Brown Sugar Pop Tart Cookies Recipe

I just finished baking a batch of these Brown Sugar Pop Tart Cookies Recipe, and I’m completely obsessed! The kitchen smells heavenly, like warm cinnamon and brown sugar.

These cookies are a definite labor of love, but every step is worth it for that buttery cookie with a gooey cinnamon center, all topped with a sweet glaze.

It’s like my favorite childhood breakfast pastry got a major glow-up into a decadent cookie. I can’t wait for you to try this recipe!

Ingredients

Here is everything you will need to create these nostalgic and delicious cookies. Using the right ingredients at the right temperature is key to getting the perfect texture.

For the Dough:

• 2 ½ cups gluten-free 1:1 flour: This type of flour works wonderfully as a substitute for all-purpose flour. If you’re not gluten-free, feel free to use regular all-purpose flour.
• ¾ teaspoon baking soda: Helps the cookies to spread and brown nicely.
• 1 teaspoon baking powder: Gives the cookies a slight lift, making them soft.
• ½ teaspoon ground cinnamon: Adds a hint of warmth to the cookie dough itself.
• ¾ teaspoon kosher salt: Balances the sweetness of the sugars.
• 1 ½ sticks unsalted butter, softened: Using softened, not melted, butter is crucial for a light and fluffy cookie base.
• ¼ cup coconut oil, room temperature: This adds moisture and a subtle richness. Make sure it’s solid, not liquid.
• 1 tablespoon maple syrup: Provides a unique depth of flavor that complements the brown sugar.
• 1 ½ cups dark brown sugar: Dark brown sugar has more molasses, which gives the cookies a richer, chewier texture.
• 2 teaspoons vanilla extract: A must-have for adding classic bakery flavor.
• 1 large egg plus 1 egg yolk, room temperature: The extra yolk adds richness and chewiness to the final cookie.

For the Cinnamon Filling:

• ¼ cup dark brown sugar: Creates that gooey, sweet center.
• 2 tablespoons unsalted butter, softened: Helps the filling come together into a smooth paste.
• 1 tablespoon ground cinnamon: The star of the filling, providing that classic pop-tart flavor.

For the Icing Glaze:

• 1 ½ cups powdered sugar: The base for a smooth, sweet glaze.
• ½ teaspoon kosher salt: A little salt in the icing cuts through the sweetness perfectly.
• ½ teaspoon ground cinnamon: Ties the flavor of the glaze in with the rest of the cookie.
• 3 tablespoons almond milk: Or you can use whole milk to thin the icing to the perfect consistency.

Note: This recipe makes approximately 20 cookies.

Variations

One of the best things about these cookies is how you can tweak them. Here are a few ideas to get you started on making this recipe your own.

• Different Fillings: While the brown sugar cinnamon is classic, you could experiment with a thick fruit jam like strawberry or raspberry for a different pop-tart flavor.
• Dairy-Free Option: To make these cookies dairy-free, use a high-quality vegan butter substitute in place of the unsalted butter. Ensure you’re using almond milk (or another plant-based milk) for the glaze.
• Nutty Twist: Add finely chopped pecans or walnuts to the cinnamon filling for a delightful crunch and nutty flavor.
• Flavor Boost: A tiny pinch of ground nutmeg or cardamom in the cookie dough or filling can add another layer of warm spice complexity.

Cooking Time

• Prep Time: 25 minutes
• Chill Time: 1 hour (minimum)
• Cook Time: 14 minutes
• Total Time: 1 hour 39 minutes

Equipment You Need

• Stand Mixer: Ideal for creaming the butter and sugar together to create a light, fluffy dough.
• Mixing Bowls: You’ll need a few for mixing your dry ingredients, the filling, and the glaze.
• Baking Sheets: Two are recommended so you can bake in batches without overcrowding the cookies.
• Parchment Paper: Prevents the cookies from sticking and makes for easy cleanup.
• Cookie Scoop: A tablespoon-sized scoop helps ensure all your cookies are uniform in size.

How to Make Brown Sugar Pop Tart Cookies Recipe?

This recipe involves a few distinct steps, from making the dough and filling to assembling and chilling. Don’t rush the process—especially the chilling step—as it’s essential for getting that perfect cookie shape and preventing the filling from oozing out. Let’s break it down into manageable stages.

