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Indulge your sweet tooth with these amazing Brown Sugar Pop Tart Cookies! They capture the beloved nostalgic flavor of classic toaster pastries in a soft, chewy cookie form. Imagine a tender cookie filled with a gooey brown sugar and cinnamon center, all topped with a sweet, spiced glaze. These unique cookies are a delightful treat for any time of day, perfect for sharing or a cozy moment just for you.
Why You’ll Love These Brown Sugar Pop Tart Cookies
These delightful Brown Sugar Pop Tart Cookies bring joy with every bite. You’ll quickly discover why they’re a new favorite:
- Enjoy a perfectly gooey, warm cinnamon brown sugar center that melts in your mouth.
- Each cookie boasts a wonderfully soft, cake-like texture that’s simply irresistible.
- The iconic sweet cinnamon glaze adds a final, delicious touch of flavor and elegance.
- They are ideal for make-ahead baking, simplifying your busy schedule.
- These fun cookies offer a fantastic, nostalgic dessert experience for all ages.
Ingredients
Gather these simple ingredients to create your own batch of delicious Brown Sugar Pop Tart Cookies.
For the Cookies:
- 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
For the Brown Sugar Filling:
- 5 Tablespoons unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 teaspoon cinnamon
- 2 Tablespoon cake flour
For the Brown Sugar Glaze:
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 3 Tablespoons unsalted butter, melted and cooled
- 2 1/2 Tablespoons milk
Notes & Substitutions
You can easily make cake flour at home if you don’t have it by substituting 3 1/2 cups all-purpose flour plus 1/4 cup cornstarch. Adding cornstarch to all-purpose flour helps lower the protein content, mimicking the soft, tender crumb of true cake flour. Always ensure your butter and eggs are at room temperature for a smooth, cohesive dough. According to baking experts, room temperature butter and eggs contribute to a better emulsified dough and a more tender, fluffy final product. For light brown sugar, remember to pack it firmly into the measuring cup for accurate sweetness.
Equipment
You won’t need many special tools for these delightful cookies.
- A stand mixer with a paddle attachment, or a hand mixer.
- Several large baking sheets.
- Parchment paper for non-stick baking.
- A 1/4 cup measuring cup or a very large cookie scoop.
- Various mixing bowls and whisks.
Instructions
Follow these simple steps to bake your perfect Brown Sugar Pop Tart Cookies.
- Add room temperature butter, granulated sugar, and packed brown sugar to your stand mixer bowl. Beat on medium-high speed for 2-3 minutes until light and fluffy. Next, add the vanilla and eggs, beating for another 1-2 minutes until the mixture is light and fluffy.
- In a separate medium bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt. Gradually add these dry ingredients to the wet ingredients in the mixer. Beat on medium speed for 1-2 minutes until just combined, scraping down the bottom and sides of the bowl as needed. Cover the cookie dough and chill it in the refrigerator for one hour.
- While the dough chills, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper for easy cleanup.
- Prepare the brown sugar filling: combine the softened butter, packed brown sugar, cinnamon, and cake flour in a medium bowl. Stir until smooth. Use a heaping teaspoon (about 2 teaspoons) to scoop the filling. Roll each portion into a small ball and place it on a clean part of the baking sheet.
- Remove the chilled cookie dough. Use a 1/4 cup measuring cup (or a very large cookie scoop) to portion out the dough. Break each portion in half. Create a well in the middle of one half of the dough. Place one ball of brown sugar filling into this well. Place the other half of the dough on top of the filling, then carefully pinch the seams together to seal. Roll the dough gently into a smooth ball to fully enclose the filling.
- Arrange the prepared cookie dough balls on your lined baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 11-13 minutes. Look for tops that are just set and edges that are lightly golden brown. Avoid overbaking.
- Cool the cookies on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
- While the Brown Sugar Pop Tart Cookies cool, prepare the glaze. In a medium bowl, whisk together the powdered sugar, cinnamon, melted and cooled butter, and milk until smooth.
- Place a piece of parchment paper or foil under your cooling rack to catch any drips. Spoon the glaze generously on top of each cooled cookie, letting it spread towards the edges.
- Allow the glaze to set for about 15 minutes before serving. Enjoy your homemade treat!
Pro Tips & Troubleshooting
Achieve bakery-quality Brown Sugar Pop Tart Cookies every time with these helpful hints.
- Always measure ingredients accurately, especially flour. Too much flour can lead to dry, crumbly cookies.
- Ensure butter and eggs are at room temperature for an emulsified, smooth dough and tender texture.
- Chill your dough for the recommended time to prevent excessive spreading and to make it easier to handle.
- Carefully seal the brown sugar filling completely within the dough to prevent it from leaking during baking.
- Avoid overbaking; pull cookies from the oven when edges are lightly golden, even if the center looks slightly soft.
