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Brown Sugar & Cinnamon Pop Tart Cookies

These delicious cookies are filled with a sweet cinnamon filling and topped with a creamy glaze, bringing nostalgic flavors to your kitchen.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Filling Ingredients
  • 1 cup brown sugar for filling
  • 1 tablespoon cornstarch
  • 1 teaspoon cinnamon
Icing Ingredients
  • 1 cup powdered sugar for icing
  • 2 tablespoons milk for icing
Other Ingredients
  • 1 tablespoon milk for brushing

Method
 

Preparation
  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  2. In a separate bowl, beat together the softened butter, packed brown sugar, and granulated sugar until light and creamy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, mixing gently until a soft dough forms.
  5. In a small bowl, combine the brown sugar, cornstarch, and cinnamon for the filling.
  6. Scoop some dough, flatten it out, and add a teaspoon of filling in the center. Cover with more dough, sealing the edges completely.
Baking
  1. Place the assembled cookies on a baking sheet and brush each with a splash of milk.
  2. Chill them in the fridge for a bit and then bake at 350°F (175°C) for 12-14 minutes until the edges are golden.
Finishing Touch
  1. While the cookies cool, mix the powdered sugar with milk to create a glaze. Drizzle it over the cookies and let it set.

Notes

Cookies last 5-7 days in an airtight container at room temperature; can be frozen for up to a month. Reheat in the microwave for 10-15 seconds.