Brown Sugar Pop Tart Cookies Recipe

If you loved sneaking a warm brown sugar Pop Tart from the toaster as a kid, you’re about to meet your new favorite treat: Brown Sugar Pop Tart Cookies. These generously sized bakery-style cookies hide a gooey cinnamon-brown sugar filling inside soft, tender dough, and are finished with a dreamy drizzle of cinnamon icing. Every bite is pure nostalgia—with a creative homemade twist that’s twice as delightful!

Ingredients You’ll Need

One of the best things about Brown Sugar Pop Tart Cookies is that they call for simple, familiar ingredients that team up to create layers of flavor and amazing texture. Let’s break down what you’ll need and why every element matters for cookie bliss.

• Unsalted Butter (1 cup, room temperature): Gives your cookies a rich, buttery foundation for both the dough and filling.
• Granulated Sugar (1/2 cup): Adds sweetness and helps create slightly crisp edges.
• Light Brown Sugar (1 cup + 3/4 cup for filling, packed): Brings deep caramel notes that mimic authentic Pop Tart flavor.
• Eggs (2, room temperature): Bind everything together while adding moisture for softness.
• Vanilla Extract (1 teaspoon): Infuses warm undertones and enhances the cookie’s overall flavor.
• Cake Flour (3 3/4 cups + 2 tablespoons for filling): Makes the cookie extra tender and helps trap that gooey filling.
• Cornstarch (2 tablespoons): Softens the crumb, making the cookies melt-in-your-mouth delicious.
• Baking Soda (1 teaspoon): Ensures just the right amount of spread and lift.
• Baking Powder (1 1/2 teaspoons): Partners with baking soda for a perfectly puffy finish.
• Kosher Salt (1 teaspoon): Balances the sweetness and sharpens each flavor note.
• Unsalted Butter for Filling (5 tablespoons, softened): Blends smoothly with brown sugar and cinnamon to create the signature Pop Tart center.
• Cinnamon (1 teaspoon for filling + 1/2 teaspoon for icing): Delivers that classic brown sugar-cinnamon hug in every bite.
• Powdered Sugar (1 cup): Forms the base for a luscious, pourable icing.
• Unsalted Butter for Icing (3 tablespoons, melted and cooled): Adds richness to the glaze so it sets with a sheen.
• Milk (2 1/2 tablespoons): Loosens the icing to the perfect consistency for drizzling over each cookie.

How to Make Brown Sugar Pop Tart Cookies

Step 1: Cream the Butter and Sugars

In the bowl of your stand mixer, combine room temperature butter, granulated sugar, and brown sugar. Cream this on medium-high until it’s fluffy and pale—about 2 to 3 minutes. This step is the secret to great texture, so don’t rush!

Step 2: Add Eggs and Vanilla

Pour in the vanilla and crack in your eggs, continuing to beat for another minute or two. This should leave you with a thick, billowy batter that smells irresistible already.

Step 3: Whisk and Combine the Dry Ingredients

In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and salt. Add these to the wet mixture and beat until just combined. Pause to scrape the bottom and sides of the bowl—no streaks left behind! Now, cover and chill your dough for an hour; this is crucial for flavor and preventing spread.

Step 4: Preheat and Prep

Turn on your oven to 350°F and line two big baking sheets with parchment paper. While the dough chills, you can get ahead by prepping the fillings and setting up your baking station.

Step 5: Make the Cinnamon-Brown Sugar Filling

Mix softened butter, brown sugar, cinnamon, and cake flour in a bowl until smooth. Scoop heaping teaspoons of this mixture and roll into balls—they’ll be the gooey, dreamy centers of your Brown Sugar Pop Tart Cookies.

Step 6: Stuff and Shape the Cookies

Scoop the chilled dough using a quarter-cup measure (or a large scoop). Break each portion in half and form a well in one side. Nestle a filling ball inside, press the second dough half on top, pinch the seams, and roll them gently into a ball so no filling escapes.

Step 7: Bake to Perfection

Place cookie dough balls on the baking sheets, spaced about two inches apart. Bake for 11-13 minutes until the tops are just set and the edges go golden. Let them rest on the baking tray for 5 minutes before transferring to a wire rack. This pause is key so they finish setting up without overbaking.

Step 8: Ice and Finish

As the cookies cool, mix up the icing. Whisk powdered sugar, cinnamon, melted butter, and milk until smooth. Put a piece of parchment paper under the rack and liberally spoon icing over each cookie, letting it creep to the edges. Let the icing set for 15 minutes before digging in. Pure Brown Sugar Pop Tart Cookies magic!

How to Serve Brown Sugar Pop Tart Cookies

Garnishes

For a festive touch, consider a light dusting of extra cinnamon or a very fine sprinkle of turbinado sugar on the icing before it sets. Not only does this add a pop of sparkle, but it also enhances that nostalgic cinnamon aroma the moment you take a bite.

Side Dishes

A tall glass of cold milk is a classic match, but these Brown Sugar Pop Tart Cookies go fabulously with a cup of hot coffee or chai tea, too. For a party platter, serve them alongside simple vanilla or cinnamon ice cream scoops. The cool ice cream pairs perfectly with the melty filling and crisp icing.

Creative Ways to Present

Stack these cookies high on a rustic cake stand, slip each into a parchment bakery pouch, or arrange them on a platter with a drizzle of extra icing. For special occasions, nestle them in a box lined with decorative tissue as edible gifts—guaranteed to bring smiles!

Make Ahead and Storage

Storing Leftovers

Once cooled and iced, store your Brown Sugar Pop Tart Cookies in an airtight container at room temperature for up to 4 days. Layering parchment between them will keep the icing pristine and the cookies soft.

Freezing

You can freeze unbaked, filled dough balls for easy, fresh-baked cookies anytime. Just freeze them on a sheet, then transfer to a zip-top bag for up to 3 months. Baked and fully cooled cookies also freeze well—wrap individually and thaw at room temp before enjoying.

Reheating

To revive that just-baked magic, warm cookies in a 300°F oven for 5 minutes or zap briefly in the microwave. This softens the filling and brings out rich, buttery aromas. If iced, be gentle as the glaze may melt a bit but will still taste fantastic.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, but cake flour really delivers a softer, more tender cookie. If you only have all-purpose, you can substitute but the texture will be slightly chewier. For best results, try this recipe at least once with cake flour—you’ll taste the difference!

How do I keep the filling from leaking out?

The key is sealing the dough well around the filling and rolling the cookie dough ball gently until no seams remain. Chilling the dough before baking also helps hold everything together while baking.

Can I make smaller cookies?

Absolutely! Just use a smaller cookie scoop and dial back baking time by a couple of minutes. You’ll end up with more cookies, each boasting a gooey center and perfect pop of cinnamon sweetness.

Do these Brown Sugar Pop Tart Cookies really taste like the breakfast treat?

They totally capture that iconic warm brown sugar-cinnamon flavor, but feel homemade and extra special. With buttery dough and real filling, these cookies are like a nostalgic hug in cookie form—possibly even better than a boxed Pop Tart!

Can I customize the filling?

Yes! The brown sugar-cinnamon combo is classic, but feel free to add a pinch of nutmeg, swap in maple sugar, or even sneak in some mini chocolate chips to make these Brown Sugar Pop Tart Cookies truly your own.

Final Thoughts

If you’re ready to relive those toasted brown sugar Pop Tart memories—or create some brand new ones—it’s time to bake up a batch of Brown Sugar Pop Tart Cookies. There’s something about the gooey centers, tender crumb, and creamy icing that makes every cookie feel like a celebration. Don’t wait—your next cookie obsession is just an oven timer away!

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