Why Make This Recipe
Making Brown Sugar Pop Tart Cookies is a delightful way to combine the nostalgic flavors of traditional Pop Tarts with the soft, chewy texture of cookies. These treats are perfect when you want a sweet snack that’s a bit different from your usual cookie fare. The warm, gooey filling and sweet icing make these cookies feel special, whether for a family gathering, a party, or simply when you want to indulge yourself.
One great reason to make these cookies is that they are easy to prepare and can be enjoyed by people of all ages. Kids love them, and adults will appreciate the homemade quality. Unlike store-bought cookies, you can control the flavors and make them just the way you like. Plus, the smell of these cookies baking in your kitchen will bring everyone running, creating an atmosphere full of warmth and happiness.
Additionally, this recipe is versatile. You can share them with friends, wrap them as gifts, or just keep them around for a cozy snack. In short, making Brown Sugar Pop Tart Cookies is not only fun but also rewarding. You get to share deliciousness and enjoy it yourself!
How to Make Brown Sugar Pop Tart Cookies
Creating these delightful cookies requires a few steps, but it’s straightforward and enjoyable.
Ingredients
Gather the following ingredients to make your Brown Sugar Pop Tart 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
- 5 Tablespoons unsalted butter (softened)
- 3/4 cup light brown sugar (packed)
- 1 teaspoon cinnamon
- 2 Tablespoons cake flour
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 3 Tablespoons unsalted butter (melted and cooled)
- 2 1/2 Tablespoons milk
Directions
Cream Butter and Sugars: In a bowl, add the room temperature butter, granulated sugar, and brown sugar. Use a stand mixer or a hand mixer with a paddle attachment. Beat on medium-high speed for about 2 to 3 minutes until the mixture looks light and fluffy.
Add Eggs and Vanilla: Next, add the vanilla extract and eggs to the butter-sugar mixture. Beat again for another 1 to 2 minutes until everything is combined well.
Combine Dry Ingredients: In a separate medium bowl, whisk together the dry ingredients. This includes the 3 3/4 cups of cake flour, cornstarch, baking soda, baking powder, and kosher salt. Be sure to blend them well so there are no lumps.
Mix Dry with Wet: Now, add the dry ingredients to the wet mixture little by little. Use the mixer on medium speed, mixing for about 1 to 2 minutes. Stop occasionally to scrape down the sides and bottom of the bowl to ensure everything is mixed evenly.
Chill the Dough: Once mixed, cover the dough and place it in the fridge for one hour. This will help firm it up and make it easier to shape later.
Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. This will prevent the cookies from sticking.
Make the Filling: In a medium bowl, combine the filling ingredients: 5 tablespoons softened butter, 3/4 cup packed light brown sugar, 1 teaspoon cinnamon, and 2 tablespoons of cake flour. Stir until everything is smooth.
Shape the Filling: Take a heaping teaspoon (about 2 teaspoons) of the filling mixture and roll it into a ball. Place the filling balls onto one of the lined baking sheets.
Shape the Cookie Dough: Once the dough has chilled, use a 1/4 cup measuring cup (or a large cookie scoop) to scoop out the dough. Cut the dough in half and create a well in the middle of one half. Place one ball of filling inside the well and cover it with the other half of the dough. Use your hands to pinch the seams and roll it into a ball to seal the filling inside.
Bake the Cookies: Arrange the cookie balls on the prepared baking sheets, leaving about 2 inches between them. Bake for 11 to 13 minutes until the tops are set, and the edges are lightly golden.
Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them carefully to a wire rack to cool completely.
Make the Icing: While the cookies cool, prepare the icing. In a bowl, whisk together 1 cup of powdered sugar, 3 tablespoons melted butter, 2 1/2 tablespoons of milk, and 1/2 teaspoon cinnamon until smooth.
Icing the Cookies: Place parchment paper under the wire rack to catch drips. Spoon the icing generously on top of each cookie, allowing it to spread to the edges. Let the icing set for about 15 minutes before you serve the cookies.
