Brown Sugar Pop Tart Cookies

Why You’ll Love This Recipe

These Brown Sugar Pop Tart Cookies are a delightful treat for cinnamon lovers! With a soft, cake-like texture and a gooey brown sugar-cinnamon filling, these cookies bring the nostalgic taste of classic pop tarts into a delicious homemade cookie. The addition of a sweet cinnamon glaze on top makes each bite even more irresistible. They’re perfect for sharing, and the dough can be made in advance for convenience.

Ingredients

  • Unsalted butter (softened)
  • Granulated and light brown sugar
  • Eggs
  • Cake flour
  • Cornstarch
  • Cinnamon
  • Powdered sugar
  • Milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Make the Dough: Cream butter and sugars, add eggs, and mix in the dry ingredients. Chill the dough for 1 hour.
  2. Prepare the Filling: Combine brown sugar, cinnamon, and butter. Roll into small balls.
  3. Assemble the Cookies: Encase the filling in the dough, seal the edges, and roll into balls.
  4. Bake: Bake at 350°F for 11-13 minutes. Allow to cool.
  5. Add the Glaze: Drizzle the cinnamon glaze over the cooled cookies and let it set.

Servings and Timing

  • Servings: 18 cookies
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 30 minutes (including chilling)

Variations

  • Use All-Purpose Flour: If you don’t have cake flour, you can substitute all-purpose flour for a slightly less tender texture.
  • Add Nuts: Incorporate chopped pecans or walnuts into the dough for added crunch.

Storage/Reheating

  • Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freezing: Freeze the baked cookies (without icing) for up to 3 months. Thaw before icing and serving.

FAQs

Can I make these cookies ahead of time?

Yes, the dough can be chilled for up to 2 days or frozen for longer storage.

How do I store these cookies?

Store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Can I use all-purpose flour instead of cake flour?

Yes, but the cookies may not be as tender.

How do I prevent the filling from leaking out?

Seal the edges of the cookies well before baking to ensure the filling stays inside.

Can I freeze the dough?

Yes, freeze the dough after stuffing and shaping it into balls. Bake directly from frozen, adding a couple of minutes to the bake time.

Conclusion

Brown Sugar Pop Tart Cookies are the perfect treat for cinnamon lovers, combining soft, chewy dough with a sweet, gooey filling and a delicious glaze. Whether you’re baking them for a special occasion or just to satisfy a craving, these cookies are sure to be a hit!


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Brown Sugar Pop Tart Cookies

Brown Sugar Pop Tart Cookies

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  • Author: Amy
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 30 minutes (including chilling time)
  • Yield: 18 cookies
  • Category: Dessert, Cookie
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Brown Sugar Pop Tart Cookies are a cinnamon lover’s dream come true! These soft, cake-like cookies are filled with a gooey brown sugar-cinnamon mixture and topped with a sweet cinnamon glaze. A nostalgic twist on classic pop tarts, these cookies are perfect for sharing and can be made in advance for a convenient, delightful treat.


Ingredients

  • Unsalted butter (softened)
  • Granulated sugar
  • Light brown sugar
  • Eggs
  • Cake flour (or all-purpose flour)
  • Cornstarch
  • Cinnamon
  • Powdered sugar
  • Milk

Instructions

  • Make the Dough: Cream together softened butter and sugars until light and fluffy. Add eggs and mix in the dry ingredients until well combined. Chill the dough for 1 hour.
  • Prepare the Filling: In a bowl, combine brown sugar, cinnamon, and melted butter. Roll into small balls to use as filling.
  • Assemble the Cookies: Take a portion of dough, flatten it, and encase a ball of filling. Seal the edges tightly and roll into a ball shape.
  • Bake: Preheat the oven to 350°F (175°C) and bake the cookies for 11-13 minutes, until lightly golden. Allow to cool on a wire rack.
  • Add the Glaze: Once the cookies are cool, drizzle the cinnamon glaze over the top and let it set.

Notes

  • Use All-Purpose Flour: If cake flour isn’t available, all-purpose flour can be substituted for a slightly less tender texture.
  • Add Nuts: Add chopped pecans or walnuts to the dough for a bit of crunch.
  • Seal the Edges: Make sure the edges of the dough are well-sealed to prevent the filling from leaking out.
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