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Pop Tart Cookies Recipe

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4 from 77 reviews

  • Author: Ezabella
  • Total Time: 1 hour 10 minutes
  • Yield: 18-20 cookies
  • Diet: Vegetarian

Description

These Pop Tart Cookies combine the nostalgic flavors of a classic cinnamon brown sugar filling encased in a soft, buttery cookie dough. Stuffed with a sweet cinnamon filling and topped with a cinnamon glaze, they deliver all the charm of a homemade Pop Tart in cookie form. Perfectly soft on the inside with slightly crisp edges and a luscious glaze finish, these cookies are ideal for breakfast treats or dessert.

Ingredients

Brown Sugar Cinnamon Filling

  • 3/4 cup dark brown sugar (packed)
  • 1½ Tbsp. ground cinnamon
  • 2 Tbsp. all-purpose flour
  • Pinch of kosher salt
  • 4 Tbsp. unsalted butter (partially melted)
  • 1/2 tsp. vanilla extract

Cookies

  • 1 cup unsalted butter (not quite room temperature)
  • 1 cup light brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs (room temperature)
  • 2 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 1½ Tbsp. cornstarch
  • 1½ tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 3/4 tsp. salt

Glaze

  • 1½ cups powdered sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 1 Tbsp. light corn syrup
  • 2-3 Tbsp. whole milk
  • Pinch kosher salt

Instructions

  1. Make the filling: In a small bowl, stir together the dark brown sugar, ground cinnamon, all-purpose flour, and a pinch of kosher salt. Add the partially melted butter and vanilla extract, mixing until a thick, paste-like filling forms.
  2. Portion and freeze: Using a spoon, scoop the filling into small portions of about 1/2 tablespoon each, yielding approximately 18-20 small mounds. Place them on a parchment-lined plate or baking sheet and gently flatten each into a small disc. Freeze for 15-20 minutes or until solid.
  3. Make the cookie dough: In a stand mixer fitted with the paddle attachment, cream together the unsalted butter, light brown sugar, and granulated sugar on medium speed for 3-4 minutes until creamy, scraping down the sides as needed. Add the eggs and vanilla extract and mix until just combined.
  4. Prepare dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
  5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until a thick cookie dough forms. Avoid overmixing to keep the cookies tender.
  6. Stuff the cookies: Portion the dough into approximately 2-tablespoon scoops. Working with one dough ball at a time, divide each into two halves and flatten both into discs. Place one frozen brown sugar filling disc in the center of one dough disc, then top with the other piece. Pinch completely around to seal the filling inside. Roll gently into a ball ensuring no filling is visible. Repeat for all cookies, about 18-20 total.
  7. Chill: Place the stuffed cookie dough balls on a parchment-lined baking sheet; refrigerate for 30 minutes to firm up before baking. Meanwhile, preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper or silicone mats.
  8. Bake: Arrange chilled dough balls several inches apart on baking sheets, shaping each into a tall, cylindrical shape with your fingers for a thicker cookie. Bake for 10-11 minutes until edges are set and lightly golden but centers remain soft and slightly underbaked. Do not overcrowd the oven; bake about 6 cookies at a time. Immediately after removing from oven, use a large round cookie cutter to gently press and shape cookies into perfect rounds. Cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool completely before glazing.
  9. Make the glaze: Whisk together powdered sugar, ground cinnamon, vanilla extract, light corn syrup, 2 tablespoons of whole milk, and a pinch of kosher salt in a small bowl until smooth. Add additional milk as needed until the glaze reaches a thick but spreadable consistency.
  10. Decorate: Spoon or spread the glaze over the cooled cookies, leaving a small border around the edges. Allow the glaze to set fully before serving.

Notes

  • Use room temperature eggs and butter slightly softened to ensure a smooth dough and even creaming.
  • Freezing the filling discs is important to prevent the filling from melting and leaking during baking.
  • Chilling the stuffed dough balls before baking helps maintain the shape and keeps the filling intact.
  • “Cookie scooting” with a round cutter immediately out of the oven creates perfectly round cookies with tidy edges.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a stronger cinnamon flavor, adjust the cinnamon amount in the filling or glaze to taste.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/pop-tart-cookies-recipe/