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Brown Sugar Pop Tart Cookies with Cinnamon Glaze Recipe

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4.2 from 14 reviews

These soft Brown Sugar Pop Tart Cookies feature a gooey cinnamon filling encased in a tender cake flour dough, topped with a sweet cinnamon glaze that perfectly mimics the nostalgic flavor of classic pop tarts. Easy to make and great for storing, they deliver a delightful homemade twist on a beloved treat.

Ingredients

Cookies

  • 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

Brown Sugar Filling

  • 5 Tablespoons unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1 teaspoon cinnamon
  • 2 Tablespoons cake flour

Brown Sugar Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon cinnamon
  • 3 Tablespoons unsalted butter, melted and cooled
  • 2 1/2 Tablespoons milk

Instructions

  1. Make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until creamy and light. Add the eggs and vanilla extract and continue to beat for another 1-2 minutes until the mixture is light and fluffy.
  2. Combine dry ingredients: In a separate medium bowl, whisk together cake flour, cornstarch, baking soda, baking powder, and kosher salt until evenly mixed. Gradually add the dry ingredients to the wet mixture and beat on medium speed for 1-2 minutes until fully combined, scraping down the sides of the bowl as needed. Cover the dough and chill it in the refrigerator for 1 hour.
  3. Prepare for baking: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper to prevent sticking.
  4. Make the brown sugar filling: In a medium bowl, stir together softened butter, light brown sugar, cinnamon, and cake flour until smooth. Using a heaping teaspoon (about 2 teaspoons), scoop portions of the filling and roll each into a ball. Place these filling balls onto a baking sheet.
  5. Assemble cookies: Using a 1/4 cup measuring cup or a large cookie scoop, portion the chilled dough. Break each portion in half, press a well into one half, place one filling ball inside, then cover with the other half of dough. Pinch the seams to seal the filling inside and roll into a smooth ball. Arrange the cookie dough balls on the prepared baking sheet about 2 inches apart.
  6. Bake: Bake the cookies for 11-13 minutes until the tops are just set and the edges begin to turn lightly golden. Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. Prepare the glaze: While the cookies cool, whisk together powdered sugar, cinnamon, melted and cooled butter, and milk until smooth and pourable.
  8. Glaze the cookies: Place parchment paper beneath the cooling rack to catch drips. Spoon the cinnamon glaze over each cookie, allowing it to spread evenly to the edges. Let the glaze set for 15 minutes before serving.

Notes

  • Ensure all ingredients are at room temperature for best mixing results.
  • Chilling the dough is essential to prevent spreading and maintain the cookie shape.
  • Use cake flour for a tender, soft texture.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • The filling balls can be made ahead and refrigerated before assembling.

Find it online: https://yumntasty.com/brown-sugar-pop-tart-cookies-with-cinnamon-glaze-recipe/