Disclosure: This post contains affiliate links, and I may receive a small commission should you purchase any linked products – just know I never link anything I don’t personally use and love! I’ve got you, friend.
Brown Sugar Pop Tart Cookies
Brown Sugar Pop Tart Cookies
Brown Sugar Pop Tart Cookies
If you’re a fan of the sweet and crispy goodness of Pop-Tarts, then you’re in for a treat! These Brown Sugar Pop Tart Cookies combine that nostalgic flavor with the comforting, chewy texture of a homemade cookie. They include a sweet, cinnamon, brown sugar filling with a soft, buttery, homemade cookie dough, then are topped with a cinnamon glaze. These cookies take the classic brown sugar cinnamon Pop-Tart flavor and elevate it into a soft, gooey, and utterly irresistible dessert.
Brown Sugar Pop Tart Cookies
Why You’ll Love These Brown Sugar Pop-Tart Cookies
The Perfect Nostalgic Treat If you grew up eating Pop-Tarts, especially the brown sugar cinnamon flavor, you’ll recognize the delicious nostalgia in each bite. These cookies bring that signature sweet cinnamon and brown sugar filling you know and love, with a soft, buttery cookie dough to hold it all together.
Easier Than Making Homemade Pop-Tarts With these cookies, you get all the same flavor in a fraction of the time! The dough comes together quickly, and the filling is easy to prepare, so you can enjoy your homemade treats without the hassle.
Versatile and Customizable Feel free to experiment with different variations. You can swap the brown sugar cinnamon filling for any fruit flavor for a different twist. Just like your favorite childhood pop-tart treats!
Let’s get to baking these Brown Sugar Pop-Tart Cookies
Brown Sugar Pop Tart Cookies
Ingredients
Filling
1/2 cup brown sugar
2 tsp cinnamon
2 tsp all purpose flour
1 tsp butter vanilla emulsion (can use vanilla extract)
2 tbsp melted butter
Cookies
1 cup salted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 egg, plus 1 egg yolk
1 teaspoon butter vanilla emulsion (Vanilla extract will work fine, but the Lorann butter vanilla emulsion adds such a delicious buttery flavor!)
1 tablespoon cornstarch
1 tsp baking soda
2 teaspoon baking powder
1/2 teaspoon salt
3 1/2 cups flour
Glaze Topping
1 cup powdered sugar
1 tsp cinnamon
1 tsp butter vanilla emulsion (can use vanilla extract)
3 tbsp milk
Brown Sugar Pop Tart Cookies
Directions
For the filling: combine brown sugar, cinnamon, flour, butter vanilla emulsion, & melted butter. Set aside.
For the cookies:
Cream together butter and sugars until light and fluffy.
Add in eggs and vanilla, mix until combined.
In a separate bowl, combine all dry ingredients.
Slowly add the dry ingredients into the butter mixture, mix until just combined. Do not overmix!
Scoop cookie dough into large balls. I use a #40 cookie scoop and combine two dough balls, which is 1.5 oz of cookie dough. Press ball of cookie dough into disc. Scoop 1/2 tablespoon of brown sugar filling and place in the center of the dough ball disc. Fold dough edges up around the filling, pinch the seams together, and roll dough until smooth. Filing should be fully wrapped in the cookie dough.
Place finished dough balls on a cookie sheet, cover, and chill for 30 minutes.
Preheat oven to 350 degrees
Place large cookie dough balls several inches apart, as cookie will spread a little while baking. Bake cookies at 350 degrees for 11-12 minutes. When cookies are removed from the oven, you can shape cookies into perfect circles using a large glass or large round cookie cutter by swirling the glass around the edges of the cookie.
For the glaze topping: While cookies are cooling, make cinnamon glaze topping. Combine powdered sugar, cinnamon, butter vanilla emulsion, and milk. Mix until combined.
Once cookies are cooled, top cookies with 1 tbsp of cinnamon glaze. Allow glaze to dry. Enjoy!
1 tsp butter vanilla emulsion (can use vanilla extract)
2 tbsp melted butter
Cookies
1 cup salted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 egg, plus 1 egg yolk
1 teaspoon butter vanilla emulsion (Vanilla extract will work fine, but the Lorann butter vanilla emulsion adds such a delicious buttery flavor!)
1 tablespoon cornstarch
1 tsp baking soda
2 teaspoon baking powder
1/2 teaspoon salt
3 1/2 cups flour
Glaze Topping
1 cup powdered sugar
1 tsp cinnamon
1 tsp butter vanilla emulsion (can use vanilla extract)
3 tbsp milk
Instructions
For the filling: combine brown sugar, cinnamon, flour, butter vanilla emulsion, & melted butter. Set aside.
For the cookies:
Cream together butter and sugars until light and fluffy.
Add in eggs and vanilla, mix until combined.
In a separate bowl, combine all dry ingredients.
Slowly add the dry ingredients into the butter mixture, mix until just combined. Do not overmix!
Scoop cookie dough into large balls. I use a #40 cookie scoop and combine two dough balls, which is 1.5 oz of cookie dough. Press ball of cookie dough into disc. Scoop 1/2 tablespoon of brown sugar filling and place in the center of the dough ball disc. Fold dough edges up around the filling, pinch the seams together, and roll dough until smooth. Filing should be fully wrapped in the cookie dough.
Place finished dough balls on a cookie sheet, cover, and chill for 30 minutes.
Preheat oven to 350 degrees
Place large cookie dough balls several inches apart, as cookie will spread a little while baking. Bake cookies at 350 degrees for 11-12 minutes. When cookies are removed from the oven, you can shape cookies into perfect circles using a large glass or large round cookie cutter by swirling the glass around the edges of the cookie.
For the glaze topping: While cookies are cooling, make cinnamon glaze topping. Combine powdered sugar, cinnamon, butter vanilla emulsion, and milk. Mix until combined.
Once cookies are cooled, top cookies with 1 tbsp of cinnamon glaze. Allow glaze to dry. Enjoy!
These taste great but are a hot mess to handle because of the spread. I managed to reshape four of the eight on my baking tray with a LOT of zhushing - each wound up being over five inches in diameter. Not sure if I miss a dough chilling step somewhere but I have the rest of the filled dough hanging out in the fridge now to bake later.
Hi Miranda - I'm so sorry to hear your Brown Sugar Pop Tart Cookies spread so much! I just want to clarify that you used butter and not margarine, correct? Sometimes even slight variations in measuring flour can cause changes in dough consistency. I've never had to chill these, but hopefully that does the trick for you! Glad you enjoyed the flavor :)
Yep, I used real butter. 🤞 for the rest of the batch!
View Comments
These taste great but are a hot mess to handle because of the spread. I managed to reshape four of the eight on my baking tray with a LOT of zhushing - each wound up being over five inches in diameter. Not sure if I miss a dough chilling step somewhere but I have the rest of the filled dough hanging out in the fridge now to bake later.
Hi Miranda - I'm so sorry to hear your Brown Sugar Pop Tart Cookies spread so much! I just want to clarify that you used butter and not margarine, correct? Sometimes even slight variations in measuring flour can cause changes in dough consistency. I've never had to chill these, but hopefully that does the trick for you! Glad you enjoyed the flavor :)
Yep, I used real butter. 🤞 for the rest of the batch!