Brown Sugar Pop Tart Cookies

Why You’ll Love This Recipe

• Gooey Cinnamon Center: The brown sugar and cinnamon filling stays soft, offering a delicious surprise in every bite.
• Soft and Tender: The combination of cake flour and cornstarch creates a soft, cake-like texture that melts in your mouth.
• Perfectly Spiced: Cinnamon in both the filling and the glaze provides a warm, comforting flavor.
• Make-Ahead Friendly: The dough can be prepped in advance, making it an easy treat to prepare ahead of time.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• 2 1/2 cups cake flour
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon, divided
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1 1/2 cups powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Dough: Cream the butter and sugars together. Add eggs and vanilla extract, mixing until smooth. Gradually add cake flour, cornstarch, salt, and 1 teaspoon of cinnamon until combined. Chill the dough for 1 hour.
2. Prepare the Filling: Mix brown sugar, cinnamon, and softened butter. Roll the filling into small balls.
3. Assemble the Cookies: Scoop dough, flatten it, place a ball of filling in the center, and seal the dough around the filling. Roll into balls and place on a baking sheet.
4. Bake: Preheat the oven to 350°F (175°C) and bake the cookies for 11-13 minutes until just set.
5. Make the Glaze: Whisk powdered sugar, milk, and the remaining cinnamon to create a glaze. Drizzle over the cooled cookies.

Servings and Timing

• Servings: 18 cookies
• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Total Time: 30-35 minutes

Variations

• Different Fillings: Try using fruit jam or chocolate chips for a unique twist.
• Nutty Touch: Add chopped nuts like pecans or walnuts to the dough for a crunchy texture.
• Make it Gluten-Free: Substitute cake flour with a gluten-free flour blend.

Storage/Reheating

• Storage: Keep the cookies in an airtight container at room temperature for up to 3 days.
• Freezing: Freeze baked cookies (without icing) for up to 3 months. Thaw and ice before serving.
• Freezing Dough: Freeze the dough before baking for up to 3 months. Bake directly from frozen.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, but the cookies might have a slightly less tender texture.

How do I store these cookies?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Can I make these ahead of time?

Yes, you can prep the dough and filling up to 2 days in advance.

Can I freeze these cookies?

Yes! Freeze the baked cookies without the glaze for up to 3 months.

How do I make the filling gooey?

The cinnamon and brown sugar filling stays gooey and soft when sealed well inside the dough.

Conclusion

Brown Sugar Pop Tart Cookies are the perfect combination of nostalgic flavor and soft, chewy texture. With their gooey cinnamon filling and sweet glaze, these cookies are sure to become a family favorite. Whether you’re looking for an afternoon snack or a sweet treat for a special occasion, this recipe is a must-try!

Brown Sugar Pop Tart Cookies

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Brown Sugar Pop Tart Cookies combine the nostalgic flavor of brown sugar cinnamon pop tarts with a chewy, cake-like cookie. Filled with a gooey cinnamon-brown sugar center and topped with a sweet cinnamon glaze, these cookies are the perfect treat for both kids and adults alike. Soft, tender, and perfectly spiced, they’ll become your new favorite cookie!

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Total Time: 30-35 minutes
• Yield: 18 cookies
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• 2 ½ cups cake flour
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon, divided
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ¼ cup milk
• 1 ½ cups powdered sugar

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Instructions

1. Make the Dough:
   Cream together the butter and granulated sugar, followed by the brown sugar until smooth. Add the eggs and vanilla extract, mixing until fully combined. Gradually add the cake flour, cornstarch, salt, and 1 teaspoon of cinnamon. Chill the dough for 1 hour.
2. Prepare the Filling:
   In a small bowl, mix the brown sugar, cinnamon, and softened butter to form the filling. Roll the filling into small balls.
3. Assemble the Cookies:
   Scoop out dough, flatten it, and place a ball of the cinnamon filling in the center. Seal the dough around the filling and roll it into a ball. Place the filled dough balls on a baking sheet.
4. Bake:
   Preheat the oven to 350°F (175°C). Bake the cookies for 11-13 minutes, or until just set.
5. Make the Glaze:
   Whisk powdered sugar, milk, and the remaining cinnamon to create the glaze. Drizzle the glaze over the cooled cookies.

Notes

• Different Fillings: Swap the cinnamon-brown sugar filling for fruit jam, chocolate chips, or Nutella for a fun twist.
• Nutty Touch: Add chopped nuts like pecans or walnuts to the dough for extra crunch.
• Gluten-Free Option: Use a gluten-free flour blend in place of cake flour.