These soft and gooey Brown Sugar Pop Tart Cookies are stuffed with a rich cinnamon filling and topped with a sweet cinnamon glaze—just like your favorite nostalgic breakfast pastry, but in cookie form! Whether you’re a die-hard cinnamon fan or just love cozy desserts, these are about to become a new favorite.
A Throwback in Every Bite
Each cookie features a soft, cake-like texture made with cake flour and cornstarch for that perfect bakery-style crumb. The star of the show is the buttery brown sugar and cinnamon center—warm, gooey, and just like the inside of a classic brown sugar Pop-Tart. Finish them off with a drizzle of cinnamon glaze for that signature frosted look.
If you’re a fan of cinnamon desserts, don’t miss these Coffee Cake Cookies or Taylor Swift’s Chai Cookies next!
Why You’ll Love These Cookies
- Gooey Filling: That buttery brown sugar-cinnamon center stays soft and luscious.
- Soft and Tender Texture: Thanks to cake flour and cornstarch.
- Nostalgic Flavor: Just like a brown sugar Pop-Tart, but homemade and better.
- Make-Ahead Friendly: You can prep both the dough and the filling in advance.
Looking for more frosted cookie ideas? Try Maple Pecan Cookies, Soft Gingerbread Cookies, or Italian Sprinkle Cookies.
Ingredients You’ll Need
- Unsalted Butter – For both the dough and the filling.
- Granulated Sugar + Light Brown Sugar – For sweetness and caramel-like flavor.
- Eggs & Vanilla – To bind the dough and add richness.
- Cake Flour – Gives the cookies their soft, tender texture.
- Cornstarch – Helps create that pillowy feel.
- Cinnamon – Brings warmth to the filling and glaze.
- Powdered Sugar + Milk – For the classic cinnamon glaze.
How to Make Brown Sugar Pop Tart Cookies
- Make the Dough: Cream butter and sugars until light and fluffy. Add eggs and vanilla, then mix in dry ingredients. Chill for 1 hour.
- Make the Filling: Mix brown sugar, softened butter, cinnamon, and cake flour. Roll into small balls.
- Assemble: Flatten chilled dough, add a ball of filling in the center, cover with more dough, and roll into a sealed ball.
- Bake: Bake at 350°F for 11–13 minutes until set and lightly golden.
- Glaze: Let cookies cool, then drizzle with cinnamon glaze and allow to set.
Pro Tips for Success
- Use Room Temp Butter: Should be soft but still cool (about 60°F).
- Don’t Skip Chilling: Helps control spreading and makes shaping easier.
- Seal the Edges Well: Keeps that gooey filling tucked inside.
- Avoid Overbaking: Cookies should look just set to stay soft and tender.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly less soft. You can also make a DIY cake flour by combining all-purpose flour with cornstarch.
How should I store them?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Can I freeze these cookies?
Yes! You can freeze baked (unglazed) cookies or freeze the stuffed cookie dough. Bake directly from frozen—just add 1–2 extra minutes.
Make-Ahead and Freezer Instructions
To freeze baked cookies: Cool completely (without glaze), freeze on a sheet pan, then transfer to a freezer bag. Glaze after thawing.
To freeze dough: Shape and fill cookies, then freeze until solid. Bake from frozen as needed.
More Cozy Cookie Recipes
- Taylor Swift Chai Cookies
- Ritz Thin Mints
- Molasses Ginger Cookies
- Brown Butter Chocolate Chip Cookies
- Flourless Oatmeal Peanut Butter Cookies
- Brown Sugar Pop Tart Cookies Recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 16 cookies
Ingredients
For the Cookies:
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup light brown sugar, packed
2 eggs, room temperature
1 teaspoon vanilla extract
3 3/4 cups cake flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
For the Brown Sugar Filling:
5 tablespoons unsalted butter, softened
3/4 cup light brown sugar, packed
1 teaspoon cinnamon
2 tablespoons cake flour
For the Cinnamon Glaze:
1 cup powdered sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted and cooled
2 1/2 tablespoons milk
Instructions
Make the Cookie Dough
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes). Add eggs and vanilla and beat for 1–2 more minutes.
In a separate bowl, whisk together cake flour, cornstarch, baking soda, baking powder, and salt. Gradually add to the wet ingredients and mix until just combined. Cover and chill for 1 hour.
Make the Filling
In a bowl, mix softened butter, brown sugar, cinnamon, and flour until smooth. Roll into 16 small balls and place on a plate or tray.
Assemble the Cookies
Scoop 1/4 cup of chilled dough. Split it in half, create a well in one half, and place a ball of filling inside. Cover with the other half and pinch the seams. Roll into a ball to seal.
Bake
Preheat oven to 350°F (177°C) and line baking sheets with parchment paper. Place cookies 2 inches apart and bake for 11–13 minutes, or until edges are lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Glaze the Cookies
In a small bowl, whisk together powdered sugar, cinnamon, melted butter, and milk until smooth. Spoon glaze over cooled cookies and let set for 15 minutes.