Introduction

These Brown Sugar Pop Tart Cookies bring the nostalgic flavor of classic pop tarts into a soft, chewy cookie form. Filled with cinnamon-spiced brown sugar and topped with a sweet glaze, they’re perfect for a cozy treat or sharing with friends.

The image shows a stack of three square cookies on a white marbled surface, each cookie topped with a smooth, light brown glaze. The top cookie is broken in half to reveal a thick, dark brown jam filling sandwiched between two soft, golden-brown cookie layers. The cookie texture appears soft and slightly crumbly, with the jam layer glossy and rich, contrasting with the matte cookie dough. The glaze on top is even and slightly shiny, covering each cookie completely. 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 the mixture is light and fluffy, about 2 to 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, whisk together 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 cup of brown sugar with cinnamon and set aside for the filling.
Step 5: Divide the dough into two equal portions. On a floured surface, roll out one portion to about 1/4 inch thickness.
Step 6: Cut the dough into rectangles about 3 by 4 inches. Repeat with the second portion.
Step 7: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 8: Place one rectangle on the baking sheet, spoon about one tablespoon of the cinnamon-brown sugar filling in the center, then cover with another rectangle. Seal the edges well to encase the filling. Repeat with all the rectangles.
Step 9: Bake the cookies for 12 to 15 minutes, until they are lightly golden around the edges. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: Mix the powdered sugar with 1 to 2 tablespoons of milk to make a smooth glaze. Drizzle over the cooled cookies and decorate with sprinkles if desired.

Tips & Variations

Make sure to seal the edges of the cookies tightly to prevent the filling from leaking during baking.
For a fun twist, add chopped nuts or raisins to the filling mixture.
If you prefer, use brown butter instead of regular butter for a deeper, nuttier flavor.
Use gel food coloring in the icing to make colorful designs for a festive look.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months—thaw completely before glazing. The glaze is best applied after the cookies have fully cooled to prevent melting.

How to Serve

The image shows a stack of three soft cookies on a white marbled surface, each cookie topped with a smooth light brown glaze. The top cookie is cut in half, revealing a rich, dark brown jam filling sandwiched between two golden-brown cookie layers with a soft, slightly crumbly texture. The glaze on each cookie gleams gently, contrasting with the thicker, textured cookie body below. 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 the added salt in the recipe to avoid the cookies becoming too salty.

How do I prevent the filling from leaking out?

Be sure to press the edges of the cookie rectangles firmly together, possibly using a fork to crimp the edges, which helps seal the filling inside during baking.