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Brown Sugar Pop Tart Cookies Recipe

ByCaroline
Jump to Recipe· 4.7 from 9 reviews

If you’re looking for a fun, nostalgic twist on classic cookies, you’re going to love this Brown Sugar Pop Tart Cookies Recipe. Imagine the flaky, buttery layers of a pop tart packed into cookie form, with a gooey brown sugar filling that just melts in your mouth. Trust me, once you try these, they’ll be on repeat for every coffee break and cookie swap. Let me walk you through every step so you nail these perfectly!

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Why This Recipe Works

  • Balanced Sweetness: The combo of brown sugar and cinnamon in the filling offers a warm, caramel flavor without being overpowering.
  • Perfect Texture: Tender, flaky dough that crisps just enough around the edges while staying soft inside, mimicking actual pop tarts.
  • Easy Assembly: Using two layers of cookie dough with filling in-between keeps things simple but impressive.
  • Customizable: You can easily add sprinkles or tweak the filling for endless variations.
Brown Sugar Pop Tart Cookies, Pop Tart Cookies, Brown Sugar Cookies, Flaky Cookie Recipes, Easy Cookie Ideas - A close-up image of a stack of three round cookies on a white plate with a white marbled texture in the background. The cookies have a light brown color with a smooth, slightly shiny glaze on top, giving them a soft texture. The top cookie is broken in half, showing a thick, dark brown filling inside that appears moist and dense. The cookie layers around the filling are crumbly but hold their shape well. The overall look is warm and inviting, with a clear focus on the texture contrast between the smooth glaze, firm cookie layers, and rich filling. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Brown Sugar Pop Tart Cookies Recipe blends everyday pantry staples to create something truly special. The butter and sugar partner up for that classic cookie base, while the brown sugar filling steals the show with its rich, caramel-like flavor. When you grab your ingredients, look for good-quality brown sugar because it makes a noticeable difference.

Brown Sugar Pop Tart Cookies, Pop Tart Cookies, Brown Sugar Cookies, Flaky Cookie Recipes, Easy Cookie Ideas - Flat lay of a small mound of all-purpose flour, a small heap of brown sugar, a small heap of granulated sugar, two whole brown eggs with clean shells, a few sticks of unsalted butter softened, a small white bowl of cinnamon powder, a small white bowl of cornstarch, a small white bowl of vanilla extract, a small white bowl of powdered sugar, a small white bowl of milk, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: Creates a sturdy yet tender dough when mixed just right—don’t overdo it to keep your cookies soft.
  • Baking powder & baking soda: Both work together to give a gentle rise and proper texture without puffing the cookies up too much.
  • Unsalted butter: Softened to room temperature so it creams easily with sugar, essential for a fluffy dough.
  • Brown sugar & granulated sugar: The brown sugar adds moisture and depth, while granulated sugar lightens the texture.
  • Eggs: Bind everything together and add richness.
  • Vanilla extract: For that lovely, classic flavor hit throughout the dough.
  • Cornstarch: In the filling, it thickens the brown sugar mixture so it doesn’t run under the cookies when baking.
  • Cinnamon: A warm spice that enhances the sweetness, making these cookies smell like heaven fresh from the oven.
  • Milk: Used for brushing the cookie tops for a golden finish and to make the icing silky smooth.
  • Powdered sugar: For a simple, sweet icing to drizzle and elevate the presentation.
  • Sprinkles (optional): Because life’s too short for plain cookies!
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often switch up the filling or toppings depending on the mood or season. Feel free to make this Brown Sugar Pop Tart Cookies Recipe your own – it’s the kind of base that welcomes your creativity!

  • Variation: Once, I added chopped pecans and a pinch of nutmeg to the filling—such a hit with friends during the holidays!
  • Dietary tweak: You can swap half the flour for whole wheat for a nuttier taste, but the texture changes slightly; still delicious though!
  • Flavor twist: Try adding a teaspoon of almond extract instead of vanilla for a new flavor profile that pairs wonderfully with the brown sugar filling.
  • Decor idea: Use colored icing and themed sprinkles for birthdays or celebrations—kids adore them!

Step-by-Step: How I Make Brown Sugar Pop Tart Cookies Recipe

Step 1: Mix Your Dry Ingredients Like a Pro

Start by whisking together your flour, baking powder, baking soda, and salt in a medium bowl. I usually give it a good 20-whisk swirl to make sure everything’s evenly combined—this makes the dough mix smoother and prevents clumps.

Step 2: Cream Butter and Sugars Until Light and Fluffy

Using an electric mixer, beat your softened butter with the brown and granulated sugars. This is where patience pays—it will take about 2 to 3 minutes. You’re aiming for a pale, fluffy texture; don’t rush it, as this step sets the texture foundation for soft cookies.

Step 3: Eggs and Vanilla Create the Perfect Base

Add your eggs one at a time, stirring well after each. This prevents the batter from curdling. Then, pour in the vanilla extract and mix until incorporated. This step makes the dough rich and flavorful.

Step 4: Incorporate the Dry Ingredients Gently

Gradually add your dry mixture into the wet one. Mix on low speed until just combined—overmixing can make cookies tough, so stop once you don’t see any flour streaks.

Step 5: Chill the Dough and Prepare the Filling

Divide your dough into two equal disks, wrap in plastic, and pop them in the fridge for at least an hour. While the dough chills, combine brown sugar, cornstarch, and cinnamon for your filling. I like to stir it right in a small bowl so all flavors marry perfectly.

Step 6: Roll Out, Cut, and Fill Your Cookies

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll out the first disk on a lightly floured surface to about ¼ inch. Cut into rectangles roughly 3×4 inches — I use a pizza cutter to get clean edges quickly.

Place a tablespoon of the brown sugar filling on one rectangle, then top with another rectangle of dough. Press edges tightly and use a fork to crimp decoratively. Repeat with remaining dough and filling.

Step 7: Bake, Cool, and Glaze

Brush the tops with a splash of milk for a lovely golden finish. Bake for 12-15 minutes until edges are golden and tops look set. Let them cool on the baking sheet briefly, then transfer to a wire rack to cool completely. Once cooled, whisk together powdered sugar and milk for a quick glaze; drizzle it on and add your favorite sprinkles if you’re feeling festive!

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Tips from My Kitchen

  • Use Room-Temp Butter: I can’t stress this enough—cold butter won’t cream properly, and melted butter ruins the texture.
  • Don’t Skimp on Chilling: The dough needs time to firm up; otherwise, it’ll spread too much and lose shape.
  • Seal Edges Well: Press with a fork firmly; this prevents filling from leaking while baking.
  • Rolling Hack: Roll between sheets of parchment paper to avoid extra flour and make cleanup easier.

How to Serve Brown Sugar Pop Tart Cookies Recipe

Brown Sugar Pop Tart Cookies, Pop Tart Cookies, Brown Sugar Cookies, Flaky Cookie Recipes, Easy Cookie Ideas - A close-up view of a stack of three thick, soft pancakes with a light golden brown color and slightly cracked texture on the edges. Between each pancake layer, there is a smooth, creamy tan spread that looks glossy and slightly shiny. The stack is placed on a white plate with small black scattered grains or seeds around the edges. The white marbled surface underneath adds a clean and bright look to the image. The overall feel is warm and inviting, showing the pancakes as fluffy and rich in texture photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often keep it simple with a light powdered sugar glaze and a sprinkle of colorful sprinkles on top. It adds just the right festive touch and a hint of extra sweetness without overpowering the brown sugar flavor. For an extra bit of fun, sometimes I drizzle a little melted chocolate on top, which pairs beautifully with the cinnamon.

Side Dishes

These cookies are a perfect pairing for a warm cup of coffee or chai tea. I’ve also served them alongside a small scoop of vanilla ice cream for a playful dessert. If you’re enjoying them for breakfast or brunch, try them with fresh fruit or a simple yogurt parfait – the sweetness balance is lovely.

Creative Ways to Present

For birthday parties or holiday gatherings, I like to arrange these cookies on a tiered dessert stand with a few fresh flowers or herbs like mint for color contrast. You can also package them as little gifts in clear boxes tied with ribbon—people love those homemade cookie presents!

Make Ahead and Storage

Storing Leftovers

Store your leftover Brown Sugar Pop Tart Cookies in an airtight container at room temperature. I find they stay perfectly fresh for up to a week, with the filling staying soft and the dough not drying out. Just make sure they’re fully cooled before sealing them up.

