These Brown Sugar Pop Tart Cookies are a delightful fusion of nostalgic breakfast pastries and classic cookies. With a buttery cookie exterior wrapped around a cinnamon-brown sugar filling and topped with a sweet glaze, they capture the essence of brown sugar pop tarts in a homemade cookie form.

Why You’ll Love This Recipe

Nostalgic flavors reminiscent of childhood breakfast treats
Perfect balance of crisp exterior and soft, chewy interior
Surprise filling in every bite makes these cookies special
The brown sugar glaze adds another dimension of sweetness
Impressive enough for gifting but easy enough for weekend baking
Great make-ahead option for parties or holiday cookie exchanges
Customizable with different fillings and glazes

Ingredients

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

Unsalted butter forms the foundation of these cookies, creating a rich, tender texture and carrying flavor throughout both the cookie dough and filling. Using room temperature butter ensures proper creaming with the sugars for the best texture.
Granulated sugar helps create the perfect cookie structure and provides straightforward sweetness that balances the more complex brown sugar.
Light brown sugar brings a caramel-like depth to both the cookie dough and filling. Its moisture content helps keep the cookies soft and chewy, while the molasses notes are quintessential to the pop tart flavor profile.
Eggs bind the dough together and contribute to the rise and structure of the cookies. Room temperature eggs incorporate more easily into your batter.
Vanilla extract adds warmth and depth to the cookie base without overwhelming the brown sugar star of the show.
Cake flour creates a more tender, delicate crumb than all-purpose flour would. If you don’t have cake flour, you can substitute by measuring out all-purpose flour and replacing two tablespoons per cup with cornstarch.
Cornstarch further tenderizes the dough, ensuring these substantial cookies remain soft rather than tough.
Baking soda and Baking powder work together as leavening agents, giving these cookies just the right amount of rise without making them too cakey.
Kosher salt enhances all the other flavors and balances the sweetness. If using table salt instead, reduce the amount by half.
Cinnamon adds that signature warm spice note that’s essential in brown sugar pop tarts, complementing the brown sugar perfectly in both the filling and glaze.
Powdered sugar creates a smooth, sweet glaze that sets beautifully on top of the cookies, mimicking the finish of a real pop tart.
Milk thins the glaze to the perfect consistency. You can substitute any milk alternative if needed.

Directions

In the bowl of a stand mixer (or using a hand mixer with a paddle attachment), beat together the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes. Add the vanilla extract and eggs, and continue beating for another 1-2 minutes until the mixture is light and fluffy.
In a separate medium bowl, whisk together the dry ingredients: cake flour, cornstarch, baking soda, baking powder, and kosher salt. Gradually add the dry ingredients to the wet mixture, mixing on medium speed until combined, about 1-2 minutes. Cover the dough and chill it in the fridge for one hour.
Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
To make the filling, stir together the softened butter, light brown sugar, cinnamon, and cake flour in a medium bowl until smooth. Use a heaping teaspoon (about 2 teaspoons) of the filling, roll it into a ball, and place it on the baking sheet.
After the dough has chilled, scoop out 1/4 cup of dough (using a large cookie scoop or measuring cup). Break the dough in half and create a well in the center of one half. Place a ball of filling inside the well, press the other half of the dough on top, and pinch the seams to seal the filling inside. Roll the dough into a ball to completely seal the filling.
Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 11-13 minutes, or until the tops are set and the edges are lightly golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, make the glaze. In a medium bowl, whisk together the powdered sugar, cinnamon, melted butter, and milk until smooth. Place a piece of parchment paper under the cooling rack, then spoon the glaze onto each cookie, allowing it to spread to the edges. Let the glaze set for about 15 minutes.
Serve and enjoy your delicious Brown Sugar Pop Tart Cookies!

Servings and Timing

This recipe makes 16 generous cookies. Each cookie contains approximately 377 calories.

