Brown Sugar Pop Tart Cookies

Brown Sugar Pop Tart Cookies will take you on a delightful journey back to childhood. Remember those warm, sugary pastries you’d munch on during road trips or lazy Sunday mornings? This recipe brings all that nostalgia to your kitchen, but with a glorious twist—the added joy of a home-baked cookie! Imagine biting into a soft, chewy cookie that’s bursting with a sweet, gooey filling, all while drizzled in cream icing. Trust me, these beauties are the kind of sweet treat that’ll make you a kitchen hero in no time.

Why you’ll love this recipe

First off, let’s talk texture and flavor—these cookies are the perfect marriage between soft and chewy, with a filling that oozes perfection. The combination of brown sugar and cinnamon gives each bite a warmth and comfort that’s simply irresistible. Plus, they’re ridiculously easy to whip up! You don’t need to be a master baker to impress friends and family. The smell wafting through your kitchen while they bake? Pure joy. I mean, who doesn’t love the aroma of freshly baked cookies that feel like a warm hug?

And let’s not forget about the versatility of these cookies. You can change up the filling, throw in some chocolate chips, or even use a different spice to make it your own. So, not only are you making something delicious, but you’re also opening the door to endless variations that’ll keep your baking adventures exciting.

Gather these ingredients

• 1 cup unsalted butter (room temperature): This is your cookie’s backbone. Make sure it’s soft but not melted—trust me on this; it’ll make a big difference in the texture.

• 1/2 cup granulated sugar: For that initial sweetness and a touch of lightness in the cookie dough.

• 1 cup light brown sugar (packed): The richness and depth! It’s what gives these cookies that wonderful caramel-like flavor.

• 2 eggs (room temperature): They help bind everything together and add moisture. Room temperature helps them mix in better.

• 1 teaspoon vanilla extract: Because, let’s be real, vanilla makes everything better! It adds warmth and depth to your cookies.

• 3 3/4 cups cake flour: It’s the secret to a tender crumb. Cake flour is lighter than all-purpose flour, which helps create that dreamy texture.

• 2 tablespoons cornstarch: This tiny addition helps create a tender cookie; it’s like magic.

• 1 teaspoon baking soda and 1 1/2 teaspoons baking powder: The dynamic duo for a little lift!

• 1 teaspoon kosher salt: Just a pinch to enhance all those delectable flavors.

• 5 tablespoons unsalted butter (softened): For the filling—adds richness that pairs beautifully with the brown sugar.

• 3/4 cup light brown sugar (packed): A delightful addition to the filling, to keep everything sweet and gooey.

• 1 teaspoon cinnamon: Because what’s a sweet filling without a sprinkle of warmth?

• 2 tablespoons cake flour: To help bind the filling just enough so it maintains that gooey goodness.

• 1 cup powdered sugar: The sweet base for our icing.

• 1/2 teaspoon cinnamon: Extras never hurt, right? Adds a lovely detail to your icing.

• 3 tablespoons unsalted butter (melted and cooled): This will give your icing a lovely texture.

• 2 1/2 tablespoons milk: To help whip it all together into a perfect drizzle.

Preparing Brown Sugar Pop Tart Cookies

1. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), combine 1 cup unsalted butter, 1/2 cup granulated sugar, and 1 cup light brown sugar. Beat on medium-high speed for about 2-3 minutes until light and fluffy. This is where the magic begins—watch this mixture become creamy and inviting!

2. Add in 2 eggs and 1 teaspoon of vanilla extract. Beat again for another minute or two until everything is well incorporated and the mixture feels airy.

3. In a separate medium bowl, whisk together your dry ingredients: 3 3/4 cups cake flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, and 1 teaspoon kosher salt. Make sure there aren’t any lumps—this is your foundation!

4. Gradually add the dry ingredients to the wet mixture. Beat on medium speed for about 1-2 minutes until everything is just combined. Don’t forget to scrape down the sides of the bowl to catch any stubborn bits!

