Description
Sweet memories collide with classic frosted brown sugar cinnamon pop tart cookies, delivering nostalgic comfort in every delightful bite. Crumbly pastry and warm spices meld together, inviting you to savor childhood flavors reimagined as an irresistible treat.
Ingredients
Scale
Cookies Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 4 cups cake flour
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
Filling:
- 5 tablespoons unsalted butter, softened
- 3/4 cup light brown sugar, firmly packed
- 1/4 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon table salt
Frosting:
- 1 1/2 cups powdered sugar
- 3 tablespoons dark brown sugar, firmly packed
- 2 tablespoons milk
- 1 1/2 tablespoons light corn syrup
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
Instructions
- In a spacious mixing bowl, combine softened butter with granulated and light brown sugars. Utilize an electric mixer to whip the ingredients until achieving a fluffy, cloud-like texture, approximately 3-4 minutes.
- Introduce eggs one at a time, thoroughly incorporating each before adding vanilla extract. Mix until the batter becomes smooth and homogeneous.
- Separately, sift together cake flour, cornstarch, baking powder, baking soda, and salt. Ensure even distribution of dry ingredients through gentle whisking.
- Gradually fold dry ingredients into wet mixture, incorporating in 4-5 incremental stages. Stir until a cohesive dough forms without overmixing.
- Encase dough in plastic wrap and refrigerate for 30-60 minutes, allowing ingredients to meld and prevent excessive spreading during baking.
- Prepare filling by blending softened butter, brown sugar, and vanilla until creamy. Incorporate flour, cinnamon, and salt, mixing until uniform.
- Portion chilled dough using a 1/4 cup measure. Divide each portion, creating a hollow in one half and filling with cinnamon mixture.
- Cover filled base with remaining dough half, carefully sealing edges to contain filling completely.
- Freeze shaped cookies for 15-30 minutes to stabilize structure and maintain shape during baking.
- Preheat oven to 375°F (190°C). Line baking sheet with parchment paper for easy release.
- Arrange chilled cookies on prepared sheet, spacing 2 inches apart. Bake 14 minutes until edges turn light golden brown.
- Allow cookies to cool entirely on baking sheet, enabling them to firm and set properly.
- Craft icing by whisking powdered sugar, dark brown sugar, milk, corn syrup, vanilla, and cinnamon until smooth. Adjust consistency with additional milk if needed.
- Drizzle icing over completely cooled cookies, permitting it to set before serving. Savor the delectable Frosted Brown Sugar Cinnamon Pop Tart Cookies.
Notes
- Chilling the dough is crucial for maintaining cookie shape and preventing excessive spreading during baking.
- Use a precise tablespoon measurement to ensure consistent filling in each cookie, creating a balanced flavor profile.
- Adjust cornstarch quantity to control cookie softness – more cornstarch results in a softer, more tender cookie texture.
- Easily convert to gluten-free by substituting cake flour with a gluten-free blend, maintaining the original recipe’s delicate structure.
- Prep Time: 1 hour 15 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 247
- Sugar: 17 g
- Sodium: 87 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0.5 g
- Protein: 2.4 g
- Cholesterol: 35 mg