Brown Sugar Pop Tart Cookies
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I’m switching into Fall baking mode
Even though we’ve had a streak of hotter-than-usual weather this September where I live, I still have the urge to switch into cozy Fall baking mode. So, I made you these Brown Sugar Pop Tart Cookies: soft & chewy vanilla bean flecked sugar cookies stuffed with a buttery cinnamon brown sugar filling and glazed with a cinnamon and vanilla bean icing. They’ll make you want to switch into Fall banking mode too.
What do I need to make them?
Here’s your grocery list:
-Ground Cinnamon
-Sea Salt
-Salted Butter
-Baking Soda
-Baking Powder
-Granulated Sugar
-Eggs
-All purpose flour (I like to use unbleached)
-Brown Sugar
-Icing Sugar
-Glucose or White Corn Syrup
You will also need the following equipment:
You will also need a kitchen scalea stand or handheld mixer (or a bowl and a wooden spoon and some arm strength!), a couple bowls, a spatula, a whisk, a couple baking sheets, parchment paper, and a #24 cookie scoop (which is approximately 3 TBSP) if you want to make perfectly uniform cookies.
The only slightly tricky part about making these is filling them, but having a #24 cookie scoop makes it a lot easier! You can scoop your cookie then make a hole for your filling, fill it, and close it all while your cookie is still in the scoop, which means your cookie will still be perfectly round after filling. I’ve included some photos here to show you how to do this!
Ready to make them??
Get yourself a cozy sweater, grab yourself a pumpkin spice latte and gather all your tools & ingredients. You can find the recipe below. Enjoy!
Brown Sugar Pop Tart Cookies
Soft & chewy vanilla bean flecked cookies filled with a buttery cinnamon brown sugar filling & topped with a vanilla bean and cinnamon glaze.
Ingredients
- 440 g All Purpose Flour
- 6 g (1 1/3 tsp) Baking Soda
- 4 g (1 tsp) Baking Powder
- 2 g (3/4 tsp) Fine Sea Salt
- 225 g Salted Butter (Softened/Room Temperature)
- 10g (2 tsp) Vanilla Bean Paste
- 360 g Granulated Sugar
- 2 Large Eggs (Room Temperature)
- 3 TBSP (40g) Salted Butter, melted
- 160g Dark Brown Sugar
- 2 TBSP (14g) Ground Cinnamon
- 1 TBSP (8g) All Purpose Flour
- Pinch of Fine Sea Salt
- 235g Icing Sugar
- 30g Glucose or White Corn Syrup
- 30g Water (room temperature, not hot)
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Bean Paste
Instructions
- Mix together your brown sugar filling: melt the butter then add the brown sugar, cinnamon, flour, and salt. Stir until combined, then set aside.
- Preheat your oven to 350 F and prepare two half-sheet baking pans with parchment paper.
- Put butter, sugar, and vanilla bean paste in mixer bowl and beat on medium speed with paddle attachment until smooth.
- While your butter and sugar is mixing, whisk together flour, baking soda, baking powder, and salt in a bowl. Set aside.
- Crack your eggs into a pitcher or bowl. With mixer running on medium speed, add one egg, waiting until it is incorporated before adding the next.
- Stop your mixer, scrape down the sides and bottom of bowl, then mix again for a few seconds.
- Add your flour mixture to mixer bowl and mix on low speed until just incorporated.
- Remove the bowl from the mixer and give your cookies a final mix in by hand or with a spatula to make sure everything is evenly incorporated.
- Scoop cookies with a #24 scoop. Before releasing he cookie from the scoop, use your finger to create a hole in the centre, scoop a spoonful of the brown sugar filling inside, then close the cookie back up. Release the cookie onto the prepared baking sheet and repeat for the rest of the dough, leaving a couple inches between each cookie. Bake at 350 for 8-9 minutes until there are no wet spots on the tops of the cookies.
- Let your cookies cool on a wire rack.
- Once your cookies have cooled, stir together all of your icing ingredients in a small bowl and ice each cookie by scooping a small spoonful of icing on top then spreading it out with a spoon.
- Let the icing dry for several hours before storing the cookies. Store at room temperature in an airtight container for up to 3 days or in the freezer in an airtight container for several months.
