If you’ve ever wished you could capture the nostalgic joy of a classic pop tart but with the chewy, buttery goodness of a cookie, you’re in for a treat. This Brown Sugar Pop Tart Cookies Recipe takes all those warm, cinnamon-kissed memories and wraps them up in a perfectly tender cookie with a luscious brown sugar filling and a sweet vanilla glaze. It is a delightful twist that’s just as fun to make as it is to eat, making every bite a mini celebration of comfort and sweetness.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, yet each plays a crucial role in building the rich flavors and textures that make this recipe stand out. From the lightly spiced filling to the perfectly flaky cookie dough, here’s what you’ll gather before your kitchen turns into a baking haven.
- 2 ½ cups all-purpose flour: The base that brings structure to your cookies while keeping them tender.
- 1 teaspoon baking powder: Adds just enough lift so your cookies aren’t dense.
- ½ teaspoon baking soda: Works with the brown sugar to give a subtle rise and softness.
- ½ teaspoon salt: Enhances all the sweet flavors and balances the dough perfectly.
- 1 cup (2 sticks) unsalted butter, softened: Provides rich flavor and that melt-in-your-mouth texture.
- ¾ cup granulated sugar: Adds crunch and sweetness to the dough.
- ¾ cup packed light brown sugar: Infuses the dough with deep caramel notes and moisture.
- 2 large eggs: Bind everything together and add richness.
- 1 teaspoon vanilla extract: Lifts the flavors with a warm, floral aroma.
- ½ cup (1 stick) unsalted butter, softened (for filling): Keeps the filling creamy and decadent.
- 1 cup packed light brown sugar (for filling): Gives that signature sweet and slightly molasses-y flavor in the filling.
- 2 tablespoons all-purpose flour (for filling): Thickens the filling just enough to spread nicely without oozing.
- 1 tablespoon milk (for filling): Lightens the texture of the filling for smooth spreading.
- ½ teaspoon ground cinnamon: Adds warmth and spice that perfectly complements the brown sugar.
- ¼ teaspoon salt (for filling): Balances the sweetness for a more complex taste.
- 2 cups powdered sugar: Essential for the glaze that makes these cookies shine.
- 4-6 tablespoons milk (for glaze): Helps achieve the perfect drizzle consistency.
- ½ teaspoon vanilla extract (for glaze): Adds a sweet, fragrant finish to your cookies.
- Your favorite sprinkles for decorating: Optional but makes the cookies extra festive and fun.
How to Make Brown Sugar Pop Tart Cookies Recipe
Step 1: Combine the Dry Ingredients
Start by whisking together the flour, baking powder, baking soda, and salt in a medium bowl. This ensures even distribution of the leaveners and seasoning, which helps your cookies bake up uniformly and taste balanced.
Step 2: Cream the Butter and Sugars
In a larger bowl or your stand mixer, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is key for aerating your dough to create that tender, slightly airy texture in your cookies.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time to make sure they’re fully incorporated, then mix in the vanilla extract. This builds richness and deepens the flavor profile of the dough, giving it that warm and inviting aroma.
Step 4: Incorporate the Dry Ingredients
Slowly add your dry ingredient mixture to the wet ingredients. Mix on low speed until just combined—overmixing could result in tougher cookies, and we want this to be a delicate treat!
Step 5: Chill the Dough
Divide the dough into two discs, wrap each tightly in plastic wrap, and pop them into the fridge for at least an hour. Chilling firms up the butter, making the dough easier to roll and cut later without shrinking during baking.
Step 6: Prepare the Brown Sugar Filling
Mix together the softened butter, brown sugar, flour, milk, cinnamon, and salt until smooth and creamy. Adjust with a little more milk or flour as needed so it’s spreadable yet not too runny. This filling is where the magic happens—it’s gooey, buttery, and bursting with cinnamon sweetness.
Step 7: Preheat Oven and Prep Baking Sheets
Get your oven to 350°F (175°C) and line two baking sheets with parchment paper. Having everything ready before rolling ensures your dough doesn’t over-chill and dry out.
Step 8: Roll and Cut the Dough
On a floured surface, roll out one disc to about 1/8-inch thick, then cut out your cookie shapes using a 3-inch cutter. Place them on your baking sheets, leaving a bit of space to allow for slight expansion.
Step 9: Repeat for Top Cookies
Roll out and cut the second disc just like before. These will become the tops of your pop tart cookies—delicate and ready to encase that luscious filling.
Step 10: Assemble the Cookies
Spread a thin layer of the brown sugar filling on half of the bottom cookies, leaving a small border around the edges. Place the second cookie on top to cover the filling carefully, then seal the edges using the edge of a fork to crimp them shut.
Step 11: Poke Holes and Bake
Use a toothpick or skewer to make a few small holes in the top cookie of each sandwich—this prevents puffing by letting steam escape. Bake your masterpieces for 10 to 12 minutes or until the edges turn a delicate golden-brown, signaling they’re perfectly done.
Step 12: Cool and Glaze
Let your cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack until completely cool. Once cool, whisk together powdered sugar, milk, and vanilla for your glaze. Drizzle it over each cookie, then quickly add sprinkles if desired before the glaze sets.
How to Serve Brown Sugar Pop Tart Cookies Recipe
Garnishes
Adding sprinkles right after glazing creates a delightful pop of color and a fun texture contrast. You can also dust these treats lightly with cinnamon sugar for a sparkly finish that complements the cinnamon in the filling beautifully.
Side Dishes
Serve these cookies alongside a cup of warm milk or a frothy chai latte to elevate the cozy vibe. They also pair wonderfully with fresh fruit, like sliced apples or berries, to balance their sweetness with a touch of freshness.
