Brown Sugar Cinnamon Pop Tart Cookies
These brown sugar cinnamon pop tart cookies get filled with chewy brown sugar cinnamon filling, topped with sweet cinnamon glaze, and taste like a cozy twist on a classic pop tart flavor!
Servings: 15 cookies
Calories: 257kcal
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- 2 Large cookie sheets
Ingredients
Cinnamon Filling
- ¼ cup unsalted butter melted
- 5 tablespoons light brown sugar packed
- 3 teaspoons ground cinnamon
- ⅓ cup cornstarch
- ¼ teaspoon kosher salt
Cookie Dough
- ½ cup unsalted butter room temperature
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla paste or extract
- 3 large egg yolks room temperature
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Glaze
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 1-2 tablespoons water
Instructions
Cinnamon Filling
- In a bowl, mash together the melted butter, brown sugar, cinnamon, cornstarch and salt until completely combined. Measure out the mixture into ½ tablespoon pieces, roll into a ball, then add to a parchment-lined plate, and set aside.¼ cup unsalted butter, 5 tablespoons light brown sugar, 3 teaspoons ground cinnamon, ⅓ cup cornstarch, ¼ teaspoon kosher salt
- Note: keep it in a relatively warm place so the butter doesn’t harden.
Cookie Dough
- In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), cream together the butter, sugars, and vanilla on medium-high speed for 5 minutes until light and fluffy. Scrape down the sides.½ cup unsalted butter room temperature, ½ cup light brown sugar, ¼ cup granulated sugar, 2 teaspoons vanilla paste or extract
- Add the egg yolks and beat on medium speed for another two minutes. Scrape down the sides again.3 large egg yolks
- Whisk together the flour, baking powder, baking soda, and salt, and add to the creamed ingredients. Mix on low until just combined. Use a rubber spatula to scrape down the sides and mix in any leftover dry ingredients by hand.2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
Assembly
- Preheat the oven to 350℉ and line two large cookie sheets with parchment paper.
- Using a 3 tablespoon cookie scoop, scoop the cookies and place six onto each cookie sheet. Flatten out each piece of cookie dough with your hands, then add a dollop of the cinnamon sugar filling.
- Note: if the cinnamon sugar balls become hard, squish them in between your fingers a few times to re-soften, then re-roll and add to the cookie dough.
- Fold the dough around the filling and roll in between your hands to smooth. Repeat with all cookies.
- Press each cookie down gently with your hand until 1cm thick.
- Bake one pan at a time for 8-10 minutes until the edges are set.
- Scoot the cookies immediately after they come out of the oven to sure up the sides, then cool completely on the pan.
- Whisk together the glaze, then spoon completely over the fully cooled cookies so it covers the top entirely.1 cup powdered sugar, 1 teaspoon ground cinnamon, ¼ teaspoon vanilla extract, 1-2 tablespoons water
- Let the glaze fully set before enjoying.
Video
Notes
Store the cookies covered at room temperature for 3-4 days.
Don't over-measure the flour! Use a digital scale to ensure accuracy. Adding too much flour with cause the dough to be dry, crumbly, and will crack during baking.
Nutrition
Calories: 257kcal | Carbohydrates: 39g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 174mg | Potassium: 43mg | Fiber: 1g | Sugar: 23g | Vitamin A: 338IU | Vitamin C: 0.02mg | Calcium: 33mg | Iron: 1mg
