There’s something so comforting about the warm, gooey center of these Brown Sugar Pop Tart Cookies. They perfectly capture the flavor of classic brown sugar pop tarts but in the delightful form of a soft, chewy cookie that’s simply irresistible.
My sister, Jennifer, was always the baker. I can still picture her, determined to recreate our favorite childhood pop tarts. The whole house would fill with the warm scent of cinnamon and brown sugar, our delicious signal that a fresh batch of these incredible cookies was almost ready.
What to Expect from These Little Treats
- Flavor Profile: These cookies taste like a classic brown sugar cinnamon pop tart, with a rich, buttery cookie and a sweet, gooey filling.
- Texture: Expect a wonderfully soft and chewy cookie with a smooth icing that sets beautifully.
- Skill Level: This is a straightforward recipe perfect for bakers of all levels. Chilling the dough for 20 minutes is key for easy handling.
- Versatility: These cookies are fantastic for afternoon snacks, dessert platters, or even as a special homemade gift.
The Pantry List for Our Cookies
For the Cookie Dough:
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
For the Brown Sugar Filling:
- 1/2 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Icing:
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed)
My Kitchen Helpers for This Recipe
Parchment-Lined Baking Sheets
Using parchment paper is my secret to perfectly baked cookies every time; it prevents them from sticking and ensures they bake evenly.
Small Cookie Scoop
A cookie scoop helps to make uniformly sized cookies, which not only look great but also bake at the same rate.
Bringing Our Cookies to Life, Step by Step
First, Let’s Warm Up the Kitchen
First things first, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, mix all the filling ingredients together until you get a sandy, paste-like consistency. I always love this part, the kitchen starts to smell amazing right away!
The Secret to a Fluffy Start
In a separate bowl, beat the softened butter with both the brown sugar and granulated sugar until the mixture is light and fluffy, which should take about 2 minutes. Then, beat in the egg and vanilla extract.
Mixing and Mingling the Dough
Whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add these dry ingredients to your wet ingredients and mix just until a smooth dough forms. A little tip from my kitchen: don’t overmix, or the cookies can become tough. Chill the dough for 20 minutes; it makes it much easier to shape.
Creating Our Little Cookie Nests
Scoop out 24 tablespoon-sized portions of dough. I find that a heaping tablespoon works perfectly. Take half of these portions and flatten them into 2-inch disks. These will be the bases for your little cookie pockets.
A Spoonful of That Gooey Center
Place about one rounded teaspoon of the delicious brown sugar filling into the center of each disk. Be sure to leave a clean border around the edges so you can seal them properly.
Tucking the Filling in Snugly
Top the filled disks with the remaining dough portions, flattening them slightly to create lids. Gently press and seal the edges all around, then gently round the cookie. Arrange them about 2 inches apart on your prepared baking sheets.
A Little Time in the Oven’s Warmth
Bake for 10–12 minutes. The cookies are done when they are set and the edges are a pale golden brown. Let them cool on the baking sheet for about 10 minutes before moving them to a wire rack to cool a bit more.
The Final Sweet Swirl of Icing
While the cookies are still warm (but not hot!), whisk the icing ingredients together. You’re looking for a thick but spreadable glaze. Spoon the icing over the cookies and allow it to set for 20–30 minutes.
A Quick Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and measurements used.
A Few Lighter Twists, If You Like
- Reduce the Sugar: You can slightly reduce the amount of granulated sugar in the cookie dough for a less sweet treat.
- Whole Wheat Flour: For a heartier cookie, try substituting half of the all-purpose flour with white whole wheat flour.
- Coconut Sugar: As a more natural alternative, you can replace the brown sugar in the filling with coconut sugar.
How We Love to Enjoy Them
- With a Glass of Milk: These cookies are a classic companion to a cold glass of milk, perfect for an afternoon treat.
- Alongside Coffee or Tea: The warm cinnamon and brown sugar flavors pair beautifully with a hot cup of coffee or your favorite tea.
- A La Mode: For a truly decadent dessert, serve a warm cookie with a small scoop of vanilla bean ice cream.
A Few Tips from My Experience
- Don’t Overbake: Be careful not to overbake these cookies. They should be set but still soft in the center when you take them out of the oven. They will continue to bake a little on the hot pan.
- Don’t Overfill: It can be tempting to add extra filling, but this can cause the cookies to break open while baking. Stick to about a teaspoon per cookie.
- Let Them Cool Before Icing: Make sure the cookies have cooled for at least 10-15 minutes before icing. If they are too hot, the icing will melt and run off.
Keeping Your Cookies Fresh and Chewy
To keep your Brown Sugar Pop Tart Cookies fresh, store them in an airtight container at room temperature for up to three days. If you’ve made a large batch, you can freeze the baked and glazed cookies. Simply place them on a baking sheet in a single layer to freeze, then transfer them to a freezer-safe bag.
From My Kitchen to Yours
I hope this recipe brings as much joy to your home as it has to mine. There’s something truly special about sharing a treat that’s filled not just with brown sugar and cinnamon, but with love and memories. I invite you to bake a batch, fill your kitchen with warmth, and create your own sweet moments.
Your Questions, Answered
Can I prepare the dough in advance?
Yes, you can prepare the cookie dough and chill it in the refrigerator for up to 24 hours before shaping and baking.
What’s the secret to a really soft cookie? Can I use cake flour?
Yes! You can substitute cake flour for a portion of the all-purpose flour if you prefer a more tender, cake-like cookie. Using all cake flour will result in a much softer cookie.
Help, my icing isn’t quite right! What should I do?
If your icing is too thick, add milk a half-teaspoon at a time until it reaches the right consistency. If it’s too thin, simply whisk in a little more powdered sugar.
Print
Brown Sugar Pop Tart Cookies
- Total Time: 42 minutes
- Yield: 24 cookies 1x
Description
Warm, soft, and chewy cookies inspired by classic brown sugar pop tarts, with a gooey cinnamon filling and smooth glaze.
Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- Brown Sugar Filling:
- 1/2 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Icing:
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, mix filling ingredients into a sandy, paste-like consistency.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Beat in egg and vanilla extract.
- Whisk together flour, baking soda, baking powder, salt, and cinnamon. Gradually mix into the wet ingredients until a dough forms. Chill dough for 20 minutes.
- Scoop 24 tablespoon-sized portions. Flatten half into 2-inch disks for cookie bases.
- Place 1 rounded teaspoon of filling in the center of each base. Leave edges clear.
- Top with remaining dough portions, flatten slightly, seal edges gently, and round the cookie.
- Arrange 2 inches apart on baking sheets. Bake for 10–12 minutes until set and lightly golden.
- Cool on baking sheet for 10 minutes, then transfer to a wire rack.
- Whisk icing ingredients until thick but spreadable. Spoon over warm cookies. Let set for 20–30 minutes.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze glazed cookies for longer storage.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cookies, brown sugar, pop tart, cinnamon, dessert