Frosted Brown Sugar Cinnamon Pop Tart Cookies
User Reviews
4.9
60 reviews
Excellent
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Prep Time
35 mins
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Cook Time
35 mins
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Additional Time
45 mins
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Total Time
1 hr 34 mins
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Servings
12 cookies
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Calories
582 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Frosted Brown Sugar Cinnamon Pop Tart Cookies
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These buttery brown sugar cinnamon pop tart cookies will blow your mind! They taste like a gourmet version of the beloved breakfast treat (but SO much better!). Recipe includes a how-to video!
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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
Filling
- 5 Tablespoons unsalted butter softened (70g)
- ¾ cup light brown sugar firmly packed (150g)
- ¼ teaspoon vanilla extract
- 3 Tbsp 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 (may substitute light brown sugar) (38g)
- 1-2 Tablespoons milk
- 1 ½ Tablespoons light corn syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
Instructions
Prepare the cookie dough
- Combine butter and sugars in a large mixing bowl and use an electric mixer (or stand mixer fitted with paddle attachment) to beat until light, fluffy, and well-creamed).
- Add eggs and vanilla extract and stir again until thoroughly combined. Set aside.
- In a separate, medium-sized mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt.
- Gradually add dry ingredients to wet (in 4 or 5 parts) stirring until completely combined.
- Cover dough tightly with plastic wrap and transfer to the refrigerator to chill for 30-60 minutes (note I do not recommend chilling longer than this, as the dough becomes difficult to manage).
- While the dough chills, prepare the filling.
For the filling
- In a medium-sized mixing bowl, combine butter, sugar, and vanilla and stir or beat with an electric mixer until smooth and creamy.
- Sprinkle flour, cinnamon, and salt over the butter/sugar mixture and stir until well-combined.
Assembly
- Remove chilled cookie dough from the refrigerator and scoop by ¼ cup (3 oz/85g). Break the scoop in half and form one half into a nest. Firmly scoop a Tablespoon of the brown sugar filling and scoop into the nest you just made in the center of the cookie dough. Take the other half of the cookie dough, likewise form it into a flattened nest shape and form it around the top of the filling to seal the filling inside in the center (I show how to do this in the video). Make sure the filling is completely concealed and centered. Repeat until all cookie dough and filling is used.
- Place cookie dough on large plate or baking sheet and place in the freezer for 15-30 minutes (see note to chill longer, this dough freezes well). (note: you may chill this cookie dough longer, for days or even weeks, just make sure to transfer the dough to an airtight container (and if I’m chilling longer than a week I individually wrap each cookie dough ball in plastic wrap before freezing). Meanwhile, preheat your oven to 375F (190C) and line a baking sheet with parchment paper. .
- Once cookie dough has chilled and oven is preheated, remove from freezer and place on parchment paper lined baking sheet, spacing cookies at least 2” apart (I only bake 4-6 cookies at a time). Transfer to center rack of 375F (190C) and bake for 14 minutes, until the very edges of the cookies are just beginning to turn a light golden brown. Remove from oven and allow to cool completely on baking sheet (cookies are fragile when warm!) before icing.
For the Icing
- In a small bowl, combine powdered sugar, brown sugar, 1 Tablespoon of milk, corn syrup, vanilla extract and cinnamon. Whisk until smooth, adding additional milk as needed until mixture is smooth and ribbons off the whisk (the ribbon that falls should hold its shape for several seconds before dissolving back into the bowl, any thinner and it will take painfully long for your icing to set on the cookies!).
- Immediately drizzle over cooled cookies. Allow to set before enjoying (note it could take up to several hours for the icing to harden completely, depending on how thin/thick your icing is).
Equipments used:
Notes
- I highly recommend using cake flour for best results, the cookies will be softer and more tender this way. However, if you must substitute cake flour you would use 3 ⅔ cup (450g).
- Store in an airtight container at room temperature for up to 4 days.
- After filling your cookie dough balls you can freeze for longer than 15 minutes, it will keep for several months in the freezer. If freezing for longer than an hour, I recommend following my instructions on how to freeze cookie dough and note that it will likely take longer to bake when baked straight from the freezer.
Nutrition Information
Show Details
Serving
1cookie
Calories
582kcal
(29%)
Carbohydrates
92g
(31%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
269mg
(11%)
Potassium
98mg
(3%)
Fiber
1g
(4%)
Sugar
59g
(118%)
Vitamin A
661IU
(13%)
Vitamin C
0.004mg
(0%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 582kcal | 29% |
| Carbohydrates | 92g | 31% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 269mg | 11% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 59g | 118% |
| Vitamin A | 661IU | 13% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
60 reviews
Excellent
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