A super rich brown sugar and cinnamon filling encased in a super buttery sugar cookie, all topped off with a cinnamon icing. This cookie is absolute nostalgia, but somehow made to taste even better!
Brown Sugar Poptarts
Say what you will, but I practically lived on Poptarts in college! They were always on sale and super cheap, they were easy to grab and go and they came in about a million different flavors so I never got bored. So when it comes to Poptarts, I have tried them all. And for my money there is no better flavor than brown sugar!
But what if I could take the very best of the Brown Sugar Poptart (the gooey sweet insides) and stuff it into a butter sugar cookie instead of the pasty Poptart dough? Then I would really have something! So that is exactly what I did!
All the nostalgic flavors of the Brown Sugar Poptart made at least a gajillion times better with the addition of my delicious sugar cookie! Trust me, you are going to LOVE them! These are not your dorm room Poptarts!
Ingredients for Keyword
For The Cookies
- Softened Butter- I use salted butter because that is what I always have on hand. You could use unsalted if that is what you have, but you will want to add a pinch of salt to the recipe.
- Sugar– Just granulated sugar in this recipe because it is a sugar cookie base.
- Eggs
- Vanilla Extract
- Canola Oil- Just a bit of oil in the cookie dough will give you a fantastic crisp little edge almost like shortbread!
- Flour- All purpose flour will work great in this recipe.
- Baking Powder
For The Filling
- Brown Sugar
- Cinnamon
- Flour– The flour keeps the filling the right texture.
For The Egg Wash
- Egg
- Milk
For The Icing
- Butter– Again you will want this to be softened so that it can cream together with the powdered sugar.
- Powdered Sugar
- Cinnamon
- Vanilla
- Heavy Cream
- Milk- The milk is just to thin it to the right consistency. This isn’t a thick buttercream, more like a thinner icing.
How to Make Brown Sugar Poptart Cookies
Making the Sugar Cookie Dough
Start by preheating the oven to 350 degrees. While the oven is preheating begin the cookie dough by creaming together the butter and sugar until light and fluffy. Scrape the sides of the bowl and add the eggs, and vanilla extract and beat again until it is mixed well.
Scrape the sides again and add the flour and baking powder. When the dry ingredients are about half way combined, add the oil and continue to mix until the dough just comes together.
Assembling the Poptart Cookies
Set the cookie dough aside and make the egg wash by whisking the egg and milk together in a small bowl.
Now make the filling in a separate bowl by mixing together the brown sugar, cinnamon and flour with a fork.
Portion out the dough into 1/3 cup portions. Working with one portion at a time split the portion in half and flatten each half with your hands.
Brush egg wash over one of the halves and spoon approximately 2 tsps of brown sugar mixture on top spreading over the cookie but leaving a boarder around the edge.
Place the other flattened portion over the top of the brown sugar mixture and, using a fork, gently crimp the edges of the cookie.
Brush the top of the cookie with egg wash and repeat with the remaining dough portions.
Bake at 350 degrees for 11-14 minutes or until the edges begin to turn a golden brown.
Allow the cookies to cool on the pan while you make the icing.
Making the Pop-tart Icing
Make the icing by beating the butter with 1/4 cup of the powdered sugar until smooth. Add the rest of the powdered sugar and the heavy cream and mix again until smooth.
Stir in the cinnamon and vanilla.
Now add milk, one tsp at a time until your icing has reached the desired consistency.
Spoon the icing and spread over each cookie.
Serve warm or room temperature.
Can these cookies be made smaller?
Absolutely! Use 3 tbsp of dough for each cookie total and then fill it with a generous tsp full of filling. Bake at 350° for 7-10 minutes.
How to store leftover Pop Tart Cookies
Leftover Pop Tart cookies can be stored at room temperature in an air tight container for up to 3 days. You can also freeze leftover cookies for up to 3 months.
More Nostalgic Dessert Recipes
Brown Sugar Poptart Cookies
Ingredients
Sugar Cookie Dough
- 1 1/2 cups salted butter softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 3 tsp vanilla
- 4 1/2 cups all purpose flour
- 3 tsp baking powder
- 2 tbsp canola oil
Brown Sugar Cinnamon Filling
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 2 tbsp flour
Egg Wash
- 1 egg
- 2 tsp milk
Icing
- 2 tbsp butter
- 3/4 cup powdered sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1/4 cup heavy cream
- milk as needed
Instructions
Sugar Cookie Dough
- Preheat the oven to 350°.
- Cream together the butter and granulated sugar in the bowl of a stand mixer or in a large bowl with an electric hand mixer. Mix for 2 minutes.
- Scrape the sides of the bowl and add in the eggs and vanilla. Mix until well combined.
- Add in the flour and baking powder. Start mixing and when the flour is about halfway combined, pour in the canola oil. Mix until the dough comes together.
Egg Wash and Brown Sugar Cinnamon Filling
- In a small bowl, combine the brown sugar, cinnamon and flour with a fork. Set aside.
- In a separate small bowl, whisk together the egg and milk to make the egg wash. Set aside.
Assembling the Poptart Cookies
- Portion out the dough in to 1/3 cup portions.
- Work with one portion at a time. Split the portion in half, press one portion of the dough in the palm of your hand until it is flat and about 3 inches in diameter.
- Brush the dough with the egg wash.
- Spoon approx 2 tsp of the filling mixture into the center of the cookie dough. Spread it over the cookie dough, leaving a border around the edge.
- Flatten the second portion of the dough In your hand until it is 3 inches in diameter. Place it on top of the cinnamon brown sugar mixture.
- Use a fork to gently crimp the edges of the cookie.
- Brush with the egg wash.
- Repeat with remaining dough.Bake at 350 for 11-14 minutes, until the edges turn golden brown.
- Allow the cookies to cool on the pan while you make the icing.
Icing
- To make the icing, combine the butter and 1/4 cup of powdered sugar until smooth.
- Add the rest of the powdered sugar and heavy cream. Mix until smooth.
- Stir in the cinnamon and vanilla.
- Whisk in milk, 1 tbsp at a time until you have your desired thin consistency.
- Spoon onto the center of each cookie and spread to cover.
- Serve warm or room temperature.
Wendy says
These are delicious. Currently making my way through Karli’s cookie recipes. I’m up to #14 they never disappoint.