Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but for a similar texture, replace 2 tablespoons of it with cornstarch to mimic cake flour’s softness.

Do I have to chill the dough before baking?

Yes, chilling the dough helps prevent the cookies from spreading too much and ensures they have a thick, chewy texture.

Can I make the dough ahead of time?

Absolutely! You can refrigerate the dough for up to 48 hours or freeze portioned dough balls for up to two months. Let frozen dough sit at room temperature for 10–15 minutes before baking.

How do I know when the cookies are done baking?

The edges should be set, but the centers may still look slightly soft. They will continue to firm up as they cool on the baking sheet.

Can I skip the glaze?

Yes, the cookies are delicious on their own, but the glaze enhances the brown sugar cinnamon flavor and adds extra sweetness.

Brown Sugar Pop Tart Cookies

Name: Brown Sugar Pop Tart Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 27 min
Cuisine: American
Ingredients: 1 cup (227g) unsalted butter, softened; ½ cup (100g) granulated sugar; 1 cup (200g) light brown sugar, packed; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 3¾ cups (450g) cake flour (or all-purpose flour with 2 tbsp replaced with cornstarch); 2 tablespoons (16g) cornstarch; 1 teaspoon baking soda; 1½ teaspoons baking powder; 1 teaspoon kosher salt; 5 tablespoons (70g) unsalted butter, softened; ¾ cup (150g) light brown sugar, packed; 1 teaspoon ground cinnamon; 2 tablespoons (16g) cake flour; 1 cup (120g) powdered sugar; ½ teaspoon ground cinnamon; 3 tablespoons (45ml) unsalted butter, melted and cooled; 2½ tablespoons (37ml) milk

Ingredients

Scale

For the Cookies

1 cup (227g) unsalted butter, softened
½ cup (100g) granulated sugar
1 cup (200g) light brown sugar, packed
2 large eggs, at room temperature
1 teaspoon vanilla extract
3¾ cups (450g) cake flour (or all-purpose flour with 2 tbsp replaced with cornstarch)
2 tablespoons (16g) cornstarch
1 teaspoon baking soda
1½ teaspoons baking powder
1 teaspoon kosher salt

For the Brown Sugar Filling

5 tablespoons (70g) unsalted butter, softened
¾ cup (150g) light brown sugar, packed
1 teaspoon ground cinnamon
2 tablespoons (16g) cake flour

For the Glaze

1 cup (120g) powdered sugar
½ teaspoon ground cinnamon
3 tablespoons (45ml) unsalted butter, melted and cooled
2½ tablespoons (37ml) milk

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Instructions

Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Cover the dough and refrigerate for at least 1 hour.
Make the Brown Sugar Filling: In a small bowl, mix the softened butter, brown sugar, cinnamon, and cake flour until a soft paste forms. Roll into small balls, about 1 teaspoon each, and set aside.
Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Use a cookie scoop or spoon to portion out the chilled dough into balls. Flatten each dough ball slightly, place a brown sugar filling ball in the center, and wrap the dough around it to fully enclose the filling. Roll the filled dough into smooth balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake the Cookies: Bake in the preheated oven for 11–13 minutes, or until the edges are set and the centers still look slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Prepare the Glaze: In a medium bowl, whisk together the powdered sugar, cinnamon, melted butter, and milk until smooth. Once the cookies have cooled completely, drizzle the glaze over the tops and let it set before serving.

Notes

Let the cookies cool completely before adding the glaze to prevent it from melting.
For a deeper cinnamon flavor, increase the cinnamon in both the filling and glaze.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Chilling the dough ensures the cookies bake evenly and hold their shape.

Author: Elina
Prep Time: 15 minutes (plus 1 hour chilling time)
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 210kcal
Sugar: 18g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 0.5g
Protein: 2g
Cholesterol: 35mg