Brown Sugar Pop Tart Cookies
Creamy, warmly spiced, and delightfully nostalgic, these Brown Sugar Pop Tart Cookies are the kind of treat that makes kitchen countertops feel like a hug. Think flaky cookie layers wrapped around a soft, cinnamon-rich brown sugar filling and finished with a melt-in-your-mouth cinnamon glaze — comforting, sweet, and perfect with a glass of milk or a cup of coffee. Fun fact: many home bakers recreate childhood favorites by turning boxed snacks into homemade versions, and these cookies are a loving nod to that tradition. If you enjoy seasonal sweets, you might also like my twist on classic fall desserts like Apple Spice Cake with Brown Sugar Frosting, which shares the same cozy flavor profile. Simple to make, quick to assemble, and adored by kids and grown-ups alike, these cookies are worth a spot on your baking rotation.
What is Brown Sugar Pop Tart Cookies?
What’s in a name? Brown Sugar Pop Tart Cookies are essentially sandwich-style cookies inspired by the flavors of frosted brown sugar cinnamon pop tarts — but homemade, better, and with real butter. Curious how they earned the quirky title? Did someone once mistake them for an artisanal toaster pastry? Possibly. Do they taste like a nostalgic, upgraded pop tart hugged by cookie dough? Absolutely. And as the old saying goes, “the way to a man’s heart is through his stomach.” These cookies are playful, portable, and perfect for sharing — try them at your next brunch or send a box to a friend and see who swoons first.
Why You’ll Love This:
- Nostalgic Flavor with a Homemade Twist: The warm cinnamon-brown sugar filling and delicate cookie layers deliver all the comfort of a pop tart but with better texture and real ingredients.
- Budget-Friendly Baking: Making these at home saves money compared to specialty pastries, and one batch yields many servings for snacks, school lunches, or cookie exchanges.
- Flavor Boosters and Toppings: The cinnamon glaze ties everything together — sweet, slightly spicy, and glossy. Add flaky sea salt or a sprinkle of extra cinnamon for contrast.
If you love buttery cookies with deep nutty notes, this is in the same family as the rich and toasty Brown Butter Pecan Cookies, but lighter and more sandwich-style. Ready to bake? Let’s get into the how-to.
How to Make:
Quick Overview
This recipe is straightforward and rewarding: you’ll make a soft cookie dough, a spiced-sweet brown sugar filling, assemble sandwich-style, and finish with a cinnamon glaze. Prep is simple, textures contrast beautifully (tender cookie, gooey center, silky glaze), and it takes about 1 hour 30 minutes total including chilling and baking.
Approximate times: Prep 30 minutes, chill 60 minutes, bake 10–12 minutes per batch. Yields roughly 18–24 cookies depending on size.
Ingredients
- 1 cup (227g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed, softened
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups (375g) cake flour, measured and leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (57g) unsalted butter, softened (for filling)
- 1/2 cup (100g) brown sugar, packed (for filling)
- 1 teaspoon ground cinnamon (for filling)
- 2 tablespoons cake flour (for filling)
- 1 cup (120g) powdered sugar (for glaze)
- 1/2 teaspoon ground cinnamon (for glaze)
- 2 tablespoons unsalted butter, melted (for glaze)
- 2–3 tablespoons milk (for glaze), as needed to reach drizzling consistency
Directions
- Prepare the Cookie Dough: In a large bowl using a hand mixer or stand mixer fitted with the paddle, beat together the 1 cup softened butter, granulated sugar, and 1/2 cup brown sugar until light and fluffy, about 2–3 minutes. Scrape the bowl. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the 3 cups cake flour, cornstarch, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients on low speed, mixing until just combined and no streaks of flour remain. Do not overmix. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour to firm up.
- Make the Brown Sugar Filling: In a small bowl, combine the 1/4 cup softened butter, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, and 2 tablespoons cake flour. Mix until it forms a soft, spreadable paste. If it’s too loose, chill briefly until workable.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of the chilled cookie dough and roll into a ball. Flatten each ball slightly with your palm. Place a small dollop (about 1 teaspoon) of the brown sugar filling in the center of half the flattened dough pieces. Top with another flattened piece of dough and press the edges gently to seal, smoothing seams with your fingers.
- Bake the Cookies: Arrange assembled cookies on the baking sheet, leaving 1–2 inches between them. Bake for 10–12 minutes, until the edges are set and lightly golden but the centers remain soft. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Cinnamon Glaze: In a small bowl, whisk together the powdered sugar, 1/2 teaspoon ground cinnamon, melted butter, and 2–3 tablespoons milk until smooth and pourable. Adjust milk for desired thickness. Drizzle the glaze over cooled cookies and let set for 20–30 minutes before serving.
What to Serve With:
- Classic: A tall glass of cold milk or a cappuccino balances the sweetness and brings out the cinnamon notes.
