Name: Brown Sugar Pop Tart Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: Unsalted butter (softened), 1 cup (226 g) for dough; Granulated sugar, 1 cup (200 g); Light brown sugar (packed), ½ cup (100 g) for dough; Large eggs, 2, room temperature; Vanilla extract, 1 teaspoon; Cake flour, 4 cups (450 g) (spoon and level); Cornstarch, 2 tablespoons; Baking powder, 2 teaspoons; Baking soda, ¼ teaspoon; Salt, ¾ teaspoon; Unsalted butter (softened), 5 tablespoons (70 g) for filling; Light brown sugar (packed), ¾ cup (150 g) for filling; Vanilla extract, ¼ teaspoon for filling; All-purpose flour, 3 tablespoons (24 g) for filling; Ground cinnamon, ½ teaspoon for filling; Table salt, ⅛ teaspoon for filling; Powdered sugar, 1 ½ cups (190 g) for icing; Dark brown sugar (packed), 3 tablespoons (38 g) for icing; Milk, 1–2 tablespoons for icing; Light corn syrup, 1 ½ tablespoons for icing; Vanilla extract, ½ teaspoon for icing; Ground cinnamon, ⅛ teaspoon for icing

Description

A homemade twist on Pop Tarts with cinnamon-brown sugar filling and glossy icing. Tender cake-dough cookies with a soft, buttery texture packed with gooey cinnamon-brown sugar filling and crowned with a glossy brown sugar icing. 12 cookies

Ingredients

Unsalted butter (softened), 1 cup (226 g) for dough
Granulated sugar, 1 cup (200 g)
Light brown sugar (packed), ½ cup (100 g) for dough
Large eggs, 2, room temperature
Vanilla extract, 1 teaspoon
Cake flour, 4 cups (450 g) (spoon and level)
Cornstarch, 2 tablespoons
Baking powder, 2 teaspoons
Baking soda, ¼ teaspoon
Salt, ¾ teaspoon
Unsalted butter (softened), 5 tablespoons (70 g) for filling
Light brown sugar (packed), ¾ cup (150 g) for filling
Vanilla extract, ¼ teaspoon for filling
All-purpose flour, 3 tablespoons (24 g) for filling
Ground cinnamon, ½ teaspoon for filling
Table salt, ⅛ teaspoon for filling
Powdered sugar, 1 ½ cups (190 g) for icing
Dark brown sugar (packed), 3 tablespoons (38 g) for icing
Milk, 1–2 tablespoons for icing
Light corn syrup, 1 ½ tablespoons for icing
Vanilla extract, ½ teaspoon for icing
Ground cinnamon, ⅛ teaspoon for icing

Instructions

Preheat oven to 350°F (180°C)
Combine softened butter, granulated sugar, and brown sugar (for dough) in a bowl
Add eggs and vanilla extract, mix until smooth
In a separate bowl, whisk cake flour, cornstarch, baking powder, baking soda, and salt
Gradually add dry ingredients to butter-sugar mixture, mix until thick dough forms
Divide dough into 2 disks, wrap in plastic, chill 1 hour
Roll chilled dough to ¼-inch thickness
Cut into 6-inch rounds using a cookie cutter
Refrigerate dough rounds an additional 30 minutes
Fill center of half the dough rounds with cinnamon-brown sugar filling (see below)
Top with remaining dough rounds, press edges to seal
Place on prepared baking sheets, cut 3 slits on top of each cookie
Bake for 10-12 minutes until lightly golden
Let cool completely
Prepare icing: Whisk powdered sugar, dark brown sugar, corn syrup, milk, vanilla, and cinnamon until smooth
Drizzle over cooled cookies
Let icing set for 15 minutes

Notes

Chilling dough twice prevents spreading
Use plant-based butter for dairy-free version
Adjust icing consistency with additional milk if needed

Prep Time: 30
Cook Time: 12
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 235
Sugar: 22g
Sodium: 240mg
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 31g
Fiber: 0.8g
Protein: 3g
Cholesterol: 30mg