Brown Sugar Poptart Cookies
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!
Servings: 24 1/2 cookie servings (makes 12 large 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.
Notes
If the icing isn't smooth, you can pop the icing in the microwave for about 10 seconds and it should stir smooth.
Nutrition
Calories: 301kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 109mg | Potassium: 96mg | Fiber: 1g | Sugar: 19g | Vitamin A: 451IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg