Description

These Brown Sugar Pop Tart Cookies are soft, thick, and filled with a gooey cinnamon center, then topped with a sweet cinnamon glaze. Reminiscent of the classic Pop-Tarts, these cookies are easy to make and perfect for dessert, snacking, or sharing. The dough is simple to prepare, and the generous filling ensures every bite is rich and flavorful, making them a standout treat.

Ingredients

For the Cookies

1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup light brown sugar, packed
2 eggs, room temperature
1 teaspoon vanilla extract
3 3/4 cups cake flour
2 Tablespoons cornstarch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt

For the Brown Sugar Filling

5 Tablespoons unsalted butter, softened
3/4 cup light brown sugar, packed
1 teaspoon cinnamon
2 Tablespoon cake flour

For the Brown Sugar Glaze

1 cup powdered sugar
1/2 teaspoon cinnamon
3 Tablespoons unsalted butter, melted and cooled
2 1/2 Tablespoon milk

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Instructions

Cream Butter and Sugars: In the bowl of a stand mixer (or with a hand mixer), beat the room temperature butter, granulated sugar, and brown sugar together on medium-high speed for 2–3 minutes until light and creamy. Add the vanilla extract and eggs, then beat for another 1–2 minutes until the mixture is fluffy and well combined.
Mix Dry Ingredients: In a separate medium bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt until evenly combined.
Combine Wet and Dry Ingredients: With the mixer on low, gradually add the dry ingredients to the wet mixture. Beat on medium speed for about 1–2 minutes, scraping down the sides as needed, until everything is incorporated. Cover and chill the dough in the fridge for 1 hour.
Prepare Filling: While the dough chills, mix the softened butter, brown sugar, cinnamon, and cake flour for the filling in a medium bowl until smooth. Scoop out heaping teaspoon-sized balls (about 2 teaspoons each), roll into balls, and place on a lined baking sheet.
Preheat Oven and Shape Cookies: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Scoop out the chilled cookie dough using a 1/4 cup measure (or large cookie scoop). Break each dough scoop in half, create a well in the center, place a ball of filling inside, cover with the second half, seal the edges, and roll into a ball.
Bake the Cookies: Arrange filled cookie dough balls about 2 inches apart on the baking sheets. Bake for 11–13 minutes, until the tops are set and edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Glaze: While cookies cool, whisk together powdered sugar, cinnamon, melted butter, and milk in a small bowl until smooth and pourable.
Glaze and Serve: Once cookies are fully cool, spoon the glaze over each cookie, letting it spread to the edges. Allow to set for about 15 minutes before serving and enjoying.

Notes

Butter temperature: Ensure the butter is at room temperature but still cool to the touch, about 60°F, to avoid flat cookies.
Chilling the Dough: If you chill the dough for longer than 1 hour, let it sit at room temperature for 30 minutes before assembly for easier handling.
Storage: Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freezing Baked Cookies: Freeze unglazed, baked cookies until solid, then store in freezer bags up to 3 months. Thaw overnight and glaze before serving.
Freezing Cookie Dough: You can freeze shaped, filled cookie dough balls without chilling. Bake from frozen, adding 1–2 extra minutes as needed.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 420 kcal
Sugar: 37 g
Sodium: 272 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 1 g
Carbohydrates: 61 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 66 mg