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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/frosted-brown-sugar-cinnamon-pop-tart-cookies-recipe/