Brown Sugar Pop-Tart Cookies: A Homemade Twist on a Childhood Favorite

Introduction & Inspiration

As someone who loves to recreate childhood favorites with a homemade touch, I was inspired to develop this recipe for Brown Sugar Pop-Tart Cookies. These cookies capture the essence of those iconic toaster pastries, with a soft and chewy texture, a sweet and flavorful filling, and a delightful glaze. The inspiration for this recipe came from my desire to create a cookie that was both nostalgic and delicious, perfect for sharing with friends and family or enjoying as a special treat.

Homemade Focus

While you can certainly find pre-made pop-tarts at the store, there’s something special about making these cookies from scratch. This recipe is surprisingly straightforward, and the result is a batch of cookies that are far superior to anything you can buy pre-made. Plus, making them yourself allows you to control the quality of ingredients and customize the flavors to your liking.

Flavor Goal

The goal here is to create cookies that are reminiscent of brown sugar pop-tarts, with a perfect balance of sweet, buttery, and slightly cinnamon-y flavors. The cookie dough should be soft and chewy, while the brown sugar filling should be gooey and flavorful. The glaze adds a touch of sweetness and completes the pop-tart experience.

Ingredient Insights

Let’s explore the key players in these delicious cookies:

For the Cookies:

• Unsalted Butter: Room temperature butter adds richness and flavor to the cookie dough.
• Granulated Sugar and Brown Sugar: Both granulated sugar and brown sugar add sweetness and contribute to the chewy texture of the cookies.
• Eggs: Eggs bind the cookie dough ingredients together and add richness.
• Vanilla Extract: Vanilla extract enhances the overall flavor of the cookies.
• Cake Flour: Cake flour creates a lighter and more tender cookie texture.
• Cornstarch: Cornstarch further contributes to the soft and tender texture of the cookies.
• Baking Soda and Baking Powder: These leavening agents help the cookies to rise and become light and airy.
• Kosher Salt: Kosher salt balances the sweetness and enhances the flavors of the other ingredients.

For the Brown Sugar Filling:

• Unsalted Butter: Softened butter adds richness and creaminess to the filling.
• Brown Sugar: Brown sugar adds sweetness and a hint of molasses flavor to the filling.
• Cinnamon: Ground cinnamon adds a warm and comforting spice to the filling.
• Cake Flour: Cake flour helps to thicken the filling and prevent it from becoming too runny.

For the Brown Sugar Glaze:

• Powdered Sugar: Powdered sugar creates a smooth and sweet glaze.
• Cinnamon: Ground cinnamon adds a warm spice to the glaze.
• Unsalted Butter: Melted and cooled butter adds richness and helps to create a smooth and glossy glaze.
• Milk: Milk thins out the glaze to the desired consistency.

Equipment

You’ll need a few essential tools to make these Brown Sugar Pop-Tart Cookies:

• Stand mixer or handheld mixer with paddle attachment
• Mixing bowls
• Whisk
• Cookie scoop or measuring spoons
• Baking sheets lined with parchment paper
• Wire rack

Ingredients

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

Brown Sugar Filling:

• 5 tablespoons unsalted butter, softened
• ¾ cup light brown sugar, packed
• 1 teaspoon cinnamon
• 2 tablespoons cake flour

Brown Sugar Glaze:

• 1 cup powdered sugar
• ½ teaspoon cinnamon
• 3 tablespoons unsalted butter, melted and cooled
• 2 ½ tablespoons milk

Instructions

1. Make the Cookie Dough: Cream together the butter, granulated sugar, and brown sugar. Beat in the eggs and vanilla extract. Whisk the dry ingredients together in a separate bowl, then gradually add to the wet ingredients and mix until combined. Chill the dough for one hour.
2. Prepare the Filling: In a medium bowl, combine the softened butter, brown sugar, cinnamon, and cake flour for the filling. Stir until smooth. Roll heaping teaspoons of the filling into balls and place them on a baking sheet.
3. Fill and Shape Cookies: Preheat oven to 350°F (177°C) and line baking sheets with parchment paper. Scoop ¼ cup of chilled dough, break it in half, create a well in one half, place a filling ball inside, top with the other half, and pinch the seams to seal. Roll into a ball.
4. Bake: Arrange the filled cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 11-13 minutes, or until the edges are lightly golden.
5. Cool: Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Make the Glaze: While the cookies are cooling, whisk together the powdered sugar, cinnamon, melted butter, and milk for the glaze until smooth.
7. Glaze and Serve: Place a piece of parchment paper under the cooling rack. Spoon the glaze over each cooled cookie, allowing it to spread to the edges. Let the glaze set for 15 minutes before serving.

Troubleshooting

• Cookies spreading too much: If the cookies are spreading too much, chill the dough for a longer time or add a tablespoon or two of extra flour to the dough.
• Filling leaking: Make sure to seal the filling completely inside the cookie dough before baking. You can also try chilling the filled cookie dough balls for a few minutes before baking to help the filling firm up.
• Glaze too thick: If the glaze is too thick, add a few more drops of milk until it reaches your desired consistency.

Tips and Variations

• For a richer flavor, you can use brown butter instead of regular butter in the cookie dough.
• Feel free to add other ingredients to the filling, such as chopped nuts, chocolate chips, or toffee bits.
• You can also experiment with different flavors of glaze, such as vanilla bean, maple, or chocolate.

Serving and Pairing Suggestions

These Brown Sugar Pop-Tart Cookies are a delightful treat that can be enjoyed on their own or with a glass of milk or a cup of coffee. They’re perfect for breakfast, brunch, afternoon tea, or a sweet snack any time of day.

Nutritional Information

(Per serving, approximate)

• Calories: ~350
• Fat: ~18g
• Cholesterol: ~50mg
• Sodium: ~200mg
• Carbohydrates: ~45g
• Protein: ~4g

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Recipe Summary and Q&A

Recipe Name: Brown Sugar Pop-Tart Cookies

Prep Time: 30 minutes

Chill Time: 1 hour

Cook Time: 11-13 minutes

Yields: 24 cookies

Q: Can I use all-purpose flour instead of cake flour?

A: While cake flour is preferred for its light and tender texture, you can use all-purpose flour in a pinch. The cookies may be slightly denser.

Q: Can I make the cookie dough ahead of time?

A: Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Q: Can I freeze these cookies?

A: Yes, you can freeze the baked cookies. Let them cool completely, then place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before serving.