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Brown Sugar Pop Tart Cookies

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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

23 tablespoons milk

Instructions

  1. 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.
  2. Make the Filling:

    • Mix butter, brown sugar, cinnamon, and cake flour until a soft paste forms.
  3. 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.
  4. 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.

  • Author: Anna
  • 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