Introduction

Brown Sugar Pop Tart Cookies combine the nostalgic flavors of a classic breakfast treat into a soft, chewy cookie. These unique cookies are filled with a cinnamon-sweet filling and topped with a smooth glaze, perfect for a fun twist on your usual cookie routine.

Brown Sugar Pop Tart Cookies Recipe - Recipe Image

Ingredients

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
5 tablespoons unsalted butter (softened)
3/4 cup light brown sugar (packed)
1 teaspoon cinnamon
2 tablespoons cake flour
1 cup powdered sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter (melted and cooled)
2 1/2 tablespoons milk

Instructions

Step 1: In a stand mixer or with a hand mixer fitted with the paddle attachment, beat together the 1 cup unsalted butter, granulated sugar, and 1 cup light brown sugar on medium-high speed for 2-3 minutes. Add the vanilla extract and eggs, then beat for another 1-2 minutes until the mixture is light and fluffy.
Step 2: In a separate medium bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt. Gradually add the dry ingredients to the wet mixture and beat on medium speed until combined, about 1-2 minutes. Scrape down the bowl as needed. Cover the dough and chill it in the refrigerator for one hour.
Step 3: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Step 4: Prepare the filling by combining the softened butter, light brown sugar, cinnamon, and cake flour in a medium bowl. Stir until smooth. Scoop heaping teaspoons (about 2 teaspoons) of filling and roll into balls. Place these on one of the baking sheets.
Step 5: Using a 1/4 cup measuring cup or large cookie scoop, portion the chilled dough. Divide each scoop in half and create a well in one half. Place one ball of filling into the well, then press the other half of the dough over the filling, pinching the seams to seal it in. Roll the sealed dough gently into a ball.
Step 6: Arrange the stuffed dough balls on the prepared baking sheets about 2 inches apart. Bake for 11-13 minutes until the tops are set and the edges begin to turn golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 7: While the cookies cool, make the icing by whisking together powdered sugar, cinnamon, melted butter, and milk until smooth. Place a piece of parchment under the cooling rack, then spoon the icing over each cookie, allowing it to spread to the edges. Let the icing set for 15 minutes before serving.

Tips & Variations

For an extra cinnamony flavor, sprinkle a little cinnamon sugar on top of the icing before it sets.
Use cake flour for a tender, soft texture, but all-purpose flour can be substituted if needed.
Make the dough a day ahead and keep chilled for more developed flavors.
Try swapping the filling to a fruit jam for a classic pop tart taste variation.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator up to one week. Reheat gently in a microwave for 10-15 seconds if desired, but the glaze is best enjoyed set and cool.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can use a hand mixer or even mix by hand with a sturdy spoon, but a mixer makes the creaming process easier and ensures light, fluffy dough.

What if I don’t have cake flour?

If you don’t have cake flour, you can substitute all-purpose flour but remove 2 tablespoons per cup of flour and replace it with cornstarch for a similar texture.

Brown Sugar Pop Tart Cookies Recipe

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4.5 from 57 reviews

These Brown Sugar Pop Tart Cookies feature a rich, buttery dough filled with a cinnamon-spiced brown sugar filling, baked to golden perfection and topped with a smooth cinnamon glaze. Inspired by the nostalgic flavors of brown sugar pop tarts, these cookies are soft, chewy, and bursting with sweet cinnamon goodness, making them an irresistible treat for breakfast or dessert lovers alike.

Author: zara
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 1 hour 33 minutes
Yield: 18–20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

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

Filling

5 tablespoons unsalted butter (softened)
3/4 cup light brown sugar (packed)
1 teaspoon cinnamon
2 tablespoons cake flour

Icing

1 cup powdered sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter (melted and cooled)
2 1/2 tablespoons milk

Instructions

Make the Dough: Add the unsalted butter, granulated sugar, and light brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes until creamy. Add the eggs and vanilla extract and continue to beat for another 1-2 minutes, until the mixture is light and fluffy.
Combine Dry Ingredients: In a separate medium bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt until evenly mixed. Gradually add the dry ingredients to the wet ingredients in the mixer and beat on medium speed for 1-2 minutes, scraping down the bowl as needed. Once combined, cover the dough and chill it in the refrigerator for one hour.
Prepare for Baking: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
Make the Filling: In a medium bowl, stir together the softened unsalted butter, light brown sugar, cinnamon, and cake flour until smooth and fully combined. Use a heaping teaspoon (approximately 2 teaspoons) to scoop the filling, rolling each scoop into a ball. Place these filling balls on one side of a baking sheet to keep them from sticking together.
Assemble the Cookies: Using a 1/4 cup measuring cup or a large cookie scoop, portion out the chilled cookie dough. Divide each portion of dough in half and create a small well in one half. Place one ball of the prepared filling into the well, then cover with the other half of the dough. Pinch the seams together tightly and roll gently into a ball to fully enclose the filling.
Bake the Cookies: Place the sealed dough balls on the prepared baking sheets about 2 inches apart to allow room for spreading. Bake in the preheated oven for 11-13 minutes, or until the tops appear set and the edges are lightly golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Icing and Glaze: While the cookies cool, whisk together the powdered sugar, cinnamon, melted and cooled butter, and milk in a bowl until smooth and glossy. Place parchment paper under the cooling rack to catch drips, then spoon the icing over each cookie, letting it spread naturally to the edges. Allow the icing to set for approximately 15 minutes before serving.

Notes

Room temperature eggs and butter incorporate better and create a smoother dough.
Make sure to seal the filling well inside the dough to prevent leaks during baking.
Use cake flour for a tender, soft cookie texture.
Cool cookies completely before icing to prevent melting the glaze.
The cinnamon glaze adds a delightful finishing touch but can be omitted if preferred.
Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: brown sugar cookies, pop tart cookies, cinnamon cookies, filled cookies, homemade cookies, sweet treats, dessert recipes