Hey cookie lovers! If you were obsessed with brown sugar cinnamon Pop-Tarts growing up, this recipe is about to take you on the ultimate nostalgic sugar ride. Meet the Brown Sugar Pop Tart Cookies: giant, soft cookies stuffed with gooey brown sugar-cinnamon filling and finished with a warm cinnamon glaze. They’re the lovechild of your favorite breakfast treat and your go-to bakery cookie. Perfect for cookie swaps, gifting, or just eating three in a row because you can.
Brown Sugar Pop Tart Cookies
Let’s get baking!
🍼 Ingredients (Makes 16 Cookies)
Cookie Dough:
- ✅ 1 cup unsalted butter (room temp)
- ✅ ½ cup granulated sugar
- ✅ 1 cup packed light brown sugar
- ✅ 2 eggs (room temp)
- ✅ 1 tsp vanilla extract
- ✅ 3¾ cups cake flour
- ✅ 2 tbsp cornstarch
- ✅ 1 tsp baking soda
- ✅ 1½ tsp baking powder
- ✅ 1 tsp kosher salt
Filling:
- ✅ 5 tbsp unsalted butter (softened)
- ✅ ¾ cup packed light brown sugar
- ✅ 1 tsp cinnamon
- ✅ 2 tbsp cake flour
Cinnamon Glaze:
- ✅ 1 cup powdered sugar
- ✅ ½ tsp cinnamon
- ✅ 3 tbsp unsalted butter (melted & cooled)
- ✅ 2½ tbsp milk
🥧 Instructions
1. Make the Dough
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
- Add the eggs and vanilla extract. Beat again until smooth and creamy.
- In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients. Mix until fully combined.
- Cover the dough and chill for at least 1 hour. (This is key for thick, bakery-style cookies!)
2. Make the Filling
- In a small bowl, mix together the butter, brown sugar, cinnamon, and cake flour until a smooth paste forms.
- Roll the filling into 2-teaspoon-sized balls and place them on a baking sheet or plate. Set aside.
3. Assemble the Cookies
- Scoop about ¼ cup of cookie dough and split it in half.
- Flatten one half and make a small well in the center. Place a ball of the brown sugar filling inside.
- Flatten the other half of the dough and place it over the filling. Seal the edges and roll gently to form a smooth ball.
- Place on a parchment-lined baking sheet, leaving 2 inches between each cookie.
4. Bake
- Preheat oven to 350°F (175°C).
- Bake cookies for 11–13 minutes, until edges are golden and centers look just set.
- Let cookies cool on the tray for 5 minutes before transferring to a wire rack.
5. Make the Glaze
- In a bowl, whisk together powdered sugar, cinnamon, melted butter, and milk until smooth.
- Spoon the glaze over cooled cookies and let set for 15 minutes.
🫶 Storage & Freezing Tips
- ❄️ Room Temp: Store cookies in an airtight container for up to 3 days.
- 🚸 Fridge: Keeps well for up to 1 week.
- 🌪️ Freeze Cookies: Freeze unglazed cookies in an airtight bag or container for up to 3 months.
- ⏰ Freeze Dough: Freeze stuffed, unbaked dough balls and bake straight from frozen, adding 1–2 minutes to the bake time.
🌟 Nutrition (Per Cookie)
- Calories: 420
- Carbs: 61g
- Fat: 18g
- Sugar: 37g
- Protein: 5g
📊 Pro Tips for Success
🧁 Use cake flour for the softest, fluffiest texture. Can’t find it? Mix 3¾ cups all-purpose flour with 8 tbsp cornstarch. 🚫 Don’t skip chilling the dough! It helps control spreading and gives you a thick, gooey center. 🥜 Make ahead by prepping the filling and dough the night before. 📈 Want even gooier centers? Add an extra 1 tsp of butter to the filling.
🎂 Perfect for Every Occasion
These Brown Sugar Pop Tart Cookies aren’t just a throwback – they’re an upgrade. Serve them at:
- 🎁 Holiday cookie swaps
- 🎉 Birthday dessert tables
- 🛁 Cozy fall baking days
- 🌆 Picnics or bake sales
- 😍 Or just when you need something sweet and soul-soothing
They also make adorable gift box cookies – just wrap them up in parchment, tuck them in a cute box, and you’ve got instant edible love.
🙌 Final Thoughts
Soft, gooey, cinnamon-kissed and dripping in glaze — these Brown Sugar Pop Tart Cookies are the real deal. Whether you’re baking for friends, a party, or just yourself (we don’t judge), these are the kind of cookies that spark joy.
So warm up that oven, grab your butter and brown sugar, and let’s make the cookie magic happen.
Bake, glaze, repeat. Then grab a glass of milk and enjoy the heck outta these!
Print
Ingredients
Cookie Dough:
- 1 cup unsalted butter (room temp)
- ½ cup granulated sugar
- 1 cup packed light brown sugar
- 2 eggs (room temp)
- 1 teaspoon vanilla extract
- 3¾ cups cake flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
Filling:
- 5 tablespoons unsalted butter (softened)
- ¾ cup packed light brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons cake flour
Cinnamon Glaze:
- 1 cup powdered sugar
- ½ teaspoon cinnamon
- 3 tablespoons unsalted butter (melted and cooled)
- 2½ tablespoons milk
Instructions
-
Make the Dough:
Cream the butter, granulated sugar, and brown sugar together for 2–3 minutes. Add eggs and vanilla; beat until light and fluffy.
In a separate bowl, whisk together cake flour, cornstarch, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet until fully combined.
Cover and chill the dough for 1 hour. -
Make the Filling:
Mix butter, brown sugar, cinnamon, and flour until smooth.
Scoop out 2-teaspoon-sized portions, roll into balls, and place on a plate or baking sheet. -
Assemble the Cookies:
Scoop about ¼ cup of cookie dough, split it in half, and press a well into one half.
Insert one filling ball, cover with the other half, and seal the edges. Roll into a ball.
Place on lined baking sheets about 2 inches apart. -
Bake:
Preheat oven to 350°F (175°C).
Bake for 11–13 minutes until the edges are golden and the tops are just set.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack. -
Make the Glaze:
Whisk powdered sugar, cinnamon, melted butter, and milk until smooth.
Spoon the glaze over each cookie and allow to set for 15 minutes before serving.
Notes
- Room Temp: Store in an airtight container for 3 days.
- Fridge: Store up to 1 week.
- Freeze Cookies: Freeze un-iced cookies up to 3 months.
- Freeze Dough: Scoop and fill dough balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to baking time.
Nutrition
- Calories: 420 per cookie
- Sugar: 37g per cookie
- Sodium: 272mg per cookie
- Fat: 18g per cookie
- Carbohydrates: 61g per cookie
- Protein: 5g per cookie
