Name: Brown Sugar Pop Tart Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup light brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon ground cinnamon; 1/2 cup light brown sugar, packed; 1 1/2 teaspoons ground cinnamon; 1 tablespoon all-purpose flour; 1 cup powdered sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract; Extra cinnamon for dusting (optional)

Soft, chewy, and filled with cinnamon-sugar nostalgia, these Brown Sugar Pop Tart Cookies bring together the comforting flavors of your favorite childhood treat and the indulgent texture of homemade cookies. Topped with a smooth vanilla glaze and a hint of cinnamon, these cookies are everything I love about baking—sweet, cozy, and incredibly satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

1 cup unsalted butter, softened

1 cup light brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

For the Filling:

1/2 cup light brown sugar, packed

1 1/2 teaspoons ground cinnamon

1 tablespoon all-purpose flour

For the Glaze:

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Extra cinnamon for dusting (optional)

Directions

I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl, I cream together the butter, brown sugar, and granulated sugar until light and fluffy.

I beat in the eggs and vanilla extract until everything is well combined.

In another bowl, I whisk together the flour, baking soda, salt, and cinnamon. Then, I gradually add this dry mix to the wet ingredients, mixing until a soft dough forms.

For the filling, I combine brown sugar, cinnamon, and flour in a small bowl.

I scoop the cookie dough into 2-tablespoon portions and flatten each one slightly. Then I place about 1 teaspoon of filling in the center, top it with another flattened piece of dough, pinch the edges to seal, and gently shape it into a round cookie.

I arrange the cookies 2 inches apart on the prepared baking sheets and bake for 10–12 minutes, or until the edges turn lightly golden.

After baking, I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

To make the glaze, I whisk together powdered sugar, milk, and vanilla until smooth, then drizzle it over the cooled cookies. A dusting of extra cinnamon is a nice finishing touch, if I’m feeling fancy.

Servings and timing

This recipe makes about 18 cookies.

Prep Time: 20 minutes

Cooking Time: 12 minutes

Total Time: 32 minutes

Calories per cookie: Approximately 285 kcal

Variations

I like to change things up by adding a little maple extract to the glaze instead of vanilla for a fall-inspired flavor twist. For a different filling, I’ve also used apple butter or Nutella with great results. If I want smaller cookies, I just use smaller dough portions and a little less filling—just remember to reduce the baking time slightly. And when I’m baking for the holidays, I’ll sometimes add a sprinkle of festive colored sugar on top of the glaze.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want them to stay soft even longer, I place a slice of bread in the container to help retain moisture. For longer storage, I freeze them (without the glaze) in a sealed freezer bag for up to 2 months. To reheat, I let them thaw and then pop them in the microwave for about 10 seconds before glazing and serving.

FAQs

What makes these cookies taste like Pop-Tarts?

It’s the cinnamon brown sugar filling that gives them that signature Pop-Tart flavor, along with the simple vanilla glaze on top. I think it perfectly mimics the classic breakfast treat in cookie form.

Can I make the dough ahead of time?

Yes, I often prepare the cookie dough a day in advance and store it in the fridge. I just let it sit at room temperature for 15–20 minutes before assembling the cookies to make it easier to work with.

Can I freeze these cookies?

Absolutely. I usually freeze them without the glaze, then thaw and glaze them before serving. They hold up well in the freezer for a couple of months.

Do I have to use parchment paper?

I highly recommend it—it prevents the cookies from sticking and makes cleanup easier. If I don’t have parchment, a silicone baking mat works great too.

Why did my cookies spread too much?

If that happens to me, it’s usually because the butter was too soft or the dough wasn’t chilled enough. To avoid this, I sometimes chill the assembled cookies for 10–15 minutes before baking.

Conclusion

These Brown Sugar Pop Tart Cookies are everything I want in a homemade treat—soft, flavorful, and filled with cozy cinnamon sweetness. They’re easy to make, fun to customize, and always a hit when I bring them to gatherings or gift boxes. If you’re looking for a nostalgic dessert with a homemade twist, I highly recommend giving this recipe a try.

Recipe: