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Tart Cookies Recipe

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★★★★★

4.4 from 65 reviews

Delight in these buttery Tart Cookies featuring a soft, cake-flour based dough stuffed with a cinnamon-sugar filling and topped with a smooth cinnamon icing. This recipe combines rich flavors of vanilla and cinnamon, creating a perfectly balanced sweet treat with a tender texture and a sweet glaze that adds a lovely finish.

Ingredients

Scale

Cookie Dough

  • 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

Filling

  • 5 tablespoons unsalted butter (softened)
  • 3/4 cup light brown sugar (packed)
  • 1 teaspoon cinnamon
  • 2 tablespoons cake flour

Icing

  • 1 cup powdered sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter (melted and cooled)
  • 2 1/2 tablespoons milk

Instructions

  1. Cream the Butter and Sugars: Add the butter, granulated sugar, and light brown sugar to a stand mixer bowl fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes until the mixture is light and fluffy. Then add the vanilla extract and eggs, beating for another 1-2 minutes to fully combine.
  2. Mix Dry Ingredients and Combine: Whisk cake flour, cornstarch, baking soda, baking powder, and kosher salt in a separate medium bowl. Gradually add the dry ingredients to the wet ingredients in the mixer, beating on medium speed for 1-2 minutes until fully incorporated. Scrape down the sides and bottom of the bowl as needed. Cover the dough and chill in the refrigerator for one hour to firm up.
  3. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
  4. Make the Filling: In a medium bowl, stir together softened butter, light brown sugar, cinnamon, and cake flour until smooth and well combined. Use a heaping teaspoon (about 2 teaspoons) to scoop and roll the filling into small balls and place them on a baking sheet.
  5. Shape the Cookies: Using a 1/4 cup measuring cup or a large cookie scoop, portion the chilled dough. Divide each portion in half and create a well in one half. Place one filling ball inside the well, then cover with the other half of dough and pinch the seams tightly to seal the filling inside. Roll the sealed dough into a smooth ball.
  6. Bake the Cookies: Arrange the cookie dough balls on the prepared baking sheets about 2 inches apart. Bake for 11-13 minutes until the tops are just set and the edges turn lightly golden. Remove from oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  7. Prepare the Icing: While the cookies cool, whisk together powdered sugar, cinnamon, melted and cooled butter, and milk until smooth. Spoon the icing over each cooled cookie placed on the wire rack with parchment paper underneath to catch drips. Let the icing set for 15 minutes before serving. Enjoy your tart cookies!

Notes

  • Use cake flour for a tender, soft crumb in the cookies.
  • Chilling the dough helps with easier shaping and better texture after baking.
  • Be sure to pinch the seams tightly to prevent the filling from leaking during baking.
  • The cinnamon icing adds a sweet and spiced finish but can be omitted if preferred.
  • Cookies can be stored in an airtight container for up to 3 days.

Keywords: tart cookies, cinnamon cookies, filled cookies, baked cookies, cinnamon icing, dessert

Find it online: https://nayabaker.com/tart-cookies-recipe/