If you’re ready to fall in love with your new favorite treat, these Brown Sugar Pop Tart Cookies are calling your name! Imagine everything nostalgic about a classic brown sugar cinnamon Pop Tart, but reinvented as a thick, bakery-style cookie: a soft, buttery dough stuffed with cinnamon-sugar filling and crowned with a drizzle of creamy icing. Every bite delivers cozy, caramelized brown sugar and warm cinnamon, wrapped in sweet nostalgia and delicious comfort. You won’t believe how easy they are to make, and trust me—one batch will never be enough!

Brown Sugar Pop Tart Cookies Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the lineup of powerhouse ingredients that turn ordinary cookie dough into the showstopper that is Brown Sugar Pop Tart Cookies. These simple pantry and fridge staples work together to create the perfect soft texture, rich flavor, and just the right amount of sweetness.

Unsalted butter (1 cup, room temperature): This is what gives the cookies their pillowy, melt-in-your-mouth texture and rich, buttery flavor.
Granulated sugar (1/2 cup): Adds a crisp sweetness that balances the flavor profile and helps the cookies brown beautifully.
Light brown sugar (1 cup, packed): The key ingredient for that signature caramel warmth, echoing the Pop Tart’s classic taste.
Eggs (2, room temperature): Holding everything together, eggs add moisture and a lovely bit of chewiness to every bite.
Vanilla extract (1 teaspoon): Enhances all the other flavors and rounds out the sweetness.
Cake flour (3 3/4 cups): Cake flour makes these cookies wonderfully soft and tender, just like a pastry should be.
Cornstarch (2 tablespoons): A secret weapon for extra softness—don’t skip it!
Baking soda (1 teaspoon): Helps the cookies rise and contributes to their light texture.
Baking powder (1 1/2 teaspoons): Lends extra lift, producing those bakery-style cookie domes.
Kosher salt (1 teaspoon): Fine-tunes the flavors and balances the sweetness perfectly.
Unsalted butter (5 tablespoons, softened): For the filling, this makes it ultra-creamy and approachable.
Light brown sugar (3/4 cup, packed): Adds texture and depth to the gooey center.
Cinnamon (1 teaspoon): Infuses the filling with that unforgettable, warm pop tart flavor.
Cake flour (2 tablespoons): Helps hold the cinnamon filling together, keeping it perfectly nestled inside each cookie.
Powdered sugar (1 cup): The base of the smooth, sweet icing that tops each cookie cloud.
Cinnamon (1/2 teaspoon): Gently seasons the icing for extra warmth and flavor.
Unsalted butter (3 tablespoons, melted and cooled): Makes the icing silky and rich.
Milk (2 1/2 tablespoons): Loosens the icing to the perfect pourable consistency.

How to Make Brown Sugar Pop Tart Cookies

Step 1: Cream the Butter and Sugars

Start by adding the room temperature butter, granulated sugar, and brown sugar to the bowl of a stand mixer or use a handheld mixer with a paddle attachment. Beat on medium-high for 2 to 3 minutes, until the mixture is light and fluffy. Then, add the vanilla and both eggs, and keep beating for another 1 to 2 minutes—this extra whip makes sure your Brown Sugar Pop Tart Cookies turn out tender and perfectly rich.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt until well combined. This blend is the foundation of the cookies’ unique softness. Pour the dry ingredients into the wet mixture, then beat everything together on medium speed for about 1-2 minutes. Scrape down the sides and bottom of your bowl as needed to ensure every bit of flour is incorporated. Once combined, cover the dough and let it chill for an hour—this is key for the best texture.

Step 3: Prep the Baking Sheets

While your dough is chilling, preheat your oven to 350°F and line two large baking sheets with parchment paper. This keeps the cookies from sticking and guarantees easy cleanup.

Step 4: Make the Brown Sugar Cinnamon Filling

Grab a medium bowl and mix together the softened butter, brown sugar, cinnamon, and cake flour until you have a thick, smooth paste. Scoop out heaping teaspoons (about 2 teaspoons each) of filling, roll them into balls, and place them on your parchment-lined baking sheet. These little nuggets will become the gooey center of your Brown Sugar Pop Tart Cookies.

Step 5: Stuff and Shape the Cookies

Scoop out big, generous portions of the chilled dough using a 1/4 cup measure (yes, really!) or a large cookie scoop. Break each portion in half and press a well into one half. Nestle a cinnamon filling ball into the well, then press the second half of dough over the top. Pinch the seams together and gently roll into a smooth ball to make sure the filling is well sealed inside.

