Brown Sugar Pop Tart Cookies are a delightful treat that combines the classic flavors of a pop tart with the soft, chewy texture of a cookie. These cookies are filled with a sweet brown sugar filling and topped with a delicious cinnamon glaze, making them an absolute favorite for any cookie lover!
Why Make This Recipe
Making Brown Sugar Pop Tart Cookies is a fantastic way to enjoy the flavors of a pop tart in a different form. They are perfect for parties, family gatherings, or just as a special treat for yourself. Plus, the process of making these cookies is fun and straightforward, allowing you to bond with family and friends in the kitchen.
How to Make Brown Sugar Pop Tart Cookies
Ingredients:
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (375g) cake flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (57g) unsalted butter, softened (for filling)
- 1/2 cup (100g) brown sugar (for filling)
- 1 teaspoon ground cinnamon (for filling)
- 2 tablespoons cake flour (for filling)
- 1 cup (120g) powdered sugar (for glaze)
- 1/2 teaspoon ground cinnamon (for glaze)
- 2 tablespoons unsalted butter, melted (for glaze)
- 2-3 tablespoons milk (for glaze)
Directions:
Prepare the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes). Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. In a separate bowl, whisk together cake flour, cornstarch, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Cover the dough and refrigerate for at least 1 hour.
Make the Brown Sugar Filling: In a small bowl, mix softened butter, brown sugar, cinnamon, and cake flour until a soft paste forms.
Assemble the Cookies: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of cookie dough and flatten slightly. Place a small amount of brown sugar filling in the center, then cover with another flattened piece of dough. Seal the edges. Arrange cookies on the baking sheet, leaving space between them.
Bake: Bake for 10-12 minutes or until edges are set and lightly golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Prepare the Cinnamon Glaze: In a small bowl, whisk together powdered sugar, cinnamon, melted butter, and milk until smooth. Drizzle over cooled cookies and allow the glaze to set before serving.
How to Serve Brown Sugar Pop Tart Cookies
Serve these cookies warm or at room temperature. You can enjoy them as a snack, dessert, or even for breakfast with a cup of coffee or tea.
How to Store Brown Sugar Pop Tart Cookies
To store your cookies, place them in an airtight container at room temperature. They will stay fresh for up to one week. You can also freeze the cookies for up to three months. Just make sure to pack them in a freezer-safe container.
Tips to Make Brown Sugar Pop Tart Cookies
- Make sure your butter is softened for easy mixing.
- Don’t skip the chilling time for the dough; it helps the cookies hold their shape.
- Use parchment paper to prevent sticking and make clean-up easier.
- Experiment with different spices in the filling, like nutmeg or allspice, for a unique twist.
Variation
Try adding chocolate chips or nuts to the cookie dough for added flavor and texture. You can also substitute the brown sugar in the filling with other flavors like maple syrup for a different taste.
FAQs
Can I use regular flour instead of cake flour?
- Yes, but the texture may be slightly different. Cake flour gives a lighter, fluffier texture to the cookies.
How can I make the glaze thicker or thinner?
- To make it thicker, add more powdered sugar. To make it thinner, add a little more milk.
Can I make these cookies ahead of time?
- Yes! You can make the dough ahead and keep it in the fridge for up to 3 days or freeze it for later use.
Brown Sugar Pop Tart Cookies
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Make sure your butter is softened for easy mixing.
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups cake flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Brown Sugar Filling
- ¼ cup unsalted butter, softened
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons cake flour
For the Cinnamon Glaze
- 1 cup powdered sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 2-3 tablespoons milk Adjust to desired glaze consistency.
Instructions
Preparation
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together cake flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Cover the dough and refrigerate for at least 1 hour.
Make the Brown Sugar Filling
- In a small bowl, mix softened butter, brown sugar, cinnamon, and cake flour until a soft paste forms.
Assembly
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 2 tablespoons of cookie dough and flatten slightly.
- Place a small amount of brown sugar filling in the center, then cover with another flattened piece of dough. Seal the edges.
- Arrange cookies on the baking sheet, leaving space between them.
Bake
- Bake for 10-12 minutes or until edges are set and lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Prepare the Cinnamon Glaze
- In a small bowl, whisk together powdered sugar, cinnamon, melted butter, and milk until smooth.
- Drizzle over cooled cookies and allow the glaze to set before serving.
