Frosted Brown Sugar Cinnamon Pop Tart Cookies
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Prep Time: 35 minutes | Cook Time: 14 minutes | Total Time: 1 hour 14 minutes
Soft, chewy, and stuffed with buttery cinnamon-sugar filling, these Frosted Brown Sugar Cinnamon Pop Tart Cookies taste just like your favorite childhood breakfast, only bigger and better!
What Are Frosted Brown Sugar Cinnamon Pop Tart Cookies?
Inspired by the classic toaster pastry, these cookies combine a tender, buttery dough with a brown sugar cinnamon filling and a sweet, lightly spiced icing. The result? A bakery-style cookie that delivers all the nostalgia in every bite.
Ingredients You Will Need
Unsalted butter
Granulated sugar
Light brown sugar
Large eggs
Vanilla extract
All-purpose flour
Cornstarch
Baking powder
Baking soda
Salt
Ground cinnamon
Powdered sugar
Milk
Light corn syrup
Our Tips for Frosted Brown Sugar Cinnamon Pop Tart Cookies
Chill the dough: Chilling ensures the cookies keep their shape while baking.
Seal the filling well: Pinch the dough edges closed to keep the cinnamon-sugar filling from leaking out.
Thick icing is best: You want it spreadable but not runny, so add milk slowly until it’s just right.
How to Store Frosted Brown Sugar Cinnamon Pop Tart Cookies
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps for 5 days, just let them come to room temp before eating.
Freezer: Freeze baked (unfrosted) cookies up to 2 months, then ice after thawing.
Frosted Brown Sugar Cinnamon Pop Tart Cookies
These Frosted Brown Sugar Cinnamon Pop Tart Cookies are a nostalgic twist on the beloved breakfast treat, only better! Each bite is packed with buttery, cinnamon-sugar goodness and topped with a sweet, lightly spiced icing. Perfectly soft, chewy, and irresistibly delicious!
Ingredients
- 1 cup unsalted butter, softened (226g)
- 1 cup granulated sugar (200g)
- ½ cup light brown sugar, packed (100g)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 4 cups all purpose flour (450g)
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 6 Tbsp unsalted butter, softened (70g)
- ¾ cup light brown sugar, packed (150g)
- ½ teaspoon vanilla extract
- 3 tablespoons all-purpose flour (24g)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ½ cups powdered sugar (190g)
- 4 tablespoons brown sugar (38g)
- 1 ½ tablespoons milk
- 1 ½ tablespoons light corn syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
- Add eggs and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
- Cover and chill the dough while preparing the filling. (About 10 minutes)
- For the Filling: In a medium bowl, beat the butter, brown sugar, and vanilla until smooth and creamy.
- Stir in the flour, cinnamon, and salt until well combined.
- Assemble the Cookies: Scoop ¼ cup (85g) of chilled dough, divide it in half, and form one half into a small nest shape.
- Fill the center with 1 tablespoon of the cinnamon filling. Flatten the other half of the dough and press it over the filling, sealing the edges.
- Repeat with remaining dough and filling.
- Place the filled cookies on a baking sheet and freeze for 15-30 minutes. Meanwhile, preheat the oven to 375°F (190°C).
- Bake the Cookies: Arrange cookies 2 inches apart on a parchment-lined baking sheet.
- Bake for 14 minutes, until the edges are lightly golden. Let cookies cool completely on the baking sheet before icing.
- For the Icing: In a small bowl, whisk together powdered sugar, brown sugar, 1 tablespoon of milk, corn syrup, vanilla, and cinnamon.
- Add more milk as needed until the icing is thick but drizzles smoothly.
- Drizzle icing over cooled cookies and allow to set before serving.
Notes
- Room Temperature Ingredients: Ensure the butter, eggs, and yogurt are at room temperature for a smooth batter and even baking. Cold ingredients can cause the batter to curdle.
- Romans 15:13 – "May the God of hope fill you with all joy and peace as you trust in Him."
