If you grew up loving those classic brown sugar cinnamon Pop-Tarts, you’re going to fall head-over-heels for these Brown Sugar Pop Tart Cookies. They’re like a childhood favorite reimagined — soft, chewy cookies stuffed with a buttery brown sugar cinnamon filling and finished with a sweet cinnamon glaze. Every bite is gooey, warmly spiced, and guaranteed to spark a wave of cozy nostalgia.
These cookies are perfect for a casual bake sale, a weekend baking project, or simply for surprising your family with something special. Plus, they store beautifully, making them a great treat to bake ahead.
Why You’ll Love Brown Sugar Pop Tart Cookies
- Warm cinnamon sugar flavor
- Rich, gooey filling like a real Pop-Tart
- Buttery, soft cookie texture
- Nostalgic yet elevated
- Great for parties, holiday trays, or gifts
- Kid-friendly and adult-approved
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 teaspoon vanilla extract
- 3 ¾ cups cake flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
For the Brown Sugar Filling
- 5 tablespoons unsalted butter, softened
- ¾ cup light brown sugar, packed
- 1 teaspoon cinnamon
- 2 tablespoons cake flour
For the Brown Sugar Glaze
- 1 cup powdered sugar
- ½ teaspoon cinnamon
- 3 tablespoons unsalted butter, melted and cooled
- 2 ½ tablespoons milk
How to Make Brown Sugar Pop Tart Cookies
Step 1: Cream the Wet Ingredients
In a stand mixer with the paddle attachment (or using a hand mixer), beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 2–3 minutes until light and fluffy. Add in the vanilla and eggs, one at a time, mixing for 1–2 minutes more until fully incorporated.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt. Slowly add these dry ingredients to the wet mixture, mixing on low speed just until combined. Cover the dough and refrigerate for one hour — this helps the cookies hold their shape and prevents spreading.
Step 3: Make the Filling
In a medium bowl, stir together the softened butter, brown sugar, cinnamon, and cake flour until you have a smooth, thick filling. Roll this mixture into about 2-teaspoon-sized balls and place them on a parchment-lined baking sheet while you prep the cookie dough.
Step 4: Fill and Shape the Cookies
Using a ¼ cup measuring cup or a large cookie scoop, scoop out portions of the chilled dough. Break each dough ball in half and create a well in one half. Place one ball of the brown sugar filling inside, then press the other dough half over it and pinch the seams to seal. Gently roll it into a ball to fully encase the filling.
Step 5: Bake
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Place the cookie dough balls about 2 inches apart. Bake for 11–13 minutes, until the tops are set and the edges are lightly golden brown. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Glaze
While the cookies are cooling, whisk together the powdered sugar, cinnamon, melted butter, and milk until smooth. Place parchment under your cooling rack and spoon the glaze over each cookie, letting it drip down the sides for that classic Pop-Tart look. Let the glaze set for about 15 minutes before serving.
Tips for Success
- Don’t skip chilling the dough — it makes filling and shaping much easier
- Use cake flour for the softest, most tender cookies
- Store in an airtight container for up to 4 days
- Freeze unbaked cookie dough balls for up to 2 months — bake straight from frozen, adding 2–3 minutes
- Try swapping cinnamon with pumpkin spice for a seasonal twist
Serving Suggestions
These Brown Sugar Pop Tart Cookies are perfect with:
- A cold glass of milk
- Hot coffee or chai tea
- As a sweet treat in lunch boxes
- On a holiday cookie tray
- Paired with vanilla ice cream
Storage & Make-Ahead Tips
- Store cooled cookies in an airtight container for up to 4 days
- Freeze baked cookies in a freezer bag for up to 2 months
- Reheat for 5–10 seconds in the microwave to enjoy a gooey center again
FAQs
Can I make these gluten-free?
Yes — use a 1:1 gluten-free baking blend instead of cake flour.
Can I make them smaller?
Definitely! Just adjust your bake time to 8–10 minutes for smaller cookies.
Can I use store-bought frosting instead of homemade glaze?
Sure — but the homemade glaze really gives them that Pop-Tart flavor!
Let’s Stay Connected
If you make these Brown Sugar Pop Tart Cookies, I’d love to hear what you think! Tag me on social or leave a comment below — your creations inspire me every day.
Brown Sugar Pop Tart 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 teaspoon vanilla extract
- 3 ¾ cups cake flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
For the Brown Sugar Filling
- 5 tablespoons unsalted butter softened
- ¾ cup light brown sugar packed
- 1 teaspoon cinnamon
- 2 tablespoons cake flour
For the Brown Sugar Glaze
- 1 cup powdered sugar
- ½ teaspoon cinnamon
- 3 tablespoons unsalted butter melted and cooled
- 2 ½ tablespoons milk
Instructions
Step 1: Cream the Wet Ingredients
- In a stand mixer with the paddle attachment (or using a hand mixer), beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 2–3 minutes until light and fluffy. Add in the vanilla and eggs, one at a time, mixing for 1–2 minutes more until fully incorporated.
Step 2: Mix the Dry Ingredients
- In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt. Slowly add these dry ingredients to the wet mixture, mixing on low speed just until combined. Cover the dough and refrigerate for one hour — this helps the cookies hold their shape and prevents spreading.
Step 3: Make the Filling
- In a medium bowl, stir together the softened butter, brown sugar, cinnamon, and cake flour until you have a smooth, thick filling. Roll this mixture into about 2-teaspoon-sized balls and place them on a parchment-lined baking sheet while you prep the cookie dough.
Step 4: Fill and Shape the Cookies
- Using a ¼ cup measuring cup or a large cookie scoop, scoop out portions of the chilled dough. Break each dough ball in half and create a well in one half. Place one ball of the brown sugar filling inside, then press the other dough half over it and pinch the seams to seal. Gently roll it into a ball to fully encase the filling.
Step 5: Bake
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Place the cookie dough balls about 2 inches apart. Bake for 11–13 minutes, until the tops are set and the edges are lightly golden brown. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Glaze
- While the cookies are cooling, whisk together the powdered sugar, cinnamon, melted butter, and milk until smooth. Place parchment under your cooling rack and spoon the glaze over each cookie, letting it drip down the sides for that classic Pop-Tart look. Let the glaze set for about 15 minutes before serving.
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