Description
Soft, chewy, and nostalgic, these Brown Sugar Pop-Tart Cookies are packed with a gooey cinnamon-sugar center and topped with a sweet glaze reminiscent of the classic toaster pastry.
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
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
Instructions
- Cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Chill the dough for 30 minutes in the refrigerator.
- While the dough chills, prepare the filling by mixing together the brown sugar, cinnamon, flour, and melted butter until crumbly.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Form dough balls using a cookie scoop, flatten slightly, and add about ½ teaspoon of filling in the center. Top with another dough ball, seal edges, and roll into a round shape.
- Bake for 10–12 minutes or until the edges are golden and the centers are just set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze by whisking together powdered sugar, milk, vanilla extract, and a dash of cinnamon until smooth.
- Drizzle the glaze over cooled cookies and let it set before serving.
Notes
Add maple extract to the glaze for a maple-brown sugar variation.
Use dark brown sugar for a richer molasses flavor.
Mix chopped pecans into the filling for a nutty texture.
Skip the glaze and sprinkle with cinnamon sugar before baking for a simpler cookie.
Use a cream cheese glaze for added indulgence.
Store cookies in an airtight container for up to 4 days or freeze (unglazed) for up to 2 months.
Reheat in microwave for 10–12 seconds for a soft texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 265
- Sugar: 18g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
