Description
Delicious Brown Sugar Pop Tart Cookies featuring a tender cookie dough filled with a sweet and cinnamon-spiced brown sugar center, topped with a buttery cinnamon glaze. Perfect as a nostalgic treat reminiscent of classic pop tarts in cookie form.
Ingredients
Scale
Cookie Dough
- 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
Brown Sugar 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
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 flour, baking powder, baking soda, cornstarch, and salt. Set aside.
- Cream Butter and Sugars: Using a stand mixer with a paddle attachment, cream the unsalted butter, granulated sugar, and brown sugar on medium speed for about 2-3 minutes until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, scraping down the bowl as needed.
- Mix in Sour Cream: Add the sour cream and mix until incorporated, scraping the bowl down as needed.
- Combine Wet and Dry: Add the flour mixture to the wet ingredients and mix on low speed until just combined. Cover the dough with plastic wrap and chill for 1 hour.
- Make Brown Sugar Filling: In a small bowl, stir together the brown sugar, flour, and cinnamon. Work in the softened butter and vanilla extract using your hands or a spoon until a soft paste forms. Chill this filling for 30 minutes.
- Portion Filling: Scoop the filling into small balls about ½ teaspoon each.
- Preheat Oven and Prepare Baking Sheets: Position a rack in the center of the oven and preheat to 350°F (180°C). Line two baking sheets with parchment paper.
- Assemble Cookies: Scoop 2-tablespoon portions (about 40 g) of cookie dough using a small cookie scoop. Flatten each dough ball and place one brown sugar filling ball in the center. Fold the dough around the filling to fully enclose it, ensuring no filling is exposed. Lightly flour your hands if the dough gets sticky.
- Arrange and Chill: Place the filled cookies on prepared baking sheets spaced 2 inches apart. Slightly flatten each cookie with the palm of your hand. Chill the cookies for 15-20 minutes to prevent spreading and filling leakage.
- Bake Cookies: Bake in the preheated oven for 12 minutes, or until the edges are set and the centers appear puffy. Remove from oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, cinnamon, and 2-3 tablespoons of milk. Add corn syrup if using to create a shiny glaze that sets well.
- Glaze Cookies: Spread the glaze over the cooled cookies evenly.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days; glaze will set and cookies can be stacked with parchment paper between layers.
- For longer freshness, refrigerate cookies and bring to room temperature before serving.
- To freeze baked cookies, cool completely, freeze in a single layer, then transfer to a freezer-safe bag or container for up to 2 months.
- Unbaked stuffed dough balls can be frozen solid on a baking sheet before storing in a freezer bag; bake from frozen adding 1–2 minutes to baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
