Brown Sugar Pop Tart Cookies Recipe

Introduction

Brown Sugar Pop Tart Cookies are a delightful twist on a classic favorite, combining a soft, buttery dough with a sweet cinnamon brown sugar filling and a smooth cinnamon glaze. These cookies capture the nostalgic flavors of pop tarts in a deliciously portable treat perfect for any occasion.

Ingredients

• For the Dough:
• 1 cup unsalted butter (room temperature)
• 1/2 cup granulated sugar
• 1 cup light brown sugar (packed)
• 2 eggs (room temperature)
• 1 tsp vanilla extract
• 3 3/4 cups cake flour
• 2 tbsp cornstarch
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp kosher salt
• For the Brown Sugar Filling:
• 5 tbsp unsalted butter (softened)
• 3/4 cup light brown sugar (packed)
• 1 tsp cinnamon
• 2 tbsp cake flour
• For the Cinnamon Glaze:
• 1 cup powdered sugar
• 1/2 tsp cinnamon
• 3 tbsp unsalted butter (melted and cooled)
• 2 1/2 tbsp milk

Instructions

1. Step 1: In a stand mixer or using a hand mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high for 2-3 minutes until creamy.
2. Step 2: Add the vanilla extract and eggs, then beat for another 1-2 minutes until the mixture is light and fluffy.
3. Step 3: In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and chill it in the refrigerator for 1 hour.
5. Step 5: To make the filling, mix together the softened butter, brown sugar, cinnamon, and cake flour until smooth. Scoop a heaping teaspoon and roll it into a ball.
6. Step 6: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
7. Step 7: Take about 1/4 cup of chilled dough and break it in half. Create a well in one half, place a ball of filling inside, then cover with the second half and seal the edges around the filling. Roll gently into a ball. Repeat with remaining dough and filling.
8. Step 8: Arrange the filled dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Step 9: Bake at 350°F (175°C) for 11-13 minutes, or until the tops are set and the edges begin to turn lightly golden.
10. Step 10: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
11. Step 11: For the glaze, whisk together powdered sugar, cinnamon, melted butter, and milk until smooth. Spoon the glaze over each cooled cookie and let it set for about 15 minutes before serving.

Tips & Variations

• For a richer flavor, use dark brown sugar instead of light brown sugar in both the dough and filling.
• Chilling the dough is essential—it helps the cookies hold their shape and results in a tender texture.
• Add a pinch of nutmeg or ground cloves to the filling for a warm, spiced twist.
• Try drizzling melted chocolate on top of the glazed cookies for an extra indulgent touch.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to one week. Reheat briefly in the microwave to soften the glaze and warm the filling before enjoying again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but the texture may be slightly less tender. To mimic cake flour, remove 2 tablespoons of all-purpose flour per cup and replace with 2 tablespoons of cornstarch.

Can I make the dough ahead of time?

Absolutely! The dough can be made and chilled overnight, which can actually improve the flavor and texture. Just bring it to room temperature for about 10 minutes before shaping and baking.