Brown Sugar Pop Tart Cookies Recipe

ByJulia
Jump to Recipe· 4.6 from 23 reviews

Let me share with you one of my all-time favorite treats to bake when I want something nostalgic yet oh-so-delicious—the Brown Sugar Pop Tart Cookies Recipe. These cookies bring the classic pop tart experience to cookie form: buttery, cinnamon-sugar filling hugged by tender, sweet dough that’s perfect for dunking or just savoring by itself. If you love that caramelized brown sugar flavor with a hint of cinnamon, you’re going to absolutely adore these cookies. And trust me, once you try this recipe, it might become your go-to for cozy afternoons or holiday baking sessions.

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Why This Recipe Works

  • Perfect Balance of Flavors: The warm brown sugar and cinnamon filling perfectly complements the buttery dough, mimicking classic pop tart flavors in cookie form.
  • Tender Yet Sturdy Dough: The dough holds the filling beautifully without getting soggy or falling apart, making these both delicious and easy to eat.
  • Icing for That Sweet Finish: The simple powdered sugar glaze adds just the right amount of sweetness and gives that signature pop tart look.
  • Fun & Customizable: You can dress these up with sprinkles or tweak the filling to your liking, making it a playful recipe to personalize.
Brown Sugar Pop Tart Cookies, pop tart cookies, cinnamon sugar cookie recipe, nostalgic cookie recipe, easy sweet dessert - A close-up image of a stack of three round cookies on a white plate with a white marbled texture in the background. The cookies have a light brown color with a smooth, slightly shiny glaze on top, giving them a soft texture. The top cookie is broken in half, showing a thick, dark brown filling inside that appears moist and dense. The cookie layers around the filling are crumbly but hold their shape well. The overall look is warm and inviting, with a clear focus on the texture contrast between the smooth glaze, firm cookie layers, and rich filling. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Getting familiar with the ingredients in this Brown Sugar Pop Tart Cookies Recipe really helps you understand why the texture and flavor come out so perfectly every time. From the flour that creates tender dough, to the combo of sugars that add depth, each item has a role to play. Plus, I’ll share a few tips on picking the best versions to make your cookies shine.

Brown Sugar Pop Tart Cookies, pop tart cookies, cinnamon sugar cookie recipe, nostalgic cookie recipe, easy sweet dessert - Flat lay of a small mound of all-purpose flour, a small heap of brown sugar, a small heap of granulated sugar, two whole brown eggs with clean shells, a few sticks of unsalted butter softened, a small white bowl of cinnamon powder, a small white bowl of cornstarch, a small white bowl of vanilla extract, a small white bowl of powdered sugar, a small white bowl of milk, all arranged with perfect symmetry 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 m7354615311229779997
  • All-purpose flour: It gives the cookies structure without making them too dense—go for a good quality brand for the best results.
  • Baking powder & baking soda: Both help the dough rise just right so it’s tender but not cakey.
  • Salt: Essential for balancing sweetness and enhancing all the flavors.
  • Unsalted butter: Using softened butter rather than melted makes the texture perfect and allows for easy creaming with sugar.
  • Brown sugar: Both in dough and filling, brown sugar adds that moist, caramel-like richness that’s key to nailing the pop tart flavor.
  • Granulated sugar: Blended with brown sugar in the dough, it adds a touch of crispness around the edges.
  • Eggs: They bind everything together and give structure.
  • Vanilla extract: Adds warmth and depth to the overall flavor.
  • Cornstarch: Mixed in with the filling to keep it from spreading and to create that perfect filling texture.
  • Cinnamon: For that classic pop tart cinnamon swirl—don’t skimp on this spice!
  • Milk: Used both to brush the tops pre-baking for a golden color and to thin out the icing for drizzling.
  • Powdered sugar: For the icing—keeps it smooth and sweet just like the pop tart glaze.
  • Sprinkles (optional): Because why not add a little fun flair? Great for holidays or just brightening up your cookie plate.
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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 always love to play around with this Brown Sugar Pop Tart Cookies Recipe by adding little extras that match the season or my mood. You definitely don’t have to stick strictly to the original, and I encourage you to personalize these cookies and make them your own. Whether it’s nuts, chocolate, or even a different spice combo, it’s all about having fun while baking.

  • Variation: I’ve added chopped pecans to the filling before—nuts add a lovely crunch and an earthy nuttiness that really balances the sweetness.
  • Chocolate Twist: Drop mini chocolate chips into the filling for a cookie that feels extra indulgent. It’s a hit for kids and chocolate lovers alike.
  • Dairy-Free Adaptation: Swap butter for coconut oil and milk for a nut milk to make these cookies dairy-free without sacrificing flavor or texture.
  • Spice It Up: Try adding a pinch of nutmeg or ginger to the cinnamon filling for a warm, cozy spice profile that’s perfect in cooler months.

