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Brown Sugar Pop Tart Cookies

Brown Sugar Pop Tart Cookies

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Indulge in the delightful world of Brown Sugar Pop Tart Cookies, where the beloved pop tart flavor meets the soft, chewy goodness of homemade cookies. These treats are filled with a gooey cinnamon mixture and topped with a sweet cinnamon glaze, making them perfect for any occasion—from holiday celebrations to afternoon snacks. With easy-to-follow steps and simple ingredients, these cookies can impress anyone, whether you’re a seasoned baker or trying your hand for the first time. Customize them with your favorite toppings or fillings for an exciting twist on this classic treat!

Ingredients

Scale
  • 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
  • 5 Tablespoons unsalted butter (softened)
  • 3/4 cup light brown sugar (packed)
  • 1 teaspoon cinnamon
  • 2 Tablespoon cake flour
  • 1 cup powdered sugar
  • 1/2 teaspoon cinnamon
  • 3 Tablespoons unsalted butter (melted and cooled)
  • 2 1/2 Tablespoon milk

Instructions

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
  2. In a stand mixer, cream together unsalted butter, granulated sugar, and light brown sugar until fluffy. Add eggs and vanilla, mixing until well combined.
  3. In a separate bowl, whisk together cake flour, cornstarch, baking soda, baking powder, and salt. Gradually add to the wet mixture and mix until just combined.
  4. Chill the dough in the refrigerator for one hour.
  5. For the filling, combine softened butter, light brown sugar, cinnamon, and cake flour until smooth.
  6. Scoop portions of dough and create wells; fill with cinnamon mixture before sealing.
  7. Bake for 11-13 minutes until lightly golden; cool before icing with a blend of powdered sugar, cinnamon, melted butter, and milk.

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