Brown Sugar Pop-Tart Cookies
These Brown Sugar Pop-Tart Cookies are soft, thick, and packed with a gooey brown sugar–cinnamon filling. Finished with a sweet cinnamon glaze, they’re a nostalgic twist on a toaster favorite—baked into an indulgent, bakery-style cookie.
Ingredients
Cookies
- 1 cup 226 g unsalted butter, softened
- ½ cup 100 g granulated sugar
- 1 cup 220 g light brown sugar, packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3¾ cups 460 g cake flour
- 2 Tbsp cornstarch
- 1 tsp baking soda
- 1½ tsp baking powder
- 1 tsp kosher salt
Brown Sugar Filling
- 5 Tbsp 70 g unsalted butter, softened
- ¾ cup 165 g light brown sugar, packed
- 1 tsp ground cinnamon
- 2 Tbsp cake flour
Cinnamon Glaze
- 1 cup powdered sugar
- ½ tsp ground cinnamon
- 3 Tbsp melted butter
- 2½ Tbsp milk
Instructions
- Cream butter and sugars for 2–3 minutes.
- Beat in eggs and vanilla until smooth.
- Whisk dry ingredients; add to mixer on low until just combined.
- Chill 1 hour.
- Make filling: cream butter, sugar, cinnamon, flour; roll into 16 balls; chill.
- See full steps with tips & photos → https://p4pd.org/brown-sugar-pop-tart-cookies/
Notes
- Storage: Keep cookies in an airtight container for up to 4 days.
- Make Ahead: Dough and filling balls can be made 1–2 days ahead and kept chilled.
- Flavor Boost: Add a pinch of nutmeg or vanilla bean paste to the filling for extra warmth.
- Freeze Option: Freeze unbaked filled dough balls and bake from frozen, adding 2–3 extra minutes.