Description
These Brown Sugar Pop Tart Cookies combine the nostalgic flavors of brown sugar cinnamon Pop-Tarts with the chewy, buttery goodness of a homemade cookie. Packed with cinnamon spice, brown sugar, and crushed Pop-Tarts in every bite, these cookies are the ultimate treat for breakfast or dessert!
Ingredients
- 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
Brown Sugar Filling
5 Tablespoons unsalted butter softened
3/4 cup light brown sugar packed
1 teaspoon cinnamon
2 Tablespoon cake flour
Brown Sugar Glaze
1 cup powdered sugar
1/2 teaspoon cinnamon
3 Tablespoons unsalted butter melted and cooled
2 1/2 Tablespoon milk
Instructions
- Add the butter sugar, and brown sugar to the bowl of a stand mixer, or hand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes. Add the vanilla and eggs and beat for another 1-2 minutes, until light and fluffy.
- 1 cup unsalted butter,1/2 cup granulated sugar,1 cup light brown sugar,2 eggs,1 teaspoon vanilla extract
- Whisk the dry ingredients in a separate medium bowl until combined. Add the dry ingredients to the wet ingredients and beat on medium speed until combined, 1-2 minutes, stopping to scrape down the bottom and sides of the bowl as needed. Cover and chill the dough for one hour.
- 3 3/4 cups cake flour,2 Tablespoons cornstarch,1 teaspoon baking soda,1 1/2 teaspoons baking powder,1 teaspoon kosher salt
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Add the filling ingredients to a medium bowl and stir until smooth. Use a heaping teaspoon (about 2 teaspoons) to scoop the filling out and roll it into a ball and place it on the baking sheet.
- 5 Tablespoons unsalted butter,3/4 cup light brown sugar,1 teaspoon cinnamon,2 Tablespoon cake flour
- Scoop the chilled dough out using 1/4 cup measuring cup (or a very large cookie scoop). Break the dough in half and create a well in the middle of one half. Place one ball of filling inside the well and press the other half on top of the filling and pinch the seems. Roll them into a ball to seal the filling inside.
- Arrange the cookie dough balls on the prepared baking sheet about 2 inches apart. Bake for 11-13 minutes, until the tops are just set and the edges are lightly golden brown. Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- While they cool, make the icing. Whisk together all of the icing ingredients until smooth. Place a piece of parchment paper under the cooling rack and spoon the icing on top of each cookie, letting it spread to the edges. Allow it to set for 15 minutes and enjoy.
- 1 cup powdered sugar,1/2 teaspoon cinnamon,3 Tablespoons unsalted butter,2 1/2 Tablespoon milk
Notes
Butter temperature. Too warm butter is the biggest reason I see for flat cookies. Room temp butter should only sit out for 1-2 hours and still feel cool to the touch (60°F).
Chilling the Dough. If you chill the dough longer than 1 hour, let it sit out at room temperature for 30 minutes so it softens slightly and is easier to work with.Store Cookies: store in an airtight container at room temperature for 3 days or in the fridge for up to a week.
Freeze baked cookies: place baked cookies (without icing) on a sheet pan and freeze until solid. Transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge and ice as directed before serving.
Freeze the cookie dough: skip chilling it and scoop the dough out into balls and stuff them as directed. Freeze on a cookie sheet until solid then transfer to a freezer bag to freeze for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the bake time as needed.
Nutrition
- Serving Size: 1cookie
- Calories: 420kcal
- Sugar: 37
- Sodium: 272mg
- Fat: 18g
- Saturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 66mg