Introduction

These Brown Sugar Pop Tart Cookies capture the nostalgic flavor of classic pop tarts in a soft, gooey cookie form. Filled with a cinnamon-brown sugar center and topped with a sweet glaze, they make a delightful treat for any time of day.

The image shows a close-up of a thick cookie with a smooth light brown icing layer on top, sitting on a white marbled surface. On top of this cookie, there is a second cookie broken in half, revealing a soft and crumbly golden brown interior with a dark, rich cinnamon filling in the center. Crumbs are scattered around the cookies, adding texture to the scene. In the background, there is a blurred white glass and a white plate holding a brown cup, but the focus remains on the layered cookies in the front. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (room temperature)
1/2 cup granulated sugar
1 cup light brown sugar (packed)
2 eggs (room temperature)
1 teaspoon vanilla extract
3 3/4 cups cake flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
5 tablespoons unsalted butter (softened)
3/4 cup light brown sugar (packed)
1 teaspoon cinnamon
2 tablespoons cake flour
1 cup powdered sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter (melted and cooled)
2 1/2 tablespoons milk

Instructions

Step 1: In the bowl of a stand mixer (or using a hand mixer with paddle attachment), beat butter, granulated sugar, and 1 cup light brown sugar on medium-high speed for 2-3 minutes until creamy. Add vanilla and eggs, then beat for another 1-2 minutes until light and fluffy.
Step 2: In a separate bowl, whisk together cake flour, cornstarch, baking soda, baking powder, and kosher salt. Gradually add this dry mixture to the wet ingredients and mix on medium speed for 1-2 minutes, scraping the bowl as needed. Cover dough and chill for one hour.
Step 3: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Step 4: For the filling, combine softened butter, 3/4 cup light brown sugar, cinnamon, and 2 tablespoons cake flour in a medium bowl. Stir until smooth. Scoop about 2 teaspoons of filling, roll into a ball, and place on a baking sheet.
Step 5: Using a 1/4 cup measuring cup or large scoop, portion out chilled dough. Divide each portion in half. Make a well in one half and place a filling ball inside. Cover with the other half and pinch seams to seal. Roll gently into a ball.
Step 6: Arrange cookie dough balls about 2 inches apart on baking sheets. Bake 11-13 minutes until tops are set and edges are lightly golden. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: To make the icing, whisk powdered sugar, cinnamon, melted butter, and milk until smooth. Place parchment paper under the cooling rack and spoon icing over each cookie, letting it spread to the edges. Let icing set 15 minutes before serving.

Tips & Variations

Make sure all your wet ingredients are at room temperature to help the dough come together smoothly.
For a gluten-free version, substitute cake flour with a gluten-free baking blend and adjust cornstarch as needed.
Try adding a pinch of nutmeg or ground cloves to the filling for extra warmth and spiced flavor.
If you prefer a thinner filling, reduce the filling amount to 1 teaspoon per cookie.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. The glaze may soften over time but remains delicious. For longer storage, freeze the unglazed cookies and thaw before glazing. Reheat iced cookies gently in the microwave for 10 seconds if desired.

How to Serve

The image shows soft, round cookies with a pale golden-brown base layer and a smooth, light tan frosting layer on top. One cookie is cut in half to reveal a thick, dark brown filling in the center, between two cookie layers. The cookies are arranged closely on a white marbled surface with scattered crumbs around them. The texture of the cookies looks soft with a slightly crumbly edge, while the frosting appears creamy and thick. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and chilled for up to 24 hours before shaping the cookies. Just keep it tightly wrapped in the refrigerator.

What if I don’t have cake flour?

You can make a substitute by measuring all-purpose flour, removing 2 tablespoons per cup, and replacing it with 2 tablespoons cornstarch. Sift together before using for the best texture.