Brown Sugar Pop Tart Cookies

Brown Sugar Pop Tart Cookies are soft cookies inspired by Brown Sugar Cinnamon Pop-Tarts.

They’ve got a chewy brown sugar cookie dough, a spiced brown sugar filling baked right in, and a cinnamon glaze drizzled on top.

Think of them as a homemade mashup of your favorite breakfast pastry and a gooey cinnamon cookie.

Brown Sugar Pop Tart Cookies hit me with a wave of nostalgia the moment I pulled them out of the oven. Growing up, Brown Sugar Cinnamon Pop-Tarts were my thing.

These cookies start with a rich, brown sugar cookie base that’s soft in the center with just the right amount of cinnamon.

They’re filled with a gooey brown sugar-cinnamon filling and topped with a simple icing glaze that’s sweet, creamy, and perfect for that “pop tart” finish. No fancy gear, no hard-to-find ingredients — just real flavor and pure comfort.

How to Make Brown Sugar Pop Tart Cookies?

Recipe Overview

• Recipe: Brown Sugar Pop Tart Cookies
• Cuisine: American
• Course: Dessert or Snack
• Prep Time: 25 minutes
• Cook Time: 10–12 minutes
• Total Time: About 40 minutes
• Difficulty: Easy
• Yield: About 18 cookies
• Calories: ~210 per cookie

Equipment You’ll Need

• Mixing bowls
• Hand or stand mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Cookie scoop or tablespoon
• Cooling rack

Ingredients

For the Dough:

• 2 ½ cups gluten-free 1:1 flour (or use all-purpose if preferred)
• ¾ tsp baking soda
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ¾ tsp kosher salt
• 1 ½ sticks unsalted butter, softened
• ¼ cup coconut oil (room temperature, not liquid)
• 1 tbsp maple syrup
• 1 ½ cups dark brown sugar
• 2 tsp vanilla extract
• 1 large egg + 1 egg yolk (room temperature)

For the Cinnamon Filling:

• ¼ cup dark brown sugar
• 2 tbsp unsalted butter, softened
• 1 tbsp ground cinnamon

For the Icing Glaze:

• 1 ½ cups powdered sugar
• ½ tsp kosher salt
• ½ tsp ground cinnamon
• 3 tbsp almond milk (or use whole milk)

Ingredient Notes

1. Flour: I use gluten-free 1:1 baking flour, and it works great here. If you’re not gluten-free, regular all-purpose flour is totally fine.

2. Butter + Coconut Oil: The mix gives the cookies a rich texture and slight chew.

3. Maple Syrup: Just a touch adds a deep, cozy flavor that pairs beautifully with the brown sugar.

4. Egg Yolk: Adds extra richness and helps make the cookie dough soft and tender.

5. Brown Sugar: Use dark brown sugar for both the dough and filling to get that molasses flavor that screams “pop tart.”

Direction

Step 1: Mix the Dough

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set it aside.

In a large mixing bowl, cream the softened butter, coconut oil, and brown sugar until it looks fluffy — about 2–3 minutes. Add in the maple syrup, vanilla, egg, and egg yolk. Mix until everything’s smooth.

Slowly add the dry ingredients to the wet. Don’t overmix — just blend until the dough comes together.

Step 2: Make the Cinnamon Filling

Stir the dark brown sugar, cinnamon, and softened butter in a small bowl until it forms a thick, sugary paste.

Step 3: Assemble

Scoop a tablespoon of cookie dough, flatten it slightly in your hand, and add a small dollop of the cinnamon filling. Top with another tablespoon of dough and pinch the edges to seal. Roll gently to smooth it out.

Place the dough balls on a baking sheet lined with parchment. Chill for 20 minutes.

Step 4: Bake

Preheat your oven to 350°F (175°C). Bake cookies for 10–12 minutes or until the edges are set but the centers still look soft. Let them sit on the baking sheet for 5 minutes, then move to a cooling rack.

Step 5: Glaze

Once the cookies are cool, whisk the powdered sugar, cinnamon, salt, and almond milk until smooth. Drizzle over each cookie and let it set for 10–15 minutes.

Nutrition (Per Cookie)

• Calories: ~210
• Fat: 10g
• Carbs: 29g
• Sugar: 18g
• Protein: 2g
• Fiber: 1g

Tips

1. No coconut oil? Use all butter instead.

2. Gluten-free or not: I’ve tested both, and they’re equally tasty!

3. Spice it up: Add a pinch of nutmeg or cardamom for a twist on the classic flavor.

4. Make ahead: The dough freezes well — just portion it into balls and freeze for up to 2 months.

Storage

Keep the cookies in an airtight container at room temperature for up to 4 days. You can also freeze them (including the glaze) for later.

Expert Tips

1. Dough too sticky? Chill it for 15–20 minutes before scooping.

2. Cookies spreading too much? Make sure your butter isn’t too soft and your dough is cold before baking.

3. Glaze too thick? Add a tiny splash of milk. Too runny? Add more powdered sugar.

Serving

These cookies are great with a hot mug of coffee or tea. I love stacking a few on a plate and dusting a little cinnamon on top for that “just-baked” look. You could even serve them with vanilla ice cream for a fun dessert twist.

FAQ

Conclusion

If you grew up on cinnamon Pop-Tarts like me, you’re going to love these cookies. They’ve got the comfort of that classic breakfast pastry baked into every bite.

I’d love to hear what you think — leave a comment, share your twist, or tag me if you make them!