Nostalgic Appeal
These cookies take me straight back to childhood mornings, enjoying a warm Pop-Tart with a glass of milk. The combination of buttery pastry and sweet filling is a classic for a reason. It’s a treat that evokes feelings of warmth, comfort, and happy memories.
Homemade Focus
While you could certainly buy those store-bought toaster pastries, there’s something truly special about making these Pop Tart Cookies from scratch. You control the quality of the ingredients, and the process of creating the dough, filling, and glaze is a fun and rewarding experience.
Flavor Goal
The flavor profile I’m aiming for is a delightful combination of buttery, sweet, and slightly spiced flavors. The cookie dough provides a soft and chewy base, the brown sugar filling adds a gooey and sweet center with a hint of cinnamon, and the glaze adds a final touch of sweetness and a beautiful finish.
Ingredient Insights
Let’s explore the key ingredients that make these cookies so special! For the cookie dough, we use [describe the cookie dough ingredients: butter, sugar, brown sugar, eggs, vanilla extract, cake flour, cornstarch, baking soda, baking powder, and salt, creating a soft and chewy dough that’s perfect for holding the filling]. For the brown sugar filling, we combine [describe the filling ingredients: softened butter, brown sugar, cinnamon, and cake flour, creating a sweet and gooey filling that’s irresistible]. And finally, for the brown sugar glaze, we use [describe the glaze ingredients: powdered sugar, cinnamon, melted butter, and milk, creating a simple yet flavorful glaze that complements the cookies perfectly].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a stand mixer or hand mixer with a paddle attachment, a mixing bowl, a medium bowl for the dry ingredients, a baking sheet lined with parchment paper, and measuring cups and spoons.
Ingredients
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
Brown Sugar Filling:
- 5 tablespoons unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 teaspoon cinnamon
- 2 tablespoons cake flour
Brown Sugar Glaze:
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted and cooled
- 2 1/2 tablespoons milk
Step-by-Step Instructions
- Make the Cookie Dough: Add the butter, sugar, and brown sugar to the bowl of a stand mixer or hand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes. Add the vanilla and eggs and beat for another 1-2 minutes, until light and fluffy. Whisk the dry ingredients in a separate medium bowl until combined. Add the dry ingredients to the wet ingredients and beat on medium speed until combined, 1-2 minutes, stopping to scrape down the bottom and sides of the bowl as needed. Cover and chill the dough for one hour.
- Preheat and Prep: Preheat the oven to 350°F (177°C) and line two large baking sheets with parchment paper.
- Make the Filling: Add the filling ingredients to a medium bowl and stir until smooth. Use a heaping teaspoon (about 2 teaspoons) to scoop the filling out and roll it into a ball and place it on the baking sheet.
- Assemble the Cookies: Scoop the chilled dough out 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 the well and press the other half on top of the filling and pinch the seams. Roll them into a ball to seal the filling inside.
- Bake: Arrange the cookie dough balls on the prepared baking sheet about 2 inches apart. Bake for 11-13 minutes, until the tops are just 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.
- Make the Glaze: While the cookies cool, make the icing. Whisk together all of the icing ingredients until smooth.
- Glaze and Serve: Place a piece of parchment paper under the cooling rack and spoon the icing on top of each cookie, letting it spread to the edges. Allow it to set for 15 minutes and enjoy.
Troubleshooting
- Cookies are spreading too much: Make sure the dough is chilled thoroughly before baking. You can also add a bit more flour to the dough if needed.
- Filling is leaking: Make sure the filling is not too runny. If it is, add a bit more cake flour to thicken it.
- Glaze is too thick: Add a bit more milk to thin it out.
Tips and Variations
- Use different extracts in the cookie dough, such as almond extract or lemon extract.
- Add sprinkles or chopped nuts to the glaze for extra texture and flavor.
- Drizzle with melted chocolate or a contrasting glaze for a decorative touch.
Serving and Pairing Suggestions
These Brown Sugar Pop Tart Cookies are delicious on their own, but they also pair well with a glass of milk or a cup of coffee. They’re perfect for a cozy afternoon, a lunchbox treat, or any time you want a sweet and nostalgic treat.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of one cookie. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 250-300
- Fat: Approximately 12-15g
- Saturated Fat: Approximately 7-8g
- Cholesterol: Approximately 30-40mg
- Protein: Approximately 3-4g
- Carbohydrates: Approximately 35-40g
- Fiber: Approximately 1g
- Sugar: Approximately 20-25g
- Sodium: Approximately 150-200mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of flour), adjust the calculations accordingly.
Sweet and Nostalgic: Brown Sugar Pop Tart Cookies
Description
These Brown Sugar Pop Tart Cookies are a delicious homemade version of those beloved toaster pastries! They’re soft, chewy, and filled with a sweet brown sugar filling. Learn how to make this easy and nostalgic treat
Ingredients
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
Brown Sugar Filling:
- 5 tablespoons unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 teaspoon cinnamon
- 2 tablespoons cake flour
Brown Sugar Glaze:
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted and cooled
- 2 1/2 tablespoons milk
Instructions
- Make the Cookie Dough: Add the butter, sugar, and brown sugar to the bowl of a stand mixer or hand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes. Add the vanilla and eggs and beat for another 1-2 minutes, until light and fluffy. Whisk the dry ingredients in a separate medium bowl until combined. Add the dry ingredients to the wet ingredients and beat on medium speed until combined, 1-2 minutes, stopping to scrape down the bottom and sides of the bowl as needed. Cover and chill the dough for one hour.
- Preheat and Prep: Preheat the oven to 350°F (177°C) and line two large baking sheets with parchment paper.
- Make the Filling: Add the filling ingredients to a medium bowl and stir until smooth. Use a heaping teaspoon (about 2 teaspoons) to scoop the filling out and roll it into a ball and place it on the baking sheet.
- Assemble the Cookies: Scoop the chilled dough out 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 the well and press the other half on top of the filling and pinch the seams. Roll them into a ball to seal the filling inside.
- Bake: Arrange the cookie dough balls on the prepared baking sheet about 2 inches apart. Bake for 11-13 minutes, until the tops are just 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.
- Make the Glaze: While the cookies cool, make the icing. Whisk together all of the icing ingredients until smooth.
- Glaze and Serve: Place a piece of parchment paper under the cooling rack and spoon the icing on top of each cookie, letting it spread to the edges. Allow it to set for 15 minutes and enjoy.
Recipe Summary and Q&A
Q: Can I make these cookies ahead of time?
A: Yes! You can bake the cookies ahead of time and store them in an airtight container at room temperature for up to 3 days.
Q: Can I freeze these cookies?
A: Yes, you can freeze them. Bake them first, let them cool completely, then wrap them tightly and freeze them. Thaw overnight in the refrigerator before serving.
Q: Can I use a different type of filling?
A: Absolutely! You can experiment with different fillings, such as fruit preserves, chocolate spreads, or even a cream cheese filling.