Description
These viral frosted Brown Sugar Pop Tart Cookies taste just like the classic childhood brown sugar cinnamon Pop-Tarts, but softer, thicker, and bakery-style. Each cookie is filled with a gooey brown sugar cinnamon center and topped with a sweet cinnamon glaze, making them the ultimate copycat dessert.
Ingredients
- Cookies:
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 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 packed light brown sugar
- 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
- Cream the butter and sugars: Add the room-temperature butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment, or use a hand mixer. Beat on medium-high speed for 2–3 minutes. Add the vanilla extract and eggs and beat for another 1–2 minutes, until light and fluffy.
- Combine the dry ingredients: In a separate medium bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt. Add the dry ingredients to the wet ingredients and mix on medium speed for 1–2 minutes, until combined. Scrape down the sides and bottom of the bowl as needed.
- Chill the dough: Cover the cookie dough and refrigerate for 1 hour.
- Prepare the oven: Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Make the filling: In a medium bowl, stir together the softened butter, brown sugar, cinnamon, and cake flour until smooth. Scoop heaping teaspoons, about 2 teaspoons each, and roll them into small balls.
- Fill the cookies: Scoop the chilled dough using a 1/4-cup measuring cup or a large cookie scoop. Divide each portion in half and create a well in one half. Place a ball of filling inside, cover with the other half of the dough, and pinch the seams closed. Roll into a ball to seal the filling inside.
- Bake: Arrange the cookie dough balls about 2 inches apart on the prepared baking sheets. Bake for 11–13 minutes, until the tops are just set and the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the glaze: Whisk together the powdered sugar, cinnamon, melted and cooled butter, and milk until smooth.
- Glaze the cookies: Place parchment paper under the cooling rack. Spoon the glaze over each cooled cookie, allowing it to spread toward the edges. Let the glaze set for about 15 minutes before serving.
Notes
- Butter temperature: Butter that is too warm can cause cookies to spread too much. Room-temperature butter should feel cool to the touch, around 60°F, and should generally sit out for only 1–2 hours.
- Chilling the dough: If the dough chills for longer than 1 hour, let it sit at room temperature for about 30 minutes so it softens slightly and becomes easier to work with.
- Storage: Store baked cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freezing baked cookies: Freeze the baked cookies without icing on a sheet pan until solid. Transfer them to a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.
- Freezing cookie dough: Skip the chilling step, portion and fill the dough as directed, then freeze the dough balls on a cookie sheet until solid. Transfer to a freezer bag and freeze for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time as needed.
- Nutrition: Nutrition values are estimates and may vary depending on the ingredients used.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American