Brown Sugar Pop Tart Cookies Recipe

If you’re looking to blend pure nostalgia with total cookie decadence, you have got to try these Brown Sugar Pop Tart Cookies. Imagine taking everything you love about those classic brown sugar cinnamon Pop Tarts — the soft pastry, gooey brown sugar filling, and sweet, crackly glaze — and rebooting it as a giant, bakery-style cookie. These cookies are thick, rich, and swirled with the warm flavors of brown sugar and cinnamon, all topped with a luscious glaze that will take you straight back to childhood breakfasts. One bite and you’ll see why this recipe deserves a place in your favorites file.

Ingredients You’ll Need

The beauty of Brown Sugar Pop Tart Cookies is in their simplicity. Each ingredient is thoughtfully chosen to create the perfect soft, buttery cookie with just the right balance of flavor and texture. Every component adds something special, whether it’s richness, tenderness, or a touch of warmth.

• Unsalted Butter: The foundation for tender, flavorful cookies and a creamy glaze — be sure it’s room temp for best mixing!
• Granulated Sugar: Adds sweetness and helps create those pretty golden edges.
• Light Brown Sugar: The showstopper ingredient, bringing plenty of caramel notes and chewy texture to both the dough and filling.
• Eggs: Give structure and softness, holding everything together with a pillowy finish.
• Vanilla Extract: Boosts all the cozy flavors and adds depth to the dough.
• Cake Flour: Delivers the super soft, almost cake-like bite that makes these cookies irresistible.
• Cornstarch: Helps make the cookies extra tender and thick.
• Baking Soda: Adds a bit of lift so your cookies don’t flatten out.
• Baking Powder: Works with the soda for the perfect texture and crumb.
• Kosher Salt: Balances the sweetness and enhances every other flavor.
• Cinnamon: Provides that signature warm, spiced note in the filling and glaze.
• Powdered Sugar: Whips up into a silky-smooth glaze that sets beautifully on top.
• Milk: Loosens the glaze to just the right drizzling consistency.

How to Make Brown Sugar Pop Tart Cookies

Step 1: Prepare the Dough

Start with the base of these Brown Sugar Pop Tart Cookies by creaming your room-temperature butter with both sugars until it turns light and fluffy. This gives your cookies an unmatched softness and gorgeous golden color. Once that’s ready, incorporate the eggs and vanilla, then slowly blend in the dry ingredients. Don’t rush this part — a well-mixed dough means a dreamy, tender bite. Make sure to chill the dough for an hour; this ensures your cookies will hold their shape, stay thick, and puff perfectly in the oven.

Step 2: Make the Brown Sugar Filling

The filling is what truly sets these cookies apart. Mix softened butter, brown sugar, cinnamon, and a touch of flour until you have a paste that’s rich, fragrant, and reminiscent of Pop Tart centers. Scoop out heaping teaspoons of the filling, roll them into little balls, and set them aside — you’ll be tucking these into the center of each cookie dough mound.

Step 3: Assemble the Cookies

Now for the fun part! Take about a quarter cup of dough per cookie and divide it in half. Press a well into one half, pop a ball of that cinnamon-sugar filling in the middle, and press the other half of dough over it. Seal the edges so the filling doesn’t escape, then roll gently into a ball. Place them on your baking sheet with plenty of space — these bake up bakery-big and beautifully puffy.

Step 4: Bake the Cookies

Slide your loaded trays into a preheated 350 degree oven and let these beauties bake for 11 to 13 minutes. You’re looking for lightly golden edges and tops that are set but still soft. Don’t overbake! Five minutes on the hot baking sheet, followed by a transfer to a cooling rack, is the secret to perfectly gooey (never dry) Brown Sugar Pop Tart Cookies.

Step 5: Add the Cinnamon Glaze

Once the cookies are completely cool, whisk together the powdered sugar, cinnamon, melted butter, and milk to create that signature Pop Tart-style glaze. Drizzle (or spoon) it over each cookie, taking care to let it reach the very edges. Give it a little time to set so every bite is perfectly frosted and satisfying.

How to Serve Brown Sugar Pop Tart Cookies

Garnishes

The perfect garnish emphasizes nostalgia and just a touch of whimsy. A light dusting of extra cinnamon or even a sprinkle of raw sugar on top of the glaze adds sparkle and a little crunch. For a throwback vibe, throw on some rainbow sprinkles or mini cinnamon chips right before the glaze sets — they bring all the fun, just like a real Pop Tart!

Side Dishes

These cookies pair beautifully with a glass of ice-cold milk, a cozy mug of coffee, or even warm chai for a perfectly spiced combo. They also shine next to fresh fruit or a creamy yogurt parfait if you want to balance richness with something light and tangy.

Creative Ways to Present

Stack your Brown Sugar Pop Tart Cookies on a cake stand for a showstopping centerpiece, or package them individually in wax paper with a ribbon for sweet gift-giving. For brunch gatherings, arrange them upright on a platter lined with parchment and surround them with fresh strawberries — people won’t be able to resist reaching for seconds!

Make Ahead and Storage

Storing Leftovers

To keep your Brown Sugar Pop Tart Cookies soft and fresh, store them in an airtight container at room temperature for up to 4 days. Make sure to let the glaze fully set before stacking to avoid sticky situations!

Freezing

These cookies freeze like a dream — just pop cooled, glazed cookies in a single layer (or with parchment between layers) in a freezer-safe container. They’ll keep for up to 2 months, making them perfect for those moments when you need instant comfort.

Reheating

Craving a warm, gooey cookie? Just microwave a cookie for 10-15 seconds to revive that bakery-fresh texture and wake up the cozy cinnamon aroma. If you prefer, you can also warm them in a low oven for a few minutes.

FAQs

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

You certainly can! Your cookies will be a tad less tender and soft, but they’ll still taste phenomenal. If using all-purpose flour, consider subtracting two tablespoons per cup to mimic the lightness of cake flour.

How do I keep the filling from leaking out?

Be sure to fully enclose the brown sugar filling in the dough and pinch/seal all around. If any filling peeks out, just smooth a bit of dough over the spot before baking to prevent leaks.

Can I make Brown Sugar Pop Tart Cookies ahead of time?

Absolutely! You can make the dough and the filling in advance. Keep them chilled and assemble right before baking for the freshest results. You can also fully bake and glaze the cookies a day ahead — they stay chewy and tender!

Is it possible to make these cookies smaller?

Yes, you can make petite versions by using less dough and a smaller scoop of filling per cookie. Just remember to reduce the baking time a little and watch closely for doneness.

What’s the best way to get an even glaze?

Let the cookies cool completely, then generously spoon the glaze over the top, using the back of a spoon to gently spread it towards the edges. If you want a perfectly smooth finish, give the glaze an extra whisk right before topping each cookie.

Final Thoughts

These Brown Sugar Pop Tart Cookies are like a warm hug straight from your oven — soft, thick, gooey-centered, and layered with nostalgic flavor. Give them a try and you’re bound to fall in love, whether you’re sharing with friends or savoring every bite yourself. Trust me, you’ll want to bookmark this one!

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