Brown Sugar Pop Tart Cookies
A nostalgic and delightful fusion cookie that captures the essence of Pop Tarts with a homemade twist, filled with brown sugar and cinnamon, and topped with a sweet glaze.
Ingredients
For the cookies
- 1 cup unsalted butter, softened adds a creamy richness to the cookies.
- 1 cup granulated sugar brings sweetness that balances the flavors.
- 1/2 cup brown sugar contributes a deep, caramel-like sweetness.
- 2 large eggs provides structure and moisture to the dough.
- 2 teaspoons vanilla extract enhances the overall flavor profile.
- 3 cups cake flour ensures a light and tender texture.
- 2 teaspoons cornstarch helps to keep the cookies soft.
- 1 teaspoon baking soda gives the cookies a gentle rise.
- 1/2 teaspoon baking powder ensures that the cookies have a nice lift.
- 1/2 teaspoon salt balances the sweetness and enhances flavors.
For the filling
- 1/4 cup unsalted butter, softened adds richness to the filling.
- 1/2 cup brown sugar deepens the flavor.
- 1 teaspoon ground cinnamon adds warmth and spice.
- 2 tablespoons cake flour helps to thicken the filling.
For the glaze
- 1 cup powdered sugar provides a sweet, creamy finish.
- 1/2 teaspoon ground cinnamon echoes the flavors in the filling.
- 2 tablespoons unsalted butter, melted adds richness to the glaze.
- 2-3 tablespoons milk creates a smooth, drizzling consistency.
Instructions
Preparation
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (2-3 minutes).
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and salt. Gradually mix this dry blend into the wet ingredients.
- Cover the bowl with plastic wrap and refrigerate the dough for about 1 hour.
Prepare the Filling
- Mix the softened butter, brown sugar, cinnamon, and cake flour in a separate bowl until well combined.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out about 2 tablespoons of dough, flatten it slightly, and place a small spoonful of filling in the center. Cover with another piece of dough and seal the edges.
- Arrange the cookies on the baking sheet, ensuring enough space between each one. Bake for 10-12 minutes until the edges are set and golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Glazing
- Whisk together the powdered sugar, cinnamon, melted butter, and milk until smooth. Drizzle over the cooled cookies.
Notes
For best results, ensure your butter is softened to blend seamlessly. Don’t rush the chilling process to maintain the cookies' shape while baking.