Brown Sugar Pop Tart Cookies - Pressure Cooker Style
Soft and tender cookies filled with gooey brown sugar cinnamon filling, topped with a drizzle of cinnamon glaze. These cookies taste just like your favorite classic Pop Tart!
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough, Filling & Glaze
- 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
- 5 Tablespoons Unsalted butter softened (for filling)
- ¾ cup Light brown sugar packed (for filling)
- 1 teaspoon Cinnamon (for filling)
- 2 Tablespoon Cake flour (for filling)
- 1 cup Powdered sugar (for glaze)
- ½ teaspoon Cinnamon (for glaze)
- 3 Tablespoons Unsalted butter melted and cooled (for glaze)
- 2 ½ Tablespoon Milk (for glaze)
Instructions
Instructions
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add vanilla and eggs, mix thoroughly until smooth.
- Whisk together dry ingredients. Add to wet ingredients and mix just until combined.
- Chill dough for 1 hour in the fridge.
- Mix all filling ingredients until smooth and roll into small balls.
- Scoop chilled dough into large balls, break in half, press filling ball inside and seal.
- Bake at 350°F for 11–13 minutes. Cool for 5 minutes on tray, then transfer to wire rack.
- Whisk glaze ingredients until smooth. Drizzle over cookies and let set.
- Store leftovers in airtight container; freeze extra un-iced cookies or dough if needed.
Notes
Store in an airtight container for 3 days or freeze without icing for up to 3 months.