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

Step 1: Whisk the Dry Ingredients Together

Start by combining your flour, baking powder, baking soda, and salt in a bowl. Whisking them together ensures even rising and seasoning throughout the dough. This is a small step, but skipping it can lead to uneven texture, so don’t rush.

Step 2: Cream Butter and Sugars Until Fluffy

Using an electric mixer, beat your softened butter with both the brown and granulated sugar on medium speed. This takes around 2-3 minutes and is one of my favorite steps—it’s so satisfying seeing the texture go from gritty to light and fluffy. This gives your cookies a tender texture and that slight crispness around the edges.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. This builds your cookie’s structure. Then stir in the vanilla extract to round out the flavor—this simple addition makes a big difference.

Step 4: Mix in Dry Ingredients to Form Dough

Gradually add the dry mixture to your wet ingredients, lowering the mixer speed to avoid overworking the dough. You want everything just combined to keep the dough tender. Overmixing leads to tougher cookies, and I’ve been there! So take it slow here.

Step 5: Chill the Dough Disks

Split your dough into two equal disks, wrap each in plastic wrap, and refrigerate for at least an hour. Chilling solidifies the butter and makes it way easier to roll out nicely. Plus, the flavor really deepens during this rest.

Step 6: Prepare the Brown Sugar Filling

While the dough chills, stir together the brown sugar, cornstarch, and cinnamon. This mixture thickens while baking and develops that classic pop tart taste. It’s simple but so effective—and the smell alone is heavenly!

Step 7: Roll Out and Cut Dough

Once chilled, roll out one disk on a floured surface to about ¼ inch thickness. Cut rectangles roughly 3×4 inches—aim for even sizes so cookies bake uniformly. It helps to have a ruler or pizza cutter for clean lines, but a sharp knife works too.

Step 8: Assemble the Cookies

Place a spoonful of the brown sugar filling in the center of one rectangle, then top it with another. Press edges to seal tightly and crimp with a fork—I love this part because it makes the cookies look charmingly homemade. Keep your edges well sealed or the filling can leak during baking.

Step 9: Brush with Milk and Bake

Brush the cookie tops with a little milk to get that golden color and pop tart shine. Bake at 350°F for 12-15 minutes until edges are light golden and centers look set but still soft.

Step 10: Cool, Ice, and Decorate

Let the cookies cool on the pan briefly before transferring to a wire rack to cool completely. Whisk together powdered sugar and milk for the icing, then drizzle over cooled cookies. Sprinkle with your favorite decorations if you like—I find a few colorful sprinkles make these extra festive.

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Pro Tips for Making Brown Sugar Pop Tart Cookies Recipe

  • Use Room Temperature Butter: Softened butter creams easier with sugar, giving you that light, fluffy dough every time.
  • Don’t Skip Chilling Dough: This step prevents the cookies from spreading too much and improves flavor development.
  • Seal Edges Well: Press and crimp edges firmly so your filling stays put and the cookies hold their shape.
  • Keep an Eye on Baking Time: Remove cookies when edges just start to turn golden; they’ll continue to firm up as they cool.

How to Serve Brown Sugar Pop Tart Cookies Recipe

Brown Sugar Pop Tart Cookies, pop tart cookies, cinnamon sugar cookie recipe, nostalgic cookie recipe, easy sweet dessert - A close-up view of a stack of three thick, soft pancakes with a light golden brown color and slightly cracked texture on the edges. Between each pancake layer, there is a smooth, creamy tan spread that looks glossy and slightly shiny. The stack is placed on a white plate with small black scattered grains or seeds around the edges. The white marbled surface underneath adds a clean and bright look to the image. The overall feel is warm and inviting, showing the pancakes as fluffy and rich in texture photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing these cookies with a light drizzle of icing and colorful sprinkles—it adds a joyful touch especially when sharing with kids or during holidays. For grown-up gatherings, I sometimes sprinkle a bit of flaky sea salt on top of the icing for a sweet-salty combo that’s irresistible.

Side Dishes

These cookies pair wonderfully with a simple cup of coffee or tea—perfect for an afternoon break. For brunch, they make an unexpected but delightful addition alongside fresh fruit or yogurt. I once served them at a brunch buffet and they vanished faster than anything else!

Creative Ways to Present

For parties, I like to stack these cookies on a rustic wooden board layered with parchment paper, mixing in whole cinnamon sticks or star anise for an aromatic presentation. You can also package them in cute cellophane bags tied with ribbon for lovely homemade gifts that look as good as they taste.

