If you love the nostalgic flavor of brown sugar cinnamon Pop-Tarts, you are going to adore these Brown Sugar Pop Tart Cookies. These cookies take all the best parts of your favorite childhood treat—the buttery pastry, the warm cinnamon sugar filling, and the sweet glaze—and turn them into a soft, gooey, bakery-style cookie. Perfect for dessert lovers, nostalgic snackers, or anyone looking for a fun and delicious baking project!
Why You’ll Love This Recipe
- Soft and chewy: These cookies have a melt-in-your-mouth texture thanks to cake flour and cornstarch.
- Rich, warm flavors: The cinnamon-brown sugar filling and glaze give these cookies an irresistible warmth.
- Easy to make: With simple ingredients and easy-to-follow steps, these cookies are perfect for beginner bakers.
- Great for any occasion: Serve them at gatherings, gift them to friends, or enjoy them with a warm cup of coffee.
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
Kitchen Equipment Needed
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Baking sheets
- Parchment paper
- Wire cooling rack
Step-by-Step Instructions
1. Make the Cookie Dough
- In a stand mixer or using a hand mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until fluffy.
- Add the vanilla extract and eggs, one at a time, mixing for another 1-2 minutes.
- In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
- Cover the dough and refrigerate for one hour.
2. Make the Brown Sugar Filling
- In a medium bowl, mix the softened butter, brown sugar, cinnamon, and cake flour until smooth.
- Roll into small balls (about 2 teaspoons each) and set aside.
3. Assemble and Bake
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Use a 1/4 cup measuring cup or a large cookie scoop to portion the dough.
- Break each dough portion in half and create a well in one half.
- Place a ball of brown sugar filling inside the well and press the other half on top.
- Pinch the seams and roll into a ball to seal the filling inside.
- Place cookie dough balls on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 11-13 minutes, until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
4. Make the Brown Sugar Glaze
- Whisk together the powdered sugar, cinnamon, melted butter, and milk until smooth.
- Drizzle or spoon the glaze over the cooled cookies.
- Allow to set for 15 minutes before serving.
Storage Instructions
- Room Temperature: Store cookies in an airtight container for up to 3 days.
- Refrigerator: Keep in an airtight container for up to a week.
- Freezing: Freeze unglazed cookies for up to 3 months. Thaw and glaze before serving.
Recipe Variations and Substitutions
- Gluten-Free: Substitute cake flour with a 1:1 gluten-free baking blend.
- Dairy-Free: Use plant-based butter and non-dairy milk.
- Extra Cinnamon Flavor: Add a teaspoon of cinnamon to the cookie dough.
- Chocolate Lovers: Sprinkle mini chocolate chips into the dough.
Perfect Pairings
- Beverages: These cookies pair wonderfully with coffee, chai tea, or a glass of cold milk.
- Ice Cream: Serve them warm with a scoop of vanilla or caramel ice cream.
Frequently Asked Questions (FAQ)
Can I make the dough ahead of time?
Yes! You can make the dough and refrigerate it for up to 48 hours before baking.
Why is my dough too sticky?
Chilling the dough for at least an hour helps firm it up. If still sticky, add 1-2 tablespoons of extra flour.
Can I use all-purpose flour instead of cake flour?
Yes, but cake flour gives a softer texture. To substitute, replace 2 tablespoons of every cup of all-purpose flour with cornstarch.
How do I make the glaze thicker?
Add more powdered sugar, one tablespoon at a time, until the desired consistency is reached.
Can I make smaller cookies?
Yes! Use a smaller scoop and reduce baking time to about 8-10 minutes.
Final Thoughts
These Brown Sugar Pop Tart Cookies are a delicious and nostalgic treat that will quickly become a family favorite. Whether you’re baking for a special occasion or just indulging in a sweet craving, this recipe is sure to satisfy!
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