Description
Brown sugar pop tart cookies blend nostalgic childhood treats with homemade charm, creating irresistible bites of sweet comfort. Delicate pastry wraps around rich brown sugar filling, inviting you to savor each delightful, crumbly morsel.
Ingredients
Scale
Cookies:
- 1 cup (226 grams) unsalted butter, room temperature
- 1 cup (220 grams) light brown sugar, packed
- 1/2 cup (100 grams) granulated sugar
- 2 eggs, room temperature
- 3 3/4 cups (450 grams) cake flour
- 1 teaspoon vanilla extract
- 2 tablespoons (16 grams) cornstarch
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Brown Sugar Filling:
- 3/4 cup (165 grams) light brown sugar, packed
- 5 tablespoons (71 grams) unsalted butter, softened
- 2 tablespoons (16 grams) cake flour
- 1 teaspoon cinnamon
Brown Sugar Glaze:
- 1 cup (120 grams) powdered sugar
- 3 tablespoons (43 grams) unsalted butter, melted and cooled
- 2 1/2 tablespoons (37 milliliters) milk
- 1/2 teaspoon cinnamon
Instructions
- Cream butter, granulated sugar, and brown sugar until pale and airy using an electric mixer for 2-3 minutes at medium speed.
- Incorporate eggs and vanilla extract into the creamed mixture, blending until fully integrated.
- Sift together cake flour, cornstarch, baking soda, baking powder, and salt in a separate bowl.
- Gradually fold dry ingredients into wet mixture, stirring until a uniform dough forms.
- Refrigerate dough for 1 hour to enhance flavor and texture.
- Create filling by blending softened butter, brown sugar, cinnamon, and cake flour until completely smooth.
- Roll filling mixture into small, uniform balls approximately 2 teaspoons in size.
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Divide chilled dough into 1/4 cup portions, splitting each piece in half.
- Form a central cavity in one dough half, nestle a filling ball inside, and cover with second dough half.
- Carefully seal edges and roll into a perfect spherical shape.
- Position cookies 2 inches apart on prepared baking sheet.
- Bake for 11-13 minutes until edges turn golden and tops appear set.
- Allow cookies to rest on baking sheet for 5 minutes, then transfer to wire rack.
- Whisk powdered sugar, cinnamon, melted butter, and milk into a silky glaze.
- Drizzle glaze over completely cooled cookies.
- Let glaze set for 15 minutes before serving.
Notes
- Chill the dough for at least an hour to prevent spreading and ensure a perfect texture during baking.
- Create uniform filling balls by using a small cookie scoop or measuring spoon for consistent size.
- Seal cookie edges completely to prevent filling from leaking during baking, ensuring a neat and professional appearance.
- For a gluten-free version, substitute cake flour with a gluten-free flour blend and use gluten-free cornstarch.
- Prep Time: 1 hour 15 minutes
- Cook Time: 11-13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 40 mg