Brown Sugar Pop Tart Cookies – Soft, Chewy & Bursting with Sweetness
Enjoy the nostalgic flavors of breakfast in cookie form with these Brown Sugar Pop Tart Cookies! Soft, chewy cookies are packed with brown sugar sweetness and a gooey filling, making them the perfect treat for snack time, dessert, or a fun homemade gift. Easy to make and full of flavor, these cookies bring the beloved taste of pop tarts to a fresh, homemade twist everyone will love.
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheets
- Parchment paper or silicone baking mat
- Cookie cutters or knife
- Cooling rack
- Optional: piping bag for precise jam filling
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, room temperature
- 1 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½–¾ cup jam (strawberry, raspberry, or preferred flavor)
- Optional: cinnamon, nutmeg, powdered sugar, or icing for garnish
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Cream butter and brown sugar until light and fluffy.
- Add eggs, one at a time, then vanilla extract; mix until combined.
- Whisk flour, baking powder, baking soda, salt, and optional spices. Gradually mix into wet ingredients until dough forms.
- Divide dough in half; roll to ¼-inch thickness. Cut into rectangles.
- Spoon jam onto half the rectangles, leaving a ¼-inch border. Top with remaining rectangles, pressing edges to seal.
- Bake 12–15 minutes until edges are lightly golden.
- Cool on baking sheet 2–3 minutes, then transfer to cooling rack.
- Optional: drizzle icing or sprinkle sugar on top once cooled.
Notes
- Jam Filling: Avoid overfilling to prevent leaks.
- Chewy Texture: Do not overbake; use room temperature butter.
- Make-Ahead: Dough can be shaped and frozen; bake straight from freezer adding 2–3 minutes.
- Variations: Chocolate-filled, peanut butter & jelly, cinnamon-spiced, mini cookies, or frosted for a Pop Tart look.
- Dietary Substitutions: Use gluten-free flour blend or plant-based butter/egg replacers for vegan/dairy-free versions.