Frosted Brown Sugar Cinnamon Pop Tart Cookies

What Makes These Irresistible?

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!

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Ingredients

For the Cookies:

• 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

For the Filling

• 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

For the Icing

• 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

Prep Time: 35 minutes | Cook Time: 14 minutes | Chilling Time: 25 minutes Total Time: 1 hour 14 minutes

Instructions

For the Cookies:

1. 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.

2. Add eggs and vanilla extract, mixing until fully combined.

3. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.

4. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.

5. Cover and chill the dough while preparing the filling. (About 10 minutes)

   For the Filling:

6. In a medium bowl, beat the butter, brown sugar, and vanilla until smooth and creamy.

7. Stir in the flour, cinnamon, and salt until well combined.

8. Assemble the Cookies: Scoop ¼ cup (85g) of chilled dough, divide it in half, and form one half into a small nest shape.

9. 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.

10. Repeat with remaining dough and filling.

11. Place the filled cookies on a baking sheet and freeze for 15-30 minutes. Meanwhile, preheat the oven to 375°F (190°C).

12. Bake the Cookies: Arrange cookies 2 inches apart on a parchment-lined baking sheet.

13. Bake for 14 minutes, until the edges are lightly golden. Let cookies cool completely on the baking sheet before icing.

    For the Icing:

14. In a small bowl, whisk together powdered sugar, brown sugar, 1 tablespoon of milk, corn syrup, vanilla, and cinnamon.

15. Add more milk as needed until the icing is thick but drizzles smoothly.

16. Drizzle icing over cooled cookies and allow to set before serving.

Notes:

1. 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.

2. Cream Cheese Swirl Tip: For the best swirl, dollop the cream cheese mixture in small spoonfuls and use a knife to gently swirl it into the batter without overmixing. This creates distinct layers of creamy goodness!

3. Romans 15:13 – "May the God of hope fill you with all joy and peace as you trust in Him."
   Baking brings joy, but true joy comes from Jesus!
   Learn more about Jesus →

Prep Time: 35 minutes | Cook Time: 14 minutes | Chilling Time: 25 minutes Total Time: 1 hour 14 minutes

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