Butter Temperature: One of the biggest causes of flat cookies is butter that's too warm. Room temperature butter should be left out for 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, let it sit out at room temperature for 30 minutes to soften slightly, making it easier to handle.
Storing Cookies: Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.
Freezing Baked Cookies: Place the baked cookies (without icing) on a sheet pan and freeze them until solid. Then, transfer them to a freezer bag and store for up to 3 months. Thaw overnight in the fridge, then ice as directed before serving.
Freezing Cookie Dough: If you want to freeze the dough, skip the chilling step. Scoop the dough into balls and stuff them as directed. Freeze the dough on a cookie sheet until solid, then transfer to a freezer bag to store for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the bake time as needed.
Brown Sugar Pop Tart Cookies
Brown Sugar Pop Tart Cookies are a nostalgic, chewy treat that combines the flavors of brown sugar and cinnamon with the fun of a homemade cookie. These customizable cookies are perfect for any occasion and can be easily adapted to suit your taste preferences.
Ingredients
Cookies
- ▢ 1 cup unsalted butter at room temperature
- ▢ ½ cup granulated sugar
- ▢ 1 cup packed light brown sugar
- ▢ 2 eggs at room temperature
- ▢ 1 teaspoon vanilla extract
- ▢ 3 ¾ cups cake flour
- ▢ 2 tablespoons cornstarch
- ▢ 1 teaspoon baking soda
- ▢ 1 ½ teaspoons baking powder
- ▢ 1 teaspoon kosher salt
Brown Sugar Filling
- ▢ 5 tablespoons unsalted butter softened
- ▢ ¾ cup packed light brown sugar
- ▢ 1 teaspoon cinnamon
- ▢ 2 tablespoons cake flour
Brown Sugar Glaze
- ▢ 1 cup powdered sugar
- ▢ ½ teaspoon cinnamon
- ▢ 3 tablespoons unsalted butter melted and cooled
- ▢ 2 ½ tablespoons milk
Instructions
- Add the butter, granulated sugar, and light brown sugar to the bowl of a stand mixer, or to a hand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes. Then, add the vanilla extract and eggs, and beat for an additional 1-2 minutes, until the mixture becomes light and fluffy.
- 1 cup unsalted butter, ½ 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 ingredients and beat on medium speed for 1-2 minutes, until fully incorporated. Make sure to stop and scrape down the sides and bottom of the bowl as needed. Cover the dough and refrigerate for one hour.
- 3 ¾ cups cake flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, 1 ½ teaspoons baking powder, 1 teaspoon kosher salt
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a medium bowl, combine the filling ingredients and stir until smooth. Using a heaping teaspoon (about 2 teaspoons), scoop the filling and roll it into a ball, then place it on the prepared baking sheet.
- 5 tablespoons unsalted butter, ¾ cup light brown sugar, 1 teaspoon cinnamon, 2 tablespoons cake flour
- Scoop out the chilled dough using a ¼ cup measuring cup (or a large cookie scoop). Divide the dough in half and create a well in the center of one half. Place one ball of filling into the well, then press the other half of dough on top, sealing the filling inside. Pinch the seams together and roll the dough into a ball.
- Arrange the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 11-13 minutes, or until the tops are just set and the edges are lightly golden brown. 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. In a bowl, whisk together all of the icing ingredients until smooth. Place a piece of parchment paper under the cooling rack and spoon the icing over each cookie, allowing it to spread to the edges. Let the icing set for about 15 minutes before enjoying.