Name: Brown Sugar Pop-Tart Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 1/4 cups light brown sugar, packed; 2 large eggs; 2 teaspoons vanilla extract; 2 3/4 cups all-purpose flour; 1 tablespoon cornstarch; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/3 cup light brown sugar, packed; 2 teaspoons ground cinnamon; 2 tablespoons all-purpose flour; 1 tablespoon unsalted butter, melted; 3/4 cup powdered sugar; 1 tablespoon milk (or more for consistency); 1/4 teaspoon vanilla extract; Dash of cinnamon

Soft, chewy, and loaded with cinnamon-sugar nostalgia, these Brown Sugar Pop-Tart Cookies take everything I loved about the classic toaster treat and elevate it with a homemade twist. Each cookie is packed with a gooey brown sugar-cinnamon center and finished with a sweet glaze that’s reminiscent of the iconic icing on top of a Pop-Tart. They’re buttery, indulgent, and full of cozy flavor in every bite.

Why You’ll Love This Recipe

I love how these cookies combine the soft, thick texture of a bakery-style cookie with the sweet, spiced filling that reminds me of childhood breakfasts. They’re perfect for fall baking, holiday trays, or anytime I’m craving something warm and comforting. The brown sugar and cinnamon filling adds depth, while the glaze gives them just the right amount of sweetness. Plus, they’re fun to make and even more fun to eat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Dough:

1 cup unsalted butter, softened

2 large eggs

1 1/4 cups light brown sugar, packed

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

1 tablespoon cornstarch

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

For the Brown Sugar Filling:

1/3 cup light brown sugar, packed

2 teaspoons ground cinnamon

2 tablespoons all-purpose flour

1 tablespoon unsalted butter, melted

For the Glaze:

3/4 cup powdered sugar

1 tablespoon milk (or more for consistency)

1/4 teaspoon vanilla extract

Dash of cinnamon

Directions

I start by creaming the butter and brown sugar until they’re light and fluffy—this gives the cookies that soft texture I love. Then I beat in the eggs one at a time and stir in the vanilla.

In another bowl, I whisk together the dry ingredients: flour, cornstarch, baking soda, baking powder, and salt. I gradually add these to the wet ingredients and mix until just combined. After that, I chill the dough for 30 minutes so it’s easier to work with.

While the dough chills, I mix the brown sugar, cinnamon, flour, and melted butter to make a crumbly, spiced filling.

Once chilled, I preheat the oven to 350°F (175°C) and line baking sheets with parchment. Using a cookie scoop, I form dough balls, flatten them slightly, and place about ½ teaspoon of filling in the center. I top it with another dough ball, seal the edges gently, and roll it into a round.

I bake the cookies for 10–12 minutes until the edges are golden and the centers are just set. After letting them cool for 5 minutes on the pan, I move them to a wire rack.

While the cookies cool completely, I whisk together the glaze and drizzle it over the top. I let them set before serving for that perfect finish.

Servings and timing

Servings: 18 cookies

Prep Time: 20 minutes

Chill Time: 30 minutes

Cook Time: 12 minutes

Total Time: 1 hour 2 minutes

Calories: 265 kcal per cookie

Variations

If I want to switch things up, I sometimes:

Add a touch of maple extract to the glaze for a maple-brown sugar twist.

Use dark brown sugar for a deeper molasses flavor.

Mix chopped pecans into the filling for a nutty surprise.

Skip the glaze and sprinkle cinnamon sugar on top before baking for a simpler version.

Use a cream cheese glaze for an extra indulgent topping.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them (without glaze) for up to 2 months. When I’m ready to eat, I let them thaw at room temp and drizzle with fresh glaze.

To reheat, I pop a cookie in the microwave for about 10–12 seconds to get that fresh-from-the-oven softness.

Related Recipes:

Blueberry Lemon Cookie Bars with White Chocolate Drizzle

FAQs

How do I keep the filling from leaking out of the cookies?

I make sure to seal the edges of the dough well before rolling into a ball. This traps the filling inside and prevents it from oozing out during baking.

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and keep it in the fridge. Just let it sit at room temperature for 10–15 minutes before scooping and shaping.

Can I double the recipe?

Absolutely. I double all ingredients and bake in batches. These cookies freeze well too, so I like to keep extra on hand.

What’s the best way to drizzle the glaze?

I use a spoon or small piping bag. If I want a neater look, I let the glaze thicken slightly before drizzling.

Can I make these gluten-free?

Yes, I substitute the all-purpose flour with a 1:1 gluten-free baking flour. The texture is slightly different, but still delicious.

Conclusion

These Brown Sugar Pop-Tart Cookies bring back childhood memories with a grown-up twist. They’re rich, soft, and packed with warm cinnamon flavor. Whether I’m baking them for a gathering or just treating myself, they always hit the spot. If I’m craving something cozy and nostalgic, these cookies are my go-to recipe.

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