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Copycat Brown Sugar Pop Tart Cookies Better Than Crumbl - Soft, Cinnamon-Swirl Treats

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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the cookies:
  • 2 3/4 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 3/4 cup unsalted butter, softened (or browned and cooled to solid-soft)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • For the cinnamon filling:
  • 1/3 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons melted unsalted butter
  • Pinch of salt
  • For the icing:
  • 1 1/4 cups powdered sugar, sifted
  • 1 1/2 tablespoons milk (plus more as needed)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Method
 

  1. Prep the pans: Line two baking sheets with parchment. Set oven to 350°F (175°C), but you’ll chill the dough before baking.
  2. Make the filling: In a small bowl, mix brown sugar, granulated sugar, cinnamon, melted butter, and a pinch of salt until sandy. Set aside.
  3. Whisk dry ingredients: In a medium bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
  4. Cream the butter and sugars: Beat softened butter with brown and granulated sugar until light and fluffy, 2–3 minutes.
  5. Add eggs and vanilla: Mix in eggs one at a time, then vanilla. Scrape the bowl.
  6. Combine: Add dry ingredients to wet on low speed until just combined. Do not overmix.
  7. Swirl the filling: Sprinkle the cinnamon filling over the dough. Fold gently 2–3 times with a spatula to create ribbons. Do not fully blend; you want streaks.
  8. Portion and chill: Scoop 1/4-cup mounds (about 12 large cookies). Roll into balls, then gently press the tops to flatten slightly. Chill 30–45 minutes.
  9. Bake: Arrange 6 cookies per sheet. Bake 10–12 minutes until edges are set and centers look slightly underdone. They’ll finish on the pan.
  10. Cool: Let cookies rest on the sheet 10 minutes, then transfer to a rack. Cool completely before icing.
  11. Make the icing: Stir powdered sugar, milk, vanilla, cinnamon, and salt until smooth and thick but pourable. Adjust with a few drops of milk if needed.
  12. Glaze: Spoon icing over the cooled cookies, leaving a small border to mimic Pop-Tart frosting. Let set 20–30 minutes.