Brown Sugar Pop Tart Cookies (Print Version)
# Ingredients:
→ Cookies
01 -
1 cup unsalted butter, room temperature
02 -
1/2 cup granulated sugar
03 -
1 cup light brown sugar, packed
04 -
2 eggs, room temperature
05 -
1 teaspoon vanilla extract
06 -
3 3/4 cups cake flour
07 -
2 tablespoons cornstarch
08 -
1 teaspoon baking soda
09 -
1 1/2 teaspoons baking powder
10 -
1 teaspoon kosher salt
→ Brown Sugar Filling
11 -
5 tablespoons unsalted butter, softened
12 -
3/4 cup light brown sugar, packed
13 -
1 teaspoon cinnamon
14 -
2 tablespoons cake flour
→ Brown Sugar Glaze
15 -
1 cup powdered sugar
16 -
1/2 teaspoon cinnamon
17 -
3 tablespoons unsalted butter, melted and cooled
18 -
2 1/2 tablespoons milk
# Instructions:
01 -
Cream butter and sugars in a mixer for 2-3 minutes. Add vanilla and eggs, beating for another 1-2 minutes. Whisk dry ingredients separately and add to wet mixture. Mix to combine, then chill dough for 1 hour.
02 -
Mix brown sugar, cinnamon, butter, and cake flour until smooth. Roll mixture into small balls, about 2 teaspoons each.
03 -
Scoop 1/4 cup of chilled dough, split in half, and create a well in one piece. Add a filling ball, press the other half on top, and seal edges. Roll into a ball.
04 -
Preheat oven to 350°F. Arrange cookie dough balls on a parchment-lined tray, spacing 2 inches apart. Bake for 11-13 minutes until tops are set and edges are golden. Cool for 5 minutes on the tray before transferring to a rack.
05 -
Whisk powdered sugar, cinnamon, melted butter, and milk until smooth. Drizzle glaze over cooled cookies and let set for 15 minutes.
# Notes:
01 -
Chill the dough to prevent spreading while baking.
02 -
Ensure butter is at room temperature but still cool to touch (60°F).
03 -
Seal edges of the dough to keep the filling intact during baking.
04 -
Do not overbake; the cookies should remain soft.