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Delicious Brown Sugar Pop Tart Cookies with a sweet icing drizzle

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.
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Course: Dessert
Cuisine: American
Keyword: Baking, Easy
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour 42 minutes
Servings: 24 cookies
Calories: 150kcal

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.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 7 days or freeze unglazed cookies for up to 3 months.

Nutrition

Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 50mg | Sugar: 10g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg