Description
These Brown Sugar Pop Tart Cookies combine a soft, tender cookie dough with a sweet, cinnamon-spiced brown sugar filling, topped with a delicate cinnamon glaze. Inspired by classic pop tarts, these cookies are perfect for a delightful treat with a gooey center and a shiny, sweet finish.
Ingredients
Scale
For the Cookies:
- 2 ¼ cups (270 g) all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ cup (1 stick, 113 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (107 g) packed light brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ¼ cup (60 g) sour cream, room temperature
For the Filling:
- ¾ cup (163 g) packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 5 tablespoons unsalted butter, softened
- ½ teaspoon vanilla extract
For the Glaze:
- 1 cup (120 g) powdered sugar
- ¼ teaspoon ground cinnamon
- 2-3 tablespoons milk
- 1 tablespoon corn syrup (optional)
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cornstarch, and salt. Set this flour mixture aside.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, cream the unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
- Incorporate Sour Cream: Add the sour cream and mix until combined, ensuring the mixture is even and smooth.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture on low speed until just combined. Avoid overmixing. Cover the bowl with plastic wrap and chill the dough for 1 hour.
- Make Brown Sugar Filling: While the dough chills, in a small bowl stir together the packed light brown sugar, all-purpose flour, and ground cinnamon. Add softened butter and vanilla extract, using your hands to work the butter into the mixture until a soft paste forms. Chill this filling mixture for 30 minutes.
- Portion Filling: Scoop the brown sugar filling into small balls about ½ teaspoon each. Set aside.
- Preheat Oven and Prepare Baking Sheets: Position the oven rack in the center and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Shape Cookies: Using a small cookie scoop, portion the chilled cookie dough into 2 tablespoon balls (approximately 40 g each). Flatten each dough ball and place one brown sugar filling ball in the center. Lightly flour your hands if the dough is sticky.
- Enclose Filling: Fold the dough around the filling completely so no filling is visible. Transfer the filled cookies to the lined baking sheets, spacing them 2 inches apart. Gently flatten the tops slightly with the palm of your hand. Optionally, chill the formed cookies for 15-20 minutes to reduce spreading and prevent filling leakage.
- Bake Cookies: Bake the cookies at 350°F for 12 minutes or until the edges are set and the centers appear puffy. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Prepare Glaze: In a small bowl, mix together the powdered sugar, ground cinnamon, and 2 to 3 tablespoons milk until smooth. Stir in the optional corn syrup to add shine and help the glaze set.
- Glaze Cookies: Once cookies are completely cooled, spread the cinnamon glaze evenly over the tops. Allow the glaze to set before serving or storing.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days; the glaze will firm up, making them easy to stack with parchment paper between layers.
- Cookies can be refrigerated to extend freshness; bring them to room temperature before serving for best flavor and texture.
- Freeze baked cookies on a single layer until solid, then transfer to a freezer-safe container or bag. Freeze for up to 2 months. Thaw before serving.
- Unbaked stuffed dough balls can be frozen on a baking sheet until solid, then stored in freezer bags. Bake straight from frozen, adding 1 to 2 minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
