Introduction

These Brown Sugar Pop Tart Cookies combine the nostalgic flavors of cinnamon sugar filling with a soft, buttery cookie crust. Perfect for a cozy treat, they’re easy to make and decorated with a sweet icing and optional sprinkles for a fun finish.

A close-up view of a stack of three square-shaped cookies with rounded edges on a white marbled surface, each cookie topped with a smooth, light brown glaze that has a slight shine. The top cookie is cut in half, showing a thick, dark brown, glossy filling inside with a soft, crumbly, light golden outer cookie layer. The outer cookie texture looks slightly rough and cakey, with the filling appearing moist and sticky. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar, for filling
1 tablespoon cinnamon
1/4 cup milk
1 cup powdered sugar, for icing
1-2 tablespoons milk, for icing consistency
Sprinkles (optional, for decoration)

Instructions

Step 1: In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes.
Step 2: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 3: In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined.
Step 4: In a small bowl, mix the brown sugar and cinnamon for the filling. Set aside.
Step 5: Divide the dough into two equal portions. Roll out one portion on a floured surface to about 1/4 inch thickness.
Step 6: Cut the rolled dough into rectangles measuring approximately 3 by 4 inches. Repeat with the second portion of dough.
Step 7: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 8: Place a tablespoon of the cinnamon sugar filling in the center of half the rectangles. Cover each with another rectangle and seal the edges firmly.
Step 9: Repeat the filling and sealing process until all cookies are assembled.
Step 10: Bake for 12 to 15 minutes until the cookies are lightly golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 11: Mix the powdered sugar with 1 to 2 tablespoons of milk to form a smooth icing. Drizzle over the cooled cookies and decorate with sprinkles if desired.

Tips & Variations

For a richer flavor, try using dark brown sugar in the filling mixture.
If you prefer a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
To make the edges extra crisp, brush them lightly with milk before baking.
Experiment with filling flavors by adding a pinch of nutmeg or chopped nuts to the cinnamon sugar.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze for up to 2 months and thaw at room temperature before serving. Reheat briefly in a warm oven to refresh the texture.

How to Serve

The image shows a stack of two square cookies with rounded edges on a white marbled surface. Each cookie has three visible layers: the bottom layer is a golden-brown baked cookie with a slightly rough texture, the middle layer is a thick, rich, dark chocolate filling that looks glossy and smooth, and the top layer is another golden-brown cookie. The top cookie has a shiny caramel or light brown glaze that enhances its smooth surface. The top cookie is slightly lighter in color than the bottom one, and the glossy glaze catches the light, creating reflections. The background is softly blurred, focusing attention on the cookies in the foreground. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough, wrap it tightly, and refrigerate for up to 48 hours before rolling and assembling.

What if I don’t have parchment paper?

You can grease the baking sheet lightly with butter or oil, but parchment paper helps prevent sticking and makes cleanup easier.

Brown Sugar Pop Tart Cookies Recipe

Print Recipe

★★★★★

4.6 from 321 reviews

These Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with a soft, chewy cookie texture. Filled with a cinnamon-brown sugar mixture and topped with a smooth icing and optional sprinkles, these homemade treats are perfect for snacking or dessert.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 18–20 cookies 1x
Category: Cookie
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Filling

1 cup brown sugar
1 tablespoon cinnamon

Icing

1 cup powdered sugar
1–2 tablespoons milk
Sprinkles (optional, for decoration)

Instructions

Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract to combine.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, then gradually add this mixture to the wet ingredients, stirring just until combined to form a dough.
Prepare Filling: In a small bowl, mix the brown sugar and cinnamon thoroughly; set aside.
Divide and Roll Dough: Divide the dough into two equal portions. On a floured surface, roll one portion out to about 1/4 inch thickness.
Cut Dough into Rectangles: Cut the rolled dough into 3×4 inch rectangles, then repeat the rolling and cutting with the second portion.
Preheat Oven and Line Pan: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Assemble Cookies: Place one rectangle on the baking sheet, spoon 1 tablespoon of the cinnamon-brown sugar filling onto the center, then cover with another rectangle and seal the edges tightly to enclose the filling.
Repeat Assembling: Continue assembling the rest of the cookies the same way.
Bake: Bake the cookies for 12-15 minutes, or until just lightly golden around the edges. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make Icing and Decorate: Mix powdered sugar with 1 to 2 tablespoons of milk until smooth and drizzle over the cooled cookies. Add sprinkles if desired and allow the icing to set before serving.