5. Cover the dough with plastic wrap and chill it in the refrigerator for about an hour. This step is crucial, folks—the cold dough creates those perfect cookies we dream about.

6. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper, so you’re ready for the magic!

7. For the filling, mix together 5 tablespoons softened butter, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 2 tablespoons cake flour in a medium bowl until smooth and creamy. Roll the filling into heaping teaspoon-sized balls and place on one of your prepared baking sheets.

8. Once your dough is set, scoop out 1/4 cup portions and split them in half. Create a small well in the center of one half, put a ball of filling inside, and press the other half on top, pinching the seams to seal it all in. Shape them back into balls—this is where the charm happens!

9. Place the cookie balls on your baking sheets, giving them space to spread out. Your kitchen is about to smell fantastic! Bake for 11-13 minutes, until the tops are just set and lightly golden brown at the edges.

10. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

11. While they cool, whip up the icing by combining 1 cup powdered sugar, 3 tablespoons melted and cooled butter, 2 1/2 tablespoons milk, and 1/2 teaspoon cinnamon. Mix until smooth, and then simply drizzle over the cookies.

12. Allow the icing to set for about 15 minutes—it’s hard to wait, but it’s worth it!

Best way to enjoy it

These cookies are best served fresh out of the oven, warm with that gooey filling waiting for you. Pair them with a glass of cold milk or maybe a warm cup of coffee. Oh, and if you’re feeling extra indulgent, a scoop of ice cream on top wouldn’t hurt one bit!

How to store and freeze

If by some miracle you have leftovers (which I seriously doubt), store your cookies in an airtight container at room temperature for up to 5 days. If you want to freeze them, you can do so before baking—just form the cookie dough balls and freeze them on a sheet before transferring them to a freezer-safe container. When you’re ready, bake them straight from frozen—just add an extra minute or two. It’s like having a sweet surprise waiting for you!

Helpful cooking tips

• Room temperature ingredients are key: They’re easier to incorporate and help achieve that fluffy texture.

• Don’t skip chilling the dough: It helps the cookies bake evenly and gives them that perfect chewy center.

• Consider toasting your cinnamon before adding—it intensifies the flavor!

Creative Twists

Feel free to add your own spin to the filling! You could mix in some chocolate chips, or use different spices like nutmeg or ginger for a seasonal twist. Want it more indulgent? Swirl in some creamy peanut butter into the filling for a unique flavor experience.

These cookies are the perfect platform for creativity, so have fun experimenting and discovering new flavor combinations.

Common questions

1. Can I use all-purpose flour instead of cake flour? – Sure! You’ll get a slightly different texture, but it can still work.

2. What if I don’t have cornstarch? – You can replace it with more flour, but don’t skip it altogether as it adds that tender bite.

3. Can I make the dough ahead of time? – Absolutely! Make it up to three days in advance and just keep it chilled until you’re ready to bake.

4. What can I serve these cookies with? – Aside from the classic glass of milk, they pair beautifully with coffee or even a scoop of vanilla ice cream!

5. Are these cookies suitable for freezing? – Yes! Freeze them before baking, then just pop them in the oven when you crave fresh cookies.

Let’s face it, nothing beats the satisfaction of baking a batch of something delightful from scratch. I hope you try these Brown Sugar Pop Tart Cookies and make them your own. Have fun, bring your family and friends into the mix, and more importantly, enjoy every delicious bite! Don’t forget to share your twists and turns in the comments below; I’d love to hear all about your baking adventures!

Print Recipe

0 Add to Favorites

Brown Sugar Pop Tart Cookies

Difficulty: Beginner Prep Time 1 hr Cook Time Rest Time Total Time 29 hrs

Cooking Temp: 350  F Servings: 24 Estimated Cost: $ 10 Calories: 200

Best Season: Year-round

Description

Brown Sugar Pop Tart Cookies bring the joy of home-baked cookies with a gooey filling, drizzled in cream icing, perfect for any sweet tooth.

