Description
Soft Pop Tart Cookies stuffed with gooey brown sugar cinnamon filling and topped with a smooth cinnamon glaze. These thick, cake-like cookies taste just like the classic toaster pastry and store beautifully for days.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large 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 (filling)
- 3/4 cup light brown sugar, packed (filling)
- 1 teaspoon cinnamon (filling)
- 2 tablespoons cake flour (filling)
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon (glaze)
- 3 tablespoons unsalted butter, melted and cooled (glaze)
- 2 1/2 tablespoons milk
Instructions
- Beat butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light and fluffy.
- Add eggs and vanilla extract and beat another 1-2 minutes until combined.
- Whisk cake flour, cornstarch, baking soda, baking powder, and salt in a separate bowl.
- Add dry ingredients to wet ingredients and mix until combined. Cover and chill dough for 1 hour.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Mix filling ingredients until smooth. Scoop about 2 teaspoons and roll into balls.
- Scoop 1/4 cup dough, split in half, create a well, insert filling, top with remaining dough, seal and roll into a ball.
- Place dough balls 2 inches apart and bake 11-13 minutes until tops are set and edges lightly golden.
- Cool 5 minutes on pan then transfer to wire rack.
- Whisk glaze ingredients until smooth and spoon over cooled cookies. Let set 15 minutes before serving.
Notes
- Use butter that is cool to the touch around 60°F to prevent flat cookies.
- If chilling longer than 1 hour, let dough sit at room temperature 30 minutes before shaping.
- Store in an airtight container at room temperature for 3 days or refrigerate up to 1 week.
- Freeze baked cookies without icing up to 3 months and glaze after thawing.
- Freeze stuffed dough balls up to 3 months and bake from frozen adding 1-2 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 420 kcal
- Sugar: 37 g
- Sodium: 272 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 61 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 66 mg