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
- Make the Dough: Cream butter and sugars, add eggs, and mix in the dry ingredients. Chill the dough for 1 hour.
- Prepare the Filling: Combine brown sugar, cinnamon, and butter. Roll into small balls.
- Assemble the Cookies: Encase the filling in the dough, seal the edges, and roll into balls.
- Bake: Bake at 350°F for 11-13 minutes. Allow to cool.
- 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!
Brown Sugar Pop Tart Cookies
- 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.
