Brown Sugar Pop Tart Cookies (Print Version)

# Ingredients:

→ Cookies

01 - 1 cup unsalted butter, room temperature
02 - 1/2 cup granulated sugar
03 - 1 cup light brown sugar, packed
04 - 2 eggs, room temperature
05 - 1 teaspoon vanilla extract
06 - 3 3/4 cups cake flour
07 - 2 tablespoons cornstarch
08 - 1 teaspoon baking soda
09 - 1 1/2 teaspoons baking powder
10 - 1 teaspoon kosher salt

→ Brown Sugar Filling

11 - 5 tablespoons unsalted butter, softened
12 - 3/4 cup light brown sugar, packed
13 - 1 teaspoon cinnamon
14 - 2 tablespoons cake flour

→ Brown Sugar Glaze

15 - 1 cup powdered sugar
16 - 1/2 teaspoon cinnamon
17 - 3 tablespoons unsalted butter, melted and cooled
18 - 2 1/2 tablespoons milk

# Instructions:

01 - In a stand mixer, beat butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes. Add eggs and vanilla extract, and mix for 1-2 minutes until light and fluffy. In a separate bowl, whisk cake flour, cornstarch, baking soda, baking powder, and kosher salt. Gradually add dry ingredients to wet ingredients and mix until combined. Chill dough for 1 hour.
02 - In a bowl, mix softened butter, light brown sugar, cinnamon, and cake flour until smooth. Scoop about 2 teaspoons of the filling and roll into small balls.
03 - Scoop chilled cookie dough using a 1/4 cup measure. Divide each portion into two, create a well in one half, and place a filling ball in the center. Seal by placing the other half on top, pinch seams together, and roll into a ball.
04 - Preheat oven to 350°F. Arrange cookie dough balls on a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 11-13 minutes until edges are golden brown and tops are set. Cool for 5 minutes on the baking sheet, then transfer to a wire rack.
05 - Whisk powdered sugar, cinnamon, melted butter, and milk until smooth. Drizzle over cooled cookies and let set for 15 minutes before serving.

# Notes:

01 - Always measure ingredients accurately; weigh them for best results.
02 - Use room temperature butter for proper creaming.
03 - Chill dough to prevent spreading and to ease assembly.
04 - Seal cookie dough edges to contain the filling.
05 - Do not overbake to maintain a soft, cake-like texture.

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