Introduction

These Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with the comforting texture of a soft cookie. Filled with a cinnamon brown sugar mixture and topped with a sweet glaze, they make a delightful treat for any time of day.

A close-up image of a soft cookie stack on a white marbled surface, showing two cookies layered. The bottom cookie is thick and golden with a slightly cracked texture. On top of it is a second cookie cut in half horizontally, displaying a dark brown cinnamon filling inside the golden soft dough. Both cookies have a thin, smooth layer of light brown frosting spread on top, visible above and beneath the cut cookie. Crumbs are scattered around the cookies. The background is softly blurred with neutral tones, featuring a white plate and a blurred glass of milk. 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 fitted with the paddle attachment, beat together the 1 cup unsalted butter, granulated sugar, and 1 cup light brown sugar on medium-high speed for 2-3 minutes. Add the vanilla extract and eggs, then beat for another 1-2 minutes until the mixture is light and fluffy.
Step 2: In a separate medium bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt until well combined. Gradually add these dry ingredients to the wet ingredients and beat on medium speed for 1-2 minutes, scraping down the sides of the bowl as necessary. Cover the dough and chill for one hour.
Step 3: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Step 4: For the filling, stir together the softened butter, 3/4 cup light brown sugar, cinnamon, and 2 tablespoons cake flour in a medium bowl until smooth. Using a heaping teaspoon (about 2 teaspoons), scoop and roll the filling into balls. Place them on one lined baking sheet.
Step 5: Using a 1/4 cup measuring cup or large cookie scoop, portion out the chilled dough. Break each portion in half and create a small well in one half. Place a filling ball inside the well then press the other half of the dough on top. Pinch the seams closed, then gently roll the dough into a ball to seal the filling inside.
Step 6: Arrange the filled dough balls on the lined baking sheets about 2 inches apart. Bake for 11-13 minutes, until the tops are set and the edges turn lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: To make the icing, whisk together the powdered sugar, cinnamon, melted butter, and milk until smooth. Place parchment paper under the cooling rack, then spoon the icing over each cookie, allowing it to spread to the edges. Let the icing set for 15 minutes before serving.

Tips & Variations

Use cake flour for a tender cookie, but all-purpose flour can be substituted if needed; just reduce baking powder to 1 teaspoon.
For a maple twist, add 1/2 teaspoon maple extract to the icing.
Make the filling ahead and keep it chilled for easier handling when shaping the cookies.
For extra crunch, sprinkle coarse sugar on top of the icing before it sets.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze uncooked dough balls for up to 3 months. Reheat baked cookies briefly in the microwave or oven to soften before icing.

How to Serve

The image shows a baking rack holding twelve round cookies arranged in three rows of four on a white marbled surface. Each cookie has a thick light brown glaze spread evenly on top, creating a smooth, shiny layer. One cookie is split in half at the top left corner, showing a dense, soft interior with the glaze covering the upper half, while the bottom half is plain. The cookie dough is a warm golden brown color with a slightly cracked texture around the edges, and the glaze has a creamy, speckled appearance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but the texture will be slightly less tender. If doing this, consider reducing the baking powder to 1 teaspoon to maintain balance.

How do I keep the filling from leaking out while baking?

Make sure to pinch the dough seams tightly to seal the filling inside, and gently roll each ball to fully encase the filling. Chilling the dough before baking also helps keep the filling contained.