Frosted Brown Sugar Cinnamon Pop Tart Cookies Recipe

Introduction

These Frosted Brown Sugar Cinnamon Pop Tart Cookies combine a tender, flaky dough with a sweet, cinnamon-spiced filling and a glossy, cinnamon-swirled icing. They capture the nostalgic flavors of pop tarts in a homemade cookie form that’s perfect for snack time or dessert.

Ingredients

• 1 cup unsalted butter, softened (226g)
• 1 cup granulated sugar (200g)
• ½ cup light brown sugar, firmly packed (100g)
• 2 large eggs, room temperature preferred
• 1 teaspoon vanilla extract
• 4 cups cake flour (450g)
• 2 tablespoons cornstarch
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• 5 tablespoons unsalted butter, softened (70g) – for filling
• ¾ cup light brown sugar, firmly packed (150g) – for filling
• ¼ teaspoon vanilla extract – for filling
• 3 tablespoons all-purpose flour (24g) – for filling
• ½ teaspoon ground cinnamon – for filling
• ⅛ teaspoon table salt – for filling
• 1 ½ cups powdered sugar – for icing
• 3 tablespoons dark brown sugar, firmly packed (may substitute light brown sugar) (38g) – for icing
• 1-2 tablespoons milk – for icing
• 1 ½ tablespoons light corn syrup – for icing
• ½ teaspoon vanilla extract – for icing
• ⅛ teaspoon ground cinnamon – for icing

Instructions

1. Step 1: Prepare the cookie dough by combining the softened butter, granulated sugar, and light brown sugar in a large mixing bowl. Beat with an electric mixer until the mixture is light, fluffy, and well-creamed.
2. Step 2: Add the eggs and vanilla extract to the creamed mixture and mix until thoroughly combined. Set this wet mixture aside.
3. Step 3: In a separate medium bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients in 4 or 5 parts, stirring after each addition until completely combined.
5. Step 5: Cover the dough tightly with plastic wrap and refrigerate for 30 to 60 minutes. Avoid chilling longer as the dough may become difficult to handle.
6. Step 6: While the dough chills, make the filling by combining softened butter, brown sugar, and vanilla in a medium bowl. Beat or stir until smooth and creamy.
7. Step 7: Sprinkle the flour, cinnamon, and salt over the filling mixture and stir until fully incorporated.
8. Step 8: Remove the chilled dough from the refrigerator and scoop by ¼ cup (approximately 3 oz or 85g). Split each scoop in half. Form one half into a shallow nest shape on a clean surface.
9. Step 9: Place about one tablespoon of the brown sugar filling into the center of the dough nest. Flatten the other half of the dough into a nest shape and carefully cover the filling, sealing the edges completely to enclose it.
10. Step 10: Repeat this process with the remaining dough and filling. Place the assembled cookies on a plate or baking sheet and freeze for 15 to 30 minutes. Meanwhile, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
11. Step 11: Arrange the chilled cookies on the prepared baking sheet, spacing them at least 2 inches apart. Bake on the center rack for 14 minutes, or until the edges begin to turn a light golden brown.
12. Step 12: Remove the cookies from the oven and allow them to cool completely on the baking sheet, as they will be fragile while warm.
13. Step 13: To make the icing, whisk together the powdered sugar, brown sugar, 1 tablespoon milk, corn syrup, vanilla extract, and cinnamon in a small bowl. Add more milk, 1 teaspoon at a time, until the icing is smooth and thick enough to hold a ribbon shape for a few seconds.
14. Step 14: Drizzle the icing immediately over the cooled cookies. Let the icing set for several hours until firm before serving.

Tips & Variations

• If you prefer a stronger cinnamon flavor, increase the cinnamon in both the filling and the icing slightly.
• Use cake flour for a tender, delicate cookie texture, but all-purpose flour can be substituted if needed.
• To speed up the chilling process, you can freeze the dough for up to 30 minutes, but avoid longer to keep it easy to handle.
• Try adding a pinch of nutmeg or cloves to the filling for a warm spice twist.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. When ready to enjoy, let refrigerated or frozen cookies come to room temperature. The icing may soften slightly when reheated; allow it to set again if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and filling a day ahead. Chill wrapped dough in the refrigerator overnight, shape and fill the cookies just before baking.

What if I don’t have cake flour?

