Brown Sugar Pop Tart Cookies take the familiar brown sugar and cinnamon filling of a breakfast pastry and turn it into a soft, homemade cookie. Each cookie has a buttery center, lightly crisp edges, and a sweet cinnamon glaze on top.
The dough is easy to prepare ahead, and the filling can be made while it chills. Once baked, these cookies have that classic brown sugar-cinnamon flavor without needing to make pastry dough from scratch.
Table of Contents
What Makes These Cookies Worth Baking
- Brown Sugar Filling: A buttery cinnamon mixture sits right in the center of each cookie.
- Soft Cookie Dough: Sour cream helps keep the cookies tender.
- Cinnamon Glaze: The simple glaze adds another layer of sweetness without covering up the filling.
- Familiar Flavor: They have the taste of brown sugar cinnamon Pop-Tarts in cookie form.
- Great for Sharing: The recipe makes 18 generously filled cookies.
A Few Ingredient Notes
- All-Purpose Flour: Measure it carefully so the dough doesn’t become too dry.
- Cornstarch: Helps give the cookies a softer texture.
- Butter: Use softened butter for both the dough and filling so everything combines evenly.
- Brown Sugar: Light brown sugar gives the filling its classic caramel-like flavor.
- Sour Cream: Bring it to room temperature before mixing it into the dough.
- Cinnamon: Use fresh ground cinnamon for the best flavor in both the filling and glaze.
- Corn Syrup: Optional in the glaze, but it helps give the topping a smoother finish.
Helpful Tip: Seal the cookie dough completely around the filling before baking. Any exposed filling can leak out while the cookies spread in the oven.
Brown Sugar Pop Tart Cookies Recipe
These Brown Sugar Pop Tart Cookies are soft sugar cookies filled with a buttery cinnamon-brown sugar center and finished with a simple cinnamon glaze. They bring the flavor of brown sugar cinnamon Pop-Tarts into a homemade cookie that's crisp around the edges and soft in the middle.
Equipment
- Stand mixer or electric hand mixer
- large mixing bowls
- Baking sheets
- Parchment paper
- Cookie scoop
- Wire cooling rack
- Small spoon
Ingredients
For the Cookies
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1/4 cup sour cream room temperature
- For the Brown Sugar Filling
- 3/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 5 tablespoons unsalted butter softened
- 1/2 teaspoon vanilla extract
For the Cinnamon Glaze
- 1 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- 2 to 3 tablespoons milk
- 1 tablespoon corn syrup optional
Instructions
- Whisk together the flour, baking powder, baking soda, cornstarch, and salt in a large bowl.
- Beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla and mix until combined, then stir in the sour cream.
- Gradually add the dry ingredients and mix just until the flour disappears. Cover the dough and refrigerate for 1 hour.
- While the dough chills, combine the brown sugar, flour, and cinnamon for the filling. Mix in the softened butter and vanilla until a thick paste forms. Refrigerate the filling for about 30 minutes, then divide it into small portions.
- Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
- Scoop the cookie dough into portions and flatten each one slightly. Place a small amount of the brown sugar filling in the center, then fold the dough around it and seal completely.
- Arrange the stuffed cookies on the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten them and refrigerate for another 15 to 20 minutes.
- Bake for 10 to 12 minutes, until the edges are set and the centers are still soft and slightly puffy. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Whisk the powdered sugar, cinnamon, and milk together to make the glaze. Add corn syrup if using, then spread a small amount over each completely cooled cookie.
- Allow the glaze to set for 15 to 20 minutes before serving.
Nutrition Information
| Nutrient | Per Cookie |
|---|---|
| Calories | 257 kcal |
| Carbohydrates | 36 g |
| Protein | 3 g |
| Fat | 11 g |
| Fiber | 1 g |
| Sugar | 22 g |
| Sodium | 135 mg |
Little Things That Improve the Cookies
- Use Room-Temperature Ingredients: They blend more evenly and give the dough a consistent texture.
- Don’t Overmix: Stop mixing as soon as the flour is incorporated.
- Chill the Filling: A firmer filling is easier to portion and wrap inside the dough.
- Seal the Edges Well: Press the dough together around the filling before placing the cookies on the tray.
- Keep the Centers Soft: Take the cookies out when the edges are set but the centers still look slightly underbaked.
- Cool Before Glazing: Warm cookies will cause the glaze to melt and run.
What to Do With Extra Cookies
- Ice Cream Sandwiches: Place a scoop of vanilla ice cream between two cookies.
- Cookie Crumble: Break them into pieces and sprinkle over pudding or ice cream.
- Dessert Parfait: Layer chopped cookies with whipped cream and cinnamon.
- Milkshake Topping: Crush one and use it as a topping for a vanilla milkshake.
- Cheesecake Topping: Break the cookies into small pieces over plain cheesecake.
- Cookie Truffles: Crush leftover cookies and mix with cream cheese to make bite-sized truffles.
More Sweet Recipes to Try
- Pumpkin Cheesecake Truffles
- Pear and Cranberry Crumble
- Pumpkin Spice Granola Bars
- Pumpkin Pie Crisp with Cinnamon Streusel
- Pumpkin Oatmeal with Brown Butter
How to Store Them
| Method | Storage Time | Instructions |
|---|---|---|
| Room Temperature | 3 to 4 days | Keep in an airtight container. |
| Refrigerator | Up to 1 week | Store covered and allow to come closer to room temperature before serving. |
| Freezer | Up to 2 months | Freeze in a sealed freezer-safe container. |
| Glazed Cookies | 3 to 4 days | Place parchment between layers to protect the glaze. |
| Cookie Dough | Up to 2 days | Keep tightly covered in the refrigerator before baking. |
Different Ways to Enjoy Them
- With Coffee: The cinnamon and brown sugar flavor pairs well with a cup of coffee.
- With Hot Chocolate: Serve one alongside a warm mug for a sweeter dessert.
- With Ice Cream: Add a warm cookie to a bowl of vanilla ice cream.
- Dessert Platter: Include them with other cookies and small treats.
- Holiday Cookie Box: Pack them alongside classic sugar cookies and brownies.
- Warm From the Oven: Let the glaze set briefly, then enjoy the cookie while the center is still soft.
FAQs
- Can I make the cookie dough the night before?
Yes. Keep the covered dough refrigerated overnight and let it sit for a few minutes if it becomes too firm to scoop. - Can I freeze the unbaked stuffed cookies?
Yes. Arrange the filled cookies on a parchment-lined tray and freeze until firm, then transfer them to a freezer-safe container. - How do I know when the cookies are done?
The edges should look set while the centers remain soft and slightly puffy. They will continue to firm up as they cool. - Can I make the glaze thicker?
Yes. Use less milk for a thicker glaze. If it becomes too thick, add milk a few drops at a time. - Why did my filling leak out?
The dough may not have been sealed completely around the filling, or the filling portions may have been too large. Use smaller amounts and press the seams firmly closed. - Can I make these cookies without the glaze?
Yes. The cookies are already sweet from the brown sugar filling, so the glaze can be skipped if you prefer a less sweet finish.
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The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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