Brown Sugar Pop Tart Cookies
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If you grew up on brown sugar cinnamon Pop-Tarts like I did, these Brown Sugar Pop-Tart Cookies are going to feel like a hug from your childhood—only better. We’re talking thick, soft sugar cookies with a buttery cinnamon-brown sugar center that melts into every bite. Topped with a sweet cinnamon glaze, they’re the bakery-style upgrade to your favorite toaster pastry.
Ok raise your hand if a pop-tart was a breakfast treat (or afternoon snack) from your childhood. Ok, who am I kidding. A breakfast treat you survived on in college. And maybe as an adult can’t help but indulge in. We all have our hands up, right? I sure hope so. Otherwise I’m not sure we can be friends.
So naturally I took my favorite poptart flavor and turned it into incredible cookie.
What makes these cookies so special? For starters, the cookies are wonderfully soft thanks to the sour cream in the dough. Then each cookie dough ball gets stuffed with a gooey brown sugar–butter mixture that tastes just like the brown sugar cinnamon Pop-Tart version you loved as a kid. The cinnamon glaze on top sets just like the real deal. Honestly these taste just like the real thing.
Yes the cookies take a bit longer to make maybe. But after one bite you will know this baking project was totally worth the extra effort (and calories). And since these are pop-tart cookies you can have one for breakfast, right? Hey, no judgement here.
Ingredients You’ll Need
For the full list and amounts, see the recipe card at the bottom of the post. Here are a few highlights with tips:
- All-purpose flour – spooned and leveled for accuracy so you don’t end up with dense cookies. I always recommend using a kitchen scale and weighing it.
- Cornstarch – helps create that extra soft, thick texture. Don’t skip it!
- Unsalted butter – room temperature is key so it creams easily. You should be able to push your finger slightly into the butter. You shouldn’t be able to smoosh your finger straight through, or see any melted spots. I like to take my butter out about 30 minutes to 1 hour before I start. Cube it up to make it soften faster. Quick tip: Higher quality butter will soften faster!
- Light brown sugar – You could use dark brown sugar. Your cookies may come out a bit chewier. If you run out, make your own with granulated sugar and molasses! Check out my tutorial here on how to make homemade brown sugar.
- Egg – Make sure the egg is at room temperature so it doesn’t seize up the butter! Cold eggs = lumpy batter and uneven texture. Place your egg in a bowl of warm water for 10 minutes and you’re good to go!
- Vanilla
- Sour cream – keeps the cookie dough tender and adds a little tang. Full-fat Greek yogurt also works as a substitute.
- Cinnamon
- Powdered sugar – If you don’t own any, then you can make up your own quickly in your food processor! Check out my full tutorial on how to make powdered sugar. If yours is lumpy you can sift it but I don’t bother.
- Corn Syrup– This is optional but helps to make a shiny glaze that sets.
How to Make Brown Sugar Pop-Tart Cookies
1. Make the Cookie Dough
In a large bowl, whisk together flour, baking powder, baking soda, cornstarch, and salt.
In a stand mixer, beat the butter, granulated sugar, and brown sugar together until light and fluffy—about 2–3 minutes on medium-high speed. Scrape down the sides of the bowl so everything incorporates. The mixture should not just be mixed but light and fluffy so that means enough air has been incorporated.
Add in the egg and vanilla, then mix in the sour cream. The dough may look slightly soft, but that’s exactly what helps keep the cookies tender.
Mix in the dry ingredients just until combined. You want to stop mixing once the last of the flour has been incorporated. The more you mix will result in tough cookies instead of soft ones. You will then need to cover and chill for at least 1 hour.
Don’t skip the chill—this helps keep the cookies thick and prevents spreading.). The dough is too soft at this point to bake right away. So go get some dishes done catch up on Netflix, and come on back.
2. Make the Filling
While the dough chills, stir together brown sugar, flour, and cinnamon.
Mix in softened butter and vanilla until it forms a thick, sandy paste.
Chill the filling for 30 minutes, then scoop into 1 ½-teaspoon balls. Keeping the filling firm makes stuffing the cookies much easier.
Don’t skip the chill time – both the cookie dough and filling benefit from chilling to keep the cookies from spreading and the filling from leaking.
3. Assemble the Cookies
Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
Scoop cookie dough into 2-tablespoon portions (about 40 g each). Flatten slightly, place a ball of brown sugar filling in the center. Fold the dough over to seal.
Make sure the filling is fully enclosed—this prevents leaks in the oven.
Here is a pro baking tip for you: Lightly flour your hands when shaping the dough if it feels sticky.
Arrange the stuffed cookies on baking sheets, spacing about 2 inches apart. Chill the trays for another 15–20 minutes before baking. This second chill is key for holding shape and preventing the filling from leaking out.
4. Bake
Bake for 10–12 minutes, until the edges are set but the centers still look puffy and slightly underdone.