If cake flour is not available, use all-purpose flour but remove 2 tablespoons per cup and replace it with 2 tablespoons cornstarch to mimic cake flour’s texture.

Frosted Brown Sugar Cinnamon Pop Tart Cookies Recipe

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★★★★★

4.6 from 117 reviews

Delight in the sweet and comforting flavors of Frosted Brown Sugar Cinnamon Pop Tart Cookies. These homemade treats feature a tender, buttery cookie dough filled with a rich brown sugar cinnamon filling, all topped with a luscious cinnamon-spiced icing. Perfect for a cozy dessert or an indulgent snack, these cookies combine the nostalgic taste of pop tarts with the delightful texture of cookies.

• Author: Lila
• Prep Time: 25 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12–16 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened (226g)
• 1 cup granulated sugar (200g)
• ½ cup light brown sugar, firmly packed (100g)
• 2 large eggs, room temperature preferred
• 1 teaspoon vanilla extract
• 4 cups cake flour (450g)
• 2 tablespoons cornstarch
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt

Brown Sugar Cinnamon Filling

• 5 tablespoons unsalted butter, softened (70g)
• ¾ cup light brown sugar, firmly packed (150g)
• ¼ teaspoon vanilla extract
• 3 tablespoons all-purpose flour (24g)
• ½ teaspoon ground cinnamon
• ⅛ teaspoon table salt

Icing

• 1 ½ cups powdered sugar
• 3 tablespoons dark brown sugar, firmly packed (38g) (may substitute light brown sugar)
• 1–2 tablespoons milk
• 1 ½ tablespoons light corn syrup
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon

Instructions

1. Prepare the cookie dough: In a large mixing bowl, combine the softened butter, granulated sugar, and light brown sugar. Use an electric mixer or stand mixer with a paddle attachment to beat the mixture until light, fluffy, and well-creamed.
2. Add eggs and vanilla: Incorporate the eggs and vanilla extract into the creamed mixture and stir until fully combined. Set this wet ingredient mixture aside.
3. Mix dry ingredients: In a medium bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt.
4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients in 4 or 5 increments, stirring each time until the dough is completely combined and smooth.
5. Chill the dough: Cover the dough tightly with plastic wrap and refrigerate for 30 to 60 minutes. Avoid chilling longer than 60 minutes to keep the dough manageable for shaping.
6. Prepare the filling: While the dough chills, mix the softened butter, light brown sugar, and vanilla extract in a medium bowl. Beat or stir until creamy and smooth. Then sprinkle the flour, cinnamon, and salt over the mixture and stir until well incorporated.
7. Assemble cookies: Remove the chilled dough from the refrigerator. Using a ¼ cup (85g) scoop, divide the dough and split each scoop in half. Shape one half into a nest, place a tablespoon of the brown sugar cinnamon filling in the center, then cover it with the other half of the dough shaped as a flattened nest. Press firmly to seal the filling completely inside and centered. Repeat this process for all dough and filling.
8. Freeze before baking: Arrange the filled dough nests on a large plate or baking sheet and freeze for 15–30 minutes. Meanwhile, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
9. Bake the cookies: After freezing, place the cookies on the parchment-lined baking sheet spaced at least 2 inches apart. Bake on the center rack for 14 minutes, until the edges turn light golden brown. Remove from the oven and allow cookies to cool completely on the baking sheet before icing.
10. Make the icing: In a small bowl, whisk together powdered sugar, dark brown sugar, 1 tablespoon milk, corn syrup, vanilla extract, and cinnamon until smooth. Add additional milk as needed to achieve an icing that ribbons off the whisk and holds its shape briefly.
11. Decorate the cookies: Drizzle the prepared icing over the cooled cookies. Allow the icing to set completely; this may take several hours depending on icing thickness before enjoying.

Notes

• Do not chill the dough longer than 60 minutes as it becomes difficult to handle.
• Freeze dough before baking to help cookies retain shape and keep filling sealed.
• Bake in small batches (4–6 cookies) for best results.
• Allow cookies to cool completely before adding icing to prevent melting and spreading.
• Icing may take several hours to fully harden depending on thickness; patience is key for best texture.
• Substitute light brown sugar for dark brown sugar in icing if preferred without significant flavor change.

Keywords: brown sugar cinnamon cookies, pop tart cookies, frosted cookies, cinnamon filling, homemade cookies, dessert recipe