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.
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
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
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
