-2 minutes until light and fluffy.
- In a medium bowl, whisk together cake flour, cornstarch, baking soda, baking powder, and kosher salt. Gradually add the dry ingredients to the wet mixture, mixing on medium speed until combined, about 1-2 minutes.
- Cover the dough and chill in the fridge for one hour.
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- To make the filling, stir together softened butter, light brown sugar, cinnamon, and cake flour in a medium bowl until smooth. Use about 2 teaspoons of the filling, roll it into a ball, and set it aside.
- After chilling, scoop out 1/4 cup of dough, break it in half, and create a well in one half of the dough. Place a ball of filling inside the well. Press the other half of the dough on top and pinch the seams to seal the filling inside, rolling it into a complete ball.
- Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 11-13 minutes, or until the tops are set and the edges are lightly golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While cookies are cooling, make the glaze. Whisk together powdered sugar, cinnamon, melted butter, and milk in a medium bowl until smooth.
- Place parchment paper under the cooling rack and spoon the glaze onto each cookie, letting it spread to the edges. Let the glaze set for 15 minutes.
- Serve and enjoy!
Notes
- Chilling the dough is essential for easier handling and better cookie texture.
- Ensure the filling is well sealed inside the dough to prevent leakage while baking.
- Adjust glaze consistency by adding more milk (thinner) or powdered sugar (thicker), if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 377 kcal
- Sugar: 24 g
- Sodium: 140 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
