Soft, gooey, and packed with warm cinnamon flavor, these Brown Sugar Pop Tart Cookies are a nostalgic throwback to the classic toaster pastry—but in cookie form! Each bite features a tender, cake-like cookie filled with a rich brown sugar-cinnamon center and topped with a drizzle of cinnamon glaze. If you grew up loving brown sugar Pop-Tarts, this homemade version will blow you away.
Why You’ll Love These Cookies
- Gooey Cinnamon Filling: Just like the original Pop-Tart, each cookie has a buttery, brown sugar-cinnamon center.
- Soft and Thick Texture: Cake flour and cornstarch give these cookies a bakery-style, tender crumb.
- Perfectly Spiced: Cinnamon shines through in every layer—from the filling to the glaze.
- Make-Ahead Friendly: Chill the dough or freeze it to bake later for fresh cookies anytime.
Ingredients You’ll Need
Here’s a quick look at what you’ll need. See the recipe card for full measurements.
For the Cookies:
- Unsalted butter
- Granulated sugar & light brown sugar
- Eggs
- Vanilla extract
- Cake flour (or all-purpose with cornstarch)
- Cornstarch
- Baking soda & baking powder
- Kosher salt
For the Filling:
- Unsalted butter
- Light brown sugar
- Ground cinnamon
- Cake flour
For the Glaze:
- Powdered sugar
- Cinnamon
- Melted butter
- Milk
How to Make Brown Sugar Pop Tart Cookies
1. Make the Cookie Dough
Cream the butter and sugars until light and fluffy. Add the eggs and vanilla, then mix in the dry ingredients. Chill for at least 1 hour.
![pop tart cookie dough in a stand mixer bowl.]
2. Prepare the Cinnamon Filling
Mix together softened butter, brown sugar, cinnamon, and flour. Roll into small balls (about 2 teaspoons each) and set aside.
![brown sugar pop tart filling rolled into balls and sitting on a cookie sheet.]
3. Assemble the Cookies
Scoop out 1/4 cup portions of dough and split each in half. Press one half into a disc, place a filling ball in the center, and cover with the other half. Seal and roll into a smooth ball.
![stuffing brown sugar filling inside a pop tart cookie.]
4. Bake
Bake at 350°F (175°C) for 11–13 minutes, or until edges are set and lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
![fresh baked pop tart cookies cooling on a sheet pan.]
5. Glaze
Whisk together glaze ingredients and drizzle over the cooled cookies. Let the glaze set for 15 minutes.
![frosted brown sugar pop tart cookies cooling on a wire rack.]
Expert Tips for Success
- Use room temp butter: It should be soft but still cool (around 60°F).
- Don’t skip the chill time: It helps the cookies hold their shape and makes them easier to stuff.
- Seal the edges well: This keeps the filling from leaking out while baking.
- Don’t overbake: The cookies should be just set for a soft, gooey center.
Recipe FAQs
Can I use all-purpose flour instead of cake flour?
Yes, but for the softest texture, substitute 1 cup of all-purpose flour with 1 cup minus 2 tablespoons and add 2 tablespoons of cornstarch.
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 3 days or freeze it for up to 3 months.
How do I store these cookies?
Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.
How to Freeze
- Freeze baked cookies: Skip the glaze, freeze cookies on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw and glaze before serving.
- Freeze unbaked dough: Stuff and shape the cookies, then freeze. Bake directly from frozen, adding 1–2 extra minutes to the bake time.
Save & Share!
These Brown Sugar Pop Tart Cookies are pure cinnamon-sugar comfort in every bite! Soft, gooey, and nostalgic—perfect for holidays, bake sales, or just a sweet afternoon treat. Don’t forget to pin this recipe and share it with a fellow Pop-Tart fan!