Brown Sugar Pop Tart Cookies (Print Version)

# Ingredients:

→ Cookies

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

→ Brown Sugar Filling

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

→ Brown Sugar Glaze

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

# Instructions:

01 - Use a mixer to whip butter and the two sugars for a couple minutes. Add eggs and vanilla, beating briefly again. In another bowl, whisk all the dry stuff, then combine it with the rest. Mix just until combined and chill for about an hour.
02 - Stir together the cinnamon, brown sugar, butter, and flour until it's smooth. Roll up about 2 teaspoons of this mixture into little balls.
03 - Grab 1/4 cup of cold dough and divide it in half. Form a well in the bigger piece, tuck a filling ball inside, and seal it up with the other dough piece. Roll it all into one smooth ball.
04 - Heat your oven to 350°F. Lay the prepared dough balls on a tray lined with parchment paper, making sure there's a couple inches between each. Bake for 11-13 minutes or until they’re golden at the edges. Let them cool on the tray for 5 minutes before moving to a rack.
05 - Mix powdered sugar, cinnamon, melted butter, and milk till smooth. Drizzle this glaze over your cooled cookies and let it set for 15 minutes.

# Notes:

01 - Let the dough rest in the fridge so the cookies hold their shape in the oven.
02 - Keep butter slightly cool (around 60°F), so it's soft but not melting.
03 - Pinch the edges of the dough tightly to seal in the filling.
04 - Keep an eye on them while baking! Too long, and they'll lose their soft texture.

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