- Adjust the glaze consistency with small additions of milk if it’s too thick, or more powdered sugar if too thin.
Serving, Storage & Variations
These cookies are fantastic served warm or at room temperature, perhaps with a glass of milk or a cup of coffee. For storage, keep your Brown Sugar Pop Tart Cookies in an airtight container at room temperature for up to 3-4 days.
You can also prepare them ahead:
- Freeze un-iced baked cookies in an airtight container for up to 1 month. Thaw at room temperature.
- Freeze prepared, unbaked cookie dough balls (with filling inside) for up to 2 months. Bake from frozen, adding a couple of minutes to the bake time.
Variations
- Add a sprinkle of rainbow or holiday sprinkles on top of the wet glaze for a festive and fun touch.
- Try a different extract, like almond or maple, in the glaze instead of vanilla for a unique flavor twist.
Nutrition
Enjoying these delightful cookies is a treat! Here’s an approximate nutritional breakdown per serving.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 cookie |
| Calories | 420 kcal |
| Carbohydrate Content | 61 g |
| Protein Content | 5 g |
| Fat Content | 18 g |
| Saturated Fat Content | 11 g |
| Trans Fat Content | 1 g |
| Cholesterol Content | 66 mg |
| Sodium Content | 272 mg |
| Fiber Content | 1 g |
| Sugar Content | 37 g |
| Unsaturated Fat Content | 6 g |
Please note: Nutritional information is an estimate based on ingredients and preparation. Actual values may vary.
FAQ
Here are answers to some common questions about making these tasty cookies.
- Can I use all-purpose flour instead of cake flour? Yes, you can substitute 3 1/2 cups all-purpose flour mixed with 1/4 cup cornstarch for the cake flour. This helps achieve a tender crumb.
- How do I store Brown Sugar Pop Tart Cookies? Store them in an airtight container at room temperature for up to 3-4 days to maintain freshness. You can also freeze baked, un-iced cookies.
- Can I make the dough ahead of time? Absolutely! You can chill the dough for up to 2 days or freeze portioned dough balls for longer storage.
- Why did my cookies spread too much? This often happens if your butter was too warm, or if the cookie dough wasn’t sufficiently chilled before baking. Ensure proper chilling.
Conclusion
These Brown Sugar Pop Tart Cookies offer a truly irresistible blend of classic comfort and unique flavor. They are simple to make, incredibly delicious, and perfect for satisfying any sweet craving! We know you’ll love the gooey centers and soft texture. Go ahead, give this recipe a try and create some new memories in your kitchen today. Don’t forget to share your baking journey and feedback with Sweet Emily!
Brown Sugar Pop Tart Cookies
Equipment
- Stand mixer (or hand mixer)
- Paddle attachment
- Medium bowls (3)
- Whisk
- Large baking sheets (2)
- Parchment paper
- 1/4 cup measuring cup (or large cookie scoop)
- Wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 2 whole 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
Filling
- 5 Tablespoons unsalted butter softened
- 3/4 cup light brown sugar packed
- 1 teaspoon cinnamon
- 2 Tablespoon cake flour
Icing
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 3 Tablespoons unsalted butter melted and cooled
- 2 1/2 Tablespoon milk
Instructions
Cookie Preparation
- Beat room temperature butter, granulated sugar, and brown sugar in a stand mixer for 2-3 minutes; then add vanilla and eggs, beating for another 1-2 minutes until light and fluffy.
- Whisk dry ingredients in a separate bowl, then add to the wet ingredients and beat on medium speed for 1-2 minutes until combined; scrape the bowl, cover, and chill the dough for one hour.
- Preheat your oven to 350°F and prepare two large baking sheets by lining them with parchment paper.
Filling & Assembly
- Combine all filling ingredients in a medium bowl and stir until smooth; scoop about 2 teaspoons of filling, roll into a ball, and place on a baking sheet.
- Scoop 1/4 cup of chilled dough, break it in half, create a well in one half, place a filling ball inside, cover with the other dough half, pinch the seams, and roll into a ball to seal the filling.
- Arrange the cookie dough balls about 2 inches apart on the prepared baking sheet and bake for 11-13 minutes until the tops are set and edges are golden brown; cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Icing & Finishing
- While cookies cool, whisk all icing ingredients together until smooth. Place parchment paper under the cooling rack and spoon icing over each cookie, letting it spread to the edges.
- Allow the icing to set for 15 minutes before enjoying the cookies.
Notes
Sofia Ben Ali is a 34-year-old chef from Morocco who has a deep passion for cooking. Inspired by the vibrant flavors of her childhood in Tunis, she pursued her culinary studies in France, where she fell in love with French gastronomy. Today, Sofia runs a successful catering business known for her innovative dishes that beautifully blend Arabian and French flavors. Through cooking classes and social media, she shares her culinary journey, inspiring others to explore the joys of cooking while honoring her rich heritage.
