Description
These Brown Sugar Pop Tart Cookies capture all the nostalgic flavor of a brown sugar cinnamon Pop-Tart in soft, buttery cookie form. Each cookie features a gooey cinnamon-brown sugar filling and is topped with a sweet cinnamon glaze for the perfect balance of flavor and texture.
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups cake flour (or all-purpose flour)
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- Filling:
- 1/4 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 1 tbsp flour
- Glaze:
- 1 cup powdered sugar
- 1/2 tsp ground cinnamon
- 1 tbsp melted butter
- 2–3 tbsp milk or cream (adjust for consistency)
Instructions
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture and mix until just combined. Chill the dough for 1 hour.
- While the dough chills, prepare the filling by mixing softened butter, brown sugar, cinnamon, and flour until smooth.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Portion the dough (about 1/4 cup per cookie). Split each portion in half. Flatten one half, place a small spoonful of filling in the center, then cover with the other half, pinching to seal and rolling gently into a smooth ball.
- Place cookies on the baking sheet about 2 inches apart. Bake for 11–13 minutes, until edges are set and tops are just firm. Do not overbake.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze by whisking together powdered sugar, cinnamon, melted butter, and milk until smooth. Drizzle over cooled cookies and allow glaze to set before serving.
Notes
- Chilling the dough helps prevent spreading and makes shaping easier.
- Seal the cookies well to prevent filling leakage during baking.
- You can make a vegan version by using vegan butter, flax eggs, and plant-based milk.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- For a lighter version, use less powdered sugar in the glaze or skip it entirely.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg