These Frosted Brown Sugar Cinnamon Pop Tart Cookies are a nostalgic treat with a modern twist. Soft, buttery cookies are filled with a gooey brown sugar cinnamon center, then topped with a creamy frosting for the perfect balance of sweetness. The warm, spiced aroma will fill your kitchen as they bake in just 14 minutes, creating a cozy, irresistible atmosphere. Each bite offers a delightful mix of textures—crisp edges, chewy middles, and a smooth, velvety frosting that melts in your mouth.
With a total time of under two hours, including chilling, these cookies are surprisingly simple to make yet feel indulgent. The rich flavors of cinnamon and brown sugar pair beautifully with the buttery dough, while the frosting adds a touch of decadence. Perfect for sharing or savoring solo, these cookies are a guaranteed crowd-pleaser that will transport you to breakfast pastry heaven with every bite.
Ingredients for Frosted Brown Sugar Cinnamon Pop Tart Cookies
- Cookie Dough:
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar, firmly packed
- 2 large eggs, room temperature preferred
- 1 teaspoon vanilla extract
- 4 cups (450 g) cake flour
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- Filling:
- 5 Tablespoons (70 g) unsalted butter, softened
- ¾ cup (150 g) light brown sugar, firmly packed
- ¼ teaspoon vanilla extract
- 3 Tablespoons (24 g) all-purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon table salt
- Icing:
- 1 ½ cups (190 g) powdered sugar
- 3 Tablespoons (38 g) dark brown sugar, firmly packed (may substitute light brown sugar)
- 1-2 Tablespoons milk
- 1 ½ Tablespoons light corn syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
Step-by-Step Instructions
- Prepare the Cookie Dough:
- In a large mixing bowl, combine softened butter, granulated sugar, and light brown sugar. Use an electric mixer to beat until light, fluffy, and well-creamed.
- Add eggs and vanilla extract, stirring until thoroughly combined. Set aside.
- In a separate medium-sized bowl, whisk together cake flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients in 4-5 parts, stirring until completely combined.
- Cover the dough tightly with plastic wrap and refrigerate for 30-60 minutes (do not chill longer, as the dough becomes difficult to manage).
- Prepare the Filling:
- In a medium-sized bowl, combine softened butter, light brown sugar, and vanilla extract. Stir or beat with an electric mixer until smooth and creamy.
- Sprinkle flour, cinnamon, and salt over the mixture and stir until well-combined. Set aside.
- Assemble the Cookies:
- Remove the chilled dough from the refrigerator. Scoop ¼ cup (3 oz/85g) portions of dough and break each in half.
- Form one half into a “nest” shape. Scoop 1 Tablespoon of filling into the center. Use the other half of the dough to cover the filling, sealing it completely. Repeat for all dough and filling.
- Place the assembled cookies on a plate or baking sheet and freeze for 15-30 minutes (or longer if needed; store in an airtight container for extended freezing).
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place the chilled cookies on the prepared baking sheet, spacing them at least 2 inches apart. Bake for 14 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool completely on the baking sheet before icing (they are fragile when warm!).
- Prepare the Icing:
- In a small bowl, combine powdered sugar, dark brown sugar, 1 Tablespoon of milk, corn syrup, vanilla extract, and cinnamon. Whisk until smooth, adding more milk as needed until the mixture ribbons off the whisk.
- Immediately drizzle the icing over the cooled cookies. Allow it to set completely before serving (this may take several hours, depending on the thickness of the icing).
Perfect Pairings: Serving Suggestions
These Frosted Brown Sugar Cinnamon Pop Tart Cookies are a treat on their own, but they shine even brighter with a warm cup of coffee, tea, or hot cocoa. For a fun twist, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream. They also make a delightful addition to a dessert platter at parties or gatherings.
Keep Them Fresh: Storage Tips
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unbaked dough balls (wrapped individually in plastic wrap) for up to 2 months. Baked cookies can also be frozen for up to 1 month—just thaw and enjoy!
Time-Saving Hacks for Busy Bakers
To save time, prepare the cookie dough and filling a day ahead and refrigerate. You can also freeze the assembled dough balls for quick baking later. If you’re short on time, skip the icing drizzle—these cookies are just as delicious without it!
