Brown Sugar Pop Tart Cookies: Your Pressure Cooker Treat
These soft Brown Sugar Pop Tart Cookies are stuffed with a rich cinnamon-sugar filling and drizzled with glaze. Baked or pressure-cooked, they serve big cozy bakery vibes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 cup Unsalted butter room temperature
- ½ cup Granulated sugar
- 1 cup Packed light brown sugar
- 2 Eggs room temperature
- 1 teaspoon Vanilla extract
- 3 ¾ cups Cake flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking soda
- 1 ½ teaspoons Baking powder
- 1 teaspoon Kosher salt
- optional Chopped brown sugar Pop-Tarts or your favorite mix-in
- 5 tablespoons Unsalted butter softened, for filling
- ¾ cup Packed light brown sugar for filling
- 1 teaspoon Cinnamon for filling
- 2 tablespoons Cake flour for filling
- 1 cup Powdered sugar for glaze
- ½ teaspoon Cinnamon for glaze
- 3 tablespoons Unsalted butter melted and cooled, for glaze
- 2 ½ tablespoons Milk for glaze
Instructions
Instructions
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- In a mixing bowl, cream butter, white sugar, and brown sugar until fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, combine cake flour, cornstarch, baking soda, baking powder, and kosher salt.
- Slowly add dry ingredients to wet ingredients and mix until combined. Chill dough for 1 hour.
- Prepare filling by mixing softened butter, brown sugar, cinnamon, and cake flour until smooth. Roll into small balls.
- Form dough around filling balls to seal, then roll into smooth cookies.
- Bake for 11–13 minutes until edges are golden. Cool on pan 5 minutes, then transfer to wire rack.
- Whisk glaze ingredients and spoon over cooled cookies. Let set 15 minutes before serving.
Notes
For soft cookies, do not overbake. Store in airtight container up to 5 days or freeze without glaze up to 3 months.