Creamy, cinnamon-kissed, and unbelievably nostalgic — these Brown Sugar Pop Tart Cookies capture everything you love about the classic toaster pastry but in a soft, cookie form. One bite and you’ll get a buttery cookie shell, a sweet cinnamon-brown-sugar center, and a shiny spiced glaze that takes them over the top. Fun fact: pop tarts were originally marketed as an easy breakfast for busy families, but these cookies turn that convenience into a dessert everyone asks for.
This recipe is special because it’s simple to prepare, quick enough for an afternoon baking session, and kid-approved for school lunches or after-school snacks. If you enjoy twists on nostalgic treats, you might like checking my other take on this flavor with some different techniques at brown sugar pop tart cookies variations. Get your mixing bowls ready — these cookies are comforting, shareable, and worth every minute in the kitchen.
What is Brown Sugar Pop Tart Cookies?
What’s in a name? Brown Sugar Pop Tart Cookies are playful, portable cookies inspired by the pop tart — layered, filled, and glazed — but redesigned as a soft, sandwich-style cookie. Why call them that? Maybe because they remind you of warm breakfast nostalgia wrapped in cookie form, or maybe because someone once sneaked a pop tart into a cookie tin and magic happened. Who knows? As they say, “the way to a man’s heart is through his stomach.” Try one and see if it wins over your whole household. Go ahead — give them a bake and tell me what nickname you’d pick for them!
Why You’ll Love This
- Comforting, nostalgic flavor: The main highlight is the buttery cookie exterior with a caramelized brown sugar and cinnamon filling that mimics the beloved pop tart flavor. The glaze adds the classic sweet finish.
- Cost-effective: Making these at home saves money compared to buying pre-packaged pop tarts or specialty bakery cookies, and you control the ingredients and portion sizes.
- Flavor-packed and customizable: The cinnamon and brown sugar filling is warm and aromatic; add a pinch of nutmeg or swap in a little maple extract for a twist. These cookies are perfect for lunchboxes, bake sales, or as a sweet gift.
If you like bold sweet-salty combinations, consider trying my savory-sweet twist in the bacon brown sugar chicken tenders post for a totally different but equally satisfying flavor pairing. Ready to bake? These are easier than they look — go make some!
How to Make
Quick Overview
This recipe is straightforward and beginner-friendly. The dough comes together in minutes, chills for shape, and bakes into soft, slightly crisp-edged cookies with a luscious brown sugar filling. Total time: roughly 1 hour 25 minutes (including a 1-hour chill), active prep about 20 minutes, bake time 10–12 minutes per batch. The standout element is the gooey brown sugar-cinnamon center paired with a spiced glaze.
Ingredients
- 1 cup (227g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar, measured level
- 1/2 cup (100g) brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups (375g) cake flour, spooned and leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (57g) unsalted butter, softened (for filling)
- 1/2 cup (100g) brown sugar (for filling), packed
- 1 teaspoon ground cinnamon (for filling)
- 2 tablespoons cake flour (for filling)
- 1 cup (120g) powdered sugar (for glaze), sifted
- 1/2 teaspoon ground cinnamon (for glaze)
- 2 tablespoons unsalted butter, melted (for glaze), warm
- 2-3 tablespoons milk (for glaze), as needed for desired consistency
Directions
- Prepare the dough: In a large bowl, beat together the 1 cup softened butter, 1 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy, about 2–3 minutes with an electric mixer. Scrape down the sides as needed. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. This ensures a smooth, cohesive dough.
- Combine dry ingredients: In a separate bowl, whisk together the 3 cups cake flour, cornstarch, baking soda, baking powder, and salt until evenly distributed. Gradually add the dry mixture to the wet ingredients on low speed or fold by hand, mixing until just combined. Avoid overmixing to keep cookies tender.
- Chill the dough: Form the dough into a disc, cover it tightly, and refrigerate for at least 1 hour. Chilling firms the dough so the cookies hold shape when filled.
- Make the filling: In a small bowl, mix the 1/4 cup softened butter, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, and 2 tablespoons cake flour until it forms a soft, spreadable paste. Taste and adjust cinnamon if desired.
- Preheat and prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone mat for even baking.
- Assemble cookies: Scoop about 2 tablespoons of dough per cookie and flatten each piece slightly in your palm. Place a small dollop of the brown sugar filling in the center of half the flattened dough rounds. Top with another flattened piece of dough and press the edges to seal completely, smoothing any cracks so filling won’t leak.
