Brown Sugar Pop Tart Cookies

Brown Sugar Pop Tart Cookies

If you grew up loving the toasty, cinnamon-sweet flavor of Brown Sugar Cinnamon Pop-Tarts, this recipe is about to hit you right in the nostalgia. These Brown Sugar Pop Tart Cookies take everything you love about those iconic pastries — buttery brown sugar filling, cinnamon spice, and that irresistible icing drizzle — and turn it into the ultimate soft, chewy cookie. Imagine biting into a thick, bakery-style cookie that’s golden on the outside and gooey on the inside, bursting with warm cinnamon flavor and topped with a silky brown sugar glaze. These cookies are perfect for cozy weekends, gifting, or pairing with a cup of coffee or tea. They taste just like a Pop-Tart — only better, fresher, and homemade.

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Prep Time 20

Cook Time 12

Servings: 18 Cookies

Ingredients Equipment Method Notes

Ingredients

For the Cookies:

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¾ cup unsalted butter softened
1 ¼ cups packed light brown sugar
¼ cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
For the Brown Sugar Cinnamon Filling:
¼ cup butter
½ cup brown sugar
2 teaspoons cinnamon
1 tablespoon flour

For the Glaze:

1 cup powdered sugar
2 tablespoons brown sugar
½ teaspoon cinnamon
1 tablespoon melted butter
2 –3 tablespoons milk adjust for consistency
½ teaspoon vanilla extract

Equipment

Mixing bowls (large and medium)
Electric hand mixer or stand mixer
Measuring cups and spoons
Silicone spatula
Baking sheets
Parchment paper or silicone baking mats
Wire cooling rack
Whisk
Small saucepan (for glaze)

Method

Step 1: Make the Filling

In a small saucepan, melt butter over medium heat.
Stir in brown sugar, cinnamon, and flour until smooth and slightly thickened.
Remove from heat and cool slightly — it should have a paste-like texture.

Step 2: Make the Cookie Dough

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Add egg, yolk, and vanilla, mixing until combined.
Gradually add dry ingredients, mixing until a soft dough forms.

Step 3: Assemble the Cookies

Scoop dough into balls (about 2 tablespoons each).
Flatten slightly and spoon about ½ teaspoon of the brown sugar filling into the center.
Top with another small piece of dough and pinch the edges to seal.
Gently roll into a ball again and place on the baking sheet, leaving space between each cookie.

Step 4: Bake

Bake for 10–12 minutes, or until edges are lightly golden but centers look slightly underbaked — they’ll finish setting as they cool.
Let cool on the pan for 5 minutes before transferring to a wire rack.

Step 5: Make the Glaze

In a small bowl, whisk together powdered sugar, brown sugar, cinnamon, melted butter, and vanilla.
Add milk gradually until the glaze reaches a smooth, pourable consistency.

Step 6: Glaze and Set

Drizzle or spread the glaze over cooled cookies.
Let sit for about 15 minutes to allow the glaze to firm up before serving.

Notes

🧊 Storage & Reheating

Room Temperature: Store in an airtight container for up to 4 days.

Refrigerate: Keep for up to 1 week for longer freshness.

Freeze: Freeze baked (unglazed) cookies for up to 2 months. Thaw and glaze when ready to serve.

Reheat: Microwave for 10 seconds for that “freshly baked Pop-Tart” warmth.

🥄 Variations

Frosted Brown Sugar Pop Tart Style: Pipe the glaze in neat rectangles like a classic Pop-Tart look.

Add a Crunch: Sprinkle coarse brown sugar or cinnamon crumble on top before baking.

Cinnamon Roll Twist: Swirl in cream cheese frosting instead of glaze.

Chocolate Drizzle: Add a thin chocolate zigzag on top for an indulgent look.

Salted Caramel Glaze: Swap the glaze for caramel sauce with a touch of sea salt.

Maple Version: Replace brown sugar in the glaze with maple syrup for a cozy fall flavor.

Stuffed Surprise: Add a tiny dollop of cream cheese or Nutella inside the cookie before baking.

Mini Cookies: Make bite-sized versions for snack boxes or parties.

Gluten-Free Option: Use a 1:1 gluten-free baking flour blend.

Espresso Infusion: Add ½ teaspoon espresso powder to the dough for a coffeehouse twist.

❓ 10 FAQs

Do these really taste like Pop-Tarts?
Yes! The cinnamon-brown sugar filling and glaze mimic the Pop-Tart flavor but in a soft, chewy cookie form.

Can I use dark brown sugar instead of light?
Absolutely — it’ll give a deeper caramel flavor.

Can I chill the dough?
Yes, chilling for 30 minutes enhances the flavor and prevents spreading.

Can I skip the filling?
You can, but that rich brown sugar center is what makes them special.

How do I make them extra chewy?
Slightly underbake them and let them cool on the pan.

Can I use margarine instead of butter?
Butter is preferred for flavor, but margarine works if needed.

Can I double the recipe?
Definitely! These freeze beautifully.

Do I need to refrigerate after glazing?
Not necessary — room temperature storage works fine unless it’s very warm.

What kind of flour should I use?
All-purpose flour gives the perfect texture; avoid bread flour.

Can I turn this into bars instead of cookies?
Yes! Press dough into a 9×13-inch pan, bake for 18–20 minutes, and glaze when cool.

🏁 Conclusion

These Brown Sugar Pop Tart Cookies are everything you love about the nostalgic toaster pastry — soft, sweet, and cinnamon-kissed — but in a rich, homemade cookie form. Each bite delivers a cozy wave of buttery brown sugar and a melt-in-your-mouth texture that’s pure comfort. They’re perfect for holidays, bake sales, or anytime you need a little treat that tastes like childhood memories baked fresh from scratch.

Serve them warm, glaze dripping slightly down the sides, with a tall glass of milk or hot coffee — and prepare for everyone to ask for the recipe.