Brown Sugar Pop Tart Cookies (Print-Friendly Version)
Soft cookies packed with gooey cinnamon filling and topped with a sweet glaze, reminiscent of the classic breakfast pastry.
# Ingredients:
→ Cookies
01 -
1 cup unsalted butter, room temperature
02 -
1/2 cup granulated sugar
03 -
1 cup light brown sugar, packed
04 -
2 eggs, room temperature
05 -
1 teaspoon vanilla extract
06 -
3 3/4 cups cake flour
07 -
2 tablespoons cornstarch
08 -
1 teaspoon baking soda
09 -
1 1/2 teaspoons baking powder
10 -
1 teaspoon kosher salt
→ Brown Sugar Filling
11 -
5 tablespoons unsalted butter, softened
12 -
3/4 cup light brown sugar, packed
13 -
1 teaspoon cinnamon
14 -
2 tablespoons cake flour
→ Brown Sugar Glaze
15 -
1 cup powdered sugar
16 -
1/2 teaspoon cinnamon
17 -
3 tablespoons unsalted butter, melted and cooled
18 -
2 1/2 tablespoons milk
# Steps:
01 -
Add the butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes. Add the vanilla and eggs, and continue beating for another 1-2 minutes until light and fluffy.
02 -
In a separate medium bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt. Gradually add the dry ingredients to the wet ingredients, and beat on medium speed until combined, scraping down the sides of the bowl as needed. Cover and chill the dough for one hour.
03 -
Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a medium bowl, mix the filling ingredients until smooth. Shape the filling into small balls, approximately 2 teaspoons each.
04 -
Scoop the chilled dough using a 1/4-cup measuring scoop. Divide the dough in half and create a well in one half. Place a ball of filling inside the well, then press the other half of the dough on top to seal. Roll into a ball to fully encase the filling.
05 -
Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 11-13 minutes, until the tops are just set and the edges are lightly golden brown. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
06 -
Whisk together the powdered sugar, cinnamon, melted butter, and milk until smooth. Spoon the glaze over the cooled cookies, letting it spread to the edges. Allow the glaze to set for 15 minutes before serving.
# Notes & Tips:
01 -
Butter should be cool to the touch at room temperature (about 60°F) to prevent flat cookies.
02 -
If chilling the dough for more than one hour, allow it to sit at room temperature for 30 minutes before working with it.
03 -
Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
04 -
Freeze baked cookies without glaze and thaw overnight in the refrigerator before glazing.
05 -
Unbaked cookie dough can be frozen for up to 3 months. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.