What Brown Sugar Cinnamon Poptart dreams are made of...

How do you feel about poptarts? What's the best flavor and if you didn't say Brown Sugar Cinnamon well, clearly you are wrong. I never toast my poptarts - I eat them right out of that silvery package. Also we rarely get them - it's usually when we are traveling and need an easy breakfast - then the poptarts appear. These cookies... are what cinnamon poptart dreams are made of. no toasting required - but just so good... and also really fun to make. You do need some cake flour to start. Cake flour is one of those things I normally have, but sometimes don't. The good thing is you can make your own - replace 2 tablespoons of flour with corn starch. In this recipe I had to do some major math to get it right since 3 3/4 of cake flour meant some interesting math.
I ended up scooping all my cinnamon centers and refrigerating them a bit to make the cookie forming easier. I took some dough and flattened it and made a well for my cinnamon center, then folded the dough around it and flattened it a bit. Got the hang of it pretty quick.
The icing makes the cookie... I did some drizzle and some spreading. Dipping the top would have worked too. We all started on these right away... a fun bake turned into really yummy cookies that we all keep munching on... certainly will be repeating this one soon.

Brown Sugar Pop Tart Cookies
1 cup unsalted butter room temperature
1/2 cup granulated sugar
1 cup light brown sugar packed
2 eggs room temperature
1 teaspoon vanilla extract
3 3/4 cups cake flour
2 Tablespoons cornstarch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt

Brown Sugar Filling
5 Tablespoons unsalted butter softened
3/4 cup light brown sugar packed
1 teaspoon cinnamon
2 Tablespoon cake flour

Brown Sugar Glaze
1 cup powdered sugar
1/2 teaspoon cinnamon
3 Tablespoons unsalted butter melted and cooled
2 1/2 Tablespoon milk

Add the butter sugar, and brown sugar to the bowl of a stand mixer, or hand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes. Add the vanilla and eggs and beat for another 1-2 minutes, until light and fluffy.
Whisk the dry ingredients in a separate medium bowl until combined. Add the dry ingredients to the wet ingredients and beat on medium speed until combined, 1-2 minutes, stopping to scrape down the bottom and sides of the bowl as needed. Cover and chill the dough for one hour.
Preheat the oven to 350°F and line two large baking sheets with parchment paper.
Add the filling ingredients to a medium bowl and stir until smooth. Use a heaping teaspoon (about 2 teaspoons) to scoop the filling out and roll it into a ball and place it on the baking sheet.
Scoop the chilled dough out using 1/4 cup measuring cup (or a very large cookie scoop). Break the dough in half and create a well in the middle of one half. Place one ball of filling inside the well and press the other half on top of the filling and pinch the seems. Roll them into a ball to seal the filling inside.
Arrange the cookie dough balls on the prepared baking sheet about 2 inches apart. Bake for 11-13 minutes, until the tops are just set and the edges are lightly golden brown. Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
While they cool, make the icing. Whisk together all of the icing ingredients until smooth. Place a piece of parchment paper under the cooling rack and spoon the icing on top of each cookie, letting it spread to the edges. Allow it to set for 15 minutes and enjoy.