Introduction

Tart Cookies are a delightful treat featuring a soft, buttery dough wrapped around a spiced brown sugar filling. Finished with a smooth cinnamon glaze, these cookies offer a perfect balance of sweet and warm flavors that are sure to impress your family and friends.

A close-up view of soft, thick cookies placed on a white marbled surface. One cookie is stacked as the base, light golden brown with a cracked surface, topped with a smooth, light tan glaze. On top of this cookie, there is another cookie broken in half showing a dark brown, gooey filling inside its soft, crumbly, golden dough. Crumbs are scattered around the cookies, adding texture to the scene. In the background, partially blurred, there are several more similarly glazed cookies and a cup on a white saucer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (room temperature)
1/2 cup granulated sugar
1 cup light brown sugar (packed)
2 eggs (room temperature)
1 teaspoon vanilla extract
3 3/4 cups cake flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
5 tablespoons unsalted butter (softened) — for filling
3/4 cup light brown sugar (packed) — for filling
1 teaspoon cinnamon — for filling
2 tablespoons cake flour — for filling
1 cup powdered sugar — for icing
1/2 teaspoon cinnamon — for icing
3 tablespoons unsalted butter (melted and cooled) — for icing
2 1/2 tablespoons milk — for icing

Instructions

Step 1: In the bowl of a stand mixer or using a hand mixer with a paddle attachment, beat together the butter, granulated sugar, and 1 cup of light brown sugar on medium-high speed for 2 to 3 minutes. Add the vanilla extract and eggs, then beat for another 1 to 2 minutes until the mixture is light and fluffy.
Step 2: In a separate medium bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt. Gradually add the dry ingredients to the wet mixture and beat on medium speed until fully combined, about 1 to 2 minutes. Scrape down the bowl as needed. Cover the dough and chill it for one hour.
Step 3: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Step 4: Prepare the filling by stirring together the softened butter, 3/4 cup light brown sugar, cinnamon, and 2 tablespoons cake flour until smooth. Using a heaping teaspoon (about 2 teaspoons), scoop the filling and roll it into balls. Place these filling balls on one of the prepared baking sheets.
Step 5: Using a 1/4 cup measuring cup or a large cookie scoop, scoop out portions of the chilled dough. Divide each portion in half and create a well in one half. Place a filling ball inside the well, then press the second half of the dough on top. Pinch the seams together and gently roll the dough into a sealed ball.
Step 6: Arrange the cookie dough balls about 2 inches apart on the prepared baking sheets. Bake for 11 to 13 minutes, or until the tops are set and edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 7: While the cookies cool, prepare the icing by whisking together powdered sugar, cinnamon, melted butter, and milk until smooth. Place parchment paper under the cooling rack, then spoon the icing over each cookie, letting it spread to the edges. Allow the icing to set for about 15 minutes before serving.

Tips & Variations

For a richer flavor, try using browned butter in the dough instead of regular butter.
Substitute the cinnamon in the filling and icing with pumpkin pie spice for a seasonal twist.
Make sure to chill the dough thoroughly to make shaping easier and to prevent spreading during baking.
Use cake flour as specified for a tender, delicate crumb in the cookies.

Storage

Store Tart Cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 10 days or freeze for up to 3 months. When reheating, allow frozen cookies to thaw, then gently warm in a low oven (about 300°F) for 5 to 7 minutes to refresh their texture.

How to Serve

A stack of soft, thick cookies with a light beige color, topped with a smooth light brown glaze. The top cookie is broken in half, revealing a gooey, darker cinnamon brown filling inside. Crumbs in different shades of golden brown are scattered around the cookies on the white marbled surface. In the background, a white plate with a light brown cup partially visible adds depth to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

You can substitute all-purpose flour, but the texture will be slightly denser and less tender. For best results, sift the all-purpose flour and consider removing a tablespoon of flour per cup to mimic cake flour’s lower protein content.

How do I prevent the filling from leaking out during baking?

Make sure to pinch and seal the dough seams completely around the filling ball, and chill the dough well before shaping. This helps the dough stay intact and keeps the filling enclosed as it bakes.