Brown Sugar Pop Tart Cookies
These Brown Sugar Pop Tart Cookies have a soft cake-like dough packed with a gooey cinnamon-sugar Pop-Tart-style filling and topped with a cozy spiced glaze. They're nostalgic, cozy, and irresistible.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 cup light brown sugar packed
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 3 ¾ cups cake flour
- 2 Tablespoons cornstarch
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
Filling
- 5 Tablespoons unsalted butter softened
- ¾ cup light brown sugar packed
- 1 teaspoon cinnamon
- 2 Tablespoons cake flour
Glaze
- 1 cup powdered sugar
- ½ teaspoon cinnamon
- 3 Tablespoons unsalted butter melted and cooled
- 2 ½ Tablespoons milk
Instructions
Instructions
- Cream the butter with granulated and brown sugar until fluffy.
- Add vanilla and eggs one at a time, beating well after each addition.
- In another bowl, whisk cake flour, cornstarch, baking soda, baking powder, and salt. Mix into wet ingredients until combined. Chill dough for 1 hour.
- For the filling: Mix butter, brown sugar, cinnamon, and flour until smooth. Scoop into 2-teaspoon balls.
- Scoop ¼ cup cookie dough, split, add filling inside, pinch closed, and roll into balls.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Place cookie balls 2 inches apart.
- Bake for 11–13 minutes until lightly golden. Cool on sheet 5 minutes then transfer to rack.
- Make glaze: Whisk powdered sugar, cinnamon, butter, and milk until smooth.
- Spoon glaze over cooled cookies. Let set 15 minutes before serving.
Notes
Store cookies in an airtight container at room temperature for 3 days or freeze without glaze for up to 3 months. Thaw and glaze before serving.