Description
Whipping up Brown Sugar Pop Tart Cookies brings childhood memories racing back to your kitchen counter. Crumbly, sweet pastry squares deliver nostalgic comfort that makes snack time feel like pure happiness.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 3 ¾ cups cake flour
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Filling:
- 5 tablespoons unsalted butter
- ¾ cup light brown sugar
- 2 tablespoons cake flour
- 1 teaspoon ground cinnamon
Glaze:
- 1 cup powdered sugar
- 3 tablespoons unsalted butter
- 2 ½ tablespoons milk
- ½ teaspoon ground cinnamon
Instructions
- Grab your stand mixer and combine 1 cup unsalted butter, ½ cup granulated sugar, and 1 cup light brown sugar. Cream these ingredients at medium-high speed for 2-3 minutes until the mixture looks light and fluffy.
- Add 1 teaspoon vanilla extract and 2 large eggs to your creamed mixture. Beat for another 1-2 minutes until everything looks smooth.
- In a separate bowl, whisk together 3 ¾ cups cake flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, 1 ½ teaspoons baking powder, and 1 teaspoon kosher salt.
- Gradually mix dry ingredients into your wet mixture at medium speed for 1-2 minutes. Scrape down bowl sides as needed.
- Refrigerate your dough for 1 hour to help it firm up.
- Heat your oven to 350°F and line two baking sheets with parchment paper.
- Mix 5 tablespoons softened butter, ¾ cup brown sugar, 1 teaspoon cinnamon, and 2 tablespoons cake flour until completely smooth.
- Roll filling mixture into small balls, using about 2 teaspoons per ball.
- Scoop ¼ cup dough portions, splitting each in half. Create a well in one half and place a filling ball inside.
- Seal the dough around the filling ball, ensuring no gaps. Roll gently into a smooth ball.
- Place cookie balls 2 inches apart on prepared baking sheets.
- Bake for 11-13 minutes until tops set and edges turn light golden brown.
- Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack.
- Prepare glaze by whisking 1 cup powdered sugar, ½ teaspoon cinnamon, 3 tablespoons melted butter, and 2 ½ tablespoons milk until smooth.
- Place parchment under the cooling rack. Spoon glaze over each cookie, letting it reach the edges.
- Allow glaze to set for 15 minutes before serving.
Notes
- Chill the dough completely to help prevent spreading and maintain the cookie’s shape during baking.
- For a more intense brown sugar flavor, use dark brown sugar instead of light brown sugar in both the cookie and filling.
- When sealing the filling inside the cookie, make sure the edges are completely pinched to prevent leaking during baking.
- The glaze works best when applied to completely cooled cookies, allowing it to set smoothly and create a clean finish.
- Prep Time: 1 hour 10 minutes
- Cook Time: 13 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 182
- Sugar: 15 g
- Sodium: 94 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 28 mg