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Brown Sugar Pop Tart Cookies Recipe

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★★★★★

4.8 from 58 reviews

Delight in these Brown Sugar Pop Tart Cookies, combining a soft, tender cookie dough with a gooey cinnamon brown sugar filling and a sweet cinnamon glaze. With a crisp outside and a rich, melty center, these cookies capture the nostalgic flavors of pop tarts in a homemade, indulgent treat.

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

  1. Prepare the Dough: In a stand mixer or with a hand mixer fitted with the paddle attachment, beat together 1 cup unsalted butter, 1/2 cup granulated sugar, and 1 cup packed light brown sugar on medium-high speed for 2-3 minutes until creamy. Add 2 room temperature eggs and 1 teaspoon vanilla extract, continuing to beat for another 1-2 minutes until light and fluffy.
  2. Mix Dry Ingredients: In a separate medium bowl, whisk together 3 3/4 cups cake flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, and 1 teaspoon kosher salt until well combined. Gradually add this to the wet mixture and beat on medium speed for 1-2 minutes, stopping occasionally to scrape the sides and bottom of the bowl. Cover the dough and chill it for 1 hour.
  3. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  4. Make the Filling: In a medium bowl, stir together 5 tablespoons softened unsalted butter, 3/4 cup packed light brown sugar, 1 teaspoon cinnamon, and 2 tablespoons cake flour until smooth. Using a heaping teaspoon (about 2 teaspoons), scoop the filling and roll into balls, placing them on one of the prepared baking sheets.
  5. Assemble the Cookies: Using a 1/4 cup measuring cup or large cookie scoop, portion out the chilled dough. Break each portion in half and create a well in one half. Place one filling ball inside the well, then press the other half of dough on top and pinch the seams to seal. Roll gently to form a smooth ball enclosing the filling.
  6. Bake Cookies: Arrange the filled dough balls on the prepared baking sheets spaced about 2 inches apart. Bake for 11-13 minutes until the tops are set and edges lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. Prepare and Apply Icing: While the cookies cool, whisk together 1 cup powdered sugar, 1/2 teaspoon cinnamon, 3 tablespoons melted and cooled unsalted butter, and 2 1/2 tablespoons milk in a bowl until smooth. Place parchment paper under the cooling rack, then spoon the icing generously on top of each cookie, letting it spread to the edges. Allow icing to set for 15 minutes before serving.

Notes

  • For best results, ensure butter and eggs are at room temperature before mixing.
  • Chilling the dough is essential for easier handling and prevents spreading during baking.
  • Use cake flour for a tender, delicate cookie texture.
  • Seal the filling well inside the dough to avoid leakage during baking.
  • If you prefer a thicker filling, you can double the portion scooped per cookie.
  • Store cookies in an airtight container at room temperature for up to 3 days; icing is best fresh but can be stored refrigerated.

Keywords: Brown Sugar Pop Tart Cookies, filled cookies, cinnamon sugar cookies, homemade pop tart cookies, soft baked cookies, cinnamon filling, sweet icing

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