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A thick, soft-baked golden-brown sugar cookie split open to show bright red jam center, resting on crinkled brown baking parchment.

Irresistible Brown Sugar Pop Tart Cookies

These thick, soft-baked golden-brown sugar cookies are stuffed with a gooey, bright red fruit jam center and topped with a smooth, opaque white sugar glaze and baked cookie crumbs.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 10 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Brown Sugar Pop Tart Cookies Ingredients
  • 1/2 cup unsalted butter 113g, softened to room temperature
  • 3/4 cup dark brown sugar 150g, packed
  • 1/4 cup granulated sugar 50g
  • 1 large egg room temperature
  • 1 tsp vanilla extract 5ml
  • 2 1/4 cups all-purpose flour 280g, spooned and leveled
  • 1 tsp baking powder 4g
  • 1/2 tsp kosher salt 3g
  • 1/3 cup bright red fruit jam 105g, thick strawberry or raspberry jam
  • 1 cup powdered sugar 120g
  • 2 tbsp heavy cream 30ml, add more if needed for consistency

Equipment

  • 1 Large Cookie Scoop 3 tablespoon capacity for uniform sizing.
  • 1 Baking Sheet Lined with parchment paper.
  • 1 Offset spatula For spreading the thick glaze evenly.

Method
 

Making the Stuffed Cookies
  1. In a large bowl, cream the softened butter, dark brown sugar, and granulated sugar for 2 minutes until pale and fluffy. Beat in the egg and vanilla extract.
  2. Whisk together the all-purpose flour, baking powder, and salt. Gradually mix into the wet ingredients until just combined. Reserve 2 tablespoons (30g) of the dough and set it aside.
  3. Divide the remaining dough into 3-tablespoon portions. Flatten each into a disc, place exactly 1 teaspoon of bright red fruit jam in the center, and tightly seal the dough around it, rolling into a smooth ball.
  4. Place stuffed dough balls on a parchment-lined baking sheet 2 inches apart. Place the reserved 2 tablespoons of dough on the corner of the pan. Bake at 350°F (175°C) for 12-14 minutes until the edges are golden-brown. Let cool completely.
  5. Crumble the separately baked piece of dough into small crumbs. Whisk the powdered sugar and heavy cream together until a thick, opaque white sugar glaze forms.
  6. Spoon the thick glaze over the cooled cookies. Immediately sprinkle with the baked cookie crumbs. Allow the glaze to fully set before serving.

Notes

Tip 1: Chill your jam in the freezer for 15 minutes before stuffing to make the process completely mess-free.
Tip 2: Do not glaze the cookies while warm, or the white sugar glaze will melt and become translucent.