Bring your favorite childhood breakfast pastry to the dessert table! These Brown Sugar Pop Tart Cookies feature a soft, thick bakery-style cookie stuffed with a gooey cinnamon brown sugar filling, all topped with a sweet cinnamon glaze.
Table des matières
The Science Behind the Stuffed Cookie
- Cake Flour & Cornstarch: Using cake flour (which has lower protein content) combined with cornstarch creates a tender, melt-in-your-mouth bakery texture that holds its structure without turning tough or cakey.
- Pre-scooped Chilled Filling: Mixing butter and brown sugar directly into dough creates melting points that can cause leaks. Pre-rolling the filling into small balls and sealing them cold inside the dough ensures a molten cinnamon core rather than a sticky pool on your baking pan.
- 60°F Butter Rule: Creaming butter that is slightly cool to the touch (~60°F) traps stable air pockets, giving the cookie height without excess spreading.
Ingredients
For the Cookies
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3 3/4 cups cake flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
For the Brown Sugar Filling
- 5 tbsp unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 tsp cinnamon
- 2 tbsp cake flour
For the Cinnamon Glaze
- 1 cup powdered sugar
- 1/2 tsp cinnamon
- 3 tbsp unsalted butter, melted and cooled
- 2 1/2 tbsp milk
Step-by-Step Instructions
1.Prepare the Brown Sugar Filling:
In a medium bowl, stir together 5 tablespoons of softened butter, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 2 tablespoons of cake flour until smooth. Use a heaping teaspoon to scoop the filling into 16 small balls, place them on a baking sheet, and set aside.
2.Cream the Wet Ingredients:
In a stand mixer or hand mixer, beat the room temperature butter, granulated sugar, and brown sugar on medium-high speed for 2–3 minutes until light and fluffy. Beat in the vanilla and eggs for another 1–2 minutes.
3.Combine Dry Ingredients and Chill:
In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt. Gradually add the dry mixture to the wet ingredients, beating on medium speed just until combined. Cover the bowl and chill the dough in the refrigerator for 1 hour.
4.Stuff and Shape the Cookie Dough:
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Scoop the chilled dough using a 1/4 cup measuring cup. Break each portion in half, creating a small well in the center of one half. Place a prepared filling ball into the well, press the other half of the dough on top, and pinch the seams to completely seal the filling inside. Roll into a smooth ball.
5.Bake to Perfection:
Place the stuffed dough balls onto the baking sheets about 2 inches apart. Bake for 11–13 minutes, until the tops are set and the edges are lightly golden.
6.Cool and Apply the Glaze:
Let the cookies cool on the pan for 5 minutes before moving them to a wire rack with parchment paper placed underneath. Whisk all glaze ingredients together until smooth. Spoon the glaze generously over each cooled cookie, letting it spread to the edges. Allow the glaze to set for 15 minutes before serving.
Pro Tips
- Don’t let your butter get too soft: Room temperature butter should still feel slightly cool to the touch (around 60°F). If it gets too warm, your cookies will spread and flatten in the oven.
- Adjusting for long chill times: If you end up chilling your dough for longer than 1 hour, let it sit on the counter for about 30 minutes to soften slightly before trying to stuff and roll it.
Frequently Asked Questions
What are the ingredients for brown sugar pop tart cookies?
The cookie base uses unsalted butter, granulated sugar, light brown sugar, eggs, vanilla extract, cake flour, cornstarch, baking soda, baking powder, and kosher salt. The filling consists of softened butter, light brown sugar, cinnamon, and cake flour. The glaze requires powdered sugar, cinnamon, melted butter, and milk.
What are some common questions about cookies?
Bakers frequently ask why cookies flatten in the oven (often caused by warm butter or over-creaming), how to achieve a chewiereness (using brown sugar and chilling dough), and why chilling dough is necessary (it solidifies the fats to control spread while deepening the flavor).
How unhealthy are brown sugar Pop-Tarts?
A single store-bought Frosted Brown Sugar Cinnamon Pop-Tart contains roughly 210 calories, 7g of fat, and 15g of added sugar. Since they are typically packaged in pairs (totaling over 400 calories and 30g of sugar per pouch), they are high in processed carbohydrates and refined sugars, making them a dessert-level treat rather than a nutrient-dense daily breakfast.
When were brown sugar Pop-Tarts invented?
Brown Sugar Cinnamon Pop-Tarts were introduced by Kellogg’s in 1964 as one of the original four unfrosted flavors. The frosted version was released shortly after in 1967 once Kellogg’s engineered an icing that would not melt inside a toaster.
Imprimer
Brown Sugar Pop Tart Cookies
- Durée totale: 1 hour 43 minutes
- Produit: 16 cookies 1x
Description
Soft and buttery cinnamon roll cookies filled with a rich brown sugar cinnamon center and finished with a sweet cinnamon glaze.
Ingrédients
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3 3/4 cups cake flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
- 5 tbsp unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 tsp cinnamon
- 2 tbsp cake flour
- 1 cup powdered sugar
- 1/2 tsp cinnamon
- 3 tbsp unsalted butter, melted and cooled
- 2 1/2 tbsp milk
Instructions
- In a medium bowl, stir together the softened butter, brown sugar, cinnamon, and cake flour until smooth.
- Use a heaping teaspoon to scoop the filling into 16 small balls, place them on a baking sheet, and set aside.
- In a stand mixer or hand mixer, beat the room temperature butter, granulated sugar, and brown sugar on medium-high speed for 2–3 minutes until light and fluffy.
- Beat in the vanilla and eggs for another 1–2 minutes.
- In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt.
- Gradually add the dry mixture to the wet ingredients, beating on medium speed just until combined.
- Cover the bowl and chill the dough in the refrigerator for 1 hour.
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Scoop the chilled dough using a 1/4 cup measuring cup and break each portion in half.
- Create a small well in the center of one half, place a prepared filling ball into the well, and press the other half of the dough on top.
- Pinch the seams to completely seal the filling inside and roll into a smooth ball.
- Place the stuffed dough balls onto the baking sheets about 2 inches apart.
- Bake for 11–13 minutes, until the tops are set and the edges are lightly golden.
- Let the cookies cool on the pan for 5 minutes before moving them to a wire rack with parchment paper underneath.
- Whisk the powdered sugar, cinnamon, melted butter, and milk together until smooth.
- Spoon the glaze generously over each cooled cookie, letting it spread to the edges.
- Allow the glaze to set before serving.
Notes
Chill the cookie dough for the full hour to make it easier to shape and seal around the brown sugar filling. Let the cookies cool before adding the glaze.
- Temps de préparation: 30 minutes
- Temps de cuisson: 13 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 390
- Sucre: 27g
- Sodium: 220mg
- Graisse: 20g
- Graisse saturée: 12g
- Graisses insaturées: 7g
- Gras trans: 1g
- Glucides: 51g
- Fibres: 1g
- Protéine: 5g
- Cholestérol: 70mg