Description
Delightful Brown Sugar Pop Tart Cookies featuring a soft, buttery cookie exterior filled with a sweet, cinnamon-spiced brown sugar center and topped with a glossy cinnamon glaze. Perfect for a nostalgic treat that combines the taste of classic pop tarts with the comforting texture of homemade cookies.
Ingredients
Cookie Dough
- 2 ¼ cups (270 g) all-purpose flour (spooned and leveled)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ cup (1 stick, 113 g) unsalted butter (room temperature)
- ½ cup (100 g) granulated sugar
- ½ cup (107 g) packed light brown sugar
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- ¼ cup (60 g) sour cream (room temperature)
Brown Sugar Centers
- ¾ cup (163 g) packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 5 tablespoons unsalted butter (softened)
- ½ teaspoon vanilla extract
Glaze
- 1 cup (120 g) powdered sugar
- ¼ teaspoon ground cinnamon
- 2-3 tablespoons milk
- 1 tablespoon corn syrup (optional, for shine)
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together 2 ¼ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, 1 tablespoon cornstarch, and ½ teaspoon salt. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream ½ cup unsalted butter, ½ cup granulated sugar, and ½ cup packed light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in 1 large room temperature egg and 2 teaspoons vanilla extract until combined. Scrape down the bowl as needed.
- Incorporate Sour Cream: Mix in ¼ cup room temperature sour cream, ensuring it is well combined, scraping the bowl as needed.
- Combine Dry and Wet Mixtures: Add the flour mixture to the wet ingredients and mix on low speed just until combined. Cover the bowl with plastic wrap and chill the dough for 1 hour.
- Make Brown Sugar Centers: In a small bowl, stir together ¾ cup packed light brown sugar, 2 tablespoons flour, and 2 teaspoons ground cinnamon. Add 5 tablespoons softened butter and ½ teaspoon vanilla extract. Use your hands to work the butter into the mixture until a soft paste forms. Chill this mixture for 30 minutes.
- Form Brown Sugar Balls: Scoop the brown sugar center dough into small balls, about ½ teaspoon each.
- Preheat Oven and Prepare Sheets: Position a rack in the center of the oven and preheat to 350°F (180°C). Line two baking sheets with parchment paper.
- Shape Cookies: Scoop cookie dough into 2 tablespoon portions (about 40 g). Flatten each dough ball, place one brown sugar center in the middle, and fold the dough around it completely so no filling shows. Lightly flour hands if dough is sticky.
- Arrange on Sheets and Chill: Place cookies on parchment-lined baking sheets spaced 2 inches apart. Slightly flatten each cookie with the palm of your hand. Chill for 15-20 minutes to minimize spreading and filling leakage.
- Bake Cookies: Bake at 350°F for 10-12 minutes, until edges are set and centers are puffed. Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, mix 1 cup powdered sugar, ¼ teaspoon ground cinnamon, and 2-3 tablespoons milk until smooth. Add 1 tablespoon corn syrup if using for a shiny glaze.
- Glaze Cookies: Spread glaze evenly over the cooled cookies and allow to set before serving.
Notes
- Chilling the cookie dough helps prevent excessive spreading during baking.
- The brown sugar center can be sticky; lightly flouring hands and utensils makes shaping easier.
- Adding corn syrup to the glaze provides a shiny finish and better setting, but it is optional.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Ensure all ingredients, especially butter, egg, and sour cream, are at room temperature for best mixing results.
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Category: Dessert,Cookies
- Method: Baking
- Cuisine: American