Make the Dough

First, in a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set this aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, coconut oil, maple syrup, and dark brown sugar on medium speed for 2-3 minutes until it’s pale and fluffy. Add the vanilla, egg, and egg yolk, mixing until just combined. Finally, slowly add the dry ingredients in increments, mixing on low until a dough forms. Cover the bowl and set it aside.

Make the Cinnamon Filling

While the dough rests for a moment, prepare the delicious center. In a small bowl, combine the dark brown sugar, softened butter, and ground cinnamon. Mix everything together with a fork or small spatula until it forms a smooth, consistent paste. This simple mixture is what gives the cookies their signature pop-tart flavor.

Assemble and Chill the Cookies

Now for the fun part. Using a tablespoon-sized cookie scoop, place 20 dough balls onto a parchment-lined baking sheet. They can be close together for this step. Drop about ½ teaspoon of the cinnamon filling onto the center of each dough ball. Scoop the remaining dough and place it on top of the filling, creating a sandwich. Gently press down on each cookie to flatten it slightly. Transfer the entire baking sheet to the freezer and chill for at least one hour, or even overnight.

Bake and Frost the Cookies

Preheat your oven to 350°F. Arrange the chilled cookies on two parchment-lined baking sheets, leaving plenty of space between them. Bake for 12-14 minutes, rotating the pans halfway through. Once baked, let them cool completely on a wire rack. While they cool, whisk together the powdered sugar, salt, cinnamon, and almond milk to create the glaze. Once the cookies are cool, spoon about 2 teaspoons of icing onto each one, spreading it to leave a small border.

Additional Tips for Making this Recipe Better

I learned a few things while making these that I think will help you get the best results.

• Chilling the dough is not optional! I know it’s hard to wait, but freezing the assembled cookies for at least an hour is the most important step. It prevents them from spreading too much and keeps that yummy cinnamon filling from leaking out during baking.
• For perfectly round cookies, I use a little trick. Right after they come out of the oven, while they are still hot and soft, I use a round cookie cutter or the rim of a glass that’s slightly larger than the cookie. I place it over the cookie and swirl it around the edges to shape it into a perfect circle.
• Don’t overmix the dough once you add the flour. Mix only until the flour is just combined to keep the cookies tender. Overmixing develops the gluten, which can result in tough cookies.

How to Serve Brown Sugar Pop Tart Cookies Recipe?

These cookies are a treat all on their own, perfect with a glass of milk or a cup of coffee. If you’re making them for a party or a special occasion, you can add some festive sprinkles on top of the wet glaze for a pop of color. Arrange them on a platter and watch them disappear. They make a fantastic addition to a holiday cookie exchange or a weekend brunch dessert table.

Nutritional Information

Here is a general nutritional estimate for these cookies.

• Calories: (Varies based on final size)
• Protein: (Varies based on final size)
• Carbohydrates: (Varies based on final size)
• Fat: (Varies based on final size)

Make Ahead and Storage

These cookies are great for making in advance, which is perfect for holiday baking.

You can prepare the cookie dough balls, assemble them, and freeze them on the baking sheet. Once solid, transfer the unbaked cookie sandwiches to a zip-top freezer bag. They can be stored in the freezer for up to a month and baked straight from frozen—just add a couple of extra minutes to the baking time. The baked cookies can be stored in an airtight container at room temperature for up to 3-4 days.

Why You’ll Love This Recipe?

You are going to adore these cookies for so many reasons.

• Nostalgic Flavor: They taste just like the brown sugar cinnamon pop-tarts you loved as a kid, but in a soft, chewy, homemade cookie form. It’s pure comfort in every bite.
• Perfectly Chewy and Gooey: The combination of the chewy brown sugar cookie, the gooey cinnamon center, and the sweet icing creates an absolutely irresistible texture.
• A Fun Baking Project: While they take a bit of time, the steps are simple and fun. Assembling the little cookie sandwiches is a satisfying process with a delicious reward.
• Great for Gifting: These cookies look impressive and taste even better, making them a wonderful homemade gift for friends, family, and neighbors during the holidays or any time of year.