why make this recipe
Brown Sugar Pop Tart Cookies are a fun twist on the classic treat. These cookies bring the familiar flavors of a beloved pastry straight to your home baking. They are chewy, sweet, and have a delightful filling that sets them apart from regular cookies. Plus, they’re perfect for sharing or enjoying as a sweet snack!
how to make Brown Sugar Pop Tart Cookies
Ingredients:
- 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
Directions:
- Add the butter, granulated sugar, and brown sugar to a bowl of a stand mixer or a hand mixer fitted with a paddle attachment. Beat on medium-high speed for 2-3 minutes.
- Add the vanilla and eggs, then beat for another 1-2 minutes, until the mixture is light and fluffy.
- In a separate medium bowl, whisk the dry ingredients (cake flour, cornstarch, baking soda, baking powder, and salt) until combined.
- Add the dry ingredients to the wet ingredients and mix on medium speed until combined, about 1-2 minutes. Scrape down the bottom and sides of the bowl as needed. Cover and chill the dough for one hour.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a medium bowl, combine the filling ingredients and stir until smooth. Use a heaping teaspoon (about 2 teaspoons) to scoop the filling, roll it into a ball, and place it on the baking sheet.
- Scoop the chilled dough using a 1/4 cup measuring cup (or a very large cookie scoop). Break the dough in half and create a well in the middle of one half. Place one ball of filling inside and press the other half on top, pinching the seams to seal.
- Roll the dough into a ball to seal the filling inside. Arrange the cookie dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 11-13 minutes, until the tops are set and the edges are lightly golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While the cookies cool, prepare the icing. Whisk together all icing ingredients until smooth. Place parchment paper under the cooling rack and spoon the icing on top of each cookie, letting it spread to the edges. Allow to set for 15 minutes and enjoy!
how to serve Brown Sugar Pop Tart Cookies
These cookies are fantastic served warm or at room temperature. You can enjoy them as a sweet snack or offer them as part of a dessert spread. Pair them with a glass of milk or your favorite cup of tea or coffee for a delightful treat!
how to store Brown Sugar Pop Tart Cookies
Store the cookies in an airtight container at room temperature. They will stay fresh for about 5-7 days. If you want to keep them longer, consider freezing unbaked cookie dough or baked cookies in a freezer-safe container. Just thaw them before baking or enjoying!
tips to make Brown Sugar Pop Tart Cookies
- Ensure your butter is at room temperature for easier mixing and a creamier texture.
- If the dough is too sticky to handle after chilling, add a little more flour.
- Use different flavored extracts or add sprinkles to the icing for a fun twist.
variation
Feel free to experiment with fillings! You can use fruit jams, chocolate, or even a nut butter instead of the brown sugar filling. The possibilities are endless!
FAQs
1. Can I make these cookies ahead of time?
Yes, you can prepare the dough in advance and chill it for up to 24 hours or freeze it for longer storage.
2. What is the best way to freeze Brown Sugar Pop Tart Cookies?
To freeze, wrap the baked cookies in plastic wrap or place them in a freezer-safe bag. For unbaked cookies, place them on a baking sheet to freeze before transferring to a container.
3. Can I use regular flour instead of cake flour?
While cake flour gives the cookies a lighter texture, you can use all-purpose flour if that’s what you have on hand. The cookies may be a bit denser but will still taste great!
