What makes Brown Sugar Pop Tart Cookies soft?

Brown Sugar Pop Tart Cookies stay soft because they use brown sugar, cake flour, and cornstarch. Chilling the dough also helps keep the cookies thick and tender.

Can I freeze Brown Sugar Pop Tart Cookies?

Yes, you can freeze Brown Sugar Pop Tart Cookies. Freeze baked cookies without glaze or freeze the dough. Store them for up to three months for best results.

How do I keep the filling from leaking?

Seal the dough completely around the filling and avoid overfilling. Chilling the dough also helps maintain the structure during baking.

Can I make these cookies without frosting?

Yes, you can skip the glaze if you prefer less sweetness. However, the frosting gives the cookies their classic homemade pop tart flavor.

What type of flour works best for brown sugar cookies?

Cake flour works best because it creates a soft and tender texture. All-purpose flour can be used, but the cookies may be slightly denser.

Brown Sugar Pop Tart Cookies – Amazing 5 Secrets Soft Treat

Description

These Brown Sugar Pop Tart Cookies are soft, thick bakery-style cookies filled with gooey cinnamon brown sugar filling and topped with a sweet glaze for a nostalgic dessert.

Ingredients

1 cup unsalted butter
1/2 cup granulated sugar
1 cup light brown sugar
2 eggs
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
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

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Instructions

Beat butter, granulated sugar, and brown sugar until light and fluffy
Add eggs and vanilla extract and mix until smooth
Whisk dry ingredients in a separate bowl and combine with wet ingredients
Chill the dough for one hour
Mix filling ingredients and roll into small balls
Scoop large dough portions and divide in half
Place filling inside and seal dough around it
Roll into balls and place on baking sheet
Bake at 350°F for 11 to 13 minutes until edges are lightly golden
Cool cookies completely on a wire rack
Whisk glaze ingredients until smooth
Spoon glaze over cookies and let set

Notes

Use butter that is cool to the touch to prevent spreading
Chill the dough for best texture and thickness
Seal the filling completely to avoid leaks
Store cookies in an airtight container for up to 3 days
Freeze cookies without glaze for up to 3 months

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 420
Sugar: 37g
Sodium: 272mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 1g
Carbohydrates: 61g
Fiber: 1g
Protein: 5g
Cholesterol: 66mg