Why You Should Try These Cookies
Their nostalgic taste will bring you right back to your childhood! We really nailed the brown sugar cinnamon pop tart flavor and look here, right down to the shiny glaze (it’s the same one I use in my homemade brown sugar pop tarts). While the glaze dries nice and firm, the cookies are irresistibly tender, thanks to cake flour. Cake flour also makes for a thicker dough, which helps hold in the brown sugar cinnamon filling. They are a bit of a labor of love, but you can prepare them in stages so you don’t have to do everything at once. I also include instructions for freezing the dough, which can be done for several months. Impressive, bakery-style look and size. These will fly off the table at a bake sale!
Adding another gourmet cookie to my collection today! These brown sugar cinnamon pop tart cookies are equal parts impressive and nostalgic (like my cosmic cookies). They are a bit time consuming but well worth it, just like the rest of my gourmet cookie recipes. I can’t wait for you to try them, so let’s dive right in!
Ingredients
Before we get started, I’ll go over a few of the key ingredients that make these brown sugar cinnamon pop tart cookies so special.
Flour. We will use cake flour in the cookies and all-purpose flour in the filling. I tend to reach for cake flour when making many of my gourmet cookie recipes; this is because cake flour yields thicker, yet more tender results. Brown sugar. I found that dark brown sugar was too rich to use in the dough and the filling, but it worked nicely for color and flavor in the glaze. If you don’t have it on hand, though, you don’t have to run out and get more; light brown sugar will work. Cornstarch. This adds structure to the dough and helps it hold in that brown sugar cinnamon filling. Milk. This is for our icing; any kind will work. Start with only one tablespoon and add more as needed. You may need that full extra tablespoon, just a splash, or you may not need it at all. Corn syrup. Just a bit makes our icing the perfect consistency and gives it that shiny, pop tart look! This is a key ingredient in my sugar cookie icing as well. Remember, corn syrup is not the same thing as high fructose corn syrup! Glucose syrup will also work.
SAM’S TIP: You can skip the corn syrup in the icing, but just know that your icing won’t set as nicely or have that pretty shine (and you’d probably need more milk to get the right consistency!). As always, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Pop Tart Cookies
Make the Dough
Make the Filling
Assemble & Bake
Icing
SAM’S TIP: Letting the cookies cool completely on the baking sheet is key to achieving a soft and chewy texture. We will slightly underbake them in the oven and let them finish on their baking sheets. As a result, they are very fragile when they are fresh from the oven, so don’t try to move them while they are still warm. I’ve been having a lot of fun in the kitchen making up new flavors of cookies (like my blueberry muffin cookies and coffee cake cookies), let me know if there are any other fun flavors that you’d like me to tackle next! Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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