If your childhood Pop-Tart obsession ever met your adult cookie cravings, these Brown Sugar Pop Tart Cookies are the nostalgic mash-up you didn’t know you needed. With a gooey cinnamon filling and sweet drizzle glaze, they taste just like the iconic toaster treat, but wrapped inside a soft, thick cookie. In this post, I’ll show you how to make them from scratch, and answer all your most-Googled cookie questions. Whether you’re baking for comfort or surprise, these cookies are simple, buttery, and unforgettable. Let’s bring back the joy of brown sugar in the best way.
Brown Sugar Pop Tart Cookie Ingredients You’ll Love
Gather These Pantry Staples
Before you preheat the oven, let’s break down what you’ll need to bring these Brown Sugar Pop Tart Cookies to life. What’s special about this recipe is how classic, everyday ingredients come together to create something uniquely nostalgic and deeply comforting. No fancy tools or hard-to-find items—just good basics used the right way.
For the cookie dough, you’ll want to start with butter and sugars for that soft, chewy texture. A combination of cake flour (or all-purpose with cornstarch) keeps the cookies light, while cornstarch itself adds a bit of softness that mimics that signature Pop-Tart crumb. Don’t skip the chill time—it’s key to keeping the cookies from spreading too much, which is extra important when you’ve got a gooey center hiding inside.
The cinnamon-sugar filling is where the magic really happens. It’s buttery, rich, and rolls up beautifully into little centers that melt down inside the dough as they bake. And the glaze? A classic sweet drizzle that sets perfectly and adds that final Pop-Tart feel.
Full Ingredient List
For the Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups cake flour (or 2¾ cups all-purpose + 2 tbsp cornstarch)
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp kosher salt
For the Cinnamon Filling
- 5 tbsp unsalted butter, softened
- ⅓ cup light brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp cake flour
For the Glaze
- 1 cup powdered sugar
- ½ tsp ground cinnamon
- 2 tbsp melted butter
- 1–2 tbsp milk (as needed for consistency)
These simple ingredients come together like magic—and soon, we’ll start building the layers of buttery dough and brown sugar filling.
How to Make
Easy Steps for the Softest Stuffed Cookies
Making Brown Sugar Pop Tart Cookies is much simpler than it sounds. You’re basically building a thick cookie shell around a soft, cinnamon-spiced center—think of it like hiding a little treasure in every bite. Each cookie gets stuffed, rolled, and baked into a buttery round with golden edges and that dreamy gooey middle.
This recipe walks you through every part, from mixing the dough to glazing like a pro. And here’s the fun part: the cookies freeze well before baking, which means you can prep ahead for holidays, birthdays, or those days you just need a warm-from-the-oven cookie to turn everything around.
Let’s get started. And if you’ve ever made our Nacho Cookie Recipe, you know how satisfying these flavor-layered cookies can be.
Step-by-Step Instructions
Step 1: Make the Cookie Dough
Cream softened butter, granulated sugar, and light brown sugar together until fluffy (about 2–3 minutes). Add eggs one at a time, then mix in vanilla extract. In a separate bowl, whisk flour, cornstarch, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet until combined. Cover and chill the dough for at least 1 hour.
Step 2: Prepare the Cinnamon Filling
In a small bowl, combine softened butter, brown sugar, cinnamon, and flour. Mix until a thick paste forms. Roll into 2-teaspoon-sized balls. Place on a lined tray and chill until firm.
Step 3: Assemble the Cookies
Scoop out ¼ cup of dough and split in half. Flatten one half into a disc, place a cinnamon filling ball in the center, and cover with the other dough half. Press edges to seal and roll into a smooth ball. Repeat.
Step 4: Bake
Preheat oven to 350°F (175°C). Place cookie balls on a parchment-lined baking sheet, spacing about 3 inches apart. Bake for 11–13 minutes, or until edges are just golden. Let cookies cool on the sheet for 5 minutes, then transfer to a rack.
![fresh baked pop tart cookies cooling on a sheet pan.]
Step 5: Glaze
Whisk powdered sugar, cinnamon, melted butter, and milk until smooth. Drizzle over fully cooled cookies. Let glaze set for 15 minutes before serving.
