Name: Brown Sugar Pop Tart Cookies Recipe
Prep time: 1 h 15 min
Cook time: 12 min
Total time: 2 h 12 min
Cuisine: American
Ingredients: 2 ¼ cups (270 g) all-purpose flour spooned and leveled; ½ teaspoon baking powder; ¼ teaspoon baking soda; 1 tablespoon cornstarch; ½ teaspoon salt; ½ cup (1 stick, 113 g) unsalted butter room temperature; ½ cup (100 g) granulated sugar; ½ cup (107 g) packed light brown sugar; 1 large egg room temperature; 2 teaspoons vanilla extract; ¼ cup (60 g) sour cream room temperature; ¾ cup (163 g) packed light brown sugar; 2 tablespoons all-purpose flour; 2 teaspoons ground cinnamon; 5 tablespoons unsalted butter softened; ½ teaspoon vanilla extract; 1 cup (120 g) powdered sugar; ¼ teaspoon ground cinnamon; 2-3 tablespoons milk; 1 tablespoon corn syrup (optional)

Jump to Recipe·5 from 43 reviews

If you’re in the mood for something that perfectly blends the nostalgic charm of pop tarts with the cozy, homey vibe of cookies, you’re going to love this Brown Sugar Pop Tart Cookies Recipe. It’s one of those treats that feels a little magical — a sweet brown sugar center wrapped in tender, buttery cookie dough that’s topped with a cinnamon glaze. I promise, once you try this recipe, it’ll quickly become a favorite in your baking rotation, and your friends might start asking for it at every gathering.

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Why This Recipe Works

Perfect Balance of Sweetness: The brown sugar center offers a luscious, caramel-like core that isn’t overpowering, paired with a subtly sweet cookie exterior.
Tender but Sturdy Texture: The addition of cornstarch and sour cream keeps the cookie soft and tender while holding its shape around the filling.
Delicious Cinnamon Glaze: The glaze adds just the right hint of cinnamon sweetness and a nice shiny finish to bring it all together.
Fun and Unique Take on a Classic: This recipe cleverly transforms a childhood favorite into a cookie that’s both nostalgic and new.

Brown Sugar Pop Tart Cookies, easy pop tart cookies, cinnamon glaze cookies, homemade sweet cookies, brown sugar dessert treats - Round light brown cookies with a soft, cracked surface are arranged on a white marbled background. A silver spoon is shown spreading a smooth, pale beige icing with small dark specks on the top surface of one cookie near the center. Several other cookies already have the same thin layer of icing evenly covering their tops while some remain plain. The cookies are placed closely together in rows and the icing appears glossy and creamy. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Brown Sugar Pop Tart Cookies Recipe really comes down to how the ingredients interact. Every component plays a role—from the flour and cornstarch for that tender crumb, to the brown sugar which adds depth and moisture. Grab quality butter and fresh spices for the best flavor.

Brown Sugar Pop Tart Cookies, easy pop tart cookies, cinnamon glaze cookies, homemade sweet cookies, brown sugar dessert treats - Flat lay of a small mound of all-purpose flour, a small pile of cornstarch powder, a small heap of granulated sugar, a small mound of packed light brown sugar, two sticks of unsalted butter with a natural creamy texture, one large uncracked brown egg, a few sprigs of vanilla beans, a small white ceramic bowl filled with smooth sour cream, a small white ceramic bowl containing ground cinnamon, and a small white ceramic bowl with powdered sugar, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