How to Serve Brown Sugar Pop Tart Cookies
These cookies are best served fresh, but they can also be enjoyed later. Serve them on a nice plate for dessert or with coffee or tea during snack time. They are great for parties and gatherings.
If you want to make it more fun, consider adding colorful sprinkles on top of the icing for a festive touch. You can also pair the cookies with a scoop of ice cream for a delicious dessert combo.
For a special treat, warm the cookies in the microwave for a few seconds before serving. This will soften the icing and filling, adding to their gooey goodness.
How to Store Brown Sugar Pop Tart Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should stay good for up to a week. If you want to keep them longer, consider freezing them.
To freeze, place the cookies in a single layer on a baking sheet and put them in the freezer until solid. Once frozen, transfer them to a freezer-safe bag or container. They will last for about 2-3 months in the freezer. To enjoy frozen cookies, simply let them thaw at room temperature or microwave them for a few seconds to soften.
Tips to Make Brown Sugar Pop Tart Cookies
Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps achieve a smoother mixture when combining ingredients.
Chill the Dough: Don’t skip chilling the dough. It makes rolling and shaping the cookies much easier and helps them keep their shape while baking.
Watch While Baking: Keep an eye on the cookies as they bake. Every oven is different, and the cookies can quickly go from perfect to overbaked.
Customize the Filling: Don’t hesitate to try different flavors in the filling. Nut butter, fruit jams, or even chocolate ganache can be great alternatives.
Variation
For those who want to switch things up, consider making a chocolate version of these cookies. You can add cocoa powder to the dough and use chocolate chips in the filling. This will give you a fun twist while keeping the basic recipe intact.
Another fun variation is to use different spices in the filling, such as nutmeg or pumpkin spice, especially during the fall season.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter if that’s all you have. Just reduce the amount of added salt in the recipe to balance the flavor.
How can I make the cookies fluffier?
To make fluffier cookies, be sure to measure your flour correctly. Too much flour can make cookies dense. Use the scoop and level method for accuracy.
Can I make these cookies without using a mixer?
Absolutely! If you don’t have a stand or hand mixer, you can mix the ingredients by hand using a strong spatula or a wooden spoon. It will take a bit more effort, but it can be done.
By following these steps and tips, you’ll enjoy freshly baked Brown Sugar Pop Tart Cookies that are not only delicious but also fun to make. Have a great time baking!
Brown Sugar Pop Tart Cookies
Ingredients
Method
- In a bowl, add the room temperature butter, granulated sugar, and brown sugar. Beat on medium-high speed for about 2 to 3 minutes until the mixture looks light and fluffy.
- Add the vanilla extract and eggs to the butter-sugar mixture. Beat again for another 1 to 2 minutes until everything is combined well.
- In a separate bowl, whisk together the dry ingredients: 3 3/4 cups of cake flour, cornstarch, baking soda, baking powder, and kosher salt. Blend well without lumps.
- Add the dry ingredients to the wet mixture little by little, mixing for about 1 to 2 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Cover the dough and place it in the fridge for one hour.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a bowl, combine the filling ingredients: 5 tablespoons softened butter, 3/4 cup packed light brown sugar, 1 teaspoon cinnamon, and 2 tablespoons of cake flour. Stir until smooth.
- Roll heaping teaspoons of the filling into balls and place them on one lined baking sheet.
- Scoop out the chilled dough with a 1/4 cup measuring cup, creating a well in one half. Place the filling ball inside and cover it with the other half. Pinch the seams to seal.
- Arrange the cookie balls on the baking sheets, leaving about 2 inches between them. Bake for 11 to 13 minutes until the tops are set and edges lightly golden.
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack.
- While cooling, prepare the icing: whisk together powdered sugar, melted butter, milk, and cinnamon until smooth.
- Spoon the icing generously on top of each cookie, allowing it to spread. Let icing set for about 15 minutes before serving.