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Brown Sugar Pop Tart Cookies

Brown Sugar Pop Tart Cookies

Brown Sugar Pop Tart Cookies combine the nostalgic flavor of cinnamon brown sugar Pop-Tarts with the soft, chewy texture of homemade cookies. Perfectly spiced, filled, and glazed, these cookies are a delightful treat for all ages.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 16

Ingredients
  

Cookies

  • 1 cup unsalted butter room temperature
  • ½ cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 3¾ cups cake flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1½ teaspoons baking powder
  • 1 teaspoon kosher salt

Brown Sugar Filling

  • 5 tablespoons unsalted butter softened
  • ¾ cup light brown sugar packed
  • 1 teaspoon cinnamon
  • 2 tablespoons cake flour

Brown Sugar Glaze

  • 1 cup powdered sugar
  • ½ teaspoon cinnamon
  • 3 tablespoons unsalted butter melted and cooled
  • 2½ tablespoons milk
  • Standard – Metric

Instructions
 

  • In the bowl of a stand mixer or a hand mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Beat on medium-high speed for 2–3 minutes. Add the vanilla extract and eggs, then beat for another 1–2 minutes, until the mixture is light and fluffy.

Ingredients for wet mixture:

  • 1 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • In a separate medium bowl, whisk together the dry ingredients until well combined. Gradually add the dry ingredients to the wet mixture, beating on medium speed until fully incorporated (about 1–2 minutes). Scrape down the sides and bottom of the bowl as needed. Cover the dough and refrigerate for one hour.

Dry ingredients:

  • 3 3/4 cups cake flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  • In a medium bowl, mix together the filling ingredients until smooth. Scoop about 2 teaspoons of filling and roll it into a ball. Place the balls on a baking sheet.

Filling ingredients:

  • 5 tablespoons unsalted butter
  • 3/4 cup light brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons cake flour
  • Using a 1/4 cup measuring cup (or a large cookie scoop), portion out the chilled dough. Divide each portion in half and create a small well in one half. Place a ball of filling into the well, then cover it with the other half of the dough. Pinch the edges together and roll into a ball to seal the filling inside.
  • Arrange the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 11–13 minutes, until the tops are just set and the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  • While the cookies cool, prepare the icing. Whisk together the icing ingredients until smooth. Place a piece of parchment paper under the cooling rack and spoon the icing over each cookie, letting it spread to the edges. Allow the icing to set for about 15 minutes before serving.

Icing ingredients:

  • 1 cup powdered sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter, melted
  • 2 1/2 tablespoons milk

Notes

Butter Temperature: The temperature of the butter is crucial for cookie texture. Butter that is too warm is a common cause of flat cookies. Room-temperature butter should sit out for only 1–2 hours and still feel cool to the touch, around 60°F.
Chilling the Dough: If you chill the dough for longer than 1 hour, allow it to sit at room temperature for about 30 minutes so it softens slightly, making it easier to handle.
Storing Cookies: Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.
Freezing Baked Cookies: To freeze baked cookies (without icing), place them on a baking sheet and freeze until solid. Transfer the frozen cookies to a freezer bag and store them for up to 3 months. When ready to serve, thaw the cookies overnight in the fridge and apply the icing as directed.
Freezing Cookie Dough: Skip the chilling step and scoop the dough into balls, stuffing them as directed. Freeze the dough balls on a baking sheet until solid, then transfer them to a freezer bag. Store in the freezer for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the bake time if needed