Description
These Brown Sugar Pop Tart Cookies deliver the comforting flavor of a homemade brown sugar toaster pastry in a simple, delicious cookie format. Perfect for beginner bakers, these cookies feature a soft brown sugar cookie shell filled with a rich, spiced brown sugar center and topped with a sweet glaze.
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
- Beat the butter, granulated sugar, and brown sugar in a mixer on medium-high speed for 2-3 minutes.
- Add the vanilla and eggs, then beat for 1-2 minutes until light and fluffy.
- Whisk the dry cookie ingredients in a separate bowl.
- Add the dry ingredients to the wet ingredients and mix on medium speed for 1-2 minutes, scraping the bowl as needed.
- Cover the dough and chill for one hour.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Stir the filling ingredients together until smooth. Scoop the filling using a heaping teaspoon, roll it into a ball, and place it on a baking sheet.
- Scoop the chilled dough using a 1/4 cup measure. Split the dough in half. Create a well in one half.
- Place one filling ball inside the well. Press the other dough half on top. Pinch the seams closed and roll into a smooth ball.
- Arrange the cookie balls 2 inches apart on the prepared baking sheets.
- Bake for 11-13 minutes, until the tops are set and the edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.
- Make the glaze by whisking the icing ingredients until smooth.
- Place parchment paper under the cooling rack. Spoon the icing over each cookie, letting it spread to the edges.
- Allow the glaze to set for 15 minutes before serving.
Notes
- Use room temperature butter that feels cool to the touch (about 60°F) for the best cookie texture.
- If you chill the dough longer than one hour, let it sit at room temperature for 30 minutes before shaping.
- Store finished cookies in an airtight container at room temperature for up to 3 days or refrigerated for one week.
- Freeze un-iced cookies until solid, then transfer to a freezer bag for up to 3 months. Thaw them overnight in the fridge before glazing.
- You can bake cookies directly from frozen; add 1-2 minutes to the baking time.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American