- Bake: Place the sealed cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are set and lightly golden but centers are still soft. Remove from oven and let cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
- Glaze and finish: For the glaze, whisk together the powdered sugar, 1/2 teaspoon ground cinnamon, melted butter, and 2–3 tablespoons milk until smooth. Adjust milk to reach a drizzleable consistency. Drizzle glaze over fully cooled cookies and let sit until set before serving.
What to Serve With
- A tall glass of cold milk or a frothy latte for breakfast-style indulgence
- Fresh fruit like sliced apples or berries to balance the sweetness
- A simple green salad with lemon vinaigrette if serving as part of a dessert spread
- Hot tea — chai or cinnamon-spiced tea pairs especially well with the cookie’s flavors
Top Tips for Perfecting
- Use room-temperature eggs and butter for easier mixing and smoother dough.
- Chill the dough at least an hour; warmer dough spreads too much and can lose the filling.
- If filling leaks, pinch edges firmly and chill assembled cookies 10 minutes before baking.
- For deeper flavor, brown the butter used in the dough and cool before adding (reduce butter amount slightly if browning).
- Substitute all-purpose flour for cake flour if needed (expect slightly denser cookies) or make a lighter texture by sifting the flour.
Storing and Reheating Tips
- Room temperature: Store in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- Refrigeration: Keep up to 1 week, covered tightly. Bring to room temperature before serving to soften the glaze.
- Freezing: Freeze unglazed baked cookies in a single layer on a sheet, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature and glaze before serving. You can also freeze assembled unbaked cookies for up to 1 month; bake from frozen, adding a couple minutes to the bake time.
- Reheating: Warm in a 300°F oven for 5–7 minutes to refresh texture; avoid microwaving for long periods as the filling may overheat.
FAQs
Can I make the dough ahead of time?
Yes. You can prepare the dough, wrap it tightly, and refrigerate up to 48 hours or freeze for up to 1 month. Thaw in the fridge before shaping.
Can I use brown butter in this recipe?
Absolutely. Brown the butter, cool to room temperature, and use in place of the softened butter for a nuttier, richer flavor.
What if my filling oozes out during baking?
Make sure the edges are well sealed and avoid overfilling. A quick chill after assembling can help the seams hold during baking.
Can I make these vegan?
You can substitute vegan butter and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg) but texture may vary slightly. Adjust sweetness to taste.
How do I get a thicker glaze?
Add less milk or more powdered sugar to achieve a thicker glaze. Start with 1 tablespoon milk and add slowly until you reach desired consistency.
Conclusion
These Brown Sugar Pop Tart Cookies are worth every minute: easy to make, budget-friendly, and bursting with warm cinnamon-sugar flavor that feels like a hug in cookie form. They’re forgiving for beginners, customizable for experienced bakers, and perfect for sharing with family and friends. For more inspiration and a closely related recipe, check out Frosted Brown Sugar Cinnamon Pop Tart Cookies – Sugar Spun Run. Now preheat that oven and enjoy the baking!
Brown Sugar Pop Tart Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Dough Ingredients
- 1 cup Unsalted Butter, softened to room temperature
- 1 cup Granulated Sugar measured level
- 1/2 cup Brown Sugar packed
- 2 large Eggs room temperature
- 2 teaspoons Vanilla Extract
- 3 cups Cake Flour spooned and leveled
- 2 teaspoons Cornstarch
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
Filling Ingredients
- 1/4 cup Unsalted Butter softened
- 1/2 cup Brown Sugar packed
- 1 teaspoon Ground Cinnamon
- 2 tablespoons Cake Flour
Glaze Ingredients
- 1 cup Powdered Sugar sifted
- 1/2 teaspoon Ground Cinnamon for glaze
- 2 tablespoons Unsalted Butter melted, warm
- 2-3 tablespoons Milk as needed for desired consistency
Instructions
- Prepare the dough: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes with an electric mixer. Scrape down the sides as needed. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and salt until evenly distributed. Gradually add the dry mixture to the wet ingredients on low speed or fold by hand, mixing until just combined.
- Chill the dough: Form the dough into a disc, cover it tightly, and refrigerate for at least 1 hour.
- Make the filling: In a small bowl, mix the softened butter, brown sugar, ground cinnamon, and cake flour until it forms a soft, spreadable paste.
- Preheat and prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Assemble cookies: Scoop about 2 tablespoons of dough per cookie and flatten each piece slightly. Place a small dollop of the brown sugar filling in the center of half the flattened dough rounds. Top with another flattened piece of dough and press the edges to seal completely.
- Bake: Place the sealed cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are set and lightly golden but centers are still soft.
- Glaze and finish: For the glaze, whisk together the powdered sugar, ground cinnamon, melted butter, and milk until smooth. Drizzle glaze over fully cooled cookies and let sit until set before serving.