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes

Variations

Strawberry Pop Tart Cookies: Replace the brown sugar filling with strawberry jam and use a pink-tinted vanilla glaze.
Chocolate Pop Tart Cookies: Add 2 tablespoons of cocoa powder to the cookie dough, use a chocolate ganache filling, and top with chocolate glaze and sprinkles.
S’mores Pop Tart Cookies: Use a marshmallow fluff and chocolate chip filling, then top with chocolate glaze and crushed graham crackers.
Pumpkin Spice Pop Tart Cookies: Add pumpkin spice to the dough and filling, and use canned pumpkin puree in the filling for a fall-inspired version.
Blueberry Pop Tart Cookies: Use blueberry preserves for the filling and a lemon-scented glaze on top.
Apple Cinnamon Pop Tart Cookies: Add finely diced cooked apples to the brown sugar filling for an apple pie-inspired cookie.

Storage/Reheating

Counter Storage: Store fully cooled cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking.

Refrigerator Storage: For longer freshness, store in the refrigerator for up to 1 week. Bring to room temperature before serving for best flavor and texture.

Freezer Storage:

Baked cookies can be frozen for up to 3 months in an airtight container with parchment paper between layers.
Unbaked cookie dough balls (without filling) can be frozen for up to 3 months. Thaw in refrigerator before assembling with filling and baking.
Prepared filling can be frozen separately for up to 3 months.

Reheating: For a fresh-baked taste, warm refrigerated or thawed cookies in a 300°F oven for 3-5 minutes. Alternatively, microwave individual cookies for 10-15 seconds for a warm, gooey center.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour for cake flour. For each cup of cake flour called for in the recipe, use 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch. Whisk them together thoroughly before adding to your recipe.

Why do I need to chill the dough?

Chilling the dough is essential for these cookies. It firms up the butter, which prevents excessive spreading during baking. It also allows the flavors to meld together and makes the dough easier to handle when you’re forming the filled cookies.

Can I make these cookies smaller?

Yes, you can make smaller cookies by using less dough and filling. However, be aware that smaller cookies will bake faster, so reduce the baking time by 2-3 minutes and watch them closely. The filling-to-cookie ratio may also change, affecting the overall taste experience.

My filling leaked out during baking. What went wrong?

If your filling leaks, it was likely not sealed properly within the cookie dough. Make sure to completely encase the filling ball within the dough and seal all seams by rolling the cookie dough ball between your hands. Also ensure your filling isn’t too warm or soft when assembling.

Can I prepare these cookies in advance?

Absolutely! You can prepare the dough and filling up to 3 days in advance and store them separately in the refrigerator. You can also assemble the cookies and freeze them unbaked for up to 3 months, then bake directly from frozen (adding 1-2 minutes to the baking time).

My glaze is too thick/thin. How do I fix it?

For glaze that’s too thick, add milk a teaspoon at a time until you reach the desired consistency. If it’s too thin, add more powdered sugar a tablespoon at a time. The perfect glaze should coat the back of a spoon and drip off slowly.

Can I make these cookies without a stand mixer?

Yes, you can use a hand mixer or even mix by hand with a wooden spoon. If mixing by hand, make sure your butter is very soft and be prepared for a good arm workout! Cream the butter and sugars thoroughly before adding other ingredients.

Are these cookies suitable for gifting or shipping?

These cookies make excellent gifts! For shipping, allow the glaze to fully set (at least 24 hours), then package cookies in a single layer or with parchment paper between layers in an airtight container. Add padding to prevent movement during shipping.

How do I know when these cookies are done baking?

The cookies are done when the edges are lightly golden and the tops are set but still soft in the center. They may look slightly underdone in the middle, but they’ll continue cooking from residual heat on the baking sheet. Overbaking will result in dry cookies.

Can I add sprinkles to make them more like traditional Pop Tarts?

Absolutely! Add sprinkles immediately after glazing while the glaze is still wet so they’ll stick. Colorful sprinkles, sanding sugar, or even crushed freeze-dried fruit would make delightful decorative toppings that enhance the Pop Tart nostalgia.

Conclusion

These Brown Sugar Pop Tart Cookies transform a beloved breakfast pastry into an irresistible homemade treat. The combination of buttery cookie dough, warm cinnamon-brown sugar filling, and sweet glaze creates a nostalgic yet elevated dessert experience that’s perfect for special occasions or whenever you need a comforting sweet treat. The surprise filling inside each cookie makes them especially delightful, and the endless variation possibilities mean you can enjoy this creative cookie concept all year round. Whether you’re reliving childhood memories or creating new ones, these cookies are sure to become a requested favorite among friends and family.