Ingredients

Scale

1/2x 1x 2x 3x

Cookies

• 1 cup unsalted butter (room temperature)
• ¹⁄₂ cup granulated sugar
• 1 cup light brown sugar (packed)
• 2 eggs (room temperature)
• 1 teaspoon vanilla extract
• 3 ³⁄₄ cups cake flour
• 2 tablespoons cornstarch
• 1 teaspoon baking soda
• 1 ¹⁄₂ teaspoons baking powder
• 1 teaspoon kosher salt

Filling

• 5 tablespoons unsalted butter (softened)
• ³⁄₄ cup light brown sugar (packed)
• 1 teaspoon cinnamon
• 2 tablespoons cake flour

Icing

• 1 cup powdered sugar
• ¹⁄₂ teaspoon cinnamon
• 3 tablespoons unsalted butter (melted and cooled)
• 2 ¹⁄₂ tablespoons milk

Instructions

Making the Dough

1. Cream the Butters and Sugars

   In the bowl of a stand mixer, combine unsalted butter, granulated sugar, and light brown sugar. Beat on medium-high speed for 2-3 minutes until light and fluffy.
   This mixture should become creamy and inviting.
   Mark as complete

2. Add Eggs and Vanilla

   Add eggs and vanilla extract. Beat again until well incorporated and airy.
   Mark as complete

3. Combine Dry Ingredients

   In a medium bowl, whisk together cake flour, cornstarch, baking soda, baking powder, and kosher salt. Ensure no lumps remain.
   This is the foundation of your cookies.
   Mark as complete

4. Mix Wet and Dry Ingredients

   Gradually add the dry ingredients to the wet mixture. Beat on medium speed until just combined.
   Scrape down the sides of the bowl to catch any stubborn bits.
   Mark as complete

5. Chill the Dough

   Cover the dough with plastic wrap and chill it in the refrigerator for about an hour.
   This helps create those perfect cookies.
   Mark as complete

Preparing the Filling and Baking

1. Prepare the Oven and Baking Sheets

   Preheat your oven to 350°F and line two baking sheets with parchment paper.
   Mark as complete

2. Make the Filling

   Mix together softened butter, brown sugar, cinnamon, and cake flour in a medium bowl until smooth.
   Roll the filling into heaping teaspoon-sized balls.
   Mark as complete

3. Form the Cookies

   Scoop out portions of dough, create a well, place a ball of filling inside, and seal it with another half.
   Shape back into balls.
   Mark as complete

4. Bake the Cookies

   Place the cookie balls on the prepared baking sheets and bake for 11-13 minutes until lightly golden.
   Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
   Mark as complete

Making the Icing

1. Prepare the Icing

   Combine powdered sugar, cinnamon, melted butter, and milk until smooth.
   Drizzle over cooled cookies and allow to set for 15 minutes.
   Mark as complete

Nutrition Facts

Servings 24

---

Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 9g14%

Saturated Fat 5g25%

Trans Fat 0g

Cholesterol 30mg10%

Sodium 100mg5%

Potassium 50mg2%

Total Carbohydrate 30g10%

Dietary Fiber 1g4%

Sugars 15g

Protein 2g4%

---

Vitamin A 250 IU

Vitamin C 0 mg

Calcium 10 mg

Iron 1 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 0 mcg

Thiamin 0.1 mg

Riboflavin 0.1 mg

Niacin 0.5 mg

Vitamin B6 0.1 mg

Folate 15 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0.5 mg

Phosphorus 30 mg

Iodine 0 mcg

Magnesium 10 mg

Zinc 0.5 mg

Selenium 5 mcg

Copper 0.1 mg

Manganese 0.3 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

These cookies are great served warm, with a glass of milk or a cup of coffee.

Keywords: cookies, pop tart, brown sugar, dessert