Introduction

These Brown Sugar Pop Tart Cookies combine the nostalgic flavors of your favorite breakfast treat with the ease of a soft, chewy cookie. Filled with a cinnamon-sweet center and topped with a simple glaze, they make a delightful snack or dessert for any time of day.

A close-up of a soft, round cookie with a smooth light brown frosting layer on top, split in half to reveal a thick, gooey dark brown filling inside, showing two distinct layers: the golden-baked cookie exterior and the rich filling. The cookie sits on a white marbled surface with small crumbs scattered around it, surrounded by several other whole frosted cookies blurred in the background. 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 the paddle attachment, beat the 1 cup butter, granulated sugar, and 1 cup 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 medium bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt. Gradually add these dry ingredients to the wet mixture and beat on medium speed for 1-2 minutes, scraping the bowl as needed. Cover the dough and chill it for one hour.
Step 3: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Step 4: Combine the filling ingredients—5 tablespoons softened butter, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 2 tablespoons cake flour—in a medium bowl. Stir until smooth. Scoop about 2 teaspoons of filling into a ball and place it on a 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 well in one half. Place one ball of the filling in the well, then top with the other half of the dough. Pinch the edges together and roll into a sealed ball.
Step 6: Arrange the cookie dough balls 2 inches apart on the lined baking sheets. Bake for 11-13 minutes until the tops are set and edges are 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 powdered sugar, cinnamon, melted butter, and milk until smooth. Place a piece of parchment paper under the wire rack and spoon the icing over each cookie, letting it spread to the edges. Allow the glaze to set for 15 minutes before serving.

Tips & Variations

For extra flavor, toast the cinnamon before mixing it into the filling. This brings out a deeper, nuttier aroma.
If cake flour isn’t available, you can substitute with all-purpose flour minus 2 tablespoons per cup for a similar texture.
Try adding a pinch of nutmeg or cloves to the filling for a warm, spiced twist.
Use almond or vanilla extract for a subtle variation in flavor.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months—just thaw them at room temperature before serving. To refresh after storage, warm briefly in a low oven to soften the glaze slightly.

How to Serve

A close-up of soft, light brown cookies with a smooth beige glaze on top, arranged on a white marbled surface. One cookie is cut in half and stacked on top of a whole cookie, showing three layers inside: a thick outer cookie dough layer with a slightly crumbly texture and a darker, gooey, cinnamon-colored filling in the middle. Crumbs of the filling and cookie surround them, adding texture. In the background, there is a white plate with a light brown cup on it, slightly out of focus. 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 prepared and chilled overnight. This can actually enhance the flavor and texture. Just bring it back to a slightly cool temperature before shaping and baking.

What if I don’t have cake flour?

You can make a substitute by replacing 2 tablespoons of all-purpose flour with cornstarch for every cup of flour used. This helps create a lighter, more tender cookie.