Brown Sugar Pop Tart Cookies
Indulge in the sweet nostalgia of childhood with these Brown Sugar Pop Tart Cookies. With their golden-brown exterior and gooey, cinnamon-sugar filling, each bite is a delightful experience that teeters between cookie and pastry. The buttery aroma wafting through your kitchen will bring warmth and hominess, making them perfect for any occasion—be it a cozy afternoon treat or a festive gathering. The soft, chewy texture paired with a glossy icing creates a stunning visual and taste sensation that everyone will love. These cookies not only satisfy your sweet cravings but also provide a playful take on a classic dessert, sure to become a favorite in your household.
Ingredients
- 1 cup unsalted butter (room temperature): For richness and a tender cookie texture.
- 1/2 cup granulated sugar: Adds sweetness and aids in achieving a light texture.
- 1 cup light brown sugar (packed): For a deeper, caramel-like flavor.
- 2 eggs (room temperature): Binds the ingredients and adds moisture.
- 1 teaspoon vanilla extract: Enhances the overall sweetness and flavor profile.
- 3 3/4 cups cake flour: Gives the cookies a soft, cake-like texture.
- 2 tablespoons cornstarch: Helps maintain softness and prevent spreading.
- 1 teaspoon baking soda: Provides lift and a slight chewiness.
- 1 1/2 teaspoons baking powder: Adds further leavening for a softer cookie.
- 1 teaspoon kosher salt: Balances the sweetness and enhances flavor.
- 5 tablespoons unsalted butter (softened): Used for a creamy filling.
- 3/4 cup light brown sugar (packed): Sweetens the filling with a rich flavor.
- 1 teaspoon cinnamon: Adds warmth and depth to the filling.
- 2 tablespoons cake flour: Stabilizes the filling and prevents it from being too runny.
- 1 cup powdered sugar: For a sweet icing topping.
- 1/2 teaspoon cinnamon: Adds a hint of warmth to the icing.
- 3 tablespoons unsalted butter (melted and cooled): Creates a smooth icing.
- 2 1/2 tablespoons milk: To achieve a desirable icing consistency.
Step-by-Step Instructions
- In a stand mixer bowl, cream together 1 cup of room temperature unsalted butter, 1/2 cup granulated sugar, and 1 cup packed light brown sugar. Beat on medium-high speed for 2-3 minutes until the mixture is creamy.
- Add 2 room temperature eggs and 1 teaspoon vanilla extract to the mixture. Beat for another 1-2 minutes until light and fluffy.
- In a separate medium bowl, whisk together 3 3/4 cups cake flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, and 1 teaspoon kosher salt.
- Gradually add the dry ingredients to the wet mixture, mixing on medium speed until fully combined, about 1-2 minutes. Scrape the sides and bottom of the bowl as needed.
- Cover the cookie dough with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a medium bowl, stir together 5 tablespoons softened unsalted butter, 3/4 cup packed light brown sugar, 1 teaspoon cinnamon, and 2 tablespoons cake flour until smooth to create the filling.
- Use a heaping teaspoon (about 2 teaspoons) of filling and roll it into a ball. Place the balls on the prepared baking sheet.
- Scoop the chilled dough with a 1/4 cup measuring cup. Split the dough in half, creating a well in one half. Place a ball of filling inside the well, and cover it with the other half. Pinch the seams to seal and roll into a ball again to secure the filling.
- Arrange the cookies on the baking sheets, spaced about 2 inches apart. Bake for 11-13 minutes until the tops are just set and the edges are lightly golden. Cool the cookies on the sheets for 5 minutes before transferring them to a wire rack.
- While the cookies cool, whisk together 1 cup powdered sugar, 1/2 teaspoon cinnamon, 3 tablespoons melted and cooled unsalted butter, and 2 1/2 tablespoons milk until smooth for the icing. Spoon the icing on each cookie, letting it spread to the edges. Allow the icing to set for 15 minutes before enjoying.
Recipe Details
- Prep Time: 1 hour and 30 minutes (includes chilling time)
- Cook Time: 13 minutes
- Total Time: 1 hour and 43 minutes
- Servings: About 24 cookies
- Calories: Approximately 190 per cookie
Tips, Storage & Variations
- Tip: For easier rolling, ensure the filling is well-chilled.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked dough balls for up to 3 months. Thaw in the fridge overnight before baking.
