Brown Sugar Pop Tart Cookies are soft, chewy, and bursting with sweet cinnamon-sugar filling—just like your favorite childhood toaster pastry in cookie form! With a buttery cookie base, gooey brown sugar center, and cinnamon glaze drizzle, these nostalgic treats are perfect for bake sales, cozy afternoons, or anytime you’re craving a dessert that feels both fun and comforting.
Table of Contents
Why You’ll Love Brown Sugar Pop Tart Cookies
- Nostalgic flavor: Think brown sugar Pop-Tarts but softer, thicker, and homemade.
- Gooey cinnamon center: A warm, spiced surprise awaits in the middle of every bite.
- Soft, chewy texture: Thanks to cake flour and cornstarch, these cookies stay plush and tender.
- Perfect drizzle: The cinnamon glaze adds extra sweetness and flair.
- Great for gifting: Wrap them up or serve at parties—everyone will want the recipe!
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Unsalted butter (softened) | 1 cup |
| Granulated sugar | ½ cup |
| Light brown sugar | ¾ cup |
| Eggs | 2 large |
| Vanilla extract | 2 tsp |
| Cake flour | 2 ½ cups |
| Cornstarch | 1 tbsp |
| Baking soda | ½ tsp |
| Baking powder | ½ tsp |
| Kosher salt | ½ tsp |
For the Brown Sugar Filling
| Ingredient | Amount |
|---|---|
| Unsalted butter (softened) | 4 tbsp |
| Light brown sugar | ½ cup |
| Cinnamon | 1 tsp |
| Cake flour | 2 tbsp |
For the Cinnamon Glaze
| Ingredient | Amount |
|---|---|
| Powdered sugar | 1 cup |
| Cinnamon | ½ tsp |
| Unsalted butter (melted) | 1 tbsp |
| Milk | 2–3 tbsp (as needed) |
Optional Add-Ins:
- Add ¼ tsp nutmeg to the filling for extra warmth
- Use a splash of maple extract in the glaze for a twist
- Sprinkle flaky sea salt on top of the glaze for contrast
How to Make Brown Sugar Pop Tart Cookies
Step 1: Make the Brown Sugar Filling
In a small bowl, mix softened butter, brown sugar, cinnamon, and flour until smooth.
Set aside or refrigerate to firm up slightly before using.
Step 2: Prepare the Cookie Dough
In a large bowl, cream the butter, granulated sugar, and brown sugar until fluffy.
Add eggs and vanilla; beat until fully incorporated.
In another bowl, whisk cake flour, cornstarch, baking soda, baking powder, and salt.
Gradually add dry ingredients to the wet mixture and mix until a dough forms.
Step 3: Fill the Cookies
Scoop about 1½ tablespoons of dough and flatten slightly.
Add 1 tsp of the brown sugar filling in the center.
Top with another flattened dough piece and pinch to seal edges.
Roll gently into a ball and place on a baking sheet.
Repeat with remaining dough.
Step 4: Chill the Dough
Chill cookies on the tray for at least 1 hour to prevent spreading.
Step 5: Bake
Preheat oven to 350°F (175°C).
Bake for 10–12 minutes or until the edges are golden and centers are set.
Let cool on the tray for 5 minutes, then transfer to a wire rack.
Step 6: Glaze and Serve
Whisk powdered sugar, cinnamon, melted butter, and milk to form a smooth glaze.
Drizzle over cooled cookies and let set before serving.
Expert Tips for Success
- Room temperature butter helps create a smooth, creamy dough.
- Use cake flour for a soft, almost pastry-like texture.
- Chilling is key—don’t skip it, or your cookies may flatten too much.
- Use a cookie scoop for uniform size and even baking.
- Make extra glaze—it’s perfect for dipping too!
Health and Nutrition
Brown Sugar Pop Tart Cookies are a fun, sweet indulgence meant to be enjoyed in moderation.
- Calories per cookie: ~410–430
- Allergens: Contains gluten, dairy, eggs
- Sweet tooth fix: These are rich and satisfying—one goes a long way!
- Storage tip: Store in an airtight container for up to 5 days, or freeze (unglazed) for longer.
FAQs
Can I freeze the cookie dough?
Yes! Freeze unbaked cookie balls (without glaze) for up to 3 months. Bake straight from frozen—just add 1–2 minutes to the baking time.
Do I need to use cake flour?
It’s highly recommended for the softest texture, but you can substitute all-purpose flour in a pinch—just expect a slightly denser result.
Can I make the filling ahead of time?
Absolutely! You can prepare the brown sugar filling and keep it chilled in the fridge for up to 3 days.
Can I skip the glaze?
Yes, the cookies are sweet enough on their own—but the glaze adds that iconic Pop-Tart finish!
What’s the best way to store these?
Keep in an airtight container at room temperature for up to 5 days. Glazed cookies can be layered with parchment to prevent sticking.
Brown Sugar Pop Tart Cookies
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 1 ¼ cups brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
For the Cinnamon Sugar Filling:
- ⅓ cup brown sugar
- 2 tsp cinnamon
For the Icing:
- 1 cup powdered sugar
- 1 –2 tbsp milk
- ½ tsp vanilla extract
- Pinch of cinnamon optional
Instructions
- Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.
- Beat butter and sugars until creamy. Add eggs and vanilla.
- Mix in dry ingredients until a soft dough forms.
- Combine brown sugar and cinnamon in a small bowl.
- Scoop dough balls, flatten, and fill with cinnamon sugar. Seal and roll.
- Bake 10–12 mins or until edges are golden.
- Cool, then drizzle with icing and let set.