They’ll continue to bake on the hot pan as they cool so they may not look quite done yet but that’s ok! You just want golden edges, soft puffy centers that are not raw or wet looking. Let them rest on the pan for 5 minutes, then transfer to a wire rack.
5. Glaze
Once cookies are completely cool, whisk together powdered sugar, cinnamon, and milk to make the glaze. Add a little corn syrup if you want that shiny, Pop-Tart-style finish. This ingredient is optional but does make for a shiny glaze that sets.
If you find your glaze to be too thin and runny add a bit more powdered sugar. If it’s too thick, add a bit more milk.
Spread or spoon the glaze over each cookie and let set for 15–20 minutes.
Just make sure to glaze when the cookies are completely cooled! If the cookies are warm, the glaze will melt right off.
These Brown Sugar Pop-Tart Cookies are part childhood throwback, part cozy fall cookie, and 100% crave-worthy. The soft sugar cookie base, gooey cinnamon-brown sugar center, and shiny glaze come together for a treat that feels nostalgic yet totally homemade.
Brown Sugar Pop Tart cookies
Ingredients
To make the cookies:
- 2 ¼ cups (270 g) all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ cup (1 stick, 113 g) unsalted butter room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (107 g) packed light brown sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ¼ cup (60 g) sour cream room temperature
To make the filling:
- ¾ cup (163 g) packed light brown sugar
- 2 tablespoons all purpose flour
- 2 teaspoons ground cinnamon
- 5 Tablespoons unsalted butter softened
- ½ teaspoon vanilla extract
To make the glaze:
- 1 cup (120 g) powdered sugar
- ¼ teaspoon ground cinnamon
- 2-3 tablespoons milk
- 1 tablespoon corn syrup optional
Instructions
To make the cookies:
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch and set aside. 2 ¼ cups (270 g) all-purpose flour ½ teaspoon baking powder ¼ teaspoon baking soda 1 tablespoon cornstarch ½ teaspoon salt
- In a stand mixer fitted with a paddle attachment cream the butter, granulated sugar and brown sugar until light and fluffy, on medium speed about 2-3 minutes. ½ cup (1 stick, 113 g) unsalted butter ½ cup (100 g) granulated sugar ½ cup (107 g) packed light brown sugar
- Beat in the egg and vanilla until combined. Scrape down the bowl as needed. 1 large egg 2 teaspoons vanilla extract
- Add the sour cream and mix until combined, scraping the bowl down as needed. ¼ cup (60 g) sour cream
- Add the flour mixture to the wet and mix on low until just combined. Cover the bowl in plastic and chill for an hour.
Make the brown sugar centers:
- While the cookie dough is chilling, make the brown sugar centers.
- In a small mixing bowl, stir together the brown sugar, flour, and cinnamon. Stir in softened butter and vanilla. I use my hands to work the butter into the mixture until a soft paste forms. Chill for 30 minutes. ¾ cup (163 g) packed light brown sugar 2 tablespoons all purpose flour 2 teaspoons ground cinnamon 5 Tablespoons unsalted butter ½ teaspoon vanilla extract
- Scoop into small balls, about 1/2 teaspoon each.
To assemble and bake the cookies:
- Position a rack in the center of your oven and preheat the oven to 350°F (180°C). Line two cookie sheets with parchment paper.
- Scoop a cookie dough ball using a small cookie scoop into a 2 tablespoon portions (about 40 g each).
- Flatten each cookie dough ball and place one brown sugar center in the middle. The dough can get sticky, so it’s best to lightly flour your hands.
- Fold the cookie dough around the brown sugar center so that no center is peeking out.
- Transfer cookies to parchment-lined baking sheets and space 2 inches apart. Flatten slightly with the palm of your hand. I like to chill for 15-20 minutes to help with cookies spreading and filling leaking.
- Bake at 350°F for 10-12 minutes or until the cookies edges are set, and middles are puffy. Remove from the oven and allow to cool on the baking sheet for 5 minutes, before transferring to a wire rack to cool completely.
- Make the glaze. In a small mixing bowl, stir together the powdered sugar, cinnamon and milk. Add the corn syrup if using (this helps to make a shiny glaze that sets). Spread the glaze on top of each cooled cookie. 1 cup (120 g) powdered sugar ¼ teaspoon ground cinnamon 2-3 tablespoons milk 1 tablespoon corn syrup
Notes
- Storage Instructions:
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- Room Temperature: Store cookies in an airtight container for up to 4 days. The glaze will set, so they stack well with parchment between layers.
- Refrigerator: Optional, but can help extend freshness. Bring to room temperature before serving.
- Freezer (Baked): Let cookies cool completely, then freeze in a single layer. Once solid, transfer to a freezer-safe bag or container. Freeze for up to 2 months.
- Freezer (Unbaked): You can freeze the stuffed dough balls before baking. Place them on a baking sheet to freeze solid, then store in a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.
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