Step 6: Bake to Perfection

Arrange those plump cookie dough balls on your prepared sheets, leaving about 2 inches between each—they’ll spread a little and you want perfect, individual cookies. Bake for 11 to 13 minutes, or until the tops are just set and the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

Step 7: Icing on the Cookie!

As your cookies cool, prepare the cinnamon icing by whisking together the powdered sugar, cinnamon, melted butter, and milk until it’s smooth and silky. With your cookies still on the wire rack (and a sheet of parchment paper underneath to catch any drips), generously spoon icing atop each cookie, letting it spread naturally toward the edges. Let the icing set for at least 15 minutes before enjoying—it’s worth the wait!

How to Serve Brown Sugar Pop Tart Cookies

Garnishes

To really evoke that classic Pop Tart flair, you can sprinkle a dusting of cinnamon sugar or even a few decorative sprinkles atop the iced cookies before the glaze sets. A pinch of flaky sea salt elevates each bite and brings out all the buttery, caramel notes. No garnish is required, but a little flourish always makes them feel even more special!

Side Dishes

Brown Sugar Pop Tart Cookies pair so well with a tall glass of cold milk or a cozy mug of spiced chai. If you’re serving them on a dessert platter, mix things up with fresh berries or a scoop of vanilla bean ice cream for the ultimate indulgence. They’re even delightful alongside a creamy latte for a sweet pick-me-up.

Creative Ways to Present

Try stacking the iced cookies in a pretty jar or tin lined with parchment to evoke classic bakery displays—or layer them between sheets of wax paper and gift them in a box with a ribbon for the perfect edible present. For parties, arrange mini versions on a platter, or even serve them with small spoons of extra cinnamon glaze for dunking. These Brown Sugar Pop Tart Cookies are absolute showstoppers, no matter how you serve them.

Make Ahead and Storage

Storing Leftovers

Any leftover Brown Sugar Pop Tart Cookies should be kept in an airtight container at room temperature. They’ll stay fresh and soft for up to 3 days, and the filling keeps the center just the right amount of gooey. If you prefer a firmer texture, pop them in the fridge, but remember to let them warm to room temp before serving for the best flavor.

Freezing

These cookies are perfect for freezing, either before or after baking! Freeze unbaked, filled dough balls on a tray until solid, then pop them in a freezer bag for up to 2 months. If you freeze already-baked (and un-iced) cookies, thaw them and add fresh icing before serving. This way, you can enjoy Brown Sugar Pop Tart Cookies anytime the craving strikes.

Reheating

To bring leftover cookies back to life, simply microwave for 10–15 seconds or warm briefly in a low oven. This revives the soft, gooey center and refreshes the aroma of cinnamon and brown sugar. Try not to overheat—just enough to nudge that filling into melt-in-your-mouth bliss!

FAQs

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

You can substitute all-purpose flour in a pinch, but cake flour really does give Brown Sugar Pop Tart Cookies their soft, tender crumb. If you must use all-purpose, remove 7 tablespoons and replace them with 7 tablespoons of cornstarch for a closer match.

Can I make these cookies smaller?

Absolutely! Use a 2-tablespoon scoop for more petite Brown Sugar Pop Tart Cookies—just reduce the bake time by a few minutes and keep an eye out for lightly golden edges. Filling each smaller cookie may be a bit fiddlier, but the end result is perfectly snack-sized!

How do I keep the filling from leaking out?

Make sure the seams are well sealed before rolling the dough balls, and don’t skimp on chilling the dough. These steps ensure the cinnamon filling stays tucked inside, creating that signature gooey center in every Brown Sugar Pop Tart Cookie.

Can I prepare the dough ahead of time?

Yes! You can make the dough up to 2 days in advance and keep it well wrapped in the fridge. When ready, just portion, fill, and bake as directed—no need to bring to room temperature first.

Do I have to add the icing?

While the cinnamon glaze truly completes that Pop Tart vibe, the cookies are delicious even without it. If you’re short on time or prefer a less sweet option, try dusting them with a little cinnamon sugar instead.

Final Thoughts

Once you bake a batch of Brown Sugar Pop Tart Cookies, you’ll understand why they’re impossible to resist—they’re cozy, nostalgic, and absolutely bursting with flavor. Whether you share them or keep them all for yourself, I hope you love every bite!