- Variations: Add chocolate chips or chopped nuts for added texture. You can also substitute the cinnamon in the filling with nutmeg for a different flavor.
FAQ Section
1. Can I use salted butter instead of unsalted?
Yes, just omit the added salt from the recipe.
2. How can I tell when the cookies are done?
The tops should be set and the edges lightly golden but the centers may look slightly underbaked.
3. Can I make the dough ahead of time?
Absolutely! You can chill the dough up to 24 hours before baking.
4. Can I use regular flour instead of cake flour?
Cake flour is recommended for its lower protein content, but you can substitute all-purpose flour if needed.
5. How can I make these cookies gluten-free?
Use a gluten-free baking blend in place of the cake flour.
6. Will these cookies still be good without icing?
Yes, they will still be delicious even without the icing—think of them as a delightful treat on their own.
People Also Ask (PAA) Expansion
1. Are Brown Sugar Pop Tart Cookies easy to make?
Yes, the recipe is straightforward and perfect for bakers of all skill levels.
2. What is the difference between pop tart cookies and regular cookies?
Pop tart cookies have a filling, similar to the classic Pop-Tarts, making them unique and flavorful.
3. Can I add fruit to the filling?
Yes, consider adding finely chopped dried fruit along with the cinnamon for extra flavor.
4. How do you store leftover cookies?
Store in an airtight container at room temperature for optimal freshness.
5. Can I use whole wheat flour instead of cake flour?
It is possible, but the texture and flavor may differ; results may not be as tender.
6. What is the best way to decorate these cookies?
You can add sprinkles to the icing before it sets for a festive touch.
7. How long do these cookies last?
They last up to 5 days at room temperature in an airtight container.
8. Can the filling be made ahead of time?
Yes, you can prepare the filling in advance and chill it until you are ready to use it.
In conclusion, these Brown Sugar Pop Tart Cookies promise a blissful combination of flavors and textures that are sure to brighten any day. I encourage you to try this delightful recipe and share it with friends and family. Your kitchen will become a warm haven of sweet aromas, perfect for making memories together. Enjoy every delicious bite!
Brown Sugar Pop Tart Cookies
Ingredients
Method
- In a stand mixer bowl, cream together 1 cup of room temperature unsalted butter, 1/2 cup granulated sugar, and 1 cup packed light brown sugar. Beat on medium-high speed for 2-3 minutes until the mixture is creamy.
- Add 2 room temperature eggs and 1 teaspoon vanilla extract to the mixture. Beat for another 1-2 minutes until light and fluffy.
- In a separate medium bowl, whisk together 3 3/4 cups cake flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, and 1 teaspoon kosher salt.
- Gradually add the dry ingredients to the wet mixture, mixing on medium speed until fully combined, about 1-2 minutes. Scrape the sides and bottom of the bowl as needed.
- Cover the cookie dough with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a medium bowl, stir together 5 tablespoons softened unsalted butter, 3/4 cup packed light brown sugar, 1 teaspoon cinnamon, and 2 tablespoons cake flour until smooth to create the filling.
- Use a heaping teaspoon (about 2 teaspoons) of filling and roll it into a ball. Place the balls on the prepared baking sheet.
- Scoop the chilled dough with a 1/4 cup measuring cup. Split the dough in half, creating a well in one half. Place a ball of filling inside the well, and cover it with the other half. Pinch the seams to seal and roll into a ball again to secure the filling.
- Arrange the cookies on the baking sheets, spaced about 2 inches apart. Bake for 11-13 minutes until the tops are just set and the edges are lightly golden.
- Cool the cookies on the sheets for 5 minutes before transferring them to a wire rack.
- While the cookies cool, whisk together 1 cup powdered sugar, 1/2 teaspoon cinnamon, 3 tablespoons melted and cooled unsalted butter, and 2 1/2 tablespoons milk until smooth for the icing.
- Spoon the icing on each cookie, letting it spread to the edges. Allow the icing to set for 15 minutes before enjoying.
