Homemade Brown Sugar Pop Tart Cookies
These soft brown sugar cookies taste just like your favorite cinnamon breakfast pastry.
recipesbynani.comThere is something so comforting about the smell of brown sugar and cinnamon baking in the kitchen. These cookies are my take on those classic toaster pastries we all grew up eating, but in a much softer and more satisfying cookie form.
My best tip for success is to make sure your butter is softened to room temperature before you start mixing. It makes the dough much easier to handle and ensures the cookies bake up nice and tender.
🧺 Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar mixed with 1 tablespoon cinnamon for the filling
- 1 cup powdered sugar for the icing
- 2 tablespoons milk
- 1/2 teaspoon cinnamon for the icing
- Sprinkles for the top
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
Cream together the butter and brown sugar in a large bowl until the mixture is smooth and fluffy.
- 3
Beat in the egg and vanilla extract until well combined.
- 4
Stir in the flour, baking powder, and salt until a soft dough forms.
- 5
Scoop a tablespoon of dough, flatten it slightly, and place a small spoonful of the cinnamon sugar mixture in the center.
- 6
Fold the edges of the dough over the filling to seal it inside and roll it into a ball.
- 7
Place the balls on your prepared baking sheet and flatten them slightly with your palm.
- 8
Bake for 10 to 12 minutes or until the edges are just set.
- 9
Let the cookies cool completely on a wire rack.
- 10
Whisk the powdered sugar, milk, and cinnamon together to make the icing, then drizzle it over the cooled cookies and add sprinkles before the icing sets.
💡 Tips
Store these cookies in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them for up to one month and let them thaw on the counter when you are ready to enjoy one.
Made this recipe? Let us know how it went.
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