Brown Sugar Pop Tart Cookies

Brown Sugar Pop Tart Cookies are soft, chewy cookies inspired by the nostalgic flavor of brown sugar cinnamon Pop-Tarts—complete with a brown sugar filling, cinnamon-spiced dough, and a sweet glaze on top. They’re a fun, delicious treat that blends classic cookie comfort with a childhood favorite flavor.

Why You’ll Love This Recipe

I love these cookies because they’re soft in the middle, crisp at the edges, and filled with warm brown sugar cinnamon goodness. The filling gives them a gooey center, while the icing on top adds that perfect bakery-style finish. They’re a great throwback treat with a homemade twist, and they never last long once I pull them out of the oven.

this Recipe

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookie dough:

• All-purpose flour

• Baking soda

• Baking powder

• Salt

• Ground cinnamon

• Unsalted butter, softened

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

For the filling:

• Brown sugar

• Ground cinnamon

• All-purpose flour

For the glaze:

• Powdered sugar

• Milk or cream

• Vanilla extract

• A pinch of cinnamon (optional)

directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, I whisk together the flour, baking soda, baking powder, salt, and cinnamon.

3. In another bowl, I cream the butter, brown sugar, and granulated sugar until light and fluffy.

4. I add the eggs and vanilla and beat until combined.

5. I slowly mix in the dry ingredients until a soft dough forms.

6. For the filling, I stir together the brown sugar, cinnamon, and flour in a small bowl.

7. I scoop a tablespoon of dough, flatten it slightly, add about ½ teaspoon of filling in the center, and cover it with another small scoop of dough. I press and seal the edges to form a stuffed cookie.

8. I place the cookies on the baking sheet and bake for 10–12 minutes, until golden at the edges and set in the center.

9. While the cookies cool, I whisk together the glaze ingredients until smooth.

10. I drizzle the glaze over the cooled cookies and let it set before serving.

Servings and timing

This recipe makes about 18–22 cookies. It takes around 20 minutes to prep and 10–12 minutes to bake, so they’re ready in under 40 minutes.

Variations

Sometimes I add a bit of maple extract to the glaze for an extra breakfast-like twist. I’ve also mixed in chopped Pop-Tart pieces into the dough for texture. For a crispier version, I bake them a minute or two longer, and when I want a smaller bite, I use a mini cookie scoop and adjust the baking time.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They also freeze well—just freeze unfrosted cookies and add the glaze after thawing. To reheat for that just-baked feel, I microwave them for about 10 seconds.

FAQs

Do I have to stuff the cookies?

No, I’ve made them without the filling and they’re still delicious—but the filling gives them that gooey Pop-Tart surprise.

Can I use a pre-made glaze?

Yes, but I find the homemade version is quick, easy, and tastes fresher.

What kind of brown sugar works best?

I usually go with light brown sugar, but dark brown sugar adds a deeper molasses flavor if that’s what I’m craving.

Can I freeze the dough?

Absolutely. I freeze the shaped dough balls (filled and sealed) on a baking sheet, then transfer them to a bag once firm. I bake them straight from frozen—just add a couple extra minutes.

Are these cookies super sweet?

They’re sweet like Pop-Tarts, but not overly sugary. I sometimes reduce the glaze or drizzle lightly if I want a more balanced flavor.

Conclusion

Brown Sugar Pop Tart Cookies are the ultimate nostalgic treat for anyone who grew up loving toaster pastries. They’re fun, comforting, and full of cozy cinnamon sugar flavor in every bite. Whether I bake them for a crowd or just for myself, they always bring a little sweetness—and a lot of smiles—to the table.