Introduction

Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with the comforting texture of homemade cookies. These treats feature a cinnamon-sugar filling encased in buttery dough and topped with a sweet glaze and sprinkles for a fun finish.

A close-up photo shows a stack of three square-shaped cookies with a soft, light brown color. Each cookie is topped with a smooth, light brown icing layer that covers the entire top surface. The middle cookie is cut in half, revealing a thick, dark brown, sticky filling inside, which looks sweet and gooey. The cookies have a slightly rough texture on the edges, contrasting with the smooth icing and filling inside. The stack sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar, for filling
1 tablespoon cinnamon
1/4 cup milk
1 cup powdered sugar, for icing
1-2 tablespoons milk, for icing consistency
Sprinkles (optional, for decoration)

Instructions

Step 1: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Step 2: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 3: In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
Step 4: In a small bowl, mix the 1 cup brown sugar with cinnamon; set aside for the filling.
Step 5: Divide the dough into two equal parts. Roll out one portion on a floured surface to about 1/4 inch thickness.
Step 6: Cut the rolled dough into rectangles approximately 3×4 inches. Repeat with the second portion of dough.
Step 7: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 8: Place a tablespoon of the cinnamon-sugar filling in the center of half the rectangles. Top each with another rectangle and seal the edges firmly.
Step 9: Continue assembling until all cookies are filled and sealed.
Step 10: Bake for 12-15 minutes until the edges turn lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 11: Whisk the powdered sugar with 1-2 tablespoons of milk until smooth. Drizzle over the cooled cookies and add sprinkles if desired.

Tips & Variations

For a fun twist, try adding chopped nuts or dried fruit to the cinnamon-sugar filling.
Use a fork to crimp the edges of the cookies for a traditional pop tart look.
Substitute the brown sugar in the filling with maple sugar for a richer flavor.
Make a thicker icing by using less milk, or a thinner glaze by adding more milk.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat briefly in the microwave or oven before serving to soften the cookies and warm the filling.

How to Serve

The image shows a close-up of a stack of three soft, light brown cookies. The top cookie is broken in half, revealing a dark, shiny filling inside with a sticky texture. Each cookie is thick and slightly uneven, with a smooth, light beige icing spread evenly over the top. The cookies are stacked on a white surface with a white marbled texture in the background. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the additional salt in the recipe to avoid overly salty cookies.

How do I seal the edges so the filling doesn’t leak?

Press the edges firmly together using your fingers or a fork to create a tight seal. Chilling the dough before filling also helps prevent leakage during baking.