Description
These Brown Sugar Pop-Tart Cookies combine the nostalgic flavors of cinnamon and brown sugar with a soft, buttery cookie dough and a sweet glaze. Each cookie is filled with a spiced brown sugar filling, encased in tender dough that bakes to a perfect golden edge. Finished with a simple cinnamon glaze drizzle, these cookies offer a delightful treat reminiscent of a classic pop-tart in cookie form, perfect for dessert or snacking.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/4 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Filling
- 1/3 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 2 tablespoons all-purpose flour
- 1 tablespoon unsalted butter, melted
Glaze
- 3/4 cup powdered sugar
- 1 tablespoon milk (or more for desired consistency)
- 1/4 teaspoon vanilla extract
- Dash of cinnamon
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 1/4 cups of light brown sugar until the mixture is light and fluffy, ensuring a smooth base for the dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by stirring in the vanilla extract to fully incorporate into the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt until evenly mixed.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until the dough is just combined, avoiding overmixing to maintain cookie tenderness.
- Chill the Dough: Cover and refrigerate the dough for 30 minutes to firm it up, which will make shaping easier and improve texture.
- Prepare the Filling: While the dough chills, combine the brown sugar, ground cinnamon, flour, and melted butter in a bowl, mixing until crumbly to create the spiced filling.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Assemble Cookies: Use a cookie scoop to form dough balls, flatten each slightly, place about ½ teaspoon of filling in the center, then top with another dough ball. Seal the edges securely and gently roll into a round shape.
- Bake: Place the filled cookies on the prepared baking sheets and bake for 10–12 minutes, until edges are golden and centers are set but still soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk powdered sugar, milk, vanilla extract, and a dash of cinnamon until smooth and pourable.
- Glaze and Serve: Drizzle the glaze over the cooled cookies and let it set before serving for a sweet finishing touch.
Notes
- Chilling the dough is important for easier handling and to prevent cookies from spreading too much during baking.
- Seal the edges well to keep the filling inside while baking.
- If the glaze is too thick, add a little more milk to reach the desired consistency.
- Store the cookies in an airtight container at room temperature for up to 3 days for best freshness.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
