Description of this recipe: These Brown Sugar Pop Tart Cookies are a delightful twist on the classic breakfast treat. Imagine the warm, comforting flavor of a brown sugar Pop-Tart, but in the form of a soft, chewy cookie. These cookies are not only delicious but also surprisingly easy to make, perfect for a weekend baking project or a special treat for any occasion. They feature a buttery, brown sugar-infused cookie dough, a rich and gooey brown sugar filling, and a sweet cinnamon glaze that ties it all together.
Why you will love this recipe: You’ll fall in love with these cookies for several reasons. First, they perfectly capture the nostalgic flavor of brown sugar Pop-Tarts but with a homemade touch that store-bought pastries simply can’t match. The combination of soft, chewy cookie, gooey filling, and sweet glaze is irresistible. Second, the recipe is approachable and doesn’t require any fancy equipment or complicated techniques. Even beginner bakers can achieve fantastic results. Finally, these cookies are incredibly versatile. They’re perfect for sharing with friends and family, packing in lunchboxes, or simply enjoying with a cup of coffee or tea. The warm, comforting flavors make them especially appealing during the cooler months, but they’re delicious any time of year. These cookies are a guaranteed crowd-pleaser and will quickly become a new family favorite.
Introduction:
Growing up, Pop-Tarts were a cherished part of my childhood. The brown sugar flavor, in particular, held a special place in my heart. As a baker, I’ve always enjoyed recreating classic treats with a homemade twist, and these Brown Sugar Pop Tart Cookies are my homage to that beloved breakfast pastry. This recipe captures the essence of the brown sugar Pop-Tart – the warm, comforting sweetness, the slightly crispy edges, and the gooey filling – but elevates it to a new level of deliciousness. These cookies are soft, chewy, and bursting with brown sugar flavor, making them a truly indulgent treat.
The secret to these cookies lies in the combination of ingredients and techniques. Using cake flour gives the cookies a tender, delicate crumb, while the brown sugar in both the dough and the filling adds a rich, molasses-like flavor that is simply irresistible. The cinnamon glaze provides the perfect finishing touch, adding a touch of warmth and sweetness that complements the brown sugar perfectly.
Whether you’re a seasoned baker or just starting out, I’m confident that you’ll love making these Brown Sugar Pop Tart Cookies. They’re a fun and rewarding project that will fill your kitchen with the comforting aroma of brown sugar and cinnamon. So, gather your ingredients, preheat your oven, and get ready to create a batch of cookies that will transport you back to your childhood while also delighting your taste buds.
Ingredients:
Cookies
- 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
Brown Sugar Filling
- 5 Tablespoons unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 teaspoon cinnamon
- 2 Tablespoon cake flour
Brown Sugar Glaze
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 3 Tablespoons unsalted butter, melted and cooled
- 2 1/2 Tablespoon milk
Preparation:
Step 1: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened butter, granulated sugar, and packed brown sugar. Beat on medium-high speed for 2-3 minutes, or until light and fluffy. This step is crucial for creating a light and airy cookie dough. Creaming the butter and sugars together incorporates air, which contributes to the cookies’ soft texture. Don’t rush this step; make sure the mixture is truly light and fluffy before moving on.
Step 2: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Continue beating for another 1-2 minutes, or until the mixture is smooth and well combined. Using room temperature eggs helps them emulsify properly with the butter and sugar, resulting in a smoother batter. Make sure to scrape down the sides of the bowl as needed to ensure that all ingredients are evenly incorporated.
Step 3: In a separate medium bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt. Whisking these dry ingredients together ensures that they are evenly distributed throughout the dough, which is essential for consistent baking. The cornstarch helps to create a tender crumb, while the baking soda and baking powder provide leavening for a light and airy texture.
Step 4: Gradually add the dry ingredients to the wet ingredients, beating on medium speed until just combined, about 1-2 minutes. Be careful not to overmix the dough, as this can result in tough cookies. Stop mixing as soon as the dry ingredients are incorporated. Scrape down the bottom and sides of the bowl as needed to ensure that all ingredients are evenly mixed. Cover the dough with plastic wrap and chill in the refrigerator for at least one hour, or up to overnight. Chilling the dough allows the gluten to relax, which helps to prevent the cookies from spreading too much during baking. It also allows the flavors to meld together, resulting in a more flavorful cookie.
Step 5: While the dough is chilling, prepare the brown sugar filling. In a medium bowl, combine the softened butter, packed brown sugar, cinnamon, and cake flour. Stir until smooth and well combined. The filling should be thick and spreadable. Once the dough has chilled, preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Step 6: Scoop the chilled dough out using a 1/4 cup measuring cup (or a very large cookie scoop). Break the dough in half and create a well in the middle of one half. Place one ball of filling inside the well and press the other half on top of the filling and pinch the seems. Roll them into a ball to seal the filling inside. If the dough is too sticky to handle, you can lightly flour your hands.
