Brown Sugar Pop Tart Cookies

Ingredients:

• Cookies
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 4 cups cake flour
• 2 tablespoons cornstarch
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• Filling
• 5 tablespoons unsalted butter, softened
• ¾ cup light brown sugar, packed
• ¼ teaspoon vanilla extract
• 3 tablespoons all-purpose flour
• ½ teaspoon ground cinnamon
• ⅛ teaspoon salt
• Icing
• 1 ½ cups powdered sugar
• 3 tablespoons dark brown sugar (or light)
• 1–2 tablespoons milk
• 1 ½ tablespoons light corn syrup
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon

Instructions:

1. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
2. Add eggs and vanilla; mix until combined.
3. In another bowl, whisk cake flour, cornstarch, baking powder, baking soda, and salt.
4. Add dry ingredients to the wet in several additions and mix until a dough forms.
5. Cover dough and chill for 30–60 minutes.
6. Make the filling:
   6. Beat butter, brown sugar, and vanilla until creamy.
   7. Add flour, cinnamon, and salt; mix until combined.
7. Assemble the cookies:
   8. Scoop ¼ cup dough, split in half, and shape the bottom half into a “nest.”
   9. Add 1 tablespoon filling into the center.
   10. Place the second half of dough on top and seal completely around the filling.
   11. Freeze shaped cookies for 15–30 minutes.
   12. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
   13. Bake cookies for 14 minutes until edges are lightly golden. Cool completely.
8. Icing:
   14. Whisk powdered sugar, brown sugar, milk, corn syrup, vanilla, and cinnamon until smooth.
   15. Drizzle icing over cooled cookies and allow to set.