Brown Sugar Pop Tart Cookies Recipe

Introduction

These Brown Sugar Pop Tart Cookies capture the nostalgic flavor of pop tarts with a soft cookie base and a sweet cinnamon filling. Topped with a smooth cinnamon glaze, they’re a delightful twist on a classic treat, perfect for any time of day.

Ingredients

• 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
• 5 tablespoons unsalted butter (softened, for filling)
• 3/4 cup light brown sugar (packed, for filling)
• 1 teaspoon cinnamon (for filling)
• 2 tablespoons cake flour (for filling)
• 1 cup powdered sugar (for icing)
• 1/2 teaspoon cinnamon (for icing)
• 3 tablespoons unsalted butter (melted and cooled, for icing)
• 2 1/2 tablespoons milk (for icing)

Instructions

1. Step 1: In the bowl of a stand mixer or using a hand mixer with a paddle attachment, beat together the 1 cup unsalted butter, granulated sugar, and 1 cup light brown sugar on medium-high speed for 2-3 minutes. Add the vanilla extract and eggs, then beat for another 1-2 minutes until the mixture is light and fluffy.
2. Step 2: In a separate medium bowl, whisk together the 3 3/4 cups cake flour, cornstarch, baking soda, baking powder, and kosher salt. Gradually add the dry ingredients to the wet mixture and beat on medium speed until combined, about 1-2 minutes. Stop occasionally to scrape down the bowl. Cover the dough and chill for one hour.
3. Step 3: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
4. Step 4: Prepare the filling by stirring together the softened 5 tablespoons unsalted butter, 3/4 cup light brown sugar, 1 teaspoon cinnamon, and 2 tablespoons cake flour in a medium bowl until smooth. Use a heaping teaspoon (about 2 teaspoons) to scoop the filling and roll it into balls. Place them on the baking sheet.
5. Step 5: Using a 1/4 cup measuring cup or a large cookie scoop, portion out the chilled dough. Divide each portion in half and press a well in one half. Place one ball of filling inside the well, then cover with the other half of dough. Pinch the seams and roll into a ball to seal the filling inside.
6. Step 6: Arrange the cookie dough balls on the prepared baking sheets about 2 inches apart. Bake for 11-13 minutes, or until the tops are just set and edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
7. Step 7: While the cookies cool, prepare the icing by whisking together the powdered sugar, 1/2 teaspoon cinnamon, melted and cooled butter, and milk until smooth. Spoon the icing over each cookie on the cooling rack, allowing it to spread to the edges. Let the icing set for 15 minutes before serving.

Tips & Variations

• For extra flavor, add a pinch of nutmeg or allspice to the filling mixture.
• If you don’t have cake flour, use all-purpose flour minus 2 tablespoons per cup to approximate it.
• Substitute maple syrup for the milk in the icing for a richer sweetness.
• Press the seams firmly to prevent the filling from leaking during baking.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat gently in a microwave for 10-15 seconds to soften the icing before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare and chill the dough up to 24 hours in advance. Keep it tightly covered in the refrigerator until ready to use.

What can I do if the filling leaks during baking?

Make sure to seal the edges well by pinching the dough together tightly and rolling them into balls. Chilling the dough also helps reduce leakage.

Brown Sugar Pop Tart Cookies Recipe

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★★★★★

4.8 from 58 reviews

Delight in these Brown Sugar Pop Tart Cookies, combining a soft, tender cookie dough with a gooey cinnamon brown sugar filling and a sweet cinnamon glaze. With a crisp outside and a rich, melty center, these cookies capture the nostalgic flavors of pop tarts in a homemade, indulgent treat.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 1 hour 33 minutes
• Yield: 16–18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 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

Filling

• 5 tablespoons unsalted butter (softened)
• 3/4 cup light brown sugar (packed)
• 1 teaspoon cinnamon
• 2 tablespoons cake flour

Icing

• 1 cup powdered sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons unsalted butter (melted and cooled)
• 2 1/2 tablespoons milk

Instructions

1. Prepare the Dough: In a stand mixer or with a hand mixer fitted with the paddle attachment, beat together 1 cup unsalted butter, 1/2 cup granulated sugar, and 1 cup packed light brown sugar on medium-high speed for 2-3 minutes until creamy. Add 2 room temperature eggs and 1 teaspoon vanilla extract, continuing to beat for another 1-2 minutes until light and fluffy.
2. Mix Dry Ingredients: In a separate medium bowl, whisk together 3 3/4 cups cake flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, and 1 teaspoon kosher salt until well combined. Gradually add this to the wet mixture and beat on medium speed for 1-2 minutes, stopping occasionally to scrape the sides and bottom of the bowl. Cover the dough and chill it for 1 hour.
3. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
4. Make the Filling: In a medium bowl, stir together 5 tablespoons softened unsalted butter, 3/4 cup packed light brown sugar, 1 teaspoon cinnamon, and 2 tablespoons cake flour until smooth. Using a heaping teaspoon (about 2 teaspoons), scoop the filling and roll into balls, placing them on one of the prepared baking sheets.
5. Assemble the Cookies: Using a 1/4 cup measuring cup or large cookie scoop, portion out the chilled dough. Break each portion in half and create a well in one half. Place one filling ball inside the well, then press the other half of dough on top and pinch the seams to seal. Roll gently to form a smooth ball enclosing the filling.
6. Bake Cookies: Arrange the filled dough balls on the prepared baking sheets spaced about 2 inches apart. Bake for 11-13 minutes until the tops are set and edges lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
7. Prepare and Apply Icing: While the cookies cool, whisk together 1 cup powdered sugar, 1/2 teaspoon cinnamon, 3 tablespoons melted and cooled unsalted butter, and 2 1/2 tablespoons milk in a bowl until smooth. Place parchment paper under the cooling rack, then spoon the icing generously on top of each cookie, letting it spread to the edges. Allow icing to set for 15 minutes before serving.

Notes

• For best results, ensure butter and eggs are at room temperature before mixing.
• Chilling the dough is essential for easier handling and prevents spreading during baking.
• Use cake flour for a tender, delicate cookie texture.
• Seal the filling well inside the dough to avoid leakage during baking.
• If you prefer a thicker filling, you can double the portion scooped per cookie.
• Store cookies in an airtight container at room temperature for up to 3 days; icing is best fresh but can be stored refrigerated.

Keywords: Brown Sugar Pop Tart Cookies, filled cookies, cinnamon sugar cookies, homemade pop tart cookies, soft baked cookies, cinnamon filling, sweet icing