Step 7: Arrange the cookie dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 11-13 minutes, or until the tops are just set and the edges are lightly golden brown. Be careful not to overbake the cookies, as they will continue to set as they cool.
Step 8: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. While the cookies are cooling, prepare the brown sugar glaze.
Step 9: In a medium bowl, whisk together the powdered sugar, cinnamon, melted and cooled butter, and milk until smooth. The glaze should be thin enough to drizzle but thick enough to coat the cookies evenly. If the glaze is too thick, add a little more milk. If it is too thin, add a little more powdered sugar.
Step 10: Place a piece of parchment paper under the cooling rack to catch any drips. Spoon the glaze over the top of each cookie, allowing it to spread to the edges. Let the glaze set for about 15 minutes before serving.
COOKING Rating:
- Difficulty: Easy-Medium
- Time Commitment: Medium
Serving Suggestions:
- Enjoy these cookies warm or at room temperature.
- Serve them with a glass of cold milk, a cup of hot coffee, or a scoop of vanilla ice cream.
- Pack them in lunchboxes for a special treat.
- Bring them to potlucks, parties, or bake sales.
- Gift them to friends and family.
Tips:
- Use high-quality ingredients for the best flavor.
- Make sure your butter is at room temperature for the cookie dough and softened for the filling.
- Don’t overmix the dough, as this can result in tough cookies.
- Chill the dough for at least one hour to prevent spreading.
- Be careful not to overbake the cookies.
- Let the glaze set completely before serving for best results.
- If you want to add a bit of extra flair, sprinkle some chopped nuts, sprinkles, or coarse sugar on top of the glaze while it’s still wet.
- For a richer glaze, try using brown butter instead of melted butter. To make brown butter, simply melt the butter in a saucepan over medium heat and cook until it turns a nutty brown color and has a fragrant aroma.
Prep Time: 30 minutes
Cook Time: 11-13 minutes
Total Time: 1 hour 45 minutes (includes chilling time)
Nutritional Information: (Approximate, per cookie)
Calories: 250-300 kcal Protein: 2-3 g Sodium: 100-150 mg
Conclusion:
These Brown Sugar Pop Tart Cookies are a delightful and nostalgic treat that is sure to bring a smile to your face. The combination of soft cookie, gooey filling, and sweet glaze is simply irresistible. They’re perfect for any occasion, from a casual afternoon snack to a special celebration. So, go ahead and give this recipe a try. I’m confident that you’ll love them as much as I do!
Questions and Answers about this Recipe:
Q1: Can I use a different type of flour instead of cake flour?
A: While cake flour is recommended for the most tender and delicate cookies, you can substitute it with all-purpose flour. However, be aware that the cookies may be slightly denser and chewier. To achieve a closer result to using cake flour, you can try a trick: for every cup of all-purpose flour, remove two tablespoons and replace them with two tablespoons of cornstarch. This will help to soften the gluten in the flour and create a more tender crumb. Just remember that cake flour is the best way to go for a soft cookie!
Q2: Can I make the dough ahead of time?
A: Absolutely! In fact, chilling the dough is a crucial step in this recipe. You can prepare the dough up to 24-48 hours in advance and store it in the refrigerator. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to bake, simply let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping and baking. Making the dough ahead of time can be a great time-saver, especially if you’re planning to bake these cookies for a special occasion.
Q3: What if my filling is too runny?
A: If your filling seems too runny, it’s likely that the butter was too warm or that you didn’t use enough flour. To fix this, try adding a little more cake flour, one tablespoon at a time, until the filling reaches a thicker, spreadable consistency. You can also chill the filling in the refrigerator for about 15-20 minutes to help it firm up. Remember, the filling should be thick enough to hold its shape when scooped into balls.
Q4: How do I store these cookies?
A: These cookies are best stored in an airtight container at room temperature. They will stay fresh for up to 3-4 days. To keep them extra soft, you can add a slice of bread to the container. The bread will absorb any excess moisture and prevent the cookies from drying out. You can also freeze the unglazed cookies for up to 2-3 months. Thaw them completely at room temperature before glazing.
Q5: Can I add other flavors to these cookies?
A: Absolutely! Feel free to customize these cookies with your favorite flavors. For example, you could add a teaspoon of pumpkin pie spice to the dough for a warm, autumnal twist. You could also add chopped nuts, chocolate chips, or dried fruit to the dough or filling. For the glaze, you could experiment with different extracts, such as almond, maple, or lemon. Get creative and have fun experimenting with different flavor combinations! A hint of salt sprinkled on top after the glaze sets, can also take this recipe to a more elevated level.
