There’s something irresistible about cookies that resemble your favorite childhood treats, and these Brown Sugar Pop Tart Cookies do just that. A delightful fusion of buttery sweetness and nostalgic pop tart flavors, they offer a chewy interior wrapped in a crumbly exterior. Perfect for cookie lovers and a fun baking project with the kids, these pop tart-inspired cookies are sure to spark joy during any occasion or holiday get-together.

What Makes This Recipe Special

Why should you whip up a batch of Brown Sugar Pop Tart Cookies? First and foremost, they’re a unique twist on classic cookies, bringing a fun nostalgia with every bite. These delights are perfect for weekend baking sessions or a quick treat after school. The filling, reminiscent of your favorite pop tarts, packs a flavor punch, while the dough’s rich brown sugar base creates a chewy texture that cookie lovers rave about.

“These cookies are a total game-changer! They taste just like pop tarts but in cookie form—soft, chewy, and simply addictive!”

How to Prepare This Recipe

Ready to dive into cookie magic? This recipe involves creating a delicious brown sugar cookie dough, chilling it, and then filling it with a yummy cinnamon-infused filling. Follow along as we guide you through each step to ensure a baking experience that’s as rewarding as it is scrumptious!

What you’ll need

For these delicious cookies, gather the following ingredients:

For the Cookie Dough:
Reader Favorite
🍲 30 Tasty Soup Recipes

This ebook includes 30 step-by-step soup recipes, each crafted to be:
- ✔️Simple to prepare
- ✔️Made with everyday ingredients
- ✔️Full of rich flavor and aroma
- ✔️Perfect for family dinners, meal prep, or lazy days
👉 Get the Soup Ebook
Instant digital download • Secure checkout
- 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 Filling:
- 5 tablespoons unsalted butter (softened)
- 3/4 cup light brown sugar (packed)
- 1 teaspoon cinnamon
- 2 tablespoons cake flour
For the Icing:
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons unsalted butter (melted and cooled)
- 2 1/2 tablespoons milk

Feel free to substitute ingredients like using whole wheat flour for a healthier option or adding sprinkles to your icing for a festive dessert!

Step-by-Step Directions

In a stand mixer bowl, combine the room temperature butter, granulated sugar, and light brown sugar. Beat at medium speed for about 2-3 minutes until it becomes light and fluffy.
Add in the eggs and vanilla extract, then continue to mix for another 1-2 minutes.
In a separate bowl, whisk together the dry ingredients—cake flour, cornstarch, baking soda, baking powder, and kosher salt.
Gradually add the dry mixture to the wet ingredients. Mix on medium speed for 1-2 minutes, ensuring everything is well combined. Scrape down the sides as needed.
Cover the dough and chill it in the refrigerator for one hour.
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
For the filling, combine the softened butter, light brown sugar, cinnamon, and cake flour in a medium bowl, stirring until smooth.
Scoop out about a heaping teaspoon (approximately 2 teaspoons) of the filling, roll it into a ball, and place it on the prepared baking sheet.
Use a 1/4 cup measuring cup to scoop the chilled dough—divide it in half. Create a well in one half, place a filling ball inside, and cover it with the other dough half, pinching the seams to seal.
Roll the stuffed dough into a ball and arrange them on the baking sheet, spaced about 2 inches apart.
Bake for 11-13 minutes until the tops are set and lightly golden around the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
While the cookies cool, whip up the icing by whisking all icing ingredients until smooth.
Place parchment paper beneath the cooling rack, then spoon icing over each cookie, allowing it to spread.
Let the icing set for about 15 minutes before indulging in the deliciousness.

Serving suggestions

These Brown Sugar Pop Tart Cookies are delightful on their own, but you can elevate the experience with a few creative serving suggestions. Pair them with a cold glass of milk, hot chocolate, or even coffee for a cozy afternoon treat. If you’re feeling festive, consider serving them alongside seasonal flavors like pumpkin spice or peppermint cocoa during the holidays for a delightful twist.

