Brown Sugar Pop Tart Cookies Recipe
Introduction
These Brown Sugar Pop Tart Cookies combine the nostalgic flavor of classic pop tarts with the chewy goodness of homemade cookies. Filled with a cinnamon-spiced brown sugar filling and topped with a sweet glaze, they are perfect for a cozy treat any time of day.
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
- Step 1: Add the 1 cup butter, granulated sugar, and 1 cup brown sugar to a stand mixer or hand mixer bowl fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes until creamy. Add the vanilla and eggs, then beat for another 1-2 minutes until the mixture is light and fluffy.
- Step 2: In a separate 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 for 1-2 minutes, scraping the bowl as needed until fully combined. Cover the dough and chill for one hour.
- Step 3: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Step 4: For the filling, combine the 5 tablespoons softened butter, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 2 tablespoons cake flour in a medium bowl. Stir until smooth. Use about 2 teaspoons of the filling, roll into a ball, and set aside on a baking sheet.
- Step 5: Using a 1/4 cup measuring cup or a large cookie scoop, portion the chilled dough. Divide each portion in half, creating a well in one half. Place one ball of filling in the well, then press the other half of dough on top, pinching the seams to seal. Roll gently to form a ball, enclosing the filling.
- Step 6: Arrange the cookie dough balls on the prepared baking sheets about 2 inches apart. Bake for 11-13 minutes, until the tops are set and edges begin to turn golden. Let the cookies cool on the sheets for 5 minutes, then transfer to wire racks to cool completely.
- Step 7: While the cookies cool, mix the icing by whisking together powdered sugar, 1/2 teaspoon cinnamon, melted butter, and milk until smooth. Place parchment paper beneath the cooling rack and spoon icing over each cookie, letting it spread to the edges. Allow the icing to set for 15 minutes before serving.
Tips & Variations
- Use cake flour for a softer, tender texture, but all-purpose flour can be substituted if needed.
- Chill the dough thoroughly to make it easier to handle and prevent spreading in the oven.
- Add a pinch of nutmeg or cloves to the filling for a warm spice variation.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Try a fruit jam or preserves filling instead of the brown sugar cinnamon for a fun twist.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. To keep the cookies fresh longer, refrigerate them for up to one week. Reheat gently in a microwave for 10-15 seconds to soften the icing and warm the filling slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be prepared and chilled in the refrigerator for up to 24 hours before baking. This also helps develop the flavors.
Can I freeze these cookies?
Yes, you can freeze the baked and cooled cookies without icing for up to 3 months. Thaw at room temperature and add the icing fresh before serving.
Print
Brown Sugar Pop Tart Cookies Recipe
- Total Time: 1 hour 30 minutes
- Yield: 16 servings 1x
Description
These Brown Sugar Pop Tart Cookies combine a tender, buttery cookie with a sweet cinnamon-brown sugar filling, topped with a smooth cinnamon glaze that mimics the nostalgic pop tart experience in cookie form. Perfectly soft with just a hint of cinnamon spice, these cookies are an irresistible treat for any time of the day.
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 Tablespoon milk
Instructions
- Mix Butter and Sugars: Add the butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 2-3 minutes until creamy and well combined.
- Add Eggs and Vanilla: Add the vanilla extract and eggs to the mixture and beat for another 1-2 minutes until the mixture is light, fluffy, and fully incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt until well combined.
- Mix Dry into Wet: Add the dry ingredients to the wet ingredients and beat on medium speed for 1-2 minutes, stopping to scrape down the bowl as needed, until fully combined. Cover the dough and chill in the refrigerator for one hour.
- Preheat Oven: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Prepare Filling: In a medium bowl, stir together the softened butter, light brown sugar, cinnamon, and cake flour until smooth and well mixed. Use a heaping teaspoon (about 2 teaspoons) to scoop out the filling and roll it into balls. Set aside on a baking sheet.
- Assemble Cookies: Using a 1/4 cup measuring cup or large cookie scoop, scoop out the chilled dough. Break the dough ball in half and create a well in one half. Place one ball of filling inside the well, then press the other half over the filling and pinch the seams to seal. Roll the dough into a ball to fully enclose the filling.
- Bake Cookies: Arrange the cookie dough balls on the prepared baking sheets about 2 inches apart. Bake for 11-13 minutes, until the tops are just set and edges are lightly golden brown. Remove and let cool on the baking sheet for 5 minutes.
- Cool Completely: Transfer cookies to a wire rack to cool completely before icing.
- Prepare Icing: Whisk together powdered sugar, cinnamon, melted butter, and milk until smooth and pourable.
- Ice Cookies: Place a piece of parchment paper under the cooling rack to catch drips. Spoon the icing over each cookie, allowing it to spread evenly to the edges. Allow icing to set for about 15 minutes before serving.
Notes
- For best results, use room temperature butter and eggs to ensure proper mixing and texture.
- Make sure to chill the dough for at least one hour to make it easier to handle and prevent spreading during baking.
- Use cake flour for a tender cookie texture; all-purpose flour may change the softness slightly.
- You can substitute milk with cream or a milk alternative as needed for the icing.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Brown Sugar, Pop Tart Cookies, Cinnamon Filling, Sweet Cookies, Holiday Treat, Soft Cookies, Iced Cookies
