Frosted Cinnamon Pop Tart Cookies
These Frosted Cinnamon Pop Tart Cookies combine the nostalgic flavors of your favorite childhood breakfast treat with soft, buttery cookie dough. Each cookie is filled with a sweet cinnamon sugar mixture and topped with vanilla glaze.
Perfect for breakfast, dessert, or an afternoon snack, these cookies bring all the warm spice and sweetness you love. They’re easier to make than traditional pop tarts and taste even better fresh from the oven.
Why You’ll Love This Recipe
These cookies deliver the iconic pop tart experience without any special equipment or complicated techniques. The soft cookie base holds a generous cinnamon filling that stays gooey even after baking.
The vanilla glaze adds the perfect amount of sweetness and creates that signature look everyone recognizes. These cookies stay soft for days and freeze beautifully for make-ahead treats.
They’re customizable too—adjust the cinnamon level, try different glazes, or add sprinkles on top. Kids and adults both go crazy for these nostalgic cookies.
Read More: Cookies and Cream Frappuccino Recipe
Ingredients You’ll Need
The ingredient list is simple and uses pantry staples you likely already have. Here’s what makes these cookies so delicious:
For the cookies:
For the cinnamon filling:
For the vanilla glaze:
How to Make Pop-Tarts Cookies
Start by creaming the softened butter and sugar together until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until fully combined and smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a soft dough.
Divide the dough in half, shape each portion into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour or until firm enough to roll out easily.
Frosted Cinnamon Pop-Tarts Cookies
Course: DessertCuisine: AmericanDifficulty: Easy4
servings20
1
hour1
hour20
minutesSoft, buttery cookies filled with sweet cinnamon sugar and topped with vanilla glaze—all the nostalgia of Pop-Tarts in cookie form.
Ingredients
- Cookie Dough
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
- Cinnamon Filling
â…“ cup brown sugar, packed
2 tablespoons ground cinnamon
1 tablespoon all-purpose flour
- Vanilla Glaze
1 ½ cups powdered sugar
3 tablespoons milk
½ teaspoon vanilla extract
Directions
- Make the dough: Cream softened butter and sugar in a large bowl until light and fluffy, 3 minutes. Beat in egg and vanilla extract.
- Add dry ingredients: Whisk together flour, baking powder, and salt. Gradually mix into wet ingredients until just combined.
- Chill: Divide dough in half, shape into disks, wrap in plastic, and refrigerate for 1 hour.
- Prepare filling: Mix brown sugar, cinnamon, and flour in a small bowl. Set aside.
- Roll and cut: Roll one dough portion to ¼-inch thickness. Cut into 3×4-inch rectangles (about 8-10 per portion).
- Fill: Place half the rectangles on a parchment-lined baking sheet. Add 1-2 teaspoons filling to each center, leaving borders clear.
- Seal: Brush edges with water, top with remaining rectangles, and press edges with a fork. Poke holes in the tops with a fork.
- Bake: Bake at 350°F for 18-22 minutes until edges are lightly golden. Cool on pan 5 minutes, then transfer to wire rack.
- Glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over completely cooled cookies. Let set 15-20 minutes.
Notes
- Tips:
Make sure butter is softened but not melted for the best cookie texture
Don’t overfill the cookies or the filling will leak during baking
Let cookies cool completely before glazing or the glaze will melt
| Nutrient | Per Serving |
|---|---|
| Calories | 253 kcal |
| Total Fat | 10 g |
| Sugars | 26 g |
| Protein | 2 g |
| Dietary Fiber | 1 g |
Assembling the Cookies
While the dough chills, make the cinnamon filling by mixing brown sugar, cinnamon, and flour in a small bowl. Set aside until ready to use.
Roll out one portion of chilled dough to about ¼-inch thickness on a lightly floured surface. Cut into rectangles approximately 3×4 inches—you should get about 8-10 rectangles per dough portion.
Place half the rectangles on a parchment-lined baking sheet. Spoon 1-2 teaspoons of cinnamon filling onto the center of each rectangle, leaving a border around the edges.
Sealing and Baking
Brush the edges of the filled rectangles with a little water to help them seal. Place another rectangle on top of each filled cookie and press the edges firmly with a fork to seal completely.
Poke a few holes in the top of each cookie with a fork to allow steam to escape during baking. This prevents the cookies from puffing up too much.
Bake at 350°F for 18-22 minutes until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Making the Glaze
Once the cookies are completely cool, prepare the vanilla glaze. Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle easily. Add more milk if too thick or more powdered sugar if too thin.
Drizzle or spread the glaze over each cooled cookie using a spoon or piping bag. Let the glaze set for 15-20 minutes before serving or storing.
Storage Tips
Store these cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent the glaze from sticking together.
For longer storage, freeze unglazed cookies in a freezer-safe container for up to 3 months. Thaw at room temperature and add fresh glaze before serving.
You can also freeze the assembled but unbaked cookies and bake them straight from frozen, adding 2-3 extra minutes to the baking time. This makes them perfect for fresh treats anytime.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes! You can prepare the dough up to 2 days in advance and keep it refrigerated, or freeze assembled unbaked cookies for up to 3 months. Bake frozen cookies directly from the freezer, adding 2-3 extra minutes to the baking time. Glazed cookies stay fresh for 5 days in an airtight container.
Why did my filling leak out during baking?
This usually happens when the edges aren’t sealed properly or there’s too much filling. Make sure to press the edges firmly with a fork and leave a clear border around the filling. Using a small amount of water on the edges helps create a better seal.
Can I use store-bought pie crust instead of making cookie dough?
While you can use pie crust for a quicker version, the texture will be more flaky than soft and cookie-like. The homemade cookie dough gives these their signature tender, sweet flavor that makes them special. If you’re short on time, the dough comes together quickly and is worth the extra step.