Storage Tips

To keep your Brown Sugar Pop Tart Cookies fresh longer, store them in an airtight container at room temperature for up to a week. You can also freeze the dough for up to three months by wrapping it tightly in plastic wrap. When you’re ready to bake, simply defrost and follow the preparation steps. For baked cookies, they can be frozen for two to three months; just allow them to thaw before enjoying.

Expert Advice

For the best results, use room temperature ingredients, as they blend more easily and create a smoother dough. Additionally, don’t skip the chilling step for the cookie dough; it ensures that your cookies hold their shape while baking. If you want a deeper flavor profile, consider adding a touch of molasses to the dough—this enhances the richness of the brown sugar base.

Flavor Variations

Looking to spice things up? Here are a few fun twists on the classic:

Nutty Delight: Stir in chopped walnuts or pecans for a crunchy texture.
Chocolate Chip Bliss: Add a handful of chocolate chips into the dough for a chocolatey surprise.
Fruity Fun: Incorporate dried fruits like cranberries or cherries into the filling for a burst of flavor.
Vegan Version: Swap out the eggs for flax eggs and use vegan butter to create a plant-based cookie.

Your questions answered

Q: How long does it take to make these cookies?
A: From start to finish, including chilling time, plan for about 2 hours, mostly due to the chilling period for the dough.

Q: Can I use all-purpose flour instead of cake flour?
A: While cake flour gives a lighter texture, you can substitute all-purpose flour, and the cookies will still taste great.

Q: What is the best way to store leftover cookies?
A: Store leftovers in an airtight container at room temperature. They can remain fresh for up to a week, or you can freeze them for longer storage.

Q: Can I prepare the dough ahead of time?
A: Absolutely! You can make the dough ahead of time, chill it, and then store it in the refrigerator for up to three days before baking.

Brown Sugar Pop Tart Cookies

Total Time: 73 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Description

Delicious cookies that combine the flavors of brown sugar and pop tarts, offering a chewy interior and crumbly exterior.

Ingredients

Scale

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
5 tablespoons unsalted butter (softened)
3/4 cup light brown sugar (packed)
1 teaspoon cinnamon
2 tablespoons cake flour
1 cup powdered sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter (melted and cooled)
2 1/2 tablespoons milk

Instructions

In a stand mixer bowl, combine the room temperature butter, granulated sugar, and light brown sugar. Beat at medium speed for about 2-3 minutes until it becomes light and fluffy.
Add in the eggs and vanilla extract, then continue to mix for another 1-2 minutes.
In a separate bowl, whisk together the dry ingredients—cake flour, cornstarch, baking soda, baking powder, and kosher salt.
Gradually add the dry mixture to the wet ingredients. Mix on medium speed for 1-2 minutes, ensuring everything is well combined. Scrape down the sides as needed.
Cover the dough and chill it in the refrigerator for one hour.
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
For the filling, combine the softened butter, light brown sugar, cinnamon, and cake flour in a medium bowl, stirring until smooth.
Scoop out about a heaping teaspoon of the filling, roll it into a ball, and place it on the prepared baking sheet.
Use a 1/4 cup measuring cup to scoop the chilled dough—divide it in half. Create a well in one half, place a filling ball inside, and cover it with the other dough half, pinching the seams to seal.
Roll the stuffed dough into a ball and arrange them on the baking sheet, spaced about 2 inches apart.
Bake for 11-13 minutes until the tops are set and lightly golden around the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
While the cookies cool, whip up the icing by whisking all icing ingredients until smooth.
Place parchment paper beneath the cooling rack, then spoon icing over each cookie, allowing it to spread.
Let the icing set for about 15 minutes before indulging in the deliciousness.

Notes

For the best results, use room temperature ingredients and don’t skip the chilling step for the cookie dough.

Prep Time: 60 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 14g
Sodium: 180mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 2g
Cholesterol: 20mg

Keywords: cookies, dessert, baking, pop tart, brown sugar