All-purpose flour: The base for structure—be sure to spoon and level for accurate measurement to keep cookies tender.
Baking powder & baking soda: They work together to give just enough rise without puffing the cookies up too much.
Cornstarch: This is my secret weapon for soft, almost melt-in-your-mouth cookies.
Unsalted butter: Room temperature butter creams beautifully with sugar and adds rich flavor.
Granulated sugar & light brown sugar: A combo that balances sweetness with moisture and a slight caramel note from the brown sugar.
Egg and vanilla extract: The egg binds everything while vanilla lifts the flavor with warmth.
Sour cream: Adds moisture and tenderness; don’t skip it or substitute lightly unless you want a different texture.
Brown sugar (for filling): Packed for a deep caramel sweetness that’s dreamy inside.
Ground cinnamon: Spice it perfectly for warm, cozy notes in both the filling and the glaze.
Powdered sugar and milk: Combine for a silky glaze that’s lightly sweet and cinnamon-kissed.
Corn syrup (optional): Helps give the glaze a glossy finish, but don’t worry if you skip it.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how this Brown Sugar Pop Tart Cookies Recipe can be personalized without losing its essence. Sometimes I like to add a pinch more cinnamon to the filling, or swap out vanilla for almond extract when I want a nutty twist. You should feel free to experiment—baking is all about making it your own, after all.

Variation: If you want a fruitier pop tart vibe, try mixing in a spoonful of your favorite jam inside the filling along with the brown sugar paste. It adds a lovely tangy surprise I adore.
Dietary: For a dairy-free version, swap the butter and sour cream for plant-based alternatives, but keep in mind texture may differ slightly.
Texture: Chill times can be tweaked—longer chilling firms up the dough for easier handling but isn’t mandatory.

Step-by-Step: How I Make Brown Sugar Pop Tart Cookies Recipe

Step 1: Mix Dry Ingredients Like a Pro

First off, whisk together the flour, baking powder, baking soda, cornstarch, and salt in a large bowl. I always take a moment here to make sure everything is evenly mixed — this little extra effort ensures your cookies will bake uniformly and have that perfect light crumb.

Step 2: Cream Butter and Sugars Until Fluffy

In your stand mixer with the paddle attachment (or a hand mixer), cream the softened butter together with granulated and brown sugar on medium speed for about 2-3 minutes. I find this step crucial — don’t rush it! The mixture needs to be light and fluffy so your cookies come out tender and airy.

Step 3: Add Egg, Vanilla, and Sour Cream

Beat in the egg and vanilla extract until combined; don’t forget to scrape down the bowl to mix everything evenly. Then add the sour cream—this adds a subtle tang and softness that’s absolutely key to the texture. Give it a good mix until just combined.

Step 4: Incorporate Dry Ingredients and Chill

Slowly mix in your flour mixture on low speed until just combined—you want to avoid overmixing here to keep cookies tender. Cover the dough with plastic wrap and let it chill in the fridge for an hour. I find this chilling step helps with handling and stops the cookies from spreading too much during baking.

Step 5: Make the Brown Sugar Centers

While your dough chills, whip up the star of the show—the brown sugar filling. Mix brown sugar, flour, and cinnamon in a small bowl, adding softened butter and vanilla. I love working the butter in with my hands here; it turns the mixture into a soft paste that’s easy to scoop and shape. Chill this paste for about 30 minutes to firm up.

Step 6: Assemble the Cookies Like a Boss

Preheat your oven to 350°F (180°C) and line baking sheets with parchment. Using scoops, portion your cookie dough into balls about 2 tablespoons each. Flatten each ball, place a small brown sugar center inside, and carefully fold the dough around it so no filling peeks out. Pro tip: flour your hands lightly to avoid sticky fingers! Chill the assembled cookies for 15-20 minutes; it really helps prevent filling leaks while baking.

Step 7: Bake and Cool

Bake for 10-12 minutes until the cookies’ edges are set, but the centers still look puffy. Let them cool for 5 minutes on the tray before moving to a wire rack. This rest period helps the cookies finish setting without breaking apart.

Step 8: Whip Up and Glaze

While cookies cool, mix powdered sugar, cinnamon, and milk in a small bowl, adding corn syrup if you want a glossy glaze. Spread this over each cookie for a sweet cinnamon finish that’s as pretty as it is tasty.

