Every afternoon, just after lunch, I make a pot of tea. Not fancy, just black with a splash of oat milk. I sit by the kitchen window, watching squirrels chase each other across the fence, and nibble on something sweet. Recently, these Brown Sugar Pop-Tart Cookies have become my favorite companion for those quiet moments.
They remind me of the after-school snacks I made for my sons in the ‘90s—when everything was busy and the kitchen was always a little messy. I used to pack their lunches with brown sugar cinnamon Pop-Tarts because it was their favorite flavor, even though I’d occasionally get a raised eyebrow from another mom or two. But I didn’t care. I knew they loved them.
Fast-forward to today: I’m retired, with more time on my hands and a stronger commitment to baking from scratch. That’s how these cookies were born. I wanted to turn a nostalgic treat into something richer, chewier, and more homemade—something worthy of my quiet tea ritual and the occasional visit from my now-grown boys.
Making these cookies has become a joy. The dough is soft and buttery, the filling gooey with cinnamon and brown sugar, and the glaze just sweet enough. I even crimp the edges with a fork for that “Pop-Tart” look—it’s more for fun than necessity, but it makes me smile every time.
Short Description
These Brown Sugar Pop-Tart Cookies are soft, buttery sandwich-style cookies filled with a cinnamon-brown sugar mixture and drizzled with a sweet vanilla glaze. Think childhood favorite meets homemade bakery treat.
Key Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Filling:
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- Optional: 1–2 tablespoons melted butter (for extra moisture)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk (or heavy cream for richness)
- ½ teaspoon vanilla extract
- Pinch of ground cinnamon (optional)
Optional Toppings:
- Colored sprinkles
- Crushed cinnamon candies
Tools Needed
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Small mixing bowl
- Parchment paper or silicone baking mats
- Baking sheets
- Fork (for crimping edges)
- Wire cooling rack
Cooking Instructions
Step 1: Preheat Your Oven
Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This ensures the cookies bake evenly and don’t stick.
Step 2: Make the Cookie Dough
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until fluffy and pale. Add eggs one at a time, beating well between additions. Stir in the vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry mixture into the wet mixture. Mix just until combined—don’t overwork the dough.
Pro Tip: If the dough feels too sticky or soft, chill it in the fridge for 15–20 minutes to make shaping easier.
Step 3: Prepare the Filling
In a small bowl, mix the brown sugar and cinnamon until combined. For a richer filling, add 1–2 tablespoons of melted butter and stir until it resembles wet sand.
Step 4: Shape the Cookies
Scoop out tablespoon-sized balls of dough. Flatten each into a disc using your palm or the bottom of a glass.
Spoon a small amount of the cinnamon-sugar mixture onto half of the discs. Cover each with another disc, gently pressing edges to seal. Use a fork to crimp edges, Pop-Tart-style.
Tip: If your cookies seem too thick or oversized, make smaller dough balls.
Step 5: Bake to Perfection
Place cookies 2 inches apart on prepared baking sheets. Bake for 10–12 minutes or until edges are golden and centers still look soft.
Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Glaze
Whisk powdered sugar, milk (or cream), vanilla, and optional cinnamon in a small bowl until smooth and pourable. If it’s too thick, add more milk ½ teaspoon at a time.
Step 7: Assemble and Serve
Drizzle glaze over the cooled cookies. Decorate with sprinkles or cinnamon candies if desired. Let glaze set for 10–15 minutes before serving or storing.
Why You’ll Love This Recipe
– Soft and chewy texture with a gooey cinnamon center
– A nostalgic twist on a childhood favorite
– Easy to customize with fun toppings or alternate fillings
– Great for gifting, lunchboxes, or cozy afternoon snacks
– Balanced sweetness—not too sugary but rich in flavor
Mistakes to Avoid & Solutions
Overmixing the Dough
Overworked dough can lead to tough cookies. Mix until just combined.
Solution: Stop mixing when no streaks of flour remain.
Overfilling
Too much filling can cause leaks or soggy centers.
Solution: Stick to ½ teaspoon of filling per cookie pair.
Dry Glaze
A thick glaze won’t drizzle nicely.
Solution: Thin with milk a few drops at a time.
Cookies Spread Too Much
Warm dough spreads excessively.
Solution: Chill dough before shaping and use parchment-lined trays.
Uneven Baking
Crowding the tray can lead to undercooked centers.
Solution: Space cookies 2 inches apart and bake in batches.
