Frosted Brown Sugar Pop Tarts Turned into Gourmet Cookies

By Sugar Spun Run · 90 min

Ingredients

Instructions

1. Beat the butter and both sugars in a large bowl until light and fluffy. Beat in the eggs and vanilla until well combined.
2. Whisk the cake flour, cornstarch, baking powder, baking soda and salt together in a medium bowl.
3. Add the dry ingredients to the wet in 4 or 5 batches, mixing until fully combined.
4. Cover the dough tightly and chill for 30 to 60 minutes. Do not chill longer, or the dough becomes hard to handle.
5. While the dough chills, beat the 5 tablespoons softened butter, ¾ cup light brown sugar and ¼ teaspoon vanilla until smooth. Stir in the 3 tablespoons flour, ½ teaspoon cinnamon and ⅛ teaspoon salt until well combined.
6. Scoop the chilled dough in ¼-cup portions (about 85 g). Split each portion in half and shape one half into a nest.
7. Firmly scoop 1 tablespoon of the filling into the centre of the nest.
8. Shape the other half into a flattened nest, place it on top of the filling and press to seal, so the filling is fully hidden and centred. Repeat with the remaining dough and filling.
9. Freeze the shaped cookies on a plate or tray for 15 to 30 minutes. Meanwhile, preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
10. Space the cookies at least 2 inches apart on the lined sheet, baking only 4 to 6 at a time. Bake on the centre rack for 14 minutes, until the edges just turn light golden.
11. Cool completely on the sheet before icing, as the cookies are fragile when warm.
12. For the icing, whisk 1½ cups powdered sugar, 3 tablespoons dark brown sugar (or light brown), 1 tablespoon milk, 1½ tablespoons corn syrup, ½ teaspoon vanilla and ⅛ teaspoon cinnamon until smooth. Add milk, a little at a time, until the icing forms ribbons that hold their shape for several seconds.
13. Drizzle the icing over the cooled cookies and let it set. It may take several hours to harden completely.

Summarized from Sugar Spun Run's video. Watch it for the details.

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