Serving, Variations, and Storage
How to Serve These Gooey Beauties
Freshly baked Brown Sugar Pop Tart Cookies are best enjoyed slightly warm, when the filling is soft and the glaze has just set. Serve them on a cozy dessert tray with a cold glass of milk, a hot cup of café de olla, or alongside brunch for a sweet surprise. These cookies are rich enough to stand on their own—but stacked in a holiday cookie box, they steal the show.
They’re also perfect for bake sales, birthday parties, or school treats. I love wrapping them individually in wax paper for an old-school bakery vibe. Trust me, once you bite into that cinnamon center, you’ll wonder why you didn’t make a double batch.
Fun Variations and Storage Tips
Want to mix things up? Try adding a dash of nutmeg to the filling for extra warmth, or swap the vanilla in the dough for maple extract to really lean into that brown sugar flavor. Some bakers also like pressing a fork lightly into the tops of the cookies before baking for a “toaster pastry” look—totally optional, but super cute.
To store:
- Keep cookies in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze baked cookies (unglazed) for up to 2 months. Just thaw and drizzle with fresh glaze before serving.
- You can also freeze the stuffed, unbaked dough balls and bake them straight from the freezer—just add 1–2 extra minutes to your bake time.
Frequently Asked Questions
1. Can I freeze Brown Sugar Pop Tart cookie dough before baking?
Yes, absolutely. After assembling the filled cookie dough balls, place them on a tray and freeze until firm. Then transfer to a freezer-safe bag. When you’re ready to bake, there’s no need to thaw—just bake directly from frozen and add 1–2 minutes to the bake time.
2. Why do my filled cookies leak while baking?
Leaking usually happens when the cookie dough isn’t sealed well around the filling. Make sure to press the dough edges tightly together before rolling into a ball. Also, chilling the filled dough before baking helps maintain structure and prevents leaking.
3. Can I substitute cake flour with all-purpose flour?
Yes. If you don’t have cake flour, you can use all-purpose flour with cornstarch. Just replace every cup of cake flour with 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch. This softens the texture while keeping the cookies thick and tender.
4. How do I keep my cookies soft after baking?
Store cooled cookies in an airtight container with a slice of bread or a damp paper towel (on a piece of wax paper) to maintain moisture. Avoid overbaking in the first place—pull the cookies from the oven when the edges are just golden, and the centers are still slightly soft.
Conclusion
Brown Sugar Pop Tart Cookies aren’t just dessert—they’re a warm bite of memory, baked from scratch with love and cinnamon. Whether you’re craving something cozy, making treats for friends, or just want to try a cookie that brings back that classic toaster pastry flavor, this recipe will deliver every time.
Print
Brown Sugar Pop Tart Cookies – Gooey, Glazed, and Perfectly Spiced
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 30 minutes (includes chill time)
- Yield: 12 large cookies
- Category: Cookies
- Method: Baking
- Cuisine: American, Nostalgic
Description
Soft, gooey Brown Sugar Pop Tart Cookies filled with cinnamon sugar and topped with a sweet glaze. The ultimate nostalgic dessert mashup.
Ingredients
For the Cookies:
Unsalted butter
Granulated sugar
Light brown sugar
Eggs
Vanilla extract
Cake flour (or all-purpose + cornstarch)
Cornstarch
Baking soda
Baking powder
Kosher salt
For the Filling:
Unsalted butter
Light brown sugar
Ground cinnamon
Cake flour
For the Glaze:
Powdered sugar
Ground cinnamon
Melted butter
Milk
Instructions
1. Cream butter and sugars until light and fluffy. Add eggs and vanilla.
2. Mix in dry ingredients until combined. Chill for at least 1 hour.
3. Make cinnamon filling and roll into small balls. Chill until firm.
4. Assemble cookies by wrapping dough around filling and sealing.
5. Bake at 350°F for 11–13 minutes. Let cool on sheet.
6. Whisk glaze and drizzle over cooled cookies. Let set before serving.
Notes
Chill your dough and filling for best results.
Seal the dough well around the filling to prevent leaking.
Use cake flour for a lighter texture or DIY with cornstarch.