Brown Sugar Pop Tart Cookies

These Brown Sugar Pop Tart Cookies are a delicious and unique dessert that combines the flavors of a classic pop tart with the richness of a cookie. The soft, chewy cookies are filled with a sweet brown sugar and cinnamon filling and topped with a sweet glaze. Perfect for any occasion, they are sure to satisfy your sweet tooth!

Ingredients

For the Cookies:

• 1 cup unsalted butter, room temperature
  
  

• ½ cup granulated sugar
  
  

• 1 cup light brown sugar, packed
  
  

• 2 eggs, room temperature
  
  

• 1 teaspoon vanilla extract
  
  

• 3 ¾ cups cake flour
  
  

• 2 tablespoons cornstarch
  
  

• 1 teaspoon baking soda
  
  

• 1 ½ teaspoons baking powder
  
  

• 1 teaspoon kosher salt
  
  

For the Brown Sugar Filling:

• 5 tablespoons unsalted butter, softened
  
  

• ¾ cup light brown sugar, packed
  
  

• 1 teaspoon cinnamon
  
  

• 2 tablespoons cake flour
  
  

For the Brown Sugar Glaze:

• 1 cup powdered sugar
  
  

• ½ teaspoon cinnamon
  
  

• 3 tablespoons unsalted butter, melted and cooled
  
  

• 2 ½ tablespoons milk
  
  

Directions

1. Add butter, granulated sugar, and brown sugar to a stand mixer or hand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes. Add the vanilla and eggs, then beat for another 1-2 minutes until light and fluffy.
   
   

2. In a separate medium bowl, whisk together the dry ingredients: cake flour, cornstarch, baking soda, baking powder, and salt. Add to the wet ingredients and mix on medium speed until combined.
   
   

3. Cover the dough and chill for 1 hour.
   
   

4. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
   
   

5. For the filling: Stir together butter, brown sugar, cinnamon, and cake flour until smooth. Scoop a heaping teaspoon of filling, roll into a ball, and place it on the baking sheet.
   
   

6. Scoop out the chilled dough using a ¼ cup measuring cup (or a large cookie scoop). Divide it in half and make a well in the center of one half. Place one ball of filling into the well, then press the other half of dough on top. Pinch the seams and roll into a ball to seal the filling inside.
   
   

7. Arrange the cookie dough balls on the baking sheet, about 2 inches apart. Bake for 11-13 minutes until the tops are set and edges are lightly golden.
   
   

8. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
   
   

9. For the glaze: Whisk together powdered sugar, cinnamon, melted butter, and milk until smooth. Spoon the glaze on top of each cooled cookie, allowing it to spread to the edges. Let it set for 15 minutes before serving.
   
   

Nutritional Value by Grams (per cookie approx.)

• Calories: 220 kcal
  
  

• Carbohydrates: 30 g
  
  

• Protein: 2 g
  
  

• Fat: 10 g
  
  

• Saturated Fat: 6 g
  
  

• Cholesterol: 30 mg
  
  

• Sodium: 115 mg
  
  

• Potassium: 55 mg
  
  

• Fiber: 1 g
  
  

• Sugar: 18 g
  
  

• Vitamin A: 180 IU
  
  

• Vitamin C: 0 mg
  
  

• Calcium: 20 mg
  
  

• Iron: 1 mg