Description
These Brown Sugar Pop-Tart Cookies are a delightful twist combining the nostalgic flavors of pop-tarts with the comforting texture of soft cookies. Filled with a sweet cinnamon brown sugar filling and topped with a smooth vanilla glaze, they make a perfect treat for any occasion.
Ingredients
Scale
For the Cookie Dough:
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
For the Brown Sugar Cinnamon Filling:
- ½ cup (100g) brown sugar
- 1 tsp cinnamon
- 1 tbsp all-purpose flour
For the Glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp milk (or heavy cream)
- ½ tsp vanilla extract
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Cream Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which creates a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until the mixture is fully combined and smooth.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until the dough forms a smooth and cohesive consistency.
- Prepare Filling: In a small bowl, mix the brown sugar, cinnamon, and flour to make the sweet cinnamon filling.
- Shape Cookies with Filling: Scoop 2 tablespoons of cookie dough and flatten slightly. Place ½ teaspoon of the cinnamon filling in the center.
- Seal Cookies: Roll another small piece of dough, place it on top of the filling, and carefully seal the edges. Then roll the cookie into a ball.
- Repeat Process: Repeat the shaping process with the remaining dough and filling to prepare all cookies.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Bake Cookies: Arrange cookie dough balls about 2 inches apart on the baking sheet and bake them for 10-12 minutes until the edges turn golden brown.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make Glaze: Whisk together powdered sugar, milk (or heavy cream), and vanilla extract until smooth and pourable.
- Glaze Cookies: Once the cookies are fully cooled, drizzle the glaze over the tops and let it set before serving.
Notes
- Use room temperature butter for easier creaming and better dough consistency.
- For a richer glaze, substitute milk with heavy cream.
- Ensure cookies cool completely before glazing to prevent melting the glaze.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optional: Add a pinch of nutmeg to the filling for extra warmth.