Description
Delicious cookies that combine the flavors of brown sugar and pop tarts, offering a chewy interior and crumbly exterior.
Ingredients
Scale
- 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
Instructions
- In a stand mixer bowl, combine the room temperature butter, granulated sugar, and light brown sugar. Beat at medium speed for about 2-3 minutes until it becomes light and fluffy.
- Add in the eggs and vanilla extract, then continue to mix for another 1-2 minutes.
- In a separate bowl, whisk together the dry ingredients—cake flour, cornstarch, baking soda, baking powder, and kosher salt.
- Gradually add the dry mixture to the wet ingredients. Mix on medium speed for 1-2 minutes, ensuring everything is well combined. Scrape down the sides as needed.
- Cover the dough and chill it in the refrigerator for one hour.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- For the filling, combine the softened butter, light brown sugar, cinnamon, and cake flour in a medium bowl, stirring until smooth.
- Scoop out about a heaping teaspoon of the filling, roll it into a ball, and place it on the prepared baking sheet.
- Use a 1/4 cup measuring cup to scoop the chilled dough—divide it in half. Create a well in one half, place a filling ball inside, and cover it with the other dough half, pinching the seams to seal.
- Roll the stuffed dough into a ball and arrange them on the baking sheet, spaced about 2 inches apart.
- Bake for 11-13 minutes until the tops are set and lightly golden around the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While the cookies cool, whip up the icing by whisking all icing ingredients until smooth.
- Place parchment paper beneath the cooling rack, then spoon icing over each cookie, allowing it to spread.
- Let the icing set for about 15 minutes before indulging in the deliciousness.
Notes
For the best results, use room temperature ingredients and don’t skip the chilling step for the cookie dough.
- Prep Time: 60 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, dessert, baking, pop tart, brown sugar