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Brown Sugar Pop Tart Cookies Recipe

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4.3 from 6 reviews

Delightfully soft and flavorful Brown Sugar Pop Tart Cookies feature a luscious cinnamon-brown sugar filling encased in tender, cake flour-based dough. Finished with a sweet cinnamon glaze, these cookies offer the nostalgic taste of pop tarts in a chewy, hand-held treat perfect for any time of day.

Ingredients

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

  1. Prepare the dough: Add the unsalted butter, granulated sugar, and light brown sugar to the bowl of a stand mixer or hand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes until creamy. Then add the vanilla extract and eggs, beating for another 1-2 minutes until the mixture is light and fluffy.
  2. Incorporate dry ingredients: Whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt in a separate bowl. Gradually add these dry ingredients to the wet mixture, beating on medium speed until fully combined, about 1-2 minutes. Scrape down the bowl edges as needed. Cover and refrigerate the dough for one hour to chill and firm up.
  3. Preheat oven: Set your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking.
  4. Make the filling: In a medium bowl, stir together the softened butter, light brown sugar, cinnamon, and cake flour until the mixture is smooth and thoroughly combined. Using a heaping teaspoon or about 2 teaspoons, scoop the filling and roll into balls. Place these on the lined baking sheet, ready to be filled into the dough.
  5. Shape the cookies: Using a 1/4 cup measuring cup or a large cookie scoop, portion out the chilled dough. Divide each portion in half. On one half, create a small well or indentation, place one filling ball inside, then press the other half of the dough over the filling. Pinch the seams tightly and roll gently to seal the filling inside completely, shaping into balls.
  6. Bake: Arrange the cookie dough balls on the baking sheets about 2 inches apart to allow for spreading. Bake for 11-13 minutes until the tops are just set and the edges turn a light golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  7. Prepare the icing: While the cookies cool, whisk together the powdered sugar, cinnamon, melted and cooled butter, and milk until the icing is smooth. Place parchment paper under the cooling rack and spoon the icing on top of each cookie, letting it spread naturally to the edges. Allow the icing to set for about 15 minutes before serving and enjoying.

Notes

  • Use cake flour for a tender, soft cookie texture; all-purpose flour will make cookies denser.
  • Ensure the butter and eggs are at room temperature for better mixing and texture.
  • The filling balls should be sealed well inside the dough to prevent leaking during baking.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a dairy-free version, substitute butter with a vegan butter alternative and use a plant-based milk for the icing.

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