These Brown Sugar Pop Tart Cookies are a dream come true for anyone who loves a sweet and indulgent treat. They feature a soft and buttery cookie dough filled with a rich brown sugar-cinnamon mixture and are finished with a smooth cinnamon glaze. These cookies are like a homemade version of a nostalgic childhood favorite, but even better!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookie Dough:
1 cup (227g) unsalted butter, softened
1 cup (200g) granulated sugar
1/2 cup (100g) brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups (375g) cake flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
For the Brown Sugar Filling:
1/4 cup (57g) unsalted butter, softened
1/2 cup (100g) brown sugar
1 teaspoon ground cinnamon
2 tablespoons cake flour
For the Cinnamon Glaze:
1 cup (120g) powdered sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
2-3 tablespoons milk
Directions
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Cover the dough and refrigerate for at least 1 hour.
For the brown sugar filling, mix the softened butter, brown sugar, cinnamon, and cake flour until a soft paste forms.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop about 2 tablespoons of cookie dough and flatten slightly. Place a small amount of brown sugar filling in the center, then cover with another flattened piece of dough. Seal the edges.
Arrange the cookies on the baking sheet, leaving space between them.
Bake for 10-12 minutes, or until the edges are set and lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
For the cinnamon glaze, whisk together the powdered sugar, cinnamon, melted butter, and milk until smooth.
Drizzle the glaze over the cooled cookies and allow it to set before serving.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 1 hour 30 minutes (includes refrigeration time)
Servings: 18 cookies
Calories: 220 kcal per cookie
Variations
Add Nuts: Chopped pecans or walnuts in the filling can add extra crunch.
Use Different Glazes: A vanilla or maple glaze would complement the cinnamon filling beautifully.
Make Mini Versions: Use smaller portions of dough and filling for bite-sized treats.
Try Whole Wheat Flour: For a slightly heartier cookie, swap some of the cake flour for whole wheat flour.
Extra Cinnamon Kick: Add a pinch of cinnamon to the cookie dough for even more warm spice flavor.
Storage/Reheating
Room Temperature: Store cookies in an airtight container for up to 4 days.
Refrigerator: Keep in the fridge for up to a week for longer freshness.
Freezing: Freeze baked cookies (without glaze) for up to 2 months. Thaw at room temperature before glazing.
Reheating: If you prefer a warm cookie, microwave for about 10 seconds.
FAQs
How do I keep the cookies soft?
I make sure not to overbake them. They should be slightly underdone in the center when I take them out of the oven, as they continue to cook while cooling.
Can I use all-purpose flour instead of cake flour?
Yes, but the cookies might be a bit denser. I prefer using cake flour for a softer, more tender texture.
Can I make the dough ahead of time?
Absolutely! I refrigerate the dough for up to 48 hours before baking. If it gets too firm, I let it sit at room temperature for a few minutes before scooping.
Can I skip the glaze?
Yes, but I think the glaze adds a delicious finishing touch. If I want a less sweet option, I reduce the powdered sugar in the glaze.
What can I use instead of brown sugar?
If I don’t have brown sugar, I mix granulated sugar with a bit of molasses to get a similar flavor.
Conclusion
These Brown Sugar Pop Tart Cookies are a perfect mix of nostalgia and indulgence, making them a fantastic treat for any occasion. With a buttery, soft dough, gooey cinnamon filling, and a sweet glaze, they’re sure to be a hit. I love how easy they are to make and how well they store, so I can enjoy them anytime. Whether for a holiday, a special occasion, or just because, these cookies are a must-try.
Recipe:
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Brown Sugar Pop Tart Cookies
These Brown Sugar Pop Tart Cookies bring nostalgic flavors to life with a soft, buttery dough, a gooey brown sugar-cinnamon filling, and a smooth cinnamon glaze. Perfect for holidays, sharing, or indulging in a homemade version of a childhood favorite!
- Total Time: 1 hour 30 minutes (includes refrigeration)
- Yield: 18 cookies
Ingredients
For the Cookie Dough:
1 cup (227g) unsalted butter, softened
1 cup (200g) granulated sugar
1/2 cup (100g) brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups (375g) cake flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
For the Brown Sugar Filling:
1/4 cup (57g) unsalted butter, softened
1/2 cup (100g) brown sugar
1 teaspoon ground cinnamon
2 tablespoons cake flour
For the Cinnamon Glaze:
1 cup (120g) powdered sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
2–3 tablespoons milk
Instructions
-
Prepare the Dough:
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together cake flour, cornstarch, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Cover and refrigerate dough for at least 1 hour.
-
Make the Filling:
- Mix butter, brown sugar, cinnamon, and cake flour until a soft paste forms.
-
Assemble & Bake:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 2 tbsp of cookie dough, flatten slightly, and add a small amount of filling in the center. Cover with another flattened piece of dough and seal the edges.
- Place cookies on the baking sheet with space between them.
- Bake for 10-12 minutes until edges are set and lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
-
Prepare the Glaze & Finish:
- Whisk together powdered sugar, cinnamon, melted butter, and milk until smooth.
- Drizzle over cooled cookies and allow to set before serving.
Notes
Storage: Keep in an airtight container at room temperature for 4 days or refrigerate for up to a week.
Freezing: Freeze unglazed cookies for up to 2 months; thaw before glazing.
Make-Ahead: Dough can be chilled for up to 48 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 18 cookies
- Calories: 220 kcal
