Brown Sugar Pop Tart Cookies
Soft and chewy Brown Sugar Pop Tart Cookies topped with a warm cinnamon glaze. They taste just like the classic pastry but in cookie form, and they come together in under 30 minutes.
Equipment
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg optional
- 3/4 cup unsalted butter softened
- 1 cup dark brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup powdered sugar for glaze
- 2-3 tbsp milk for glaze
- 1/2 tsp cinnamon for glaze
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
- Beat butter with both sugars on medium speed for 2 to 3 minutes until fluffy and pale.
- Add eggs one at a time, mixing after each. Mix in the vanilla extract.
- Fold in the dry ingredients with a spatula until just combined. Do not overmix.
- Scoop dough into 2-tablespoon balls and place 2 inches apart on prepared baking sheets.
- Bake for 10 to 12 minutes until edges are set and centers look slightly underdone.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
- Mix powdered sugar, milk, and cinnamon to make the glaze, then drizzle or spread over cooled cookies.
Notes
- Chill the dough for 30 minutes if cookies are spreading too much.
- Dark brown sugar keeps these cookies softer and more flavorful than light brown sugar.
- Pull cookies out when centers look underdone - they set as they cool.
- Freeze unglazed cookies for up to 2 months and glaze after thawing.