Brown Sugar Pop Tart Cookies

These Brown Sugar Pop Tart Cookies are a bakery-style treat inspired by the nostalgic breakfast pastry. Soft, thick cookies are filled with gooey brown sugar–cinnamon filling and topped with a sweet glaze, just like the classic Pop-Tart, but even better!

Why You’ll Love This Recipe

• Gooey cinnamon-sugar center that stays soft.
• Soft, bakery-style texture thanks to cake flour and cornstarch.
• Warm cinnamon flavor in both filling and glaze.
• Freezer- and make-ahead-friendly.

Ingredients

Cookies

• 1 cup unsalted butter, room temperature
• ½ cup granulated sugar
• 1 cup light brown sugar, packed
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 3 ¾ cups cake flour
• 2 tablespoons cornstarch
• 1 teaspoon baking soda
• 1 ½ teaspoons baking powder
• 1 teaspoon kosher salt

Brown Sugar Filling

• 5 tablespoons unsalted butter, softened
• ¾ cup light brown sugar, packed
• 1 teaspoon cinnamon
• 2 tablespoons cake flour

Brown Sugar Glaze

• 1 cup powdered sugar
• ½ teaspoon cinnamon
• 3 tablespoons unsalted butter, melted and cooled
• 2 ½ tablespoons milk

Directions

1. Make the Cookie Dough:
   • In a large mixing bowl (or stand mixer), beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
   • Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
   • In a separate bowl, whisk together cake flour, cornstarch, baking soda, baking powder, and salt.
   • Slowly add the dry ingredients into the wet mixture until fully incorporated. Do not overmix.
   • Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
2. Prepare the Filling:
   • In a small bowl, mix softened butter, brown sugar, cinnamon, and flour until combined.
   • Scoop out small spoonfuls and roll into balls (about 1 teaspoon each). Place on a baking sheet and freeze while dough chills.
3. Assemble Cookies:
   • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
   • Scoop cookie dough (about 2 tablespoons). Flatten slightly and place a frozen filling ball in the center.
   • Wrap dough around the filling, pinching to seal completely. Roll into a smooth ball and place on prepared baking sheet.
   • Repeat with remaining dough and filling, spacing cookies about 2 inches apart.
4. Bake:
   • Bake for 11–13 minutes, until edges are just set but centers are still soft.
   • Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
5. Glaze the Cookies:
   • In a small bowl, whisk powdered sugar, cinnamon, melted butter, and milk until smooth.
   • Once cookies are completely cooled, drizzle glaze over the tops. Let set before serving.

Pro Tips and Variations

• Seal tightly: Make sure dough fully encloses the filling to prevent leaks.
• Don’t skip chilling: It prevents spreading and makes stuffing easier.
• Variation: Add a pinch of nutmeg to the filling for extra warmth.
• Make mini versions: Use smaller dough and filling balls for bite-sized treats.

Serving Suggestions

• Serve with a glass of cold milk for a nostalgic snack.
• Pair with coffee or chai for a cozy afternoon treat.
• Add sprinkles on top of the glaze for a fun twist.

Storage/Reheating

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 1 week.
• Freeze unglazed cookies for up to 3 months. Thaw overnight, then glaze.

FAQs

Can I use all-purpose flour instead of cake flour?
Yes, but texture will be slightly less soft.

Can I make the dough ahead of time?
Yes, dough can be chilled for 2 days or frozen for up to 3 months.

Can I freeze baked cookies?
Yes, freeze without glaze, then thaw and frost before serving.

Conclusion

Brown Sugar Pop Tart Cookies are a nostalgic, bakery-style dessert that combines everything you love about the classic Pop-Tart with the comfort of a soft, gooey cookie. Perfect for cinnamon lovers!

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