Brown Sugar Pop Tart Cookies Recipe

Introduction

Brown Sugar Pop Tart Cookies combine the nostalgic flavors of a classic breakfast treat with the chewy, buttery goodness of a cookie. These delightful treats offer a cinnamon-sugar filling and a sweet glaze that makes every bite irresistible. Perfect for sharing or an afternoon snack.

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 tablespoons cake flour
• 1 cup powdered sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons unsalted butter (melted and cooled)
• 2 1/2 tablespoons milk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a mixing bowl, cream together the room temperature butter, granulated sugar, and 1 cup light brown sugar until fluffy. Add the eggs and vanilla extract, mixing until combined.
3. Step 3: In a separate bowl, whisk together the cake flour, baking soda, baking powder, cornstarch, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Cover and chill the dough for one hour.
4. Step 4: For the filling, mix the softened butter, 3/4 cup light brown sugar, cinnamon, and 2 tablespoons cake flour until smooth.
5. Step 5: Scoop out portions of the chilled dough, flatten each, and place a ball of cinnamon filling in the center. Seal the dough around the filling and shape into balls. Place on the prepared baking sheets.
6. Step 6: Bake for 11-13 minutes or until the edges are golden. Remove from oven and let cool completely on wire racks.
7. Step 7: To make the glaze, whisk together powdered sugar, melted butter, milk, and cinnamon until smooth. Drizzle over cooled cookies before serving.

Tips & Variations

• Use cake flour for a tender, delicate crumb; all-purpose flour can be substituted but the texture may be slightly denser.
• Chilling the dough helps prevent spreading and makes it easier to fill and shape the cookies.
• Add a pinch of nutmeg to the cinnamon filling for a warm, spiced flavor.
• For a colorful twist, top the cookies with sprinkles before the glaze sets.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Reheat chilled cookies slightly in the microwave or oven to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and filling a day in advance. Keep them covered and refrigerated until ready to assemble and bake.

What if I don’t have cake flour?

If you don’t have cake flour, you can substitute with all-purpose flour, but try replacing 2 tablespoons of each cup of all-purpose flour with cornstarch to mimic the lightness of cake flour.

Brown Sugar Pop Tart Cookies Recipe

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★★★★★

4.6 from 56 reviews

• Author: anna
• Total Time: 1 hour 28 minutes
• Yield: 24 servings 1x

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Description

These Brown Sugar Pop Tart Cookies combine the nostalgic flavors of cinnamon and brown sugar in a soft, pillowy cookie filled with a sweet cinnamon filling and topped with a smooth cinnamon glaze. Perfectly baked until golden around the edges, these cookies are a delightful treat that captures the essence of the classic pop tart in a homemade cookie form.

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Ingredients

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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

Cinnamon Filling

• 5 tablespoons unsalted butter (softened)
• 3/4 cup light brown sugar (packed)
• 1 teaspoon cinnamon
• 2 tablespoons cake flour

Cinnamon Glaze

• 1 cup powdered sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons unsalted butter (melted and cooled)
• 2 1/2 tablespoons milk

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Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
2. Make the cookie dough: In a mixing bowl, cream together 1 cup unsalted butter, 1/2 cup granulated sugar, and 1 cup light brown sugar until fluffy. Add in 2 eggs and 1 teaspoon vanilla extract, mixing until fully combined.
3. Combine dry ingredients: In a separate bowl, whisk together 3 3/4 cups cake flour, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, 2 tablespoons cornstarch, and 1 teaspoon kosher salt. Gradually add this flour mixture to the wet ingredients and mix just until combined, taking care not to overmix. Chill the dough in the refrigerator for one hour.
4. Prepare the filling: In another bowl, mix 5 tablespoons softened unsalted butter, 3/4 cup light brown sugar, 1 teaspoon cinnamon, and 2 tablespoons cake flour until the filling is smooth and cohesive.
5. Assemble cookies: Scoop the chilled dough and flatten each portion slightly. Place a ball of cinnamon filling in the center, then seal the dough around the filling, shaping into balls. Place on the prepared baking sheets, leaving space between each cookie.
6. Bake: Bake the cookies for 11 to 13 minutes or until they are golden around the edges but still soft in the center. Remove from the oven and allow to cool slightly on the baking sheets.
7. Make the glaze: Whisk together 1 cup powdered sugar, 1/2 teaspoon cinnamon, 3 tablespoons melted and cooled unsalted butter, and 2 1/2 tablespoons milk until smooth and pourable.
8. Glaze the cookies: Once cookies have cooled completely, drizzle the cinnamon glaze over the tops evenly. Allow the glaze to set before serving.

Notes

• Chilling the dough for an hour helps the cookies hold their shape and prevents spreading during baking.
• Use cake flour to give the cookies a tender crumb and delicate texture.
• The cinnamon filling can be adjusted to your preferred sweetness or cinnamon intensity.
• Make sure the butter for the glaze is cooled to avoid melting the powdered sugar prematurely.
• Store cookies in an airtight container at room temperature for up to 3 days; glazing adds a nice moisture barrier to keep them fresh.

• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Brown Sugar Cookies, Cinnamon Cookies, Pop Tart Cookies, Homemade Cookies, Dessert Recipes