Brown Sugar Pop Tart Cookies Recipe

Say hello to nostalgia with a twist: Brown Sugar Pop Tart Cookies are the ultimate treat for anyone who’s ever loved that iconic breakfast pastry but secretly wished it was even more indulgent. Imagine soft, buttery cookies sandwiching a gooey, cinnamon-laced brown sugar center, finished with an irresistible sugary glaze and playful sprinkles. Whether you’re baking for a cozy afternoon or looking to wow friends at your next gathering, these cookies combine the best parts of childhood memories and homemade goodness in every bite.

Ingredients You’ll Need

Pulling together Brown Sugar Pop Tart Cookies only takes a handful of pantry staples and a few key extras. Each ingredient adds a specific note to the cookie’s flavor, texture, or appearance, making every bite just as good as the last.

• All-Purpose Flour: The backbone of the dough, providing structure and keeping the cookies tender and soft.
• Baking Powder: Lends a gentle lift, ensuring you don’t end up with dense, flat cookies.
• Baking Soda: Works with the baking powder for just the right amount of rise and a touch of chewiness.
• Salt: Balances the sweetness and brings out all the warm brown sugar notes.
• Unsalted Butter, softened: Creams into the sugars for buttery richness and ideal texture—don’t skip on the softening!
• Brown Sugar, packed: Adds depth, moisture, and signature toasty sweetness in both dough and filling.
• Granulated Sugar: Rounds out the sweetness and helps achieve golden edges.
• Large Eggs: Bind everything together and keep things decadently soft.
• Vanilla Extract: Invites warmth and aroma, making the whole kitchen smell dreamy.
• Brown Sugar (for filling): Creates that gooey, caramel-like center reminiscent of classic Pop Tarts.
• Cornstarch: Thickens the filling so it stays put in every bite.
• Cinnamon: The flavor hero in the filling—don’t be shy with it!
• Milk (for brushing): Gives the tops that pretty bakery-style gloss.
• Powdered Sugar (for icing): The base for your sweet, drizzly glaze.
• Milk (for icing): Turns that powdered sugar into a smooth, spreadable icing.
• Sprinkles (optional): For a pop of color and a classic, whimsical finish.

How to Make Brown Sugar Pop Tart Cookies

Step 1: Whisk the Dry Ingredients

Start by combining the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Whisking these together not only ensures they’re evenly distributed but also means you won’t end up with any accidental salty bites. This creates the perfect foundational mixture for your Brown Sugar Pop Tart Cookies.

Step 2: Cream Butter and Sugars

In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar using an electric mixer. Don’t rush this step; go for two or three minutes until the mixture is pale, fluffy, and absolutely irresistible. Creaming properly is the secret to those tender, melt-in-your-mouth cookies.

Step 3: Add Eggs and Vanilla

One by one, add your eggs to the bowl, beating well after each addition. Drop in the vanilla extract and blend again. This is where the dough really starts to smell like something magical—rich, eggy, and sweet with vanilla.

Step 4: Combine Wet and Dry Ingredients

Gradually add the whisked dry ingredients to your butter mixture. Mix on low speed until everything is just combined—don’t overdo it! You want to keep the dough as tender as possible so your Brown Sugar Pop Tart Cookies come out delightfully soft.

Step 5: Chill the Dough

Divide your dough into two disks, wrap them in plastic, and pop them in the fridge for at least one hour. Chilling the dough lets the flavors meld and makes it much easier to roll and shape later. Plus, the wait is absolutely worth it.

Step 6: Prepare the Brown Sugar Filling

While the dough chills, mix up your filling—brown sugar, cornstarch, and cinnamon. Stir until they’re evenly combined. This quick step takes seconds but locks in the classic center that sets Brown Sugar Pop Tart Cookies apart.

Step 7: Roll and Cut the Dough

Once your dough is firm and ready, roll the first disk out onto a floured surface to about one quarter inch thick. Cut it into rectangles, roughly three by four inches each. Don’t stress if they’re not perfect—imperfections add homemade charm!

