Brown Sugar Pop Tart Cookies Recipe – Cinnamon-Filled Cookies with Frosting Inspired by Classic Poptarts
These Brown Sugar Pop Tart Cookies are a nostalgic twist on your favorite toaster pastry—soft, chewy, and packed with cinnamon-sugar goodness. Each cookie is filled with a gooey brown sugar cinnamon center, baked to golden perfection, and topped with a sweet vanilla glaze and sprinkles. Inspired by classic Pop Tarts, these cookies are perfect for bake sales, holiday trays, or cozy weekend treats. Easy to make and fun to decorate, they’re a delicious way to relive childhood favorites in cookie form.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring Cups and Spoons
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Blender (optional for glaze)
Ingredients
For the Dough:
- ¾ cup unsalted butter, softened
- 1 cup brown sugar (light or dark)
- 1 large egg
- 1 tsp vanilla extract
- 2 cups cake flour (or all-purpose + 1 tbsp cornstarch)
- ½ tsp baking soda
- ¼ tsp salt
For the Filling:
- ½ cup brown sugar
- 1 tsp ground cinnamon
- 1 tbsp melted butter
- Optional: ½ tsp molasses or vanilla
For the Glaze:
- 1 cup powdered sugar
- 1–2 tbsp milk
- ¼ tsp cinnamon
- Optional: sprinkles or cinnamon sugar
Instructions
- Make the Dough Cream butter and brown sugar until fluffy. Add egg and vanilla. Mix in flour, baking soda, salt, and cornstarch. Chill dough for 1 hour.
- Prepare the Filling Mix brown sugar, cinnamon, and melted butter until thick and spreadable. Add molasses or vanilla if desired.
- Assemble Cookies Scoop 2 tbsp dough, flatten, add 1 tsp filling, and top with another piece of dough. Seal edges and roll into a ball. Place on parchment-lined baking sheet.
- Bake Preheat oven to 175°C (350°F). Bake for 10–12 minutes until edges are set. Cool completely before glazing.
- Make the Glaze Mix powdered sugar, milk, and cinnamon until smooth. Drizzle over cooled cookies. Add sprinkles if desired.
Notes
Recipe Notes
- Chill dough to prevent spreading
- Don’t overfill to avoid leaks
- Use dark brown sugar for deeper flavor
- Glaze should be thick enough to set—adjust with milk or sugar
- Store in airtight container for up to 3 days
- Freeze unbaked cookies for up to 1 month; bake from frozen with extra time