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Brown Sugar Pop Tart Cookies

Delightfully chewy cookies filled with a sweet brown sugar filling and topped with a light icing, offering a nostalgic twist on the classic Pop-Tart.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter (room temperature) Quality butter makes all the difference.
  • 1/2 cup granulated sugar Balances with the brown sugar.
  • 1 cup light brown sugar (packed) Make sure it's packed for maximum sweetness.
  • 2 pieces eggs (room temperature) Bring your eggs to room temp for better mixing.
  • 1 teaspoon vanilla extract Opt for pure vanilla for the best flavor.
  • 3 3/4 cups cake flour Use for a softer cookie texture.
  • 2 Tablespoons cornstarch Helps achieve that chewy texture.
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
For the Filling
  • 5 Tablespoons unsalted butter (softened) Opt for quality here.
  • 3/4 cup light brown sugar (packed) Adds sweet filling.
  • 1 teaspoon cinnamon Adds cozy warmth to the cookies.
  • 2 Tablespoons cake flour Helps maintain filling structure.
For the Icing
  • 1 cup powdered sugar For sweetness and smoothness.
  • 1/2 teaspoon cinnamon To complement the cookies.
  • 3 Tablespoons unsalted butter (melted and cooled)
  • 2 1/2 Tablespoons milk Adjust for desired icing consistency.

Method
 

Mixing the Dough
  1. Add the unsalted butter, granulated sugar, and light brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes until light and fluffy.
  2. Add vanilla extract and room temperature eggs, beating for another 1-2 minutes.
Combining Dry Ingredients
  1. In a separate bowl, whisk together cake flour, cornstarch, baking soda, baking powder, and kosher salt.
  2. Gradually add the dry ingredients to the mixer, beating on medium speed for 1-2 minutes. Cover and chill the dough for one hour.
Preheat Oven
  1. Preheat your oven to 350°F and line two large baking sheets with parchment paper.
Make the Filling
  1. In a medium bowl, combine softened butter, light brown sugar, cinnamon, and cake flour until smooth.
  2. Scoop and roll into small balls and place on prepared baking sheet.
Assemble the Cookies
  1. Scoop chilled dough using a measuring cup and break it in half. Create a well in one half, place a ball of filling inside, press the other half on top, sealing the edges.
Bake
  1. Arrange the dough balls, keeping them 2 inches apart. Bake for 11-13 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Make the Icing
  1. Whisk together powdered sugar, cinnamon, melted butter, and milk until smooth. Spoon icing over cooled cookies and allow to set for 15 minutes.

Notes

Store cookies in an airtight container for 3-4 days. Freeze for up to 3 months.