Why You’ll Love Brown Sugar Pop Tart Cookies Recipe

You get all the flavor of a classic brown sugar pop-tart in a chewy, home-baked cookie form
It’s easier and quicker than making full pop-tarts from scratch
The filling stays gooey and sweet, and the cookie exterior provides a buttery balance
You can adapt it (gluten-free, vegan, different fillings) to suit preferences

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cookies / Dough

unsalted butter (room temperature)
granulated sugar
light brown sugar
eggs
vanilla extract
cake flour (or all-purpose, possibly with cornstarch)
cornstarch
baking soda
baking powder
salt

Filling

unsalted butter (softened)
light brown sugar
ground cinnamon
flour

Glaze / Icing

powdered sugar
ground cinnamon
melted butter
milk (or cream)

Directions

In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs and vanilla, mixing until fully incorporated.
In a separate bowl, whisk together the dry ingredients (flour, cornstarch, baking soda, baking powder, salt).
Gradually add the dry ingredients into the butter mixture, mixing until just combined.
Chill the dough for about 1 hour to make it easier to handle.
Prepare the filling by mixing softened butter, brown sugar, cinnamon, and flour until smooth.
Portion the chilled dough into ¼ cup scoops. Break each scoop into two halves. Flatten one half, create a small well, and add a spoonful of filling. Flatten the other half and place it on top, sealing the edges to enclose the filling completely.
Roll gently into a smooth ball and place on a parchment-lined baking sheet, leaving space between cookies.
Bake in a preheated oven at 350°F (175°C) for 11–14 minutes, or until edges are lightly golden and centers are just set.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Prepare the glaze by whisking powdered sugar, cinnamon, melted butter, and milk until smooth. Drizzle over cooled cookies and allow the glaze to set before serving.

Servings and Timing

Makes about 16 cookies (depending on size)
Prep time: 20 minutes (plus 1 hour chilling)
Bake time: 11–13 minutes
Total time: about 1 hour 30 minutes including chilling and cooling

Variations

Vegan version: Use vegan butter, replace eggs with flaxseed or aquafaba mixture, and use plant-based milk for the glaze.
Fruit-filled version: Swap the cinnamon-brown sugar filling for fruit jam or preserves.
Lighter glaze: Thin the glaze with more milk or reduce powdered sugar for a subtler sweetness.
Gluten-free: Use a 1:1 gluten-free flour blend.
Mini version: Make smaller, bite-sized cookies for parties or portion control.

Storage/Reheating

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week, though texture may firm slightly.
To reheat, warm in a 300°F (150°C) oven for a few minutes until lightly warmed. Avoid microwaving, as it can melt the glaze.
Freeze baked (unglazed) cookies for up to 2 months. Thaw at room temperature, then glaze before serving.

FAQs

What type of flour works best for the dough?

Cake flour or a mix of cake and all-purpose flour creates the softest texture. You can use all-purpose alone, but adding cornstarch helps mimic cake flour’s tenderness.

Do I have to chill the dough?

Yes, chilling helps the dough firm up, making it easier to shape and reducing spread while baking.

Can I omit the filling and make plain cookies?

You can, but they’ll be more like sweet butter cookies without that signature cinnamon center.

Will the filling leak during baking?

Properly sealing and chilling the cookies helps prevent leaks. Make sure the edges are tightly pinched together.

Can I make these ahead of time?

Yes, the dough can be refrigerated for up to 2 days or frozen for up to 2 months. Shape and bake as needed.

Can I skip the glaze?

Yes, the cookies will still be delicious—though the glaze adds an authentic “Pop-Tart” sweetness.

How thick should I shape the cookies?

Flatten each dough portion to about ½ inch thick before adding filling and sealing to maintain a balanced texture.

Why do some recipes use cake flour and cornstarch?

This combination reduces protein content, making the cookies extra soft and tender.

Do I need to cool the cookies before glazing?

Yes—if they’re too warm, the glaze will melt off instead of setting properly.

Can I double the recipe?

Absolutely. Just keep the dough chilled between batches to maintain shape and texture.

Conclusion

Brown Sugar Pop Tart Cookies are the perfect blend of nostalgia and indulgence. With buttery dough, a gooey cinnamon-brown sugar filling, and a drizzle of sweet glaze, they capture the essence of a beloved toaster pastry in soft, chewy cookie form. Whether you’re baking for a cozy weekend treat or a fun dessert twist, these cookies are sure to impress every Pop-Tart lover.