Brown Sugar Pop Tart Cookies
Indulge in these delightful Brown Sugar Pop Tart Cookies that are filled with a luscious cinnamon filling and drizzled with a sweet cinnamon glaze. Reminiscent of classic pop tarts, these cookies are simple to whip up and perfect for storing.
Equipment
- Stand Mixer
- Baking Sheets
- Parchment paper
Ingredients
Cookies
- 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
Brown Sugar Filling
- 5 tablespoons unsalted butter softened
- 3/4 cup light brown sugar packed
- 1 teaspoon cinnamon
- 2 tablespoons cake flour
Brown Sugar Glaze
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter melted and cooled
- 2 1/2 tablespoons milk
Instructions
- In a stand mixer or using a hand mixer with the paddle attachment, beat butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes. Add vanilla and eggs, then beat for an additional 1-2 minutes until light and fluffy.
- Whisk the dry ingredients in a separate bowl. Add the dry ingredients to the wet mixture and beat on medium speed for 1-2 minutes until combined. Chill the dough for one hour.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Combine the filling ingredients in a bowl and mix until smooth. Scoop out heaping teaspoons of the filling and roll into balls, then place on the baking sheet.
- Use a 1/4 cup measuring cup to scoop chilled dough. Divide in half, create a well in one half, place a ball of filling inside, then press the other half on top and pinch the seams. Roll into a ball to seal the filling.
- Arrange cookie dough balls on the baking sheet, bake for 11-13 minutes until set. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together all icing ingredients until smooth. Place parchment paper under the cooling rack, spoon icing on each cookie, allowing it to spread. Let it set for 15 minutes before serving.
Notes
These cookies can be stored in an airtight container for up to a week. Try adding a pinch of nutmeg to the filling for an extra layer of flavor.