Brown Sugar Pop Tart Cookies (Print Version)
Chewy cookies packed with brown sugar filling and topped with a cinnamon glaze for a nostalgic treat.
# Ingredients:
→ Cookies
01 -
1 cup unsalted butter, at room temperature
02 -
1/2 cup granulated sugar
03 -
1 cup light brown sugar, packed
04 -
2 large eggs, at room temperature
05 -
1 teaspoon vanilla extract
06 -
3 3/4 cups cake flour
07 -
2 tablespoons cornstarch
08 -
1 teaspoon baking soda
09 -
1 1/2 teaspoons baking powder
10 -
1 teaspoon kosher salt
→ Brown Sugar Filling
11 -
5 tablespoons unsalted butter, softened
12 -
3/4 cup light brown sugar, packed
13 -
1 teaspoon ground cinnamon
14 -
2 tablespoons cake flour
→ Brown Sugar Glaze
15 -
1 cup powdered sugar
16 -
1/2 teaspoon ground cinnamon
17 -
3 tablespoons unsalted butter, melted and cooled
18 -
2 1/2 tablespoons milk
# Steps:
01 -
In the bowl of a stand mixer fitted with a paddle attachment, combine unsalted butter, granulated sugar, and light brown sugar. Beat on medium-high speed for 2 to 3 minutes until light and creamy.
02 -
Add vanilla extract and eggs to the creamed mixture. Continue beating for 1 to 2 minutes, ensuring the mixture is smooth and fluffy.
03 -
In a separate mixing bowl, whisk together cake flour, cornstarch, baking soda, baking powder, and kosher salt. Gradually add the dry ingredients to the wet mixture. Beat on medium speed for 1 to 2 minutes, scraping down sides of the bowl as needed.
04 -
Cover the dough and refrigerate for 1 hour to allow the mixture to firm up for shaping.
05 -
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper.
06 -
In a medium bowl, stir together softened unsalted butter, light brown sugar, cinnamon, and cake flour until completely smooth. Scoop heaping teaspoons (about 2 teaspoons) of filling, roll into balls, and place on a prepared tray.
07 -
Using a 1/4 cup measuring cup, scoop portions of chilled dough. Break each portion in half, creating a well in one half. Place a filling ball inside the well, top with the remaining dough half, and pinch seams to seal. Roll gently into a ball, ensuring filling is fully encased.
08 -
Space the cookie balls 2 inches apart on prepared baking sheets. Bake for 11 to 13 minutes, or until tops are set and edges turn light golden brown. Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely.
09 -
While cookies cool, whisk together powdered sugar, cinnamon, melted butter, and milk until smooth and glossy.
10 -
Place parchment paper under the rack. Spoon glaze over each cookie, allowing it to reach the edges. Let glaze set for 15 minutes before serving.
# Notes:
01 -
Chilling the dough is essential for preventing excess spreading and ensuring thick, bakery-style cookies.