Brown Sugar Pop Tart Cookies -

Description of this recipe: Indulge in the nostalgic flavors of a classic childhood treat with these delectable Brown Sugar Pop Tart Cookies. These soft, chewy cookies are filled with a gooey cinnamon-brown sugar filling and topped with a sweet cinnamon glaze, offering a homemade twist on a beloved favorite.

Why you will love this recipe: These Brown Sugar Pop Tart Cookies are the perfect combination of comfort and deliciousness. They’re surprisingly easy to make, requiring no complicated techniques or hard-to-find ingredients. The soft, buttery cookie dough melts in your mouth, while the cinnamon-brown sugar filling provides a warm, comforting sweetness. The glaze adds a touch of extra sweetness and a delightful hint of cinnamon. Plus, they are a total crowd-pleaser, guaranteed to bring smiles to faces of all ages.

Introduction

Do you ever crave the warm, comforting taste of a Brown Sugar Pop Tart but want something a little more homemade and a lot more satisfying? Look no further! These Brown Sugar Pop Tart Cookies capture the essence of that classic flavor in a delightful cookie form. This recipe is a fun and approachable way to recreate those nostalgic flavors, and the results are absolutely worth the effort. We’re talking soft, chewy cookies with a gooey, cinnamon-spiced filling and a sweet, fragrant glaze that will have you reminiscing about simpler times. This recipe makes approximately 16 cookies, perfect for sharing with family and friends or enjoying all by yourself (we won’t judge!).

These cookies are perfect for:

Baking with kids: The rolling and filling steps are fun and easy for little hands to help with.
Weekend baking: A relaxing and rewarding baking project for a lazy weekend.
Potlucks and gatherings: A guaranteed hit at any event.
Satisfying a sweet tooth: A delicious and satisfying way to indulge your cravings.

Ingredients:

Cookies

1 cup (2 sticks) unsalted butter, room temperature
½ cup granulated sugar
1 cup light brown sugar, packed
2 large 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 ground cinnamon
2 Tablespoons cake flour

Brown Sugar Glaze

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

Preparation:

Step 1: Cream the Butter and Sugars. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened butter, granulated sugar, and light brown sugar. Beat on medium-high speed for 2-3 minutes, until light and fluffy. This step is crucial for creating a soft and tender cookie. Don’t skimp on the creaming process; it incorporates air into the butter and sugar, resulting in a lighter texture.

Step 2: Add Eggs and Vanilla. Add the eggs, one at a time, to the creamed mixture, beating well after each addition. Then, stir in the vanilla extract. Continue beating for another 1-2 minutes, until the mixture is light and fluffy. Room temperature eggs emulsify more easily, creating a smoother batter.

Step 3: Combine Dry Ingredients. In a separate medium bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and salt. Whisking ensures that the leavening agents and salt are evenly distributed throughout the flour, resulting in consistent baking.

Step 4: Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet ingredients, beating on medium speed until just combined, about 1-2 minutes. Be careful not to overmix the dough, as this can lead to tough cookies. Stop to scrape down the bottom and sides of the bowl as needed to ensure that all ingredients are incorporated.

Step 5: Chill the Dough. Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least one hour. This chilling time allows the gluten in the flour to relax, preventing the cookies from spreading too thin during baking. Chilling also helps to firm up the dough, making it easier to handle and scoop.

Step 6: Prepare the Filling. While the dough is chilling, prepare the brown sugar filling. In a medium bowl, combine the softened butter, brown sugar, cinnamon, and cake flour. Stir until smooth and well combined. The filling should be thick and spreadable.

Step 7: Preheat Oven and Prepare Baking Sheets. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheets and makes for easy cleanup.

Step 8: Assemble the Cookies. Scoop the chilled dough out using a ¼ 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 (about 2 teaspoons) and press the other half on top of the filling. Pinch the seams to seal the filling inside. Roll the cookie into a ball to further seal the filling.

Step 9: Bake the Cookies. Arrange the cookie dough balls on the prepared baking sheets, about 2 inches apart. Bake for 11-13 minutes, or until the tops are just set and the edges are lightly golden brown. Keep a close eye on the cookies during baking to prevent them from overbaking.

Step 10: Cool and Glaze. Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. While the cookies are cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, cinnamon, melted butter, and milk until smooth. Place a piece of parchment paper under the cooling rack to catch any drips. Spoon the glaze over the top of each cookie, letting it spread to the edges. Allow the glaze to set for 15 minutes before enjoying.

COOKING Rating:

Difficulty: Medium
Taste: 5/5 Stars

Serving Suggestions:

Enjoy these cookies with a glass of cold milk or a cup of hot coffee.
Serve them warm or at room temperature.
Pair them with other desserts, such as ice cream or brownies.
Package them in a decorative box for a homemade gift.
Add a scoop of vanilla ice cream on top!

Tips:

Make sure your butter is at room temperature for both the cookies and the filling. This will help to create a smooth and creamy texture.
Don’t overmix the dough, as this can lead to tough cookies.
Chill the dough for at least one hour to prevent the cookies from spreading too thin during baking.
Keep a close eye on the cookies while they are baking to prevent them from overbaking.
For a richer flavor, use brown butter in the glaze.
Store leftover cookies in an airtight container at room temperature for up to 3 days.

Prep Time: 20 minutes

Cook Time: 10 minutes

Chill Time: 1 hour

Total Time: 1 hour 30 minutes

Nutritional Information:

(Note: Nutritional information is an estimate and may vary based on ingredient brands and portion sizes.)

Calories: Approximately 250-300 per cookie
Protein: Approximately 2-3 grams per cookie
Sodium: Approximately 100-150 mg per cookie

Conclusion

These Brown Sugar Pop Tart Cookies are a delightful treat that brings back fond memories of childhood. With their soft, chewy texture, gooey cinnamon-brown sugar filling, and sweet cinnamon glaze, they are sure to become a family favorite. This recipe is easy to follow and perfect for bakers of all skill levels. So, gather your ingredients, preheat your oven, and get ready to enjoy a batch of these irresistible cookies! They are a great alternative to store bought snacks, and a lot more healthy!

Questions and Answers About This Recipe:

Q1: Can I use all-purpose flour instead of cake flour?

A: While you can use all-purpose flour, the texture of the cookies will be different. Cake flour has a lower protein content, which results in a softer, more tender cookie. If you use all-purpose flour, the cookies will be slightly chewier. If you do substitute, use a slightly smaller amount of all-purpose flour (about 3 ½ cups instead of 3 ¾ cups).

Q2: Can I make the dough ahead of time?

A: Absolutely! The dough can be made up to 24 hours in advance. Simply wrap it tightly in plastic wrap and store it in the refrigerator. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping.

Q3: Can I freeze the baked cookies?

A: Yes, these cookies freeze well. Allow the cookies to cool completely, then arrange them in a single layer on a baking sheet and freeze for about 30 minutes. Once frozen, transfer the cookies to an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. To thaw, simply let them sit at room temperature for about 30 minutes.

Q4: Can I add nuts or other toppings to the glaze?

A: Of course! Feel free to get creative with the glaze. You can add chopped nuts (such as pecans or walnuts), sprinkles, or even a drizzle of chocolate to enhance the flavor and visual appeal of the cookies.

Q5: What if my filling is too runny?

A: If your filling seems too runny, add a little more cake flour, one tablespoon at a time, until it reaches a thicker, spreadable consistency. Conversely, if the filling is too stiff, add a teaspoon of milk at a time until it loosens up. Also, chilling the filling for 10-15 minutes before assembling can help it firm up.