If you love the cozy flavors of cinnamon and brown sugar, you're going to adore these frosted brown sugar cinnamon pop tart cookies. They blend the nostalgic taste of classic pop tarts with the soft, chewy texture of a homemade cookie, making them the perfect treat for breakfast or an afternoon snack.
This recipe is straightforward and rewarding, allowing you to enjoy that warm cinnamon sugar goodness with a sweet frosting finish that’s just the right amount of indulgent. Let’s dive in so you can bake these crowd-pleasers in your own kitchen!
Why You'll Love This Recipe
- Soft, chewy cookies with a buttery brown sugar base.
- Delicious cinnamon sugar flavor reminiscent of pop tarts.
- A sweet vanilla glaze frosting that adds a perfect finishing touch.
- Simple ingredients you probably already have on hand.
- Great for breakfast, snack time, or dessert.
Ingredients
Gather these ingredients to whip up your frosted brown sugar cinnamon pop tart cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/4 cups packed brown sugar (light or dark)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Optional garnish: cinnamon sugar sprinkle (1 tablespoon granulated sugar + 1/2 teaspoon cinnamon)
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 32 minutes
- Servings: 24 cookies
- Calories: Approximately 180 per cookie
How to Make Frosted Brown Sugar Cinnamon Pop Tart Cookies
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon; set aside.
- In a large bowl, beat the softened butter and brown sugar with an electric mixer until creamy and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
- Roll dough into 1-inch balls, then roll each ball in granulated sugar to coat. Place onto prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden but centers remain soft. Remove from oven and let cool on the pans for 5 minutes before transferring to wire racks.
- While cookies cool, whisk together powdered sugar, milk, vanilla, and cinnamon in a small bowl until smooth to make the glaze.
- Once cookies are completely cool, drizzle or spread the glaze on top with a spoon or small offset spatula. Optionally, sprinkle with cinnamon sugar for extra sparkle.
- Allow glaze to set for at least 30 minutes before serving to enjoy that perfect frosted texture.
Tips for the Best Results
- Make sure your butter is softened, not melted, for the right dough consistency.
- Use fresh cinnamon for the most vibrant flavor.
- Don’t overbake; cookies should remain soft in the center for a chewy bite.
- Allow cookies to cool completely before glazing to prevent the frosting from melting.
- Store in an airtight container to keep cookies fresh and the glaze intact.
Storage and Reheating
Store your frosted brown sugar cinnamon cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 3 months.
To enjoy after freezing, thaw at room temperature and if desired, warm briefly in a microwave (about 10 seconds) to soften the cookie and slightly melt the glaze for a fresh-baked feel.
Frequently Asked Questions
Can I use brown sugar substitutes in this recipe?
Yes, you can use light or dark brown sugar depending on your flavor preference. Dark brown sugar will give a richer molasses flavor, while light brown sugar is milder. Avoid white sugar substitutions as they change the texture and flavor.
Are these cookies gluten-free or can I make them gluten-free?
This recipe calls for all-purpose flour, which contains gluten. To make it gluten-free, replace the flour with a gluten-free all-purpose blend that includes xanthan gum and follow the package instructions for best results.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough a day ahead and refrigerate it overnight. Let it come to room temperature before rolling and baking. The baked and frosted cookies also keep well for several days, making them great for prepping in advance.
How thick should I make the glaze?
The glaze should be thick enough to coat the back of a spoon but still pourable. If it’s too thin, add a bit more powdered sugar; if too thick, add a splash more milk. The cinnamon in the glaze adds a nice warm flavor that complements the cookies perfectly.