Description
These Brown Sugar Pop Tart Cookies are soft, thick, and filled with a warm cinnamon brown sugar center inspired by classic pop tarts. Made with buttery brown sugar dough and topped with a smooth vanilla glaze, they deliver a cozy, nostalgic flavor in every bite. The edges bake lightly golden while the centers stay tender and chewy. Perfect for holidays, gifting, or everyday treats, these bakery-style cookies are easy to make and always crowd-pleasing.
Ingredients
For the Cookies
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
For the Brown Sugar Filling
3/4 cup brown sugar
1 tablespoon ground cinnamon
3 tablespoons melted butter
For the Glaze
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Optional pinch cinnamon
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and creamy. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
Gradually add the dry ingredients into the wet mixture. Mix until a soft dough forms. Do not overmix.
In a small bowl, combine brown sugar, cinnamon, and melted butter. Stir until the filling is slightly crumbly and moist.
Scoop about 2 tablespoons of cookie dough and flatten slightly. Add 1 teaspoon of filling to the center. Top with a smaller piece of dough and seal the edges. Roll gently into a ball.
Place cookies on the prepared baking sheet, spacing them 2 inches apart.
Bake for 10–12 minutes, until edges are lightly golden and centers remain soft. Remove from oven and cool on baking sheet for 5 minutes, then transfer to a wire rack.
In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle glaze over completely cooled cookies. Let glaze set before serving.
Notes
Use room temperature butter for smooth dough and even baking.
Do not overbake or cookies will lose their soft texture.
Chill dough for 20 minutes if cookies spread too much.
Add extra filling for a stronger pop tart flavor.
Store in an airtight container at room temperature for 4 days.
Freeze baked cookies up to 2 months.
Glaze only after cookies are completely cooled.
- Prep Time: 20
- Cook Time: 12