Description
A bakery-style Brown Sugar Pop Tart Cookie with a cinnamon-brown sugar filling, buttery streusel crumb, and maple cinnamon glaze. Nostalgic, cozy, and surprisingly easy.
Ingredients
Cookie Dough:
1/2 cup (113 g) unsalted butter, softened
1/2 cup (100 g) packed dark brown sugar
1/4 cup (50 g) granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1 1/2 cups (180 g) all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon cornstarch (optional, for extra tender cookies)
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Cinnamon Filling:
1/3 cup (70 g) packed brown sugar
1 1/2 teaspoons ground cinnamon
1 tablespoon all-purpose flour
2 tablespoons unsalted butter, melted
Streusel Crumb:
1/3 cup (40 g) all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cubed
Pinch fine sea salt
Maple Cinnamon Glaze:
3/4 cup (90 g) powdered sugar
2 tablespoons pure maple syrup
1–2 teaspoons milk
1/2 teaspoon vanilla extract
Pinch ground cinnamon
Tiny pinch fine sea salt
Instructions
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Make the cinnamon filling: In a small bowl, mix brown sugar, cinnamon, and flour. Stir in melted butter until sandy and combined; set aside.
3. Make the streusel: Combine flour, brown sugar, cinnamon, and salt. Cut in cold butter with a fork until pea-sized crumbs form. Chill while you make the dough.
4. For the dough: In a bowl, cream softened butter, brown sugar, and granulated sugar until fluffy, 2–3 minutes. Beat in egg and vanilla.
5. Whisk flour, cinnamon, cornstarch, salt, baking powder, and baking soda. Add to the butter mixture and mix just until combined. Chill dough 20 minutes for thick cookies.
6. Portion 8 large scoops (about 2.5 tablespoons each). Flatten each scoop into a disc, add about 1–2 teaspoons filling in the center, then fold and pinch to seal. Place seam-side down on the tray.
7. Top each cookie with a generous sprinkle of streusel, pressing lightly so it adheres.
8. Bake 12–14 minutes, rotating pans once, until edges are set and centers are just matte. Do not overbake; cookies will continue to set as they cool.
9. Cool on the sheet 10 minutes, then transfer to a rack.
10. Glaze: Whisk powdered sugar, maple syrup, milk, vanilla, cinnamon, and salt until pourable. Drizzle over warm-cooled cookies. Let set 15 minutes.
Notes
Chill dough 20 minutes for thicker cookies.
Weigh flour (180 g) for best texture.
Seal the dough well so the filling stays in place.
Vegan: Use vegan butter and a flax egg; GF: use a 1:1 gluten-free baking blend.