Description
Brown Sugar Pop Tart Cookies are a deliciously sweet treat that combines soft, buttery cookies with a rich brown sugar filling and a cinnamon glaze for an irresistible dessert.
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, at 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
- 5 tablespoons unsalted butter, softened (for filling)
- 3/4 cup light brown sugar, packed (for filling)
- 1 teaspoon ground cinnamon (for filling)
- 2 tablespoons cake flour (for filling)
- 1 cup powdered sugar (for glaze)
- 1/2 teaspoon ground cinnamon (for glaze)
- 3 tablespoons unsalted butter, melted and cooled (for glaze)
- 2 1/2 tablespoons milk (for glaze)
Instructions
- 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.
- Add vanilla extract and eggs to the creamed mixture. Continue beating for 1 to 2 minutes, ensuring the mixture is smooth and fluffy.
- 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.
- Cover the dough and refrigerate for 1 hour to allow the mixture to firm up for shaping.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper.
- 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.
- 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.
- 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.
- While cookies cool, whisk together powdered sugar, cinnamon, melted butter, and milk until smooth and glossy.
- 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
- Make sure butter is at room temperature for better creaming.
- Chilling the dough is crucial for easy handling.
- Use cake flour for the best texture.
- You can adjust the sweetness of the glaze by adding more or less powdered sugar.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg