Brown Sugar Pop Tart Cookies
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
- 5 Tablespoons unsalted butter
softened
- 3/4 cup light brown sugar
packed
- 1 teaspoon cinnamon
- 2 Tablespoon cake flour
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 3 Tablespoons unsalted butter
melted and cooled
- 2 1/2 Tablespoon milk
Directions
- 1
Add the butter sugar, and brown sugar to the bowl of a stand mixer, or hand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes. Add the vanilla and eggs and beat for another 1-2 minutes, until light and fluffy.
- 2
Whisk the dry ingredients in a separate medium bowl until combined. Add the dry ingredients to the wet ingredients and beat on medium speed until combined, 1-2 minutes, stopping to scrape down the bottom and sides of the bowl as needed. Cover and chill the dough for one hour.
- 3
Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- 4
Add the filling ingredients to a medium bowl and stir until smooth. Use a heaping teaspoon (about 2 teaspoons) to scoop the filling out and roll it into a ball and place it on the baking sheet.
- 5
Scoop the chilled dough out using 1/4 cup measuring cup (or a very large cookie scoop). Break the dough in half and create a well in the middle of one half. Place one ball of filling inside the well and press the other half on top of the filling and pinch the seems. Roll them into a ball to seal the filling inside.
- 6
Arrange the cookie dough balls on the prepared baking sheet about 2 inches apart. Bake for 11-13 minutes, until the tops are just set and the edges are lightly golden brown. Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- 7
While they cool, make the icing. Whisk together all of the icing ingredients until smooth. Place a piece of parchment paper under the cooling rack and spoon the icing on top of each cookie, letting it spread to the edges. Allow it to set for 15 minutes and enjoy.
Brown Sugar Pop Tart Cookies
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About this Recipe
Craving that nostalgic flavor of a classic pop tart, but with the delightful chewiness of a homemade cookie? These Brown Sugar Pop Tart Cookies deliver just that – a soft, sweet treat with a gooey cinnamon filling and a decadent cinnamon glaze, all made with ease in your own kitchen.
What makes these cookies truly special is their incredible mimicry of the beloved breakfast pastry. You get the perfect balance of a tender, soft cookie base contrasting with a rich, buttery brown sugar and cinnamon filling, all tied together by a sweet, spiced glaze. It's a delightful twist on a classic that's surprisingly simple to achieve.
Prepare for a truly comforting experience. Each bite of these Brown Sugar Pop Tart Cookies brings together a soft, yielding texture from the cookie itself, generously filled with a warm, gooey center that's bursting with brown sugar and cinnamon flavors. The finishing touch is a smooth, sweet cinnamon glaze that hardens slightly but still melts in your mouth, adding an extra layer of spice and sweetness. These cookies are a celebration of cozy flavors, perfect for satisfying your sweet tooth any time of day, and surprisingly straightforward to bake.
Customization & Variations
These cookies are delightful as written, but you can easily tailor them to your preference. Feel free to adjust the amount of cinnamon in both the filling and the glaze if you prefer a bolder or milder spice profile. For the glaze, while milk provides a perfect consistency, you could experiment with a splash of cream for an even richer finish, ensuring it's still pourable.
These Brown Sugar Pop Tart Cookies are ideal for dessert, a sweet snack, or a delightful treat for sharing at gatherings. Serve them alongside a warm cup of coffee or a glass of cold milk for the ultimate nostalgic indulgence.