If you love the nostalgic flavors of a classic Brown Sugar Cinnamon Pop Tart, but crave the soft, chewy goodness of a cookie, these Brown Sugar Cinnamon Pop Tart Cookies are perfect. They will be your new favorite treat! Combining the best of both worlds, these cookies have a buttery brown sugar cookie base. They also have a cinnamon sugar-filled center. A sweet glaze is drizzled on top with a dusting of cinnamon sugar. Perfect for breakfast, a snack, or dessert, these cookies are sure to be a hit with kids and adults alike.
WHY YOU’LL LOVE THESE COOKIES
- Nostalgic Flavor: They taste like your favorite toaster pastry but with a fresh, homemade twist.
- Easy to Make: You can whip these up with simple ingredients you likely already have in your kitchen.
- Customizable: Add a touch of nutmeg or swap the cinnamon filling for a different flavor!
These cookies are adapted from my Viral Soft Frosted Sugar Cookie Recipe, so you know they’ll be soft, delicious, and absolutely irresistible!
RECIPE TIPS
- Don’t Overfill: Use a little more than 1 teaspoon of cinnamon sugar filling in the center to prevent it from overflowing during baking.
- Chill the Dough: If your dough feels too soft to work with, chill it in the refrigerator for 15-20 minutes before filling.
- Customize the Filling: While brown sugar cinnamon is classic, feel free to experiment with a vanilla or maple glaze for a unique twist!
- Neat Glaze Drizzle: Use a piping bag or a small spoon for a clean and precise drizzle of glaze.
- Even Cookies Every Time: I always use a cookie scoop to make sure I get evenly sized cookies. For this recipe, I use the largest one in this set.
- Cinnamon Sugar Sprinkle: I use a mix of cinnamon and sugar for the final dusting, but you can also use turbinado sugar for extra crunch!
STORAGE TIPS
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
- Refrigerator: If you live in a warm climate or want to extend their shelf life, keep them in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.
- Freezer: You can freeze unglazed cookies for up to 2 months. Let them thaw at room temperature and then glaze and decorate before serving.
WHY THESE COOKIES ARE A MUST-TRY
These Brown Sugar Cinnamon Pop Tart Cookies deliver big on flavor and presentation. They are perfect if you want to surprise your family with a fun and unique dessert. Maybe you’re simply feeling nostalgic for those toaster pastries you loved growing up. They’re perfect for sharing at gatherings, gifting to friends, or simply enjoying with a cup of coffee or tea. I also created a Strawberry Pop Tart Cookie version if you’re interested in that flavor 🙂
Perfectly Round Cookies Every Time!
These cookies will spread, so try this trick to get perfectly round cookies! As soon as the cookies come out of the oven, use a large round cookie cutter. You can also use something else round and larger than the cookies. (I’ve used a glass or bowl before.) Place it over the top of the cookie and move it around in a circular motion for 3-5 seconds, gently bouncing the cookie around inside. This will round the edges of the cookie, giving that perfectly circular shape and making your cookies pretty and uniform!
Give these cookies a try and bring a little Pop Tart magic to your kitchen! Don’t forget to share your creations by tagging me on Instagram @mymessykitchennn or using the hashtag!
Brown Sugar Cinnamon Pop Tart Cookies
Ingredients
For the cookies:
- 1 cup salted butter room temperature
- 1 cup granulated sugar
- 2 tsp vanilla extract
- ½ tsp almond extract optional
- 2 eggs room temperature
- 3 cups all-purpose flour
- 2 tbsp whole milk
- 1 tbsp corn starch
- 2 tsp baking powder
- ½ tsp kosher salt
For the filling:
- ¾ cup light brown sugar
- 1 tbsp all-purpose flour
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 2 tsp cinnamon
For the icing:
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 3 tbsp milk or heavy cream
Instructions
For the filling:
- In a small bowl, mix together all of the filling ingredients. Set aside until needed.
For the cookies:
- In the bowl of a stand mixer, cream the butter and granulated sugar for 3 minutes, or until light and fluffy. Add in the vanilla, almond extract (if using), eggs and milk. Mix on low until just incorporated.
- While the mixer is on low, slowly add in the flour, corn starch, baking powder and salt and mix until everything is just incorporated. Do not over mix.
- Line a cookie sheet with parchment paper and use a large cookie scoop (about 3 tablespoons of dough per cookie) to make dough balls. If the dough feels too soft to work work, refrigerate for 10 minutes before filling.
For assembly:
- Preheat the oven to 350° and line a cookie sheet with parchment paper. Take 1 cookie dough ball at a time and flatten the cookie dough in your hand. Scoop about 1 teaspoon of the filling into the center of the dough. Fold the dough over the filling and seal. Roll to make round and place on the cookie sheet. These cookies will spread so space only 3-4 per cookie sheet, about 2 inches apart. Bake for 12-14 minutes or until the edges are set and starting to lightly brown. These cookies stay pretty light so don't wait for them to be golden brown or they will overcook.
- Remove from the oven and place a larger bowl or cookie cutter over the cookie and gently scoot it around to reshape the cookie to be a circle. Allow to cool on the cookie sheet for 5 minutes before transferring to a cookie rack to cool completely.
For the icing:
- Once the cookies have cooled make the icing. In a medium bowl whisk together the powdered sugar, cinnamon, milk and vanilla extract. Add more milk, 1 tablespoon at a time, to reach desired consistency. Spread the icing on top. The icing will set after 10 minutes. Enjoy!
I ended up accientally omiting the milk in the cookie batter, but I don’t think it made much of a difference. These are awesome and I 10/10 recommend.