Description
Delight in these Brown Sugar Pop Tart Cookies featuring a tender, buttery dough filled with a rich cinnamon-brown sugar center, topped with a sweet cinnamon glaze. Perfectly soft and bursting with flavor, these cookies combine the nostalgic taste of pop tarts with the comfort of a homemade cookie.
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 flour, baking powder, baking soda, cornstarch, and salt. Set aside this dry mixture.
- Cream Butter and Sugars: In a stand mixer with a paddle attachment, beat unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg and vanilla extract until combined, scraping down the bowl if needed. Then add sour cream and mix until fully incorporated, scraping as necessary.
- Combine Dough: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. Cover the dough bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Make Brown Sugar Filling: Meanwhile, in a small mixing bowl, stir together brown sugar, flour, and cinnamon. Work in softened butter and vanilla extract with your hands until a soft paste forms. Chill this filling for 30 minutes.
- Form Filling Balls: Scoop the filling into small balls about ½ teaspoon each and set aside.
- Preheat Oven and Prepare Pans: Position an oven rack in the center and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Shape Cookies with Filling: Scoop cookie dough into 2 tablespoon portions (about 40 g each). Flatten each piece of dough in your hand, place one filling ball in the center, then fold the dough around it fully enclosing the filling. Lightly flour your hands if the dough is sticky.
- Arrange and Chill Cookies: Place filled dough balls on the prepared baking sheets spaced 2 inches apart. Flatten each slightly with your palm. Refrigerate the shaped cookies for 15-20 minutes to prevent excessive spreading and leaking filling during baking.
- Bake Cookies: Bake in the oven at 350°F for 12 minutes or until cookie edges are set and centers appear puffy. Remove from oven and let the cookies cool on the baking sheets for 5 minutes.
- Cool on Rack: Transfer cookies to a wire rack and cool completely before glazing.
- Prepare Glaze: In a small bowl, whisk powdered sugar, cinnamon, and milk until smooth. Add corn syrup if using to achieve a shiny glaze that sets well.
- Glaze Cookies: Spread the prepared glaze on top of each cooled cookie evenly. Allow glaze to set before serving.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days. Place parchment between layers to prevent sticking as the glaze sets.
- Refrigerate cookies to extend freshness if desired; bring to room temperature before serving.
- Freeze baked cookies fully cooled in a single layer, then transfer to a freezer-safe container or bag. Freeze for up to 2 months. Thaw at room temperature before enjoying.
- Freeze unbaked stuffed dough balls by arranging on a baking sheet to freeze solid, then store in a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
- Lightly flour hands when shaping filled cookies to manage sticky dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
