These Brown Sugar Pop Tart Cookies are soft, chewy, and packed with a gooey brown sugar-cinnamon filling—just like your favorite toaster pastry from childhood. Each cookie is topped with a sweet cinnamon glaze, creating a bakery-style treat that’s both nostalgic and irresistibly delicious.
If you’re a fan of cinnamon desserts, don’t miss our Coffee Cake Cookies or Taylor Swift’s Chai Cookies next!
Why You’ll Love These Cookies
- Gooey Center: Each cookie hides a soft brown sugar and cinnamon filling.
- Soft, Cake-Like Texture: Thanks to cake flour and cornstarch for that bakery-style crumb.
- Classic Pop Tart Vibes: Topped with sweet cinnamon glaze reminiscent of the real thing.
- Perfectly Spiced: Cinnamon in both the filling and the glaze for cozy, warm flavor.
- Great for Make-Ahead: Prep the dough and filling in advance for easy baking.
Ingredients You’ll Need
You only need a handful of pantry staples to make these cookies. Scroll to the recipe card below for full measurements.
For the Cookie Dough:
- Unsalted Butter – Softened, for creaming with sugar.
- Granulated Sugar & Light Brown Sugar – For sweetness and depth.
- Eggs – Adds structure and richness.
- Vanilla Extract – For flavor.
- Cake Flour & Cornstarch – Creates that soft, tender texture.
- Baking Soda, Baking Powder, & Salt – For rise and balance.
For the Filling:
- Unsalted Butter – Softened.
- Light Brown Sugar – Rich and molasses-y.
- Cinnamon – Essential for that pop tart flavor.
- Cake Flour – Helps hold the filling together.
For the Glaze:
- Powdered Sugar – For sweetness.
- Cinnamon – Warm spice.
- Melted Butter & Milk – Smooths out the glaze to perfect drizzle consistency.
How to Make Brown Sugar Pop Tart Cookies
1. Make the Dough
In a large bowl or stand mixer, beat butter, granulated sugar, and brown sugar until fluffy (2-3 minutes). Add vanilla and eggs, and mix until creamy. Whisk dry ingredients separately, then gradually add them to the wet mixture. Chill the dough for at least 1 hour.
2. Make the Filling
Combine softened butter, brown sugar, cinnamon, and cake flour in a bowl. Scoop into small balls (about 2 teaspoons each) and place on a plate or baking sheet.
3. Assemble the Cookies
Scoop dough using a 1/4 cup scoop. Break in half, create a small well in one half, and place a filling ball inside. Top with the other half and seal the edges. Roll into a smooth ball.
4. Bake
Place dough balls on a parchment-lined baking sheet, 2 inches apart. Bake at 350°F for 11–13 minutes, until the edges are golden and centers are just set. Cool on the pan for 5 minutes, then transfer to a wire rack.
5. Add the Glaze
While cookies cool, whisk glaze ingredients until smooth. Drizzle over cookies and let it set for 15 minutes.
Expert Tips
- Use Proper Butter Temperature: Room temp means cool to the touch, around 60°F.
- Chill the Dough: Helps prevent spreading and makes stuffing easier.
- Seal the Edges: Keeps that gooey filling inside during baking.
- Don’t Overbake: Cookies should look just set for the softest texture.
- Spoon & Level Your Flour: Or use a kitchen scale for the most accurate results.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, though the texture will be slightly less tender. You can also make homemade cake flour by removing 2 tablespoons of all-purpose flour per cup and replacing it with cornstarch.
Can I make the dough ahead of time?
Absolutely! You can chill the dough for up to 24 hours. Let it sit out for 20–30 minutes before scooping and assembling.
How should I store these cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
How to Freeze
To freeze baked cookies: Freeze without icing on a sheet pan until solid. Transfer to a zip-top bag and freeze for up to 3 months. Thaw overnight in the fridge and glaze before serving.
To freeze unbaked cookies: Stuff and shape the dough, then freeze on a tray. Once solid, transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes to the bake time.
More Cookie Recipes to Try
- Maple Pecan Cookies
- Soft Gingerbread Cookies
- Italian Sprinkle Cookies
- Chocolate Chip Pudding Cookies
- Brown Butter Caramel Cookies
- Flourless Oatmeal Peanut Butter Cookies
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📌 Save This Recipe
Brown Sugar Pop Tart Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 16 cookies
Ingredients
For the Cookies:
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3¾ cups cake flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1½ tsp baking powder
- 1 tsp kosher salt
For the Brown Sugar Filling:
- 5 tbsp unsalted butter, softened
- ¾ cup light brown sugar, packed
- 1 tsp ground cinnamon
- 2 tbsp cake flour
For the Cinnamon Glaze:
- 1 cup powdered sugar
- ½ tsp ground cinnamon
- 3 tbsp unsalted butter, melted and cooled
- 2½ tbsp milk
Instructions
- Make the Dough:
In a large bowl or stand mixer, cream the butter, granulated sugar, and brown sugar for 2–3 minutes. Add eggs and vanilla and beat until light and fluffy. - Combine Dry Ingredients:
In a separate bowl, whisk together cake flour, cornstarch, baking soda, baking powder, and salt. Gradually mix into the wet ingredients. Chill dough for 1 hour. - Prepare the Filling:
In a small bowl, mix softened butter, brown sugar, cinnamon, and flour until smooth. Roll into 2-teaspoon-sized balls. - Assemble the Cookies:
Scoop ¼ cup of dough and split in half. Press a well into one half, place a filling ball inside, cover with the second half, seal the edges, and roll into a ball. - Bake:
Preheat oven to 350°F (175°C). Place cookie dough balls 2 inches apart on parchment-lined baking sheets. Bake for 11–13 minutes, until tops are just set. Let cool on the sheet for 5 minutes, then transfer to a wire rack. - Make the Glaze:
Whisk powdered sugar, cinnamon, melted butter, and milk until smooth. Drizzle over cooled cookies and let set for 15 minutes.
Storage & Freezing
- Store: In an airtight container at room temp for 3 days or refrigerated for up to 1 week.
- Freeze Baked Cookies: Without icing, freeze until solid, then store in freezer bags up to 3 months. Thaw and ice before serving.
- Freeze Dough: Stuff cookies and freeze before baking. Bake from frozen, adding 1–2 extra minutes.
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