Brown Sugar Cinnamon Pop Tart Cookies
These Brown Sugar Cinnamon Pop Tart Cookies bring the nostalgic flavors of your favorite toaster pastry into a soft and chewy cookie. With a buttery cookie base, a warm cinnamon sugar filling, and a sweet glaze, these cookies are easy to make and perfect for any occasion and taste just like the store bought pop tarts!
Servings: 12 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!