Go Back

Brown Sugar Cinnamon Pop Tart Cookies You Need to Try ASAP - Soft, Buttery, and Nostalgic

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the cookies:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine salt
  • 1 tablespoon ground cinnamon
  • 3/4 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • For the brown sugar cinnamon filling:
  • 1/3 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon melted butter
  • For the glaze:
  • 1 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk (as needed)
  • Pinch of salt

Method
 

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a large bowl, beat softened butter, brown sugar, and granulated sugar until fluffy, about 2 minutes.
  4. Add the egg, egg yolk, and vanilla. Mix until smooth and creamy.
  5. Stir in the dry ingredients just until combined. Do not overmix.
  6. Make the filling: In a small bowl, combine brown sugar, flour, cinnamon, and melted butter until sandy and clumpy.
  7. Scoop cookie dough into 2-tablespoon balls. Flatten each slightly in your palm, add about 1 teaspoon of filling to the center, then fold the edges up and seal. Roll gently back into a ball.
  8. Arrange on the baking sheets, spacing 2 inches apart. Chill the trays in the fridge for 10 minutes for thicker cookies.
  9. Bake for 9–11 minutes, until edges are set and centers look slightly underdone. They’ll continue to set as they cool.
  10. Cool on the sheet for 5 minutes, then transfer to a rack.
  11. Make the glaze: Whisk powdered sugar, cinnamon, vanilla, salt, and 2 tablespoons milk. Add more milk as needed for a thick, slightly pourable glaze.
  12. Spoon glaze over cooled cookies. Let it set for 15–20 minutes before serving.