Serving and Pairing Suggestions
– Perfect with a cup of chai or black tea
– Serve with cold milk or warm apple cider
– Add to dessert platters for parties or bake sales
– Pair with fresh fruit or yogurt for a breakfast treat
– Plate alongside brownies and bars for a cookie buffet
Storage and Reheating Tips
Room Temperature: Store in an airtight container up to 4 days
Fridge: Keeps well for 1 week in a sealed container
Freezer: Freeze unglazed cookies up to 2 months. Thaw before glazing
Reheating: Microwave for 8–10 seconds for a warm, gooey center
FAQs
1. How do I keep the filling from leaking out?
Make sure to press and crimp the edges well. Don’t overfill—½ teaspoon is enough.
2. Can I make the dough ahead of time?
Yes! You can chill it for up to 2 days or freeze it for a month. Let it come to room temp before shaping.
3. What if I don’t have brown sugar?
You can make a quick substitute by mixing 1 cup granulated sugar with 1 tablespoon molasses.
4. Can I use whole wheat flour instead of all-purpose?
Yes, but use a mix—start with 1 cup whole wheat and 1¾ cups all-purpose to prevent dryness.
5. Can I skip the glaze?
Sure! The cookies are still delicious without it, but the glaze adds that Pop-Tart look and extra flavor.
Tips & Tricks
– Chill the dough to help prevent spreading
– Flatten dough evenly so the cookies bake consistently
– Add a pinch of nutmeg or cardamom for extra spice
– Use cream instead of milk for a richer glaze
– Sprinkle glaze with flaky sea salt for a sweet-salty balance
Recipe Variations
Apple Pie-Inspired
Swap filling for:
– ½ cup finely diced apples
– ¼ cup brown sugar
– ½ tsp cinnamon
– 1 tsp flour
Cook briefly in a skillet before using as filling.
Maple Brown Sugar
Use maple extract instead of vanilla in the glaze and add 1 tbsp maple syrup to the filling.
Chocolate Cinnamon
Add 2 tbsp cocoa powder to the filling and mini chocolate chips to the dough.
Pumpkin Spice
Replace 2 tbsp of the flour with pumpkin spice mix, and add a pinch to the glaze too.
Mini Cookie Bites
Use ½ tablespoon dough per ball and flatten thinner. Adjust baking time to 7–9 minutes.
Final Thoughts
These Brown Sugar Pop-Tart Cookies are simple enough for a weekday craving, but charming enough to share at a brunch or gathering. I find joy in that balance—homey but special. Whether you grew up on Pop-Tarts or not, these cookies will make you feel like you did.
From my window seat with a warm cookie in hand, I hope you find a bit of comfort and delight in making them too. If you try this recipe, let me know what twist you add—I always love hearing how others make it their own.
Happy baking, from my kitchen to yours.
Brown Sugar Pop-Tart Cookies
Print ThisIngredients
- For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- For the Filling:
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- Optional: 1–2 tablespoons melted butter (for extra moisture)
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk (or heavy cream for richness)
- ½ teaspoon vanilla extract
- Pinch of ground cinnamon (optional)
- Optional Toppings:
- Colored sprinkles
- Crushed cinnamon candies
Instructions
Step 1: Preheat Your Oven
Preheat to 350°F (175°C). Line two baking sheets with parchment or silicone mats for even baking and easy removal.
Step 2: Make the Cookie Dough
Cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
In another bowl, whisk flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
Pro Tip: Chill dough for 15–20 minutes if too soft.
Step 3: Prepare the Filling
Combine brown sugar and cinnamon in a small bowl. Stir in melted butter if desired for a moist, sand-like texture.
Step 4: Shape the Cookies
Roll dough into tablespoon-sized balls and flatten into discs.
Spoon filling onto half the discs, then top with remaining discs. Press edges to seal and crimp with a fork.
Step 5: Bake to Perfection
Place cookies 2 inches apart on sheets. Bake 10–12 minutes until edges are golden and centers soft.
Cool 5 minutes on the sheet, then transfer to a wire rack.
Step 6: Make the Glaze
Whisk powdered sugar, milk (or cream), vanilla, and cinnamon until smooth. Add milk a little at a time to thin if needed.
Step 7: Assemble and Serve
Drizzle glaze over cooled cookies. Add sprinkles or cinnamon candies if you like. Let set for 10–15 minutes before serving or storing.