Make Ahead and Storage

Storing Leftovers

I keep my leftover Brown Sugar Pop Tart Cookies in an airtight container at room temperature, and they stay soft and flavorful for about a week. If you notice the cookies start to dry out, popping them briefly in the microwave (about 10 seconds) before serving helps bring back some softness.

Freezing

I’ve frozen both the assembled dough disks and fully baked cookies. For dough, wrap tightly in plastic wrap and freeze for up to 3 months—thaw overnight in the fridge before baking. Baked cookies freeze well too; just layer them between parchment paper in an airtight container. When ready, thaw at room temperature for a few hours.

Reheating

To refresh leftover or frozen cookies, I find microwaving for 10-15 seconds softens them nicely. Alternatively, a few minutes in a 300°F oven also works if you want them lightly warmed without losing their texture.

FAQs

  1. Can I make the Brown Sugar Pop Tart Cookies recipe gluten-free?

    Absolutely! You can substitute the all-purpose flour for a 1:1 gluten-free baking blend. Just make sure your blend contains xanthan gum or another binder to help the dough hold together. The texture might be slightly different but still delicious.

  2. What if my filling leaks out during baking?

    Leaking usually happens if the edges aren’t sealed well or the filling is too runny. Press the dough edges firmly together and use a fork to crimp for a tighter seal. Also, avoid overfilling—one tablespoon per cookie is plenty.

  3. Can I skip the icing or use a different glaze?

    You certainly can! The icing adds sweetness and that iconic pop tart look, but plain cookies are still delicious. As an alternative, try a light dusting of cinnamon sugar or a drizzle of melted chocolate for a twist.

  4. How do I make ahead and freeze dough?

    For make-ahead convenience, wrap the dough disks tightly in plastic wrap and freeze up to 3 months. When ready to bake, thaw overnight in the fridge, then roll, fill, and bake as usual. This way, you get freshly baked cookies anytime with less day-of work.

Final Thoughts

Candidly, the Brown Sugar Pop Tart Cookies Recipe has a special spot in my heart because it combines comfort, sweetness, and a little nostalgia all rolled into one bite-sized delight. It’s a recipe I turn to whenever I want to impress friends or simply treat myself with something homemade and satisfying. If you decide to make these, I’m confident you’ll find yourself baking them again and again. So grab your rolling pin, a little patience, and get ready to enjoy some truly enchanting cookies that taste like a hug in dessert form.

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Brown Sugar Pop Tart Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 23 reviews
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with a delightful cookie twist. These tender, cinnamon-spiced cookies are filled with a sweet brown sugar mixture, baked to golden perfection, and finished with a smooth powdered sugar icing and optional sprinkles for a fun, homemade treat.

Ingredients

Dry Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Filling:

  • 1 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon cinnamon

Finishing:

  • 1 tablespoon milk (for brushing)
  • 1 cup powdered sugar (for icing)
  • 2 tablespoons milk (for icing)
  • Sprinkles (optional, for decoration)

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
  4. Combine Wet and Dry Mixtures: Gradually mix in the dry ingredients on low speed until just combined, being careful not to overmix to maintain a tender dough.
  5. Chill Dough: Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
  6. Prepare Filling: In a small bowl, mix together brown sugar, cornstarch, and cinnamon until evenly combined. Set aside.
  7. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  8. Roll and Cut Dough: On a lightly floured surface, roll out one disk of dough to ¼ inch thickness. Cut into 3×4 inch rectangles, about 12 rectangles per disk, totaling 24 rectangles from both disks.
  9. Assemble Cookies: Place 1 tablespoon of filling in the center of one rectangle. Top with another rectangle, press edges to seal, and crimp with a fork for decoration. Repeat until all are assembled.
  10. Brush and Bake: Arrange cookies on baking sheets with space between them. Brush tops with 1 tablespoon milk. Bake for 15 minutes or until edges are lightly golden and tops are set.
  11. Cool: Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  12. Make Icing and Decorate: Whisk powdered sugar and 2 tablespoons milk until smooth. Drizzle over cooled cookies and add sprinkles if desired.

Notes

  • Ensure butter is softened to room temperature for easier creaming and better texture.
  • You can customize the filling by adding chopped nuts or chocolate chips for extra flavor and texture.
  • Store the cookies in an airtight container at room temperature for up to one week to maintain freshness.
  • If dough feels too sticky to work with, chill it for longer before rolling out.
  • Adjust icing consistency by adding a bit more milk for a thinner drizzle or more powdered sugar for thicker icing.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 15 g
  • Sodium: 90 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 35 mg

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