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Pro Tips for Making Brown Sugar Pop Tart Cookies Recipe

Flour Your Hands Liberally: When enclosing the filling, dust your hands with flour to keep dough from sticking and tearing.
Don’t Skip the Chill: Chilling both dough and filling really makes a difference in texture and prevents filling from oozing out.
Watch Your Bake Time Closely: Cookies can go from perfect to overdone quickly; look for set edges and slightly puffy centers for ideal softness.
Use Quality Vanilla Extract: It adds depth and warmth that really elevate these cookies above the norm.

How to Serve Brown Sugar Pop Tart Cookies Recipe

Brown Sugar Pop Tart Cookies, easy pop tart cookies, cinnamon glaze cookies, homemade sweet cookies, brown sugar dessert treats - The image shows a stack of three soft cookies on a white marbled surface, with a close-up of two halves of one cookie placed on top, revealing a cinnamon-colored filling inside. The cookies are light golden brown with a smooth, slightly cracked surface. Scattered cookie crumbs and two cinnamon sticks lie next to the stack, while blurred cookie batches and a glass jar filled with cinnamon sticks appear in the background, all set against a warm, beige backdrop. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep garnishes simple—just the cinnamon glaze is enough. But if I’m feeling fancy, a sprinkle of coarse sugar or a dusting of extra cinnamon powder adds a pretty sparkle and enhances the spice notes. These cookies look gorgeous with just a little extra touch.

Side Dishes

Pair these with a big mug of chai tea or a rich cup of coffee. They also make a delightful afternoon snack next to a creamy glass of milk. For a brunch spread, they go wonderfully with fresh fruit and a light yogurt parfait.

Creative Ways to Present

I like to arrange these Brown Sugar Pop Tart Cookies on a vintage plate stacked with parchment paper between layers when serving at parties. For a festive touch, tie a few cookies in a clear cellophane bag with a cinnamon stick and a ribbon — it makes a charming homemade gift and looks so inviting.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature layered with parchment paper to prevent sticking. They stay fresh and soft for up to four days—perfect if you want a little sweet treat during the week without baking again.

Freezing

If I know I want to save some for later, I freeze baked cookies in a single layer on a sheet pan, then transfer to freezer bags. They keep well for about two months. Alternatively, I also freeze the stuffed dough balls before baking, which is super handy for last-minute baking sessions.

Reheating

Reheat cookies gently in a warm oven (about 300°F for 5-7 minutes) to refresh their softness and bring back that just-baked allure. Skip the microwave since it can make the texture rubbery or too soft.

FAQs

Can I use light brown sugar instead of packed brown sugar in the filling?

Yes, light brown sugar in the filling works perfectly as it provides that characteristic molasses flavor and moist texture that defines the center. Just make sure it’s packed tightly for accurate measurement.
What happens if I skip the sour cream in the cookie dough?

The sour cream adds moisture and tenderness to your cookies. Omitting it might lead to a drier, less soft cookie. If you need a substitute, plain yogurt or buttermilk in slightly smaller amounts can work, but expect a slight texture difference.
Can I make these gluten-free?

You can try substituting a high-quality 1:1 gluten-free flour blend. I recommend chilling the dough a bit longer and keeping an eye on baking time as gluten-free flours can sometimes bake faster or differently.
Why does the filling sometimes leak out during baking?

This usually happens if the dough isn’t sealed well around the filling or if the dough or filling is too warm. Flour your hands, pinch the dough tightly, and chill the assembled cookies to help prevent leaks.
How long can I store the Brown Sugar Pop Tart Cookies after glazing?

Once glazed, these cookies keep well in an airtight container at room temperature for about 3-4 days. The glaze sets nicely and doesn’t get sticky, so they’re easy to stack and transport.

Final Thoughts

This Brown Sugar Pop Tart Cookies Recipe holds a special place in my heart—it’s comfort food wrapped in cookie form with a surprising, wonderful twist inside. It’s the kind of treat that sparks smiles and brings people together around the kitchen. I hope you find as much joy baking and sharing these as I do. Trust me, once you make these, you’ll want to keep this recipe close—ready anytime you crave that warm, buttery, brown sugar goodness.