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Brown Sugar Pop Tart Cookies Recipe

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4.3 from 8 reviews

These Brown Sugar Pop Tart Cookies are a delightful twist on classic pop tarts, featuring a rich brown sugar filling encased in a buttery cake flour dough. Soft, chewy, and topped with a cinnamon-spiced icing, these cookies capture all the nostalgic flavors of a pop tart in a perfectly portable cookie form.

Ingredients

Cookie Dough

  • 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

Icing

  • 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: Add the unsalted butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes until creamy. Add the vanilla extract and eggs, then beat for another 1-2 minutes until the mixture is light and fluffy.
  2. Combine the Dry Ingredients: In a separate medium bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt until well combined. Gradually add the dry ingredients to the wet mixture and beat on medium speed for 1-2 minutes, stopping occasionally to scrape down the sides and bottom of the bowl. Cover the dough and chill it for one hour to firm up.
  3. Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
  4. Prepare the Brown Sugar Filling: In a medium bowl, stir together the softened butter, brown sugar, cinnamon, and cake flour until the filling is smooth and combined. Scoop out about 2 teaspoons (a heaping teaspoon) of the filling and roll it into balls. Place these filling balls onto the baking sheet while you assemble the cookies.
  5. Assemble the Cookies: Using a 1/4 cup measuring cup (or a large cookie scoop), portion out the chilled dough. Break each dough portion in half and create a well in one half. Place a ball of the prepared filling inside this well and then press the other half of the dough over the filling. Pinch the seams together tightly to seal the filling inside, then gently roll the cookie into a ball to ensure the filling is fully enclosed.
  6. Bake the Cookies: Arrange the assembled cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 11-13 minutes, or until the tops are set and the edges turn a light golden brown. Remove from the oven, allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  7. Make the Icing and Decorate: While the cookies cool, whisk together the powdered sugar, cinnamon, melted and cooled butter, and milk until the icing is smooth. Place a piece of parchment paper under the cooling rack to catch any drips. Spoon the icing over each cooled cookie, allowing it to spread towards the edges. Let the icing set for 15 minutes before serving. Enjoy!

Notes

  • Use cake flour instead of all-purpose flour for a tender, soft cookie texture.
  • Ensure the butter and eggs are at room temperature to help the dough mix evenly.
  • Chilling the dough for 1 hour helps manage the dough and prevents spreading during baking.
  • Seal the cookies tightly to prevent filling from leaking out while baking.
  • If desired, you can store cookies in an airtight container at room temperature for up to 3 days or freeze them for longer storage.

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