Brown Sugar Pop Tart Cookies – Soft, Gooey Cinnamon-Filled Treats

I can’t resist the nostalgia of warm, pillowy cookies hiding a molten brown sugar–cinnamon center, all drizzled with sweet vanilla glaze.

These Brown Sugar Pop Tart Cookies marry the fun of your favorite toaster treat with a tender, cake-like cookie—no toaster required!

They’re perfect for lunchboxes, bake sales, or an afternoon pick-me-up with coffee.

Why You’ll Love This Recipe

Gooey Surprise – A soft center of brown sugar and cinnamon bursts with every bite.

Bakery-Style Texture – Cake flour and cornstarch give a tender, melt-in-your-mouth crumb.

Make-Ahead & Freeze-Friendly – Prep dough and filling in advance, or freeze baked cookies for later.

Crowd-Pleaser – Eye-catching swirl and drizzle make these cookies party-perfect.

What You’ll Need (Ingredient Highlights)

Unsalted Butter – Creamed into cookies and filling for richness.

Granulated & Light Brown Sugar – Granulated for sweetness; brown sugar for deep caramel notes.

Cake Flour + Cornstarch – The secret duo for a soft, tender bite.

Eggs & Vanilla – Provide lift, structure, and classic flavor.

Ground Cinnamon – Warms both filling and glaze with cozy spice.

Powdered Sugar + Milk – Whisked into a smooth, pourable glaze.

Pro Tips Before You Start

Butter Temperature: Should be at cool room temp (~60°F)—too warm and cookies spread too much.

Chill Thoroughly: A 1-hour chill for dough and filling balls ensures neat assembly and minimal spread.

Seal Edges Well: Pinch seams tightly to trap the filling and prevent leaks.

Even Scoops: Use a ¼-cup scoop for dough and a 2-tsp scoop for filling so cookies bake uniformly.

Glaze While Warm: Drizzle glaze when cookies have cooled 5–7 minutes to achieve a glossy finish that drapes over edges.

How to Make Brown Sugar Pop Tart Cookies

Step 1: Cream Butter & Sugars

In a stand mixer fitted with the paddle attachment, beat 1 cup (226 g) softened unsalted butter

½ cup (100 g) granulated sugar, and 1 cup (220 g)

Light brown sugar on medium-high for 2–3 minutes, until pale and fluffy.

Step 2: Add Eggs & Vanilla
Scrape down the bowl, then beat in 2 large eggs (room temp)

1 tsp pure vanilla extract on medium speed for 1–2 minutes, until fully incorporated.

Step 3: Whisk Dry Ingredients

In a separate bowl, whisk together 3¾ cups (460 g) cake flour

2 Tbsp cornstarch, 1 tsp baking soda, 1½ tsp baking powder, and 1 tsp kosher salt.

Step 4: Combine & Chill Dough
Add the dry mix to the wet ingredients on low speed, mixing until just combined.

Scrape into a bowl, cover, and refrigerate for 1 hour.

Step 5: Prepare Brown Sugar Filling
Meanwhile, in a small bowl, cream 5 Tbsp (70 g) softened butter

¾ cup (165 g) light brown sugar, 1 tsp ground cinnamon, and 2 Tbsp cake flour until smooth.

Roll into 16 even balls (about 2 tsp each) and chill alongside the dough.

Step 6: Shape Cookies

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

Scoop ¼ cup dough portions; flatten into 3″ discs.

Place a filling ball in the center of half the discs, then top with remaining discs.

Pinch seams to seal and roll gently into smooth balls.

Step 7: Bake

Arrange cookies 2 inches apart.

Bake for 11–13 minutes, until tops are just set and edges are lightly golden.

Let rest on the sheet for 5 minutes, then transfer to a wire rack.

Step 8: Glaze

While cookies cool, whisk together 1 cup powdered sugar

½ tsp ground cinnamon, 3 Tbsp melted butter, and 2½ Tbsp milk until smooth.

Drizzle over warm cookies and allow to set for 15 minutes.

What to Serve With These Cookies

Cold Milk – A classic match for gooey, sweet cookies.

Chai Latte or Coffee – Spiced tea or coffee amplifies the cinnamon notes.

Fresh Fruit – Tart berries or sliced apples cut through the sweetness.

Variations / Substitutions

Gluten-Free: Swap in a 1:1 gluten-free flour blend and ensure cornstarch is GF.

Flavor Twist: Stir ½ tsp cardamom or nutmeg into the filling for warm complexity.

Chocolate Chip Kick: Fold in ½ cup mini chocolate chips to dough before chilling.

Healthier Swap: Use coconut sugar in place of brown sugar for a lower-GI option.

Storage & Freezing Tips

Room Temp: Airtight container for up to 3 days.

Refrigerator: Keeps for up to 1 week (glaze may soften; refresh in air fryer).

Freeze Baked: Flash-freeze cookies on a tray, then stash in a freezer bag for up to 3 months.

Thaw at room temp and rewarm in a 300°F (150°C) oven for 3–4 minutes.

Freeze Dough: Assemble stuffed dough balls, freeze solid, then bag.

Bake from frozen—add 1–2 minutes to bake time.

FAQs

Can I use all-purpose flour?
Yes—swap 3¾ cups AP flour for cake flour (cookies will be slightly less tender).

What if my filling oozes out?
Ensure dough and filling are well-chilled and seal edges tightly.

Can I make these ahead?
Dough and filling balls can chill up to 48 hours, or freeze for 1 month before baking.

How do I get a thicker glaze?
Add more powdered sugar 1 Tbsp at a time until you reach the desired consistency.

Is the filling too sweet?
Reduce brown sugar by 2 Tbsp or add a pinch of salt to the filling mixture.

Can I skip the glaze?
Absolutely—dust with cinnamon sugar instead for a simpler finish.

Why are my cookies flat?
butter was too soft or dough too warm—return both to the fridge and chill longer.

Final Thoughts

These Brown Sugar Pop Tart Cookies are my go-to when I crave a cross between a cookie and a homemade pop tart.

They’re fun to assemble, even more fun to eat, and always a hit.

Whether you bake them fresh, freeze for later, or share at your next gathering—they’re pure comfort in every gooey bite.