Brown Sugar Pop Tart Cookies

Brown Sugar Pop Tart Cookies are the ultimate cozy dessert treat that combines the nostalgic gooey filling of a pop tart with the soft chewiness of a freshly baked cookie. This recipe delivers a warm, buttery cookie dough exterior that encases a rich, brown sugar and cinnamon filling, all topped with a sweet cinnamon glaze. Whether you are baking for a holiday gathering or just craving something indulgent with your afternoon tea, these cookies offer comfort and nostalgia in every bite. They are easy enough for beginners yet impressive enough for dessert lovers.

Why You’ll Love This Brown Sugar Pop Tart Cookie Recipe

You will love these cookies because they deliver the beloved flavor of homemade pop tarts in a cookie form that’s soft, chewy, and loaded with brown sugar richness. The contrast between the buttery cookie dough shell and the velvety cinnamon‑brown sugar filling creates a delightful surprise when you bite into one. Topped with a light cinnamon glaze, each cookie becomes a delicious mix of textures and tastes. This recipe is ideal for anyone who loves indulgent baked goods but wants something more homemade and cozy than standard store-bought pastries. Plus the dough can be chilled ahead or even frozen for future baking — a real win for busy bakers.

Ingredients

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 ground cinnamon
• 2 Tablespoons cake flour

Brown Sugar Glaze

• 1 cup powdered sugar
• 1/2 teaspoon ground cinnamon
• 3 Tablespoons unsalted butter, melted and cooled
• 2 1/2 Tablespoons milk

How to Make Brown Sugar Pop Tart Cookies: Step-by-Step Instructions

1. In the bowl of a stand mixer (or using a hand mixer with paddle attachment), combine the unsalted butter, granulated sugar, and light brown sugar. Beat on medium-high speed for 2 to 3 minutes until the mixture becomes light and fluffy. Add the vanilla extract and eggs, then beat for another 1 to 2 minutes until everything is well combined and the batter is creamy.
2. In a separate medium bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt.
3. Gradually add the dry ingredients to the wet ingredients, mixing on medium speed for about 1 to 2 minutes. Be sure to stop a couple times to scrape down the sides and bottom of the bowl so all ingredients are evenly incorporated. Cover the dough and chill it in the refrigerator for one hour.
4. Meanwhile, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
5. In another medium bowl, mix the softened butter, light brown sugar, cinnamon, and cake flour for the filling until smooth. Using a heaping teaspoon (about 2 teaspoons), scoop out portions of filling, roll them into balls, and place them on a separate lined baking sheet.
6. Once the dough has chilled, use a 1/4 cup measuring cup (or a very large cookie scoop) to portion out the dough. For each cookie: break the dough in half, create a small well in the center of one half, place one ball of filling into that well, then press the other half on top and pinch the seams tightly. Roll gently into a ball to ensure the filling is sealed inside.
7. Arrange the cookie dough balls on the prepared baking sheets about 2 inches apart. Bake for 11 to 13 minutes, until the tops are just set and the edges are lightly golden. Remove from oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. While cookies cool, prepare the glaze. Whisk together the powdered sugar, cinnamon, melted and cooled butter, and milk until the glaze is smooth and pourable. Place a piece of parchment paper under the cooling rack to catch drips, then spoon or drizzle the glaze over the top of each cookie. Let the glaze set for about 15 minutes. Then enjoy!

Helpful Tips

• Butter temperature matters. If your butter is too warm, the dough may spread too much and your cookies may flatten. Room temperature butter should feel cool to the touch and only sit out for 1 to 2 hours max.
• When chilling dough longer than one hour, let it sit at room temperature for about 30 minutes before scooping. This makes the dough easier to work with without being too soft.
• Seal the filling well. Pinch seams tightly then roll gently to prevent filling from leaking out while baking.
• Cool cookies completely before glazing so the glaze sets nicely and does not melt into the cookie.
• For even baking, rotate the baking sheet halfway through the bake time if your oven tends to bake unevenly.

