Sweet and Nostalgic: Brown Sugar Pop Tart Cookies
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
Scale
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.