Creative Ways to Present
For parties or gifts, stack the cookies and tie them with rustic twine or package them in a pretty box with parchment paper. For a show-stopping dessert board, arrange them near dips like salted caramel or a bit of whipped cream for dipping.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature. They will stay fresh for up to 4 days, maintaining their soft texture and the glaze’s delightful sweetness.
Freezing
You can freeze these cookies either before or after glazing. To freeze pre-glazed, layer them between sheets of parchment in a freezer-safe container for up to 3 months. For glazed cookies, freeze uncovered on a tray, then transfer to a container once frozen to prevent smudging.
Reheating
Warm your cookies in a low-temperature oven (around 300°F/150°C) for 5-7 minutes to revive their softness and flavor. Avoid microwaving glazed cookies as that can melt the icing too quickly.
FAQs
Can I use brown sugar substitutes in this recipe?
Light brown sugar is essential for that deep caramel flavor and moisture, but you can try dark brown sugar for a richer taste. Avoid white sugar substitutes, as they will change the texture and flavor too much.
What if I don’t have a 3-inch cookie cutter?
No worries at all! Use any cookie cutter you have on hand, or simply cut squares or rectangles with a knife or pizza cutter. Just remember to keep the sizes consistent so they bake evenly.
Can I make the dough ahead of time?
Absolutely! The dough actually benefits from chilling to develop flavor. You can prepare it, wrap it tightly, and refrigerate it for up to 48 hours before rolling and baking.
Is the filling too sweet? Can I adjust it?
The filling has a lovely balance of cinnamon warmth and brown sugar sweetness. If you prefer it less sweet, try reducing the brown sugar slightly or increasing the cinnamon for more spice.
How thick should I roll the dough?
Rolling the dough to about 1/8-inch thickness ensures the cookies bake evenly and have that tender, flaky texture reminiscent of pop tarts. Thicker dough may yield more cookie and less filling experience.
Final Thoughts
This Brown Sugar Pop Tart Cookies Recipe is a charming way to bring together two beloved treats into one. With every bite, you’ll taste buttery dough, cinnamony filling, and sweet glaze that make it impossible not to smile. Whether you’re baking for family, friends, or just because, these cookies will become a cozy staple you’ll want to revisit again and again. So, grab your apron and enjoy the delicious journey of making these little bursts of happiness!
Print
Brown Sugar Pop Tart Cookies Recipe
- Total Time: 1 hour 57 minutes
- Yield: 24 cookies 1x
Description
Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with the soft, chewy texture of cookies. These homemade treats feature a buttery cookie dough sandwiching a rich, cinnamon-spiced brown sugar filling, topped with a sweet vanilla glaze and colorful sprinkles for added fun. Perfect for satisfying your sweet tooth with a homemade twist on a beloved breakfast pastry.
Ingredients
Cookie Dough
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Brown Sugar Filling
- ½ cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Vanilla Glaze
- 2 cups powdered sugar
- 4–6 tablespoons milk, or more as needed
- ½ teaspoon vanilla extract
- Your favorite sprinkles for decorating
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside to use in the cookie dough.
- Cream Butter and Sugars: In a large bowl or stand mixer, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 3 to 5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Gradually Add Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients while mixing on low speed, mixing just until combined to avoid overworking the dough.
- Chill the Dough: Divide the dough in half, shaping each half into a flat disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, preferably 2 hours, to firm up the dough for easier rolling.
- Combine Filling Ingredients: In a separate bowl, mix the softened butter, brown sugar, flour, milk, cinnamon, and salt until smooth and creamy, forming the filling for the cookies.
- Adjust Consistency: If the filling is too thick, add milk a teaspoon at a time until spreadable; if too thin, add flour in small increments until the desired consistency is reached.
- Preheat Oven and Prepare Baking Sheets: Set the oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Roll Out the Dough: On a lightly floured surface, roll out one disc of dough to about ⅛-inch thickness. Use a 3-inch cookie cutter to cut out shapes. Place the cut cookies onto the prepared baking sheets with about 1-inch spacing.
- Repeat with Second Dough Disc: Repeat rolling and cutting with the second disc of dough to create the top layers of the pop tart cookies.
- Apply Filling: Spread a thin, even layer of the brown sugar filling onto half of the cookies (these will be the bottoms), leaving a small border around the edges to prevent filling from spilling out.
- Top with Second Cookie: Carefully place the plain cookies on top of the filled ones, aligning edges to form sandwich cookies.
- Seal the Edges: Use a fork to crimp the edges firmly, sealing the cookies together and creating a decorative border.
- Poke Holes: Use a toothpick or skewer to poke a few small holes on the tops of the cookies to allow steam to escape during baking, which helps prevent puffing.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn a light golden brown.
- Cool: Allow the cookies to cool on the baking sheets for several minutes before transferring them to wire racks to cool completely.
- Prepare the Glaze: Whisk together the powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust consistency by adding additional milk a tablespoon at a time as needed.
- Glaze the Cookies: Once cookies are fully cooled, drizzle the vanilla glaze over each cookie using a spoon or piping tool.
- Add Sprinkles: Immediately after glazing, sprinkle your favorite sprinkles on top before the glaze sets to add color and texture.
- Let the Glaze Set: Allow the glaze to harden completely for 30 minutes to 1 hour before serving or storing the cookies.
Notes
- Chilling the dough is essential for easier rolling and to prevent spreading during baking.
- Use room temperature butter for both dough and filling to ensure smooth mixing.
- Adjust the filling consistency carefully to avoid leaks during baking.
- Spacing cookies on the baking sheet helps them bake evenly without sticking together.
- Cookies are best enjoyed within a few days but can be stored in an airtight container at room temperature.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
