These soft Brown Sugar Pop Tart Cookies are a nostalgic treat with a gooey cinnamon filling and a perfectly sweet cinnamon glaze on top. They taste just like the classic brown sugar pop tarts we all loved as kids but in cookie form! Plus, they’re easy to make and store, so you can enjoy them all week long.
Why You’ll Love These Cookies
- Gooey Cinnamon Filling: The cinnamon-brown sugar center stays soft and luscious, giving you that nostalgic pop tart bite.
- Soft, Cake-Like Texture: With a mix of cake flour and cornstarch, the dough has a tender, bakery-style crumb that melts in your mouth.
- Perfectly Spiced: The warm cinnamon flavor in both the filling and glaze makes these cookies irresistibly cozy.
- Make-Ahead Friendly: You can prep the dough and filling in advance for easy baking later.
Ingredients You’ll Need
- For the Dough:
- 1 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 3 3/4 cups cake flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
- For the Brown Sugar Filling:
- 5 tbsp unsalted butter (softened)
- 3/4 cup light brown sugar (packed)
- 1 tsp cinnamon
- 2 tbsp cake flour
- For the Cinnamon Glaze:
- 1 cup powdered sugar
- 1/2 tsp cinnamon
- 3 tbsp unsalted butter (melted and cooled)
- 2 1/2 tbsp milk
How to Make Brown Sugar Pop Tart Cookies
- Prepare the Dough:
- In a stand mixer (or using a hand mixer), beat the softened butter, granulated sugar, and brown sugar on medium-high for 2-3 minutes until creamy.
- Add the vanilla and eggs, and beat for another 1-2 minutes until light and fluffy.
- In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients, mixing until combined. Cover and chill the dough for 1 hour.
- Make the Filling:
- Mix together the softened butter, brown sugar, cinnamon, and cake flour until smooth.
- Use a spoon to scoop out a heaping teaspoon of the filling, rolling it into a ball.
- Assemble the Cookies:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Take about 1/4 cup of the chilled dough, break it in half, and create a well in the middle of one half.
- Place a ball of filling into the well, then press the second half of dough on top and seal the edges around the filling. Roll it into a ball and repeat with the rest of the dough and filling.
- Arrange the dough balls on the baking sheet about 2 inches apart.
- Bake the Cookies:
- Bake at 350°F (175°C) for 11-13 minutes, until the tops are set and the edges are lightly golden.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Add the Cinnamon Glaze:
- Once the cookies have cooled, whisk together the powdered sugar, cinnamon, melted butter, and milk until smooth.
- Spoon the glaze over each cookie, allowing it to spread to the edges. Let the glaze set for 15 minutes before enjoying.
Expert Tips:
- Measure Your Ingredients: Weigh your ingredients for the best results, or spoon and level the flour if you don’t have a kitchen scale.
- Room Temperature Butter: Make sure your butter is softened to room temperature (around 60°F) to prevent flat cookies.
- Chill the Dough: Chilling the dough helps prevent spreading and makes the assembly process easier.
- Don’t Overbake: Bake just until the cookies are set to ensure they stay soft and tender.
How to Store and Freeze:
- Storing: Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freezing Baked Cookies: Freeze cookies (without glaze) on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw and glaze before serving.
- Freezing Cookie Dough: Roll the dough balls and stuff with filling, then freeze until solid. Bake directly from frozen, adding 1-2 minutes to the bake time.
FAQ:
Can I use all-purpose flour instead of cake flour? Yes, but cake flour creates a more tender texture. If using all-purpose flour, your cookies may be a little less soft.
Can I make the dough ahead of time? Absolutely! Prep the dough and chill it for up to 3 days. You can also freeze it for up to 3 months.
Can I freeze the cookie dough? Yes! Freeze the assembled cookie dough balls for up to 3 months. Bake from frozen, adding a minute or two to the baking time.
More Cookie Recipes You’ll Love:
- Coffee Cake Cookies
- Taylor Swift Chai Cookies
- Maple Pecan Cookies
- Molasses Ginger Cookies
- Brown Butter Chocolate Chip Cookies
These Brown Sugar Pop Tart Cookies are perfect for any occasion or just when you’re craving a sweet, nostalgic treat. Enjoy the gooey filling, soft texture, and that nostalgic cinnamon flavor in every bite!
Happy baking!