Step 8: Fill and Seal the Cookies

Spoon about a tablespoon of brown sugar filling onto half the rectangles. Top each with a matching rectangle, then press the edges together to seal. For that iconic Pop Tart look, crimp the edges with a fork—it makes the cookies as pretty as they are tasty.

Step 9: Bake to Perfection

Place all your filled cookies onto parchment-lined baking sheets, brush the tops with milk for shine, and bake at 350°F for 12 to 15 minutes. You’re looking for edges that are lightly golden and tops that are set but still soft. Let them cool a few minutes on the sheet before transferring to a wire rack.

Step 10: Glaze and Decorate

Finally, whisk powdered sugar with a splash of milk to make a thick yet pourable icing. Drizzle it over each cooled cookie and, if your inner child insists, add a handful of colorful sprinkles before the glaze sets. This finishing touch makes your Brown Sugar Pop Tart Cookies irresistible.

How to Serve Brown Sugar Pop Tart Cookies

Garnishes

Make these cookies sing with a crowning drizzle of smooth icing and a sprinkle of bright, playful jimmies or cinnamon sugar. You can even finish them with a pinch of flaked sea salt for a grown-up twist that sharpens every flavor note.

Side Dishes

Pair your freshly baked Brown Sugar Pop Tart Cookies with a frosty glass of milk or a piping hot mug of chai for a cozy, nostalgic treat. For dessert platters, tuck them alongside fruity raspberry preserves or some fresh berry compote to balance their sweetness.

Creative Ways to Present

Turn dessert into an experience! Stack cookies in clear cellophane bags as adorable homemade favors, or cut them smaller for pop-tart “bites” at your next brunch. They look stunning arranged on a rustic wooden board with other homemade goodies. Don’t forget, you can always host a DIY “decorate your own cookie” station for family gatherings or birthday parties!

Make Ahead and Storage

Storing Leftovers

Once they’re completely cooled and glazed, tuck your Brown Sugar Pop Tart Cookies into an airtight container. They’ll stay wonderfully soft and fresh on your countertop for up to four days, making them perfect for spontaneous snacking or lunchbox surprises.

Freezing

These cookies are total freezer-friendly champions. Freeze the assembled but unbaked rectangles on a baking sheet until firm, then transfer to a zip-top bag for up to two months. Or, freeze already baked and glazed cookies with parchment between layers—just thaw and enjoy!

Reheating

If you love a warm treat, gently heat cookies in a 300°F oven for a few minutes or pop one in the microwave for 10–15 seconds (skip this step if they’re glazed, or the icing may melt). They’ll taste fresh-out-of-the-oven with an aromatic, gooey middle.

FAQs

Can I use whole wheat flour instead of all-purpose?

Absolutely! You can swap in whole wheat flour for all or part of the all-purpose flour; just expect your Brown Sugar Pop Tart Cookies to be a bit denser with a nuttier flavor profile. For the softest results, try a 50/50 blend.

Is it necessary to chill the dough?

Chilling is key! Not only does it help the dough firm up for easier rolling, it also deepens the flavor and ensures your cookies keep their shape instead of spreading too much in the oven.

Can I make the filling ahead of time?

Definitely. You can mix up the brown sugar cinnamon filling a day or two in advance and stash it in an airtight container. In fact, letting those flavors mingle actually makes it even more delicious.

How do I prevent the cookies from opening up during baking?

Press down well on the edges and really crimp with a fork for the best seal! Avoid overfilling and always make sure the dough rectangles are as even as possible—this helps your Brown Sugar Pop Tart Cookies stay perfectly closed during baking.

Can I skip the icing or use a different glaze?

Absolutely! You can enjoy these cookies plain for a less-sweet finish, or substitute your favorite glaze—maple or chocolate work beautifully. Customize according to what you crave or what’s in your pantry.

Final Thoughts

There’s just something incredibly satisfying about biting into a soft, buttery cookie with that classic brown sugar cinnamon burst inside. Brown Sugar Pop Tart Cookies are a playful tribute to a childhood staple, with a homemade twist you’ll want to share (or keep all to yourself). Give this recipe a try—you’re in for a treat that brings out the kid in everyone!

Print