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Delicious Brown Sugar Pop Tart Cookies with frosting and sprinkles on a plate
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Brown Sugar Pop Tart Cookies

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.
Prep Time20 minutes
Cook Time12 minutes
Total Time1 hour 32 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Easy
Servings: 12 cookies
Calories: 150kcal

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.

Notes

Store in an airtight container for up to 3 days. Freeze unglazed baked cookies for up to 3 months.

Nutrition

Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 50mg | Sugar: 10g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg