Name: Brown Sugar Pop Tart Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 40 min
Cuisine: American
Ingredients: 2¼ cups all-purpose flour; 1 tsp baking powder; ½ tsp salt; 1 cup unsalted butter, softened; ¾ cup brown sugar, packed; ½ cup granulated sugar; 1 large egg; 2 tsp vanilla extract; ½ cup brown sugar, packed; 2 Tbsp unsalted butter, melted; 1 Tbsp milk; ½ tsp cinnamon; 1 cup powdered sugar; 2–3 tsp milk; ½ tsp vanilla extract

Why You’ll Love This Recipe

I adore how these cookies combine the comfort of a soft sugar cookie with the rich sweetness of brown sugar and cinnamon. The glaze on top gives them that classic Pop-Tart look and taste, and the filling keeps every bite moist and flavorful. They’re fun to make and even more fun to eat.

ingredients

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

2¼ cups all‑purpose flour
1 tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
1 large egg
2 tsp vanilla extract

Filling:

½ cup brown sugar, packed
2 Tbsp unsalted butter, melted
1 Tbsp milk
½ tsp cinnamon

Glaze:

1 cup powdered sugar
2–3 tsp milk
½ tsp vanilla extract

directions

I start by preheating the oven to 350 °F (175 °C) and lining two baking sheets with parchment paper.

In a medium bowl, I whisk together the flour, baking powder, and salt. Then I set it aside.

In a large bowl, I cream the butter, brown sugar, and granulated sugar until light and fluffy—about 2 to 3 minutes. I beat in the egg and vanilla until everything is well combined.

Gradually, I add the dry ingredients to the wet, mixing just until a dough forms.

I divide the dough in half and roll out each half between sheets of parchment to about ¼-inch thickness. I chill the rolled dough for 15 minutes to make it easier to handle.

To prepare the filling, I stir together the brown sugar, melted butter, milk, and cinnamon until smooth.

Using a round or rectangular cutter, I cut shapes from one of the dough layers. I spoon about 1 teaspoon of filling onto each shape, leaving a small border. I brush the edges with a little milk, then top each with a matching dough piece and press the edges gently to seal. I place the filled cookies on the prepared baking sheets.

I bake the cookies for 10 to 12 minutes, or until the edges are lightly golden. After baking, I let them cool on the sheets for 5 minutes before moving them to a wire rack to cool completely.

To make the glaze, I mix the powdered sugar, milk, and vanilla until smooth, then drizzle it over the cooled cookies and let it set before serving.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 25 minutes
Cooking Time: 12 minutes
Total Time: 40 minutes
Calories: approximately 180 kcal per cookie

Variations

I sometimes use maple syrup in the filling for a maple-brown sugar twist. Adding a pinch of nutmeg gives them a slightly deeper flavor. For festive flair, I top the glaze with sprinkles. You could even experiment with different fillings like fruit preserves or chocolate spread.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them without the glaze and add it fresh after thawing.

FAQs

Can I skip the glaze?

Yes, I occasionally enjoy them plain or with just a dusting of powdered sugar.

How do I keep the filling from leaking out?

I make sure to press the edges of the dough firmly together and avoid overfilling each cookie.

Can I use store-bought pie dough?

You can, but I prefer the cookie dough for its buttery, tender texture that complements the filling.

Are these cookies soft or crisp?

They are soft and slightly chewy, especially in the center, with just a bit of golden crisp around the edges.

What’s the best way to apply the glaze?

I use a spoon to drizzle or a piping bag for a cleaner finish. Letting the glaze set fully makes them easy to store or pack.

Conclusion

These Brown Sugar Pop Tart Cookies take a beloved breakfast treat and turn it into a delightful dessert. I love their sweet filling, soft texture, and the hint of nostalgia they bring to any cookie spread.