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Brown Sugar Pop Tart Cookies

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These Brown Sugar Pop Tart Cookies are an indulgent treat that combine the comforting flavors of cinnamon and brown sugar with a soft, gooey center. Inspired by the classic pop tart, these cookies are easy to make and are perfect for satisfying your sweet tooth.

Ingredients

1 cup unsalted butter, room temperature

1/2 cup granulated sugar

1 cup light brown sugar, packed

2 eggs, 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

3/4 cup light brown sugar, packed

1 teaspoon cinnamon

2 tablespoons cake flour

1 cup powdered sugar

1/2 teaspoon cinnamon

3 tablespoons unsalted butter, melted and cooled

2 1/2 tablespoons milk

Instructions

  1. In a stand mixer or with a hand mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light and fluffy. Add the vanilla and eggs, and continue to beat for 1-2 minutes.
  2. In a separate medium bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients and beat on medium speed for 1-2 minutes, scraping down the bowl as needed. Cover and chill the dough for 1 hour.
  3. Preheat your oven to 350°F and line two large baking sheets with parchment paper.
  4. To make the filling, mix the softened butter, light brown sugar, cinnamon, and cake flour in a bowl until smooth. Scoop out about 2 teaspoons of filling and roll it into a ball. Place these filling balls on the prepared baking sheets.
  5. Take the chilled cookie dough and use a 1/4 cup measuring scoop to form dough balls. Divide each ball in half, making a well in the center of one half. Place a filling ball inside the well and top with the other half of the dough. Pinch the edges to seal the filling inside and roll into a ball.
  6. Place the dough balls on the baking sheets about 2 inches apart. Bake for 11-13 minutes until the tops are set and edges lightly golden. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  7. While the cookies cool, prepare the glaze by whisking together powdered sugar, cinnamon, melted butter, and milk until smooth.
  8. Once the cookies have cooled, drizzle the glaze over them and allow it to set for about 15 minutes before serving.

Notes

  • For a vegan version, use dairy-free butter and egg replacements.
  • For gluten-free cookies, swap the cake flour for a gluten-free flour blend.
  • You can use fruit preserves or jam for a fruity filling instead of the brown sugar cinnamon filling.
  • The dough can be chilled for longer, but let it sit at room temperature for 30 minutes before handling.
  • If you want to skip the glaze, the cookies are still delicious on their own.
  • Freezing options: Freeze baked cookies without glaze for up to 3 months or freeze the dough balls and bake them directly from frozen.

Nutrition

Find it online: https://recipesbyjanet.com/brown-sugar-pop-tart-cookies/