Description
A fun and tasty take on the classic pop tart, these cookies are soft, chewy, and filled with warm cinnamon goodness. Perfect for snacks, desserts, or breakfast.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar, for filling
- 1 tablespoon cinnamon
- 1/4 cup milk, for icing
- 1 cup powdered sugar, for icing
- 1-2 tablespoons milk, for icing consistency
- Sprinkles (optional, for decoration)
Instructions
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing only until just combined.
- In a small bowl, mix together the brown sugar and cinnamon. Set aside.
- Divide the dough into two equal portions. Roll out one portion on a floured surface to about 1/4 inch thick.
- Cut the dough into rectangles (3 x 4 inches). Repeat with the second portion of dough.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place 1 tablespoon of filling in the center of one rectangle, then cover with another rectangle and seal the edges. Repeat until all cookies are assembled.
- Bake for 12-15 minutes, until lightly golden brown. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For icing, mix the powdered sugar with 1-2 tablespoons of milk until smooth. Drizzle over the cooled cookies and add sprinkles if desired.
Notes
Best served fresh but also delicious at room temperature. Can be stored in an airtight container for up to a week or frozen for three months.