Brown Sugar Pop-Tart Cookies
Forget store-bought pastries—these Brown Sugar Pop-Tart Cookies are on another level! Soft, chewy brown sugar cookies are loaded with a cinnamon-sugar filling and topped with a sweet cinnamon glaze.
Servings: 24 cookies
Cost: $6.35
Equipment
- Sheet pan (15" x 10") plus silicone liner
Ingredients
Cookies
- 16 tablespoons unsalted butter melted
- 2/3 cup granulated sugar plus 1/2 cup for rolling cookies
- 2/3 cup light brown sugar packed
- 1 large egg
- 1 large egg yolk discard or save whites
- 2-3/4 cups flour
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda sift if clumpy
- 1 teaspoon ground cinnamon
Filling
- 1/2 cup light brown sugar packed
- 1 tablespoon ground cinnamon
- 1 tablespoon flour
- pinch salt
- 4 tablespoons unsalted butter melted
Glaze
- 2-1/4 cups powdered sugar
- 3 tablespoons milk whole preferred
- 1-1/2 tablespoons light corn syrup
- 1-1/2 teaspoons vanilla extract
- 1-1/2 teaspoons ground cinnamon
Instructions
Cookies
- In a large microwave-safe bowl, melt the butter. Let it cool to room temperature. Make sure it’s not hot to avoid greasy cookies.
- Once the butter has cooled, add the granulated and brown sugars. Whisk well. Add the egg and egg yolk, whisking until emulsified and creamy.
- Add the remaining cookie ingredients and mix until there are no dry streaks. If needed, switch to electric hand mixers. Don’t overmix. Cover the dough tightly and refrigerate for 1 hour.
Filling
- Line a sheet pan with parchment paper. In a medium bowl, add all the filling ingredients and whisk until smooth.
- Transfer the filling to a piping bag or zip-top bag. Pipe about 1 teaspoon-sized dollops onto the prepared sheet pan. You should get around 25 dollops. Freeze until firm. If filling won't squeeze out of piping bag you may need to pop in the microwave and rewarm for 10 seconds.
Assembly
- Preheat the oven to 350°F.
- Place 1/2 cup granulated sugar in a bowl. Measure out cookie dough balls (2 packed tablespoons or 40 grams each). Press a frozen filling puck into each dough ball and roll the dough around it, ensuring it's fully enclosed. Roll each ball in granulated sugar.
- Arrange 8 cookie balls on a silicone-lined baking sheet. Refrigerate for 15-20 minutes until firm. Bake for 10-12 minutes, being careful not to overbake. Slightly underbaked is best.
- If any cookies have uneven edges after baking, immediatly press them inward with a metal spatula. Let the cookies rest on the sheet for 5 minutes, then transfer to a cooling rack. Allow them to fully cool before glazing.
Glaze
- In a large bowl, whisk together all the glaze ingredients until smooth. If too thin, add more powdered sugar until thick.
- Spoon the glaze over the cooled cookies. Use a toothpick to pop any air bubbles. Let the glaze set for about 20 minutes before serving.
Video
Notes
Sugar Tip: Make sure brown sugar is super soft and doesn't have clumps.
Flour Measurement Tip: Accurate flour measurement is crucial. Too much flour can result in dry cookies, while too little can cause them to spread. Using a kitchen scale is recommended. Aim for 405 grams of flour for best results.
Storage: Freeze unbaked and unglazed cookie dough balls for 1 hour, then transfer to a bag for up to 3 months. Bake frozen, adding a few minutes. Glaze after cooling.
Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 39g | Protein: 2.2g | Fat: 10.2g | Cholesterol: 41.2mg | Sodium: 134.8mg | Fiber: 0.7g | Sugar: 25.6g