Mix It Up: Recipe Variations
Experiment with different fillings like apple butter, Nutella, or a cream cheese mixture. For a nutty twist, add chopped pecans or walnuts to the filling. You can also swap the cinnamon in the icing for a pinch of nutmeg or cardamom for a unique flavor profile.
Essential Tools for Success
An electric mixer or stand mixer makes creaming the butter and sugars a breeze. Use a cookie scoop for evenly sized dough portions, and a silicone baking mat or parchment paper to prevent sticking. A small whisk or fork is perfect for mixing the icing to the right consistency.
Frosted Brown Sugar Cinnamon Pop Tart Cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter softened (226g)
- 1 cup granulated sugar 200g
- ½ cup light brown sugar firmly packed (100g)
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 4 cups cake flour 450g
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
Filling
- 5 Tablespoons unsalted butter softened (70g)
- ¾ cup light brown sugar firmly packed (150g)
- ¼ teaspoon vanilla extract
- 3 Tbsp all-purpose flour 24g
- ½ teaspoon ground cinnamon
- ⅛ teaspoon table salt
Icing
- 1 ½ cups powdered sugar 190g
- 3 Tablespoons dark brown sugar firmly packed (may substitute light brown sugar) (38g)
- 1-2 Tablespoons milk
- 1 ½ Tablespoons light corn syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
Instructions
- Prepare the cookie dough
- Combine butter and sugars in a large mixing bowl and use an electric mixer (or stand mixer fitted with paddle attachment) to beat until light, fluffy, and well-creamed).
- Add eggs and vanilla extract and stir again until thoroughly combined. Set aside.
- In a separate, medium-sized mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt.
- Gradually add dry ingredients to wet (in 4 or 5 parts) stirring until completely combined.
- Cover dough tightly with plastic wrap and transfer to the refrigerator to chill for 30-60 minutes (note I do not recommend chilling longer than this, as the dough becomes difficult to manage).
- While the dough chills, prepare the filling.
- For the filling
- In a medium-sized mixing bowl, combine butter, sugar, and vanilla and stir or beat with an electric mixer until smooth and creamy.
- Sprinkle flour, cinnamon, and salt over the butter/sugar mixture and stir until well-combined.
- Assembly
- Remove chilled cookie dough from the refrigerator and scoop by ¼ cup (3 oz/85g). Break the scoop in half and form one half into a nest. Firmly scoop a Tablespoon of the brown sugar filling and scoop into the nest you just made in the center of the cookie dough. Take the other half of the cookie dough, likewise form it into a flattened nest shape and form it around the top of the filling to seal the filling inside in the center (I show how to do this in the video). Make sure the filling is completely concealed and centered. Repeat until all cookie dough and filling is used.
- Place cookie dough on large plate or baking sheet and place in the freezer for 15-30 minutes (see note to chill longer, this dough freezes well). (note: you may chill this cookie dough longer, for days or even weeks, just make sure to transfer the dough to an airtight container (and if I’m chilling longer than a week I individually wrap each cookie dough ball in plastic wrap before freezing). Meanwhile, preheat your oven to 375F (190C) and line a baking sheet with parchment paper. .
- Once cookie dough has chilled and oven is preheated, remove from freezer and place on parchment paper lined baking sheet, spacing cookies at least 2” apart (I only bake 4-6 cookies at a time). Transfer to center rack of 375F (190C) and bake for 14 minutes, until the very edges of the cookies are just beginning to turn a light golden brown. Remove from oven and allow to cool completely on baking sheet (cookies are fragile when warm!) before icing.
- For the Icing
- In a small bowl, combine powdered sugar, brown sugar, 1 Tablespoon of milk, corn syrup, vanilla extract and cinnamon. Whisk until smooth, adding additional milk as needed until mixture is smooth and ribbons off the whisk (the ribbon that falls should hold its shape for several seconds before dissolving back into the bowl, any thinner and it will take painfully long for your icing to set on the cookies!).
- Immediately drizzle over cooled cookies. Allow to set before enjoying (note it could take up to several hours for the icing to harden completely, depending on how thin/thick your icing is).