Delicious Brown Sugar Pop Tart Cookies with a sweet glaze on top.

Brown Sugar Pop Tart Cookies

BySavannah Brooks
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Why Make This Recipe

Brown Sugar Pop Tart Cookies are a fun and delicious twist on the classic toaster pastry. They combine the sweet and comforting flavors of brown sugar and cinnamon with the fun of homemade cookies. These treats are perfect for sharing with friends and family or enjoying as a personal sweet snack.

How to Make Brown Sugar Pop Tart Cookies

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)

Directions:

  1. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy (about 2-3 minutes).
  2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. In a small bowl, mix the brown sugar and cinnamon together. Set aside.
  5. Divide the dough into two equal portions. Roll one portion out on a floured surface to about 1/4 inch thick. Cut into rectangles (3×4 inches). Repeat with the second portion.
  6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Place a tablespoon of filling in the center of one rectangle. Cover it with another rectangle and seal the edges.
  8. Repeat until all the cookies are assembled.
  9. Bake for 12-15 minutes, or until they are lightly golden brown. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Mix the powdered sugar with 1-2 tablespoons of milk until smooth. Drizzle over the cooled cookies and add sprinkles if desired.

How to Serve Brown Sugar Pop Tart Cookies

These cookies are best enjoyed fresh but can be served warm or at room temperature. Pair them with a glass of milk, coffee, or tea for a delightful treat. They make an excellent snack for kids or a sweet addition to any dessert table.

How to Store Brown Sugar Pop Tart Cookies

Store the cookies in an airtight container at room temperature for up to one week. If you need to keep them longer, you can freeze them for up to three months. Just make sure to layer them with parchment paper to prevent sticking.

Tips to Make Brown Sugar Pop Tart Cookies

  • Ensure the butter is fully softened for better creaming with the sugars.
  • Don’t overmix the dough once the flour is added to keep the cookies tender.
  • Use a pizza cutter or pastry wheel for easy, straight cuts into rectangles.

Variation

Feel free to experiment with different fillings such as fruit preserves or chocolate chips to change the flavor profile. You could also add nuts for extra crunch and richness.

FAQs

Can I use white sugar instead of brown sugar?

You can use white sugar, but the cookies may lack the deep flavor brown sugar provides. Mixing both sugars can also create a nice balance.

Can I add more filling?

Yes, but be careful not to overfill them, as this can lead to spilling during baking.

Are these cookies good for making ahead of time?

Absolutely! You can prepare the dough in advance, chill it in the fridge, and bake the cookies when you’re ready to enjoy them.

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Brown Sugar Pop Tart Cookies

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 24 cookies
  • Diet: Vegetarian
Print Recipe

Description

Delicious cookies that combine sweet brown sugar and cinnamon for a fun twist on classic pop tarts.

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

  1. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes).
  2. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  3. In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
  4. In a small bowl, mix brown sugar and cinnamon together. Set aside.
  5. Divide the dough into two equal portions. Roll one portion out on a floured surface to about 1/4 inch thick. Cut into rectangles (3×4 inches). Repeat with the second portion.
  6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Place a tablespoon of filling in the center of one rectangle. Cover it with another rectangle and seal the edges.
  8. Repeat until all cookies are assembled.
  9. Bake for 12-15 minutes, or until lightly golden brown. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Mix powdered sugar with 1-2 tablespoons of milk until smooth. Drizzle over cooled cookies and add sprinkles if desired.

Notes

Cookies can be stored in an airtight container at room temperature for up to one week. Freeze for up to three months, layered with parchment paper.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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