If you love the nostalgic flavor of Pop Tarts, you’re going to fall in love with these Brown Sugar Pop Tart Cookies. They’re a homemade version of the iconic breakfast treat but in cookie form—sweet, spiced, and perfectly baked to a golden finish. Filled with a rich brown sugar and cinnamon filling and topped with a simple icing, these cookies are sure to satisfy your sweet tooth and bring comfort to your day.

Whether you’re looking for a fun treat for the family or a special gift to share with friends, these cookies are simple to make and guaranteed to delight. Let’s dive into why you’ll love this recipe, the ingredients, and how to make these irresistible cookies!

Brown Sugar Pop Tart Cookies

Why You’ll Love This Recipe

These Brown Sugar Pop Tart Cookies take the classic Pop Tart flavor we all know and love and transform it into a soft, chewy, and golden cookie. With a sweet brown sugar filling that’s enhanced by cinnamon, these cookies have the perfect balance of sweet and spiced flavors. The easy-to-make icing adds a finishing touch that ties everything together, giving you the ultimate nostalgic treat.

What makes these cookies even better is how customizable they are—whether you want to add sprinkles, drizzle extra icing, or enjoy them as-is, this recipe allows for endless possibilities. You’ll love the fact that they’re simple to make with just a few common ingredients and that you can prepare the dough ahead of time.

Ingredients

For the dough:
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the filling:
1 cup brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon

For brushing:
1 tablespoon milk

For the icing:
1 cup powdered sugar
2 tablespoons milk

Optional:
Sprinkles for decoration

Tip: You can find full ingredients and measurements in the recipe card below.

Instructions

Prepare the dough:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will be your dry mixture.
Cream the wet ingredients:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed. Beat for about 2-3 minutes until the mixture is light and fluffy.
Add the eggs and vanilla:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine the wet and dry ingredients:
Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Chill the dough:
Divide the dough into two equal portions. Shape each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.
Prepare the filling:
While the dough chills, combine the brown sugar, cornstarch, and cinnamon in a small bowl. Mix until the ingredients are evenly distributed.
Preheat the oven:
After the dough has chilled, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Roll out the dough:
Take one disk of dough out of the refrigerator. On a lightly floured surface, roll the dough to about ¼ inch thick. Cut the dough into 3×4-inch rectangles. Repeat with the second disk.
Assemble the cookies:
Place about 1 tablespoon of the brown sugar filling in the center of each rectangle. Place another rectangle of dough on top and press the edges together to seal. Crimp the edges with a fork for decoration. Repeat until all cookies are assembled.
Bake the cookies:
Brush the tops of the cookies with a little milk and place them on the prepared baking sheets. Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set.
Cool and ice the cookies:
Once the cookies are baked, let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk until smooth. Drizzle the icing over the cooled cookies and add sprinkles if desired.

Variations

These Brown Sugar Pop Tart Cookies can be customized to suit your preferences:

Different fillings: You can swap out the brown sugar filling for a fruit jam or jelly filling, such as raspberry or strawberry, for a fruity twist.
Flavored icing: Add a little vanilla extract or cinnamon to the icing for an extra layer of flavor.
Chocolate drizzle: For a chocolatey finish, drizzle melted chocolate on top of the iced cookies instead of the plain icing.

Heating/Storage

Storage:
Store these cookies in an airtight container at room temperature for up to a week. If you want them to stay fresher for longer, you can refrigerate them for up to two weeks.

Reheating:
If you prefer warm cookies, simply pop them in the microwave for 5-10 seconds before serving.

FAQ

1. Can I use margarine instead of butter in this recipe?

Yes, you can substitute margarine for butter, though the taste and texture might differ slightly.

2. Can I freeze the cookie dough?

Yes, you can freeze the dough! Simply wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. When you’re ready to bake, let the dough thaw in the fridge overnight before rolling it out.

3. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to check the flour blend’s measurements and baking recommendations.

4. How can I make these cookies dairy-free?

Use a dairy-free butter substitute and a dairy-free milk for the icing to make these cookies dairy-free.

5. Can I add nuts to the filling?

Yes, chopped nuts like pecans or walnuts would make a great addition to the filling. Just add them in when mixing the filling ingredients.

6. Can I use a store-bought icing instead of making my own?

Yes, if you’re short on time, you can use store-bought icing. Just make sure to choose a flavor that complements the brown sugar filling.

7. How do I prevent the cookies from getting too soft?

Be sure to refrigerate the dough before baking to help them hold their shape. Also, don’t overmix the dough, as this can lead to a softer cookie.

8. Can I make smaller cookies?

Yes, you can make smaller cookies by cutting the dough into smaller rectangles. Just be sure to adjust the baking time accordingly, reducing it by a few minutes.

9. How long can I store these cookies?

These cookies can be stored at room temperature for up to a week in an airtight container.

10. Can I make these cookies ahead of time?

Absolutely! You can prepare and assemble the cookies in advance, then refrigerate or freeze them before baking. Bake them when you’re ready for a fresh batch.

Conclusion

These Brown Sugar Pop Tart Cookies are the perfect mix of sweet, spiced, and deliciously nostalgic flavors. They’re easy to make, fun to eat, and perfect for any occasion, from family gatherings to cozy afternoon snacks. With just a few ingredients and simple steps, you’ll have a batch of homemade treats that rival store-bought Pop Tarts!