Brown Sugar Pop Tart Cookies Recipe

If you’ve ever found yourself craving the nostalgic flavor of a brown sugar pop tart but wanted something softer, gooier, and a bit more homemade, you’re in for a treat with these Brown Sugar Pop Tart Cookies. Imagine buttery, tender cookies bursting with a cinnamon-laced brown sugar filling, then topped with a silky glaze that will transport you right back to Saturday mornings. With every bite, these cookies capture all the magic of pop tarts but with a freshly baked, melt-in-your-mouth twist you’ll want to share with everyone… or keep all to yourself.

Ingredients You’ll Need

Let’s talk about the lineup that makes these cookies so special! Each ingredient brings something unique to the table, from the richness of brown sugar to the comforting warmth of cinnamon. Get ready to see how simple pantry staples can create show-stopping Brown Sugar Pop Tart Cookies.

• Unsalted Butter: Room temperature butter forms the foundation for a tender cookie and buttery filling, so don’t rush it out of the fridge!
• Granulated Sugar: Adds just the right amount of sweetness for the cookie dough without overpowering the brown sugar flavor.
• Light Brown Sugar: The star ingredient in both the cookie and the filling for ultimate caramel depth and that iconic flavor.
• Eggs: Room temperature eggs blend more smoothly into the dough, helping your cookies bake up soft and fluffy.
• Vanilla Extract: Just a teaspoon brings warmth and complexity that pairs beautifully with the cinnamon and brown sugar.
• Cake Flour: Essential for that ultra-soft, melt-in-your-mouth cookie texture—skip the all-purpose for this one!
• Cornstarch: Helps keep the cookies thick and chewy, just like the best bakery-style treats.
• Baking Soda & Baking Powder: Together, they give your cookies that gorgeous rise and crackle on top.
• Kosher Salt: A small but mighty addition that amplifies every other flavor in the cookie.
• Cinnamon: Used in both the filling and glaze for a warm, spiced aroma that just screams “pop tart.”
• Powdered Sugar: This is your secret to a silky-smooth, pourable brown sugar glaze.
• Milk: Adds just enough liquid to make your glaze glossy and spreadable.

How to Make Brown Sugar Pop Tart Cookies

Step 1: Cream the Butter and Sugars

Start by beating the unsalted butter, granulated sugar, and packed light brown sugar in the bowl of a stand mixer (or with a hand mixer). Keep that mixer running for 2–3 minutes until the mixture is irresistibly light and fluffy. This step gives your cookies the tenderness you’re after, so don’t cut corners—creaming really does matter here!

Step 2: Add the Eggs and Vanilla

Now, toss in your eggs and vanilla extract. Beat for another 1–2 minutes. You’re looking for a pale, velvety mixture—think airy and cloudlike. This extra air means thicker, softer Brown Sugar Pop Tart Cookies in the end.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt. Gently add the dry ingredients to your wet mixture, and blend on medium speed. Don’t forget to scrape down those sides, ensuring every bit gets incorporated. Once combined, cover and chill the dough for at least one hour; this step is key for thick, bakery-style cookies with gooey centers.

Step 4: Prepare the Brown Sugar Filling

While your dough chills, make the heart of these cookies: that lush brown sugar filling. Simply stir together softened butter, more light brown sugar, a sprinkle of cinnamon, and a little cake flour. Roll heaping teaspoons into balls and set aside on a baking sheet. This rich, gooey core is what truly makes the Brown Sugar Pop Tart Cookies unforgettable.

Step 5: Stuff and Shape the Cookies

Using a 1/4-cup scoop (or a generously sized cookie scoop), portion out your chilled dough. Split each scoop in half and create a little well in one half with your thumbs. Nestle a brown sugar filling ball inside, cover with the other half, and pinch the edges to seal everything in. Roll gently into a ball to lock in all that gooeyness!

Step 6: Bake to Perfection

Arrange your cookie dough balls about two inches apart on parchment-lined baking sheets, and bake at 350°F for 11–13 minutes. You’ll want the edges lightly golden and the tops just set. Don’t worry if they look a tad underdone—they’ll finish setting up as they cool on the baking sheet for five minutes, then move them to a wire rack.

Step 7: Whip Up the Brown Sugar Glaze

While your cookies cool, whisk together powdered sugar, cinnamon, melted butter, and milk. The result? A glossy, pourable glaze that’s practically begging to be drizzled over your warm cookies. Spoon it over each, letting it flow right to the edges. Give the glaze about 15 minutes to set—if you can wait that long!

How to Serve Brown Sugar Pop Tart Cookies

Garnishes

These cookies are already showstoppers, but a little extra love never hurts. A pinch of sea salt, a light dusting of cinnamon, or even a handful of festive sprinkles can make your Brown Sugar Pop Tart Cookies truly pop. Serve them on a platter lined with parchment for that fresh-from-the-bakery look.

Side Dishes

If you ask me, nothing beats a tall glass of cold milk or a hot cup of cinnamon-spiced coffee alongside these cookies. For an extra indulgent spread, pair them with vanilla bean ice cream or creamy yogurt to balance the rich, caramel sweetness.

Creative Ways to Present

Try stacking the cookies in a clear cellophane bag and tying them with ribbon for a homemade gift that’s guaranteed to wow. Or, arrange them on a vintage-inspired cake stand for a sweet brunch centerpiece. For parties, cut the cookies in halves or quarters and serve on a tasting board with other nostalgic treats for your very own dessert sampler.

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, store your Brown Sugar Pop Tart Cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to four days—though I’d be surprised if they last that long in your kitchen!

Freezing

If you want to have these treats ready at a moment’s notice, freeze the unbaked, filled dough balls on a baking sheet first, then transfer them to a freezer bag. You can also freeze baked (but unglazed) cookies for up to 2 months. Just let them come to room temperature before icing.

Reheating

For that warm, gooey-in-the-middle experience, pop finished cookies in a 300°F oven for 3–5 minutes or microwave for 10–15 seconds. Add glaze after reheating if you froze them un-iced, and let it set for that signature finish.

FAQs

Can I make these cookies without cake flour?

Cake flour really gives these Brown Sugar Pop Tart Cookies their super-soft texture, but in a pinch you can substitute 3 1/2 cups all-purpose flour plus 1/4 cup cornstarch. Your cookies will still be delicious, but slightly less tender.

What’s the best way to keep the filling from leaking out?

Be sure to completely enclose the brown sugar filling inside the dough, pinching and rolling the seams closed before baking. Chilling the dough thoroughly also helps everything stay put during baking.

Can I make the dough or filling in advance?

Absolutely! You can make both the dough and the brown sugar filling up to two days ahead and keep them tightly covered in the fridge. Just let the dough soften a bit before shaping and filling the cookies.

Can I use dark brown sugar instead of light?

You can, but dark brown sugar will make the cookies a bit richer and deeper in flavor. If you love extra molasses notes, go for it—it’ll only amp up the nostalgia!

How do I know when the cookies are done baking?

Watch for the edges to turn lightly golden and the tops to look just barely set. Even if they seem a touch underbaked, they’ll finish setting up as they cool, giving you that ultra-soft, gooey center characteristic of Brown Sugar Pop Tart Cookies.

Final Thoughts

If you’re looking to relive your favorite breakfast memories—with a grown-up twist—these Brown Sugar Pop Tart Cookies are the ultimate treat. They’re a little nostalgic, a lot decadent, and guaranteed to win over absolutely everyone who tries them. Grab your ingredients and bake up a batch; I can’t wait for you to taste the magic!

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