Soft-baked with a gooey brown sugar center and drizzled with cinnamon glaze, these pop tart cookies are the ultimate nostalgic dessert. Each bite wraps you in warm cinnamon bliss, capturing the flavor of classic toaster pastries—only fresher, softer, and way more satisfying.
Table of Contents
Table of Contents
When I was a kid growing up in Santa Rosa, sugar-crusted brown sugar Pop-Tarts were the only reason I’d bounce out of bed. Years later, while baking mini cookies with my niece, I had an idea: what if I packed all that cozy flavor into a soft, oversized cookie?
The result? These unforgettable pop tart cookies—stuffed, spiced, and glazed just like the iconic treat. They’ve become my family’s rainy day favorite and the most requested sweet at every bake sale.
Ingredients
Cookies
- 1 cup unsalted butter (room temp)
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 3/4 cups cake flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
Brown Sugar Filling
- 5 tbsp unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 tsp cinnamon
- 2 tbsp cake flour
Glaze
- 1 cup powdered sugar
- 1/2 tsp cinnamon
- 3 tbsp melted unsalted butter
- 2 1/2 tbsp milk
How to Make Pop Tart Cookies
Step 1: Cream, Mix, and Chill
In a mixer, cream butter, granulated sugar, and brown sugar on medium-high for 2–3 minutes. Add eggs and vanilla, beating until fluffy.
Whisk dry ingredients (flour, cornstarch, baking soda, baking powder, salt) in a separate bowl, then mix into the wet until combined. Chill for one hour.
💡 Pop tart cookie tip: Don’t skip the chill! Warm dough spreads too much and ruins the soft structure.
Step 2: Brown Sugar Center
Mix butter, brown sugar, cinnamon, and flour until smooth. Scoop 2 teaspoons of filling and roll into balls. Freeze until firm—this helps keep the filling centered during baking.
Step 3: Fill and Shape
Preheat oven to 350°F and line your trays. Scoop cookie dough (1/4 cup per cookie), split in half, and press a well into one half. Place a frozen ball of filling in the center, press the other half over it, and roll gently to seal.
Like gooey center cookies? You’ll love these brookie cookies—part brownie, part cookie!
Step 4: Bake
Place cookies 2 inches apart. Bake for 11–13 minutes until just golden. Let them rest 5 minutes, then transfer to a rack to cool.
Step 5: Cinnamon Glaze
Whisk together powdered sugar, cinnamon, melted butter, and milk. Drizzle over the cooled cookies and let set for 15 minutes.
Why These Pop Tart Cookies Work
The soft cookie base complements the rich filling perfectly. Using brown sugar in both the dough and filling adds chewiness and a hint of caramel, making these pop tart cookies irresistibly rich. If you’re after that toaster-pastry flavor in a home-baked bite, this recipe delivers—just like these eggless chocolate chip cookies bring major flavor with zero eggs.
Want a cookie that surprises every bite? Try our lemon lavender cookies next—they’re a floral, zesty dream.
Storage & Freezing
- Store: Airtight container at room temp for 3 days or fridge for up to a week.
- Freeze cookies (no glaze): Freeze until solid, then bag for up to 3 months. Thaw and glaze before serving.
- Freeze dough: Stuff and shape the dough, freeze, and bake from frozen with 1–2 extra minutes.
Looking for freezer-friendly treats? Try our rice krispie treats with marshmallow fluff—kid-tested and adult-approved.
Inspired Add-ons
- Add rainbow sprinkles to the glaze for a sugar cookie Pop-Tart twist
- Swap cinnamon for Biscoff spread in the filling for a spiced surprise
- Craving cake-texture cookies? Carrot cake cookies pair beautifully with cream cheese glaze.
Nutrition
| Nutrient | Per Cookie |
|---|---|
| Calories | 420 kcal |
| Carbs | 61 g |
| Sugar | 37 g |
| Fat | 18 g |
| Protein | 5 g |
Want to skip brown sugar altogether? Check out these chocolate chip cookies without brown sugar.
For more recipes like brown sugar pop tart cookies, make sure to follow me on Pinterest.
FAQs About Pop Tart Cookies & Ingredients
Do they still make sugar cookie Pop-Tarts?
Sugar cookie Pop-Tarts were seasonal and aren’t in regular production, but these pop tart cookies bring the same joy—with more flavor and better texture.
What does brown sugar do when baking cookies?
It adds moisture and chewiness. That’s why brown sugar is the hero in these cookies, it softens the crumb and deepens the flavor.
Are brown sugar cookies healthier?
Brown sugar offers trace nutrients like potassium and iron. But let’s be honest—pop tart cookies are here for joy, not macros!
What is the oldest Pop-Tart flavor?
Brown sugar cinnamon and strawberry were among the first released in 1964. That nostalgic flavor lives on in this recipe.
