Frosted Brown Sugar Cinnamon Pop Tart Cookies
A decadent bakery-style cookie inspired by the classic toaster pastry, featuring a buttery sugar cookie dough stuffed with a warm brown sugar cinnamon filling and topped with a smooth maple glaze.
Ingredients
Scale
- 1 cup Unsalted Butter, softened
- 3/4 cup Granulated Sugar
- 1/2 cup Brown Sugar (for dough)
- 1/2 cup Brown Sugar (for filling)
- 1 Large Egg
- 2 teaspoons Vanilla Extract
- 2 and 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 tablespoon Ground Cinnamon
- 1 cup Powdered Sugar
- 1 tablespoon Maple Syrup
- 1-2 tablespoons Milk
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream softened butter with granulated sugar and 1/2 cup brown sugar until light and fluffy. Mix in the egg and vanilla.
- Whisk together flour, baking powder, and salt. Gradually add to the wet ingredients to form a soft dough.
- In a small bowl, combine the remaining brown sugar, cinnamon, and 2 tablespoons of flour for the filling.
- Take two tablespoons of dough, flatten it, place a teaspoon of filling in the center, and pinch the dough closed to seal.
- Place on baking sheets and bake for 10-12 minutes until edges are set.
- Whisk powdered sugar, maple syrup, and milk to create a thick glaze. Spread over completely cooled cookies.
Notes
- Ensure the dough is sealed tightly to prevent the filling from leaking during baking.
- Wait for cookies to cool completely before glazing to ensure the frosting stays thick.
- Add more powdered sugar if the glaze is too thin.