Brown Sugar Pop Tart Cookies Recipe
These Brown Sugar Pop Tart Cookies are soft sugar cookies filled with a buttery cinnamon-brown sugar center and finished with a simple cinnamon glaze. They bring the flavor of brown sugar cinnamon Pop-Tarts into a homemade cookie that's crisp around the edges and soft in the middle.
Equipment
- Stand mixer or electric hand mixer
- large mixing bowls
- Baking sheets
- Parchment paper
- Cookie scoop
- Wire cooling rack
- Small spoon
Ingredients
For the Cookies
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1/4 cup sour cream room temperature
- For the Brown Sugar Filling
- 3/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 5 tablespoons unsalted butter softened
- 1/2 teaspoon vanilla extract
For the Cinnamon Glaze
- 1 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- 2 to 3 tablespoons milk
- 1 tablespoon corn syrup optional
Instructions
- Whisk together the flour, baking powder, baking soda, cornstarch, and salt in a large bowl.
- Beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla and mix until combined, then stir in the sour cream.
- Gradually add the dry ingredients and mix just until the flour disappears. Cover the dough and refrigerate for 1 hour.
- While the dough chills, combine the brown sugar, flour, and cinnamon for the filling. Mix in the softened butter and vanilla until a thick paste forms. Refrigerate the filling for about 30 minutes, then divide it into small portions.
- Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
- Scoop the cookie dough into portions and flatten each one slightly. Place a small amount of the brown sugar filling in the center, then fold the dough around it and seal completely.
- Arrange the stuffed cookies on the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten them and refrigerate for another 15 to 20 minutes.
- Bake for 10 to 12 minutes, until the edges are set and the centers are still soft and slightly puffy. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Whisk the powdered sugar, cinnamon, and milk together to make the glaze. Add corn syrup if using, then spread a small amount over each completely cooled cookie.
- Allow the glaze to set for 15 to 20 minutes before serving.
