why make this recipe
Brown Sugar Pop Tart Cookies are a delightful fusion of classic pop tarts and delicious cookies. They bring together rich flavors and soft textures, making them a perfect treat for any occasion. Whether you’re making them for a special event, a family gathering, or just for yourself, these cookies will surely impress. With a sweet filling and irresistible icing, they offer a fun twist on traditional cookies.
how to make Brown Sugar Pop Tart Cookies
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
- 5 Tablespoons unsalted butter (softened)
- 3/4 cup light brown sugar (packed)
- 1 teaspoon cinnamon
- 2 Tablespoon cake flour
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 3 Tablespoons unsalted butter (melted and cooled)
- 2 1/2 Tablespoon milk
Directions:
- In a mixing bowl, add the room-temperature butter, granulated sugar, and brown sugar. Beat on medium-high speed for 2-3 minutes until creamy.
- Add the vanilla extract and eggs to the mixture. Beat for another 1-2 minutes until it becomes light and fluffy.
- In a separate bowl, whisk together the dry ingredients: cake flour, cornstarch, baking soda, baking powder, and kosher salt.
- Gradually combine the dry ingredients with the wet mixture. Mix on medium speed for 1-2 minutes. Make sure to scrape the sides and bottom of the bowl as needed.
- Cover the dough and chill it in the refrigerator for one hour.
- Preheat your oven to 350°F and prepare two large baking sheets with parchment paper.
- For the filling, mix together the softened butter, brown sugar, cinnamon, and cake flour in a medium bowl until smooth.
- Scoop about 2 teaspoons of the filling, roll it into a ball, and place it on the prepared baking sheet.
- For the cookies, use a 1/4 cup measuring cup to scoop the chilled dough. Divide it in half and create a well in one half. Place one ball of filling in the well, cover it with the other half, and pinch the edges to seal it. Roll it into a ball.
- Place the cookie dough balls on the baking sheet, spaced about 2 inches apart. Bake for 11-13 minutes or until the tops are set with lightly golden edges.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While cooling, prepare the icing by whisking together the powdered sugar, melted butter, milk, and cinnamon until smooth. Spoon the icing over each cookie once cooled, allowing it to spread to the edges. Let the icing set for 15 minutes and enjoy!
how to serve Brown Sugar Pop Tart Cookies
Brown Sugar Pop Tart Cookies are best served fresh and warm. Pair them with a glass of milk for a classic experience. They can also be served at parties, in lunchboxes, or simply enjoyed as a sweet snack any time of the day.
how to store Brown Sugar Pop Tart Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay delicious for about a week. You can also freeze the cookies for longer storage. Just make sure to wrap them individually in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy them, let them thaw at room temperature.
tips to make Brown Sugar Pop Tart Cookies
- Ensure that your butter is at room temperature for easy mixing.
- Chill the dough for enough time. This helps the cookies maintain their shape while baking.
- Don’t overbake the cookies; they should be lightly golden and set on the outside for the best texture.
- Experiment with different fillings; you can add fruit jams or other flavorings to personalize your cookies.
variation
You can try adding chocolate chips or nuts to the cookie dough for an extra crunch. For a fun twist, use different spices in the icing, such as nutmeg or ginger.
FAQs
1. Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture may be slightly different. Cake flour gives them a lighter, softer texture.
2. How can I make these cookies vegetarian?
You can replace the eggs with a vegan egg substitute, such as a flax egg or applesauce to make the cookies vegetarian.
3. Can I prepare the dough in advance?
Absolutely! The cookie dough can be made ahead of time and kept in the refrigerator for up to 3 days or frozen for up to a month. Just thaw it before using.
Brown Sugar Pop Tart Cookies
Ingredients
- 1 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 large 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
- 5 tablespoons unsalted butter (softened)
- 3/4 cup light brown sugar (packed)
- 1 teaspoon cinnamon
- 2 tablespoons cake flour
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter (melted and cooled)
- 2 1/2 tablespoons milk
Method
- In a mixing bowl, add the room-temperature butter, granulated sugar, and brown sugar. Beat on medium-high speed for 2-3 minutes until creamy.
- Add the vanilla extract and eggs to the mixture. Beat for another 1-2 minutes until it becomes light and fluffy.
- In a separate bowl, whisk together the dry ingredients: cake flour, cornstarch, baking soda, baking powder, and kosher salt.
- Gradually combine the dry ingredients with the wet mixture. Mix on medium speed for 1-2 minutes, scraping the sides and bottom of the bowl as needed.
- Cover the dough and chill it in the refrigerator for one hour.
- Preheat your oven to 350°F and prepare two large baking sheets with parchment paper.
- For the filling, mix together the softened butter, brown sugar, cinnamon, and cake flour in a medium bowl until smooth.
- Scoop about 2 teaspoons of the filling, roll it into a ball, and place it on the prepared baking sheet.
- For the cookies, use a 1/4 cup measuring cup to scoop the chilled dough. Divide it in half and create a well in one half. Place one ball of filling in the well, cover it with the other half, and pinch the edges to seal it. Roll it into a ball.
- Place the cookie dough balls on the baking sheet, spaced about 2 inches apart. Bake for 11-13 minutes or until the tops are set with lightly golden edges.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While cooling, prepare the icing by whisking together the powdered sugar, melted butter, milk, and cinnamon until smooth.
- Spoon the icing over each cookie once cooled, allowing it to spread to the edges. Let the icing set for 15 minutes and enjoy!