Substitutions And Variations

• For a dairy‑free version, substitute the butter in both the dough and filling with a plant‑based butter substitute, and make the glaze with a non‑dairy milk alternative.
• Use whole wheat pastry flour in place of cake flour for a slightly heartier texture. This will alter the softness slightly, but still produce delicious cookies.
• For a deeper flavor, swap light brown sugar for dark brown sugar in both the dough and the filling. The richer molasses taste complements the cinnamon and makes the filling more intense.
• Add mix-ins: For a fun twist, stir in 1/2 cup chopped nuts (pecans or walnuts) or 1/2 cup mini chocolate chips into the dough before forming the wells for the filling.
• If you want a fruit‑inspired variant, you could add 1/4 cup finely chopped dried apples or raisins to the filling mixture for a cinnamon‑apple cookie.

Storage Instructions

Store completely cooled, glazed cookies in an airtight container. They’ll stay fresh for up to 3 days when stored at room temperature. If you want to keep them longer, store in the refrigerator for up to one week. To freeze baked cookies, skip the glaze, place cookies on a sheet pan, and freeze until firm. Then transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator and apply glaze just before serving. If you prefer, you can also freeze the cookie dough (before baking): scoop, stuff, and seal according to directions, freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, just add an extra 1 to 2 minutes to the baking time.

Nutritional Information

(per cookie)

• Calories: 420 kcal
• Carbohydrates: 61 g
• Protein: 5 g
• Fat: 18 g
• Saturated Fat: 11 g
• Polyunsaturated Fat: 1 g
• Monounsaturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 66 mg
• Sodium: 272 mg
• Fiber: 1 g
• Sugar: 37 g
• Vitamin A: 564 IU
• Vitamin C: 0.01 mg
• Calcium: 60 mg
• Iron: 1 mg

Serving Suggestions

These Brown Sugar Pop Tart Cookies are perfect served slightly warm with a cold glass of milk. They also pair beautifully with a cup of coffee or a latte for a cozy afternoon treat. For a dessert platter, arrange them alongside assorted cookies and fresh fruit for a mix of textures and flavors. If you want a decadent treat, warm one slightly in the microwave for 5 to 8 seconds before serving — the filling becomes extra gooey and irresistible.

Common Questions About Brown Sugar Pop Tart Cookies

1. Can I make the dough ahead of time and bake later?
Yes. The dough can be prepared and chilled according to the recipe, then wrapped in plastic wrap or placed in an airtight container and stored in the refrigerator for up to 3 days. Before baking, allow the dough to rest at room temperature for about 30 minutes to make it easier to work with.

2. Can I freeze these cookies or dough?
Absolutely. For cookies: freeze unglazed baked cookies on a tray until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw overnight in fridge, then glaze before serving. For dough: skip chilling, shape into cookie balls and seal with filling, freeze on sheet pan until firm, then store in freezer bag up to 3 months. Bake directly from frozen, just add an extra 1 to 2 minutes to the baking time.

3. Will the cookies spread too much while baking?
Probably not if you follow the guidelines about butter temperature and dough chill time. Starting with room temperature butter (cool to the touch) and chilling the dough for an hour helps prevent spreading. If the dough warms too much before baking, cookies might flatten. Chilling longer is okay but allow dough to soften slightly before scooping so it remains workable.

4. Can I skip the glaze?
Yes. If you prefer a less sweet or simpler cookie, you can skip the glaze. The cookies will still be delicious — the buttery dough and brown sugar filling provide plenty of flavor. Without glaze they are more like a filled cookie rather than a pastry‑style treat.

5. Can I make smaller cookies or bars instead of rounds?
You could experiment with shaping the dough differently. For smaller cookies, use a smaller scoop but keep the ratio of dough to filling roughly the same so the center stays gooey. For bars or rectangle shapes, you might need to press the dough into a pan, layer filling, and top with more dough. Keep in mind baking time will change accordingly, and sealing edges is more important to prevent filling leakage.

Conclusion

Thank you for taking the time to try this Brown Sugar Pop Tart Cookies recipe. I hope you enjoy each bite as much as I do when pulling a warm cookie out of the oven and breaking it open to reveal that gooey cinnamon brown sugar center. This recipe brings together the best of both worlds — the comfort of a soft, buttery cookie and the nostalgic indulgence of a homemade pop tart. Whether you bake them for family, friends, or a cozy night in, I’m sure they will bring smiles and satisfy sweet cravings. Happy baking and enjoy every moment of this delicious treat.

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