Freezing

If you want to freeze these cookies, it’s best to freeze them unfrosted. Once you’ve assembled and baked (and cooled) them, freeze in a single layer on a baking sheet. After a couple of hours, transfer to a freezer-safe container or bag. The cookies freeze well for up to 3 months.

Reheating

To reheat, pop frozen or room-temperature cookies in a 325°F oven for 5-7 minutes to refresh that just-baked feel. If you’ve iced them beforehand, warm them gently so the glaze doesn’t melt completely. Freshly baked warmth really brings the filling’s flavors out.

FAQs

  1. Can I substitute brown sugar in the filling?

    You can use light or dark brown sugar, but dark brown sugar gives a deeper molasses flavor that really amps up the filling. White sugar won’t provide the same richness, so brown sugar is best for that classic pop tart taste.

  2. What if my dough is too sticky to roll out?

    If your dough feels sticky, chill it longer and dust your rolling surface lightly with flour. Avoid adding too much flour to the dough itself to keep it tender. Using parchment paper can also help prevent sticking without extra flour.

  3. Can I make these cookies without an electric mixer?

    Definitely! You can cream the butter and sugars with a sturdy wooden spoon or whisk, though it may take a bit more elbow grease. Just be patient and aim for a light, fluffy texture before moving on.

  4. How do I prevent the filling from leaking during baking?

    Make sure to seal the edges thoroughly using a fork to crimp. Avoid overfilling each cookie, and chill the dough properly before baking so it holds its shape better in the oven.

  5. Can I add other flavors to the filling?

    Absolutely! Adding chopped nuts, mini chocolate chips, or even a bit of fruit jam to the brown sugar filling can create tasty variations. Just keep the filling balanced so it’s not too runny.

Final Thoughts

Honestly, this Brown Sugar Pop Tart Cookies Recipe holds a special spot in my kitchen because it brings together childhood memories with grown-up flavors. It’s simple but feels fancy enough to impress anyone you share it with. I can’t wait for you to try making these at home – I’m confident they’ll become one of your go-to treats as much as they are mine. Happy baking, friend!

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Brown Sugar Pop Tart Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 9 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with the soft, chewy texture of homemade cookies. These delightful treats feature a cinnamon brown sugar filling encased in tender dough, topped with a sweet glaze and optional sprinkles for a fun finish.

Ingredients

Dough

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Filling

  • 1 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon cinnamon

Topping

  • 1 tablespoon milk (for brushing)
  • 1 cup powdered sugar (for icing)
  • 2 tablespoons milk (for icing)
  • Sprinkles (optional, for decoration)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
  4. Combine Dry and Wet Mixtures: Gradually add the dry mixture to the wet mixture, mixing on low speed just until combined to form a tender dough. Avoid overmixing.
  5. Chill Dough: Divide the dough into two equal portions. Shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
  6. Prepare Filling: In a small bowl, mix together the brown sugar, cornstarch, and cinnamon until thoroughly combined. Set aside.
  7. Preheat Oven: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Roll and Cut Dough: On a lightly floured surface, roll out one disk of dough to about ¼ inch thickness. Cut into rectangles approximately 3×4 inches, aiming for 12 pieces per disk. Repeat with the second disk.
  9. Assemble Cookies: Place 1 tablespoon of the brown sugar filling in the center of one rectangle. Top with another rectangle and press edges together to seal. Use a fork to crimp edges decoratively. Repeat for all rectangles.
  10. Brush and Bake: Arrange assembled cookies on baking sheets, leaving space between each. Brush tops with 1 tablespoon of milk. Bake for 15 minutes or until edges are lightly golden and tops are set.
  11. Cool: Remove cookies from oven and cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  12. Make Icing and Decorate: Whisk powdered sugar with 2 tablespoons of milk until smooth, adjusting consistency if needed. Drizzle icing over cooled cookies and add sprinkles if desired.

Notes

  • Ensure butter is softened to room temperature for easier creaming and better dough texture.
  • Customize filling by adding chopped nuts or chocolate chips for extra flavor and texture.
  • Store cookies in an airtight container at room temperature for up to one week to maintain freshness.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 220 kcal
  • Sugar: 18 g
  • Sodium: 120 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 40 mg

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