Frosted Brown Sugar Cinnamon Pop Tart Cookies
These buttery brown sugar cinnamon pop tart cookies will blow your mind! They taste like a gourmet version of the beloved breakfast treat.
Equipment
- Mixing Bowls
- baking sheet
- Parchment Paper
- 1 Tablespoon Cookie scoop
- Large cookie scoop
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup light brown sugar firmly packed
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 4 cups cake flour
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
Filling
- 5 Tablespoons unsalted butter softened
- ¾ cup light brown sugar firmly packed
- ¼ teaspoon vanilla extract
- 3 tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon table salt
Icing
- 1 ½ cups powdered sugar
- 3 Tablespoons dark brown sugar firmly packed
- 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 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 stirring until completely combined.
- Cover dough tightly with plastic wrap and transfer to the refrigerator to chill for 30-60 minutes.
- While the dough chills, prepare the filling.
For the filling
- In a medium-sized mixing bowl, combine butter, sugar, and vanilla and stir 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. Form one half into a nest and scoop a tablespoon of the brown sugar filling into the nest. Seal with the other half of the cookie dough.
- Place cookie dough on a baking sheet and place in the freezer for 15-30 minutes. Preheat oven to 375F (190C) and line a baking sheet with parchment paper.
- Bake for 14 minutes, until edges of the cookies are just beginning to turn a light golden brown.
- Allow to cool completely before icing.
For the Icing
- In a small bowl, combine powdered sugar, brown sugar, milk, corn syrup, vanilla extract and cinnamon. Whisk until smooth.
- Immediately drizzle over cooled cookies and allow to set before enjoying.
Notes
Store in an airtight container at room temperature for up to 4 days. After filling your cookie dough balls, you can freeze for several months.
Nutrition
Serving: 1cookieCalories: 582kcalCarbohydrates: 92gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 81mgSodium: 269mgPotassium: 98mgFiber: 1gSugar: 59gVitamin A: 661IUVitamin C: 0.004mgCalcium: 91mgIron: 1mg
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