- Brunch Pairing: Serve alongside scrambled eggs, fresh fruit salad, and yogurt for a cozy brunch spread.
- Portable Snack: Pack with mixed nuts or apple slices for a picnic or school lunch.
- Extra Treat: Warm slightly and top with vanilla ice cream for an indulgent dessert.
Top Tips for Perfecting:
- Dough Chilling: Don’t skip the refrigeration step — chilling firms the butter and makes the dough easier to shape and seal.
- Flour Tip: Use cake flour as listed for tender, delicate texture. If you must substitute all-purpose flour, reduce by 2 tablespoons to keep cookies tender.
- Filling Consistency: If the filling is too runny, add a bit more cake flour or chill it briefly. It should be soft but hold a dollop shape.
- Seal Well: Press edges firmly to avoid leaking filling during baking; crimp seams lightly with a fork if needed.
- Glaze Control: For a thinner glaze, add milk 1 teaspoon at a time. For a thicker finish, use less milk.
- Avoid Overbaking: Remove when edges just set; centers will finish firming as they cool.
Storing and Reheating Tips:
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigeration: Keep in the fridge for up to 7 days; bring to room temperature before serving for best flavor.
- Freezing: Freeze unglazed assembled cookies on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight, then glaze before serving.
- Reheating: Warm gently in a 300°F oven for 5–7 minutes to refresh texture; avoid microwave reheating if you want to preserve crisp edges.
FAQs
Can I make the dough ahead of time?
Yes. You can prepare the dough and refrigerate it for up to 48 hours or freeze for up to 3 months. Thaw in the fridge overnight before shaping.
What if I don’t have cake flour?
Substitute all-purpose flour minus 2 tablespoons per cup to approximate cake flour, but for best tenderness follow the recipe with cake flour.
Can I use salted butter instead of unsalted?
Yes, but reduce added salt by half to avoid overly salty cookies.
How do I keep the filling from oozing out?
Chill the dough and filling before assembling, use smaller filling portions, and press and seal edges firmly.
Can I make them dairy-free or vegan?
Swap butter for a firm vegan butter and use a flax egg (1 tbsp ground flax + 3 tbsp water per egg) as an egg replacer. Texture will be slightly different but still tasty.
Conclusion
These Brown Sugar Pop Tart Cookies are a cozy, nostalgic treat that’s surprisingly simple to make and impossible to resist. They blend the comforting flavors of brown sugar and cinnamon with a tender cookie and silky glaze — perfect for sharing with family and friends or enjoying with an afternoon coffee. For a lovely variation and extra inspiration, check out this similar recipe for Frosted Brown Sugar Cinnamon Pop Tart Cookies – Sugar Spun Run which explores the same flavors in a slightly different format. Happy baking — I can’t wait to hear how yours turn out!
Brown Sugar Pop Tart Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Hand Mixer
- Wire Rack
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened for cookie dough
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups cake flour measured and leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Brown Sugar Filling
- 1/4 cup unsalted butter, softened for filling
- 1/2 cup brown sugar, packed for filling
- 1 teaspoon ground cinnamon for filling
- 2 tablespoons cake flour for filling
Cinnamon Glaze
- 1 cup powdered sugar for glaze
- 1/2 teaspoon ground cinnamon for glaze
- 2 tablespoons unsalted butter, melted for glaze
- 2-3 tablespoons milk for glaze, as needed to reach drizzling consistency
Instructions
- Prepare the Cookie Dough: In a large bowl using a hand mixer or stand mixer fitted with the paddle, beat together the 1 cup softened butter, granulated sugar, and 1/2 cup brown sugar until light and fluffy, about 2–3 minutes. Scrape the bowl. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the 3 cups cake flour, cornstarch, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients on low speed, mixing until just combined and no streaks of flour remain. Do not overmix. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour to firm up.
- Make the Brown Sugar Filling: In a small bowl, combine the 1/4 cup softened butter, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, and 2 tablespoons cake flour. Mix until it forms a soft, spreadable paste. If it’s too loose, chill briefly until workable.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of the chilled cookie dough and roll into a ball. Flatten each ball slightly with your palm. Place a small dollop (about 1 teaspoon) of the brown sugar filling in the center of half the flattened dough pieces. Top with another flattened piece of dough and press the edges gently to seal, smoothing seams with your fingers.
- Bake the Cookies: Arrange assembled cookies on the baking sheet, leaving 1–2 inches between them. Bake for 10–12 minutes, until the edges are set and lightly golden but the centers remain soft. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Cinnamon Glaze: In a small bowl, whisk together the powdered sugar, 1/2 teaspoon ground cinnamon, melted butter, and 2–3 tablespoons milk until smooth and pourable. Adjust milk for desired thickness. Drizzle the glaze over cooled cookies and let set for 20–30 minutes before serving.
