I am obsessed with this recipe because it lets me relive sweet childhood memories. The cookie unveils a tender, cake-like texture with a warm, gooey brown sugar-cinnamon filling nestled inside. A drizzle of pop tart icing adds a playful twist that perfectly captures my love for indulgent treats and nostalgic vibes.

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I recently whipped up these Brown Sugar Pop Tart Cookies and I gotta say they came out amazing. Each cookie has that soft, cake-like texture with a gooey brown sugar-cinnamon filling that takes me back to childhood.

I used 1/2 cup unsalted butter, 1 cup packed light brown sugar, a large egg, and 1 tsp vanilla extract for the dough. Mixing in 1 3/4 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and a pinch of salt gave it the perfect consistency.

For the filling, I combined 1/2 cup light brown sugar with 1/3 cup all-purpose flour, 1 tbsp ground cinnamon and 3 tbsp melted butter. I finished them off with a classic pop tart icing made from 1 cup powdered sugar, 2-3 tsp milk and 1/4 tsp vanilla extract.

These cookies have a sweet flavor and a satisfying texture that makes them a comforting, nostalgic treat with decent energy and carbs.

Why I Like this Recipe

I love this recipe because it brings back memories of my childhood, it tastes awesome with that sticky, gooey brown sugar-cinnamon filling, it always turns out soft and cake-like no matter what, and I enjoy how the simple pop tart icing ties the whole nostalgia-packed treat together.

Every bite of these brown sugar pop tart cookies is like a warm hug from the past. The cookies come out soft and almost cakey, with a gooey brown sugar-cinnamon center that really takes me back to days when I used to snack on treats after school. And man, the icing drizzled on top gives it that perfect pop tart vibe that just makes my day. I know it might sound a bit cheesy, but it makes me feel super comforted and happy every time I make ’em.

Ingredients

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Unsalted butter: Adds rich flavor and moisture, making cookies tender though high in fats.
Packed light brown sugar: Provides deep caramel flavor and natural sweetness, a crucial carb source.
Egg: Supplies protein and binding power, helps structure and gives a soft texture.
Vanilla extract: Enhances all ingredients with subtle, warm flavor notes, very aromatic.
Filling: Brown sugar, cinnamon, and melted butter make a sweet, spiced center burst.
Icing: Powdered sugar blend with milk and vanilla for a smooth, sugary finish.
Flour with baking powder and soda: Gives structure and a light, airy texture.
A pinch of salt: Enhances flavor by balancing sweetness, accentuating every bite.

Ingredient Quantities

1/2 cup unsalted butter, softened

1 cup packed light brown sugar

1 large egg

1 tsp vanilla extract

1 3/4 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

A pinch of salt

For the filling: 1/2 cup packed light brown sugar

For the filling: 1/3 cup all-purpose flour

For the filling: 1 tbsp ground cinnamon

For the filling: 3 tbsp unsalted butter, melted

For the icing: 1 cup powdered sugar

For the icing: 2-3 tsp milk

For the icing: 1/4 tsp vanilla extract

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream together 1/2 cup softened unsalted butter and 1 cup packed light brown sugar until light and fluffy.

3. Beat in 1 large egg and 1 tsp vanilla extract until well combined.

4. In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and a pinch of salt, then gradually add this to the butter mixture.

5. For the filling, mix 1/2 cup packed light brown sugar, 1/3 cup all-purpose flour, and 1 tbsp ground cinnamon in a small bowl, then stir in 3 tbsp melted unsalted butter until smooth.

6. Scoop the dough into balls and flatten them slightly in your hand; then make a small indentation in the center and fill it with a bit of the brown sugar-cinnamon mixture.

7. Cover each filled dough ball with a thin layer of dough, gently sealing the filling inside.

8. Bake the cookies for 10-12 minutes or until the edges start to look set, taking care not to overbake so they stay soft and cake-like.

9. While the cookies are baking, prepare the icing by stirring together 1 cup powdered sugar, 2-3 tsp milk, and 1/4 tsp vanilla extract until smooth.

10. Remove the cookies from the oven and, while they are still warm, drizzle the classic pop tart icing on top. Let them cool completely before enjoying.

Equipment Needed

1. Oven preheated to 350°F
2. Baking sheet lined with parchment paper
3. One large mixing bowl
4. One electric mixer or hand whisk
5. Measuring cups and spoons
6. A separate small bowl for the filling ingredients
7. A whisk for the dry ingredients
8. A spatula or wooden spoon for mixing
9. A cooling rack for the cookies after baking

FAQ

What if I don't have unsalted butter on hand? You can use salted butter but you may need to cut down on extra salt cause salted butter already adds flavor.

Can I make the dough ahead of time? Sure, you can chill the dough a couple of hours or even overnight to help with handling before baking.

How do I know when the cookies are done? They're done when the edges start to look lightly browned and the centers look set. Don't overbake 'em or they'll get hard.

Can I freeze these cookies? Yes, once they've cooled you can freeze them in an airtight container for up to a month. Just let them thaw out at room temperature before eating.

What if my dough is too sticky? Add a little extra flour, a tablespoon at a time, until it feels easier to work with. Just be careful not to add too much or they'll lose that tender crumb.

Brown Sugar Pop Tart Cookies Recipe Substitutions and Variations

If you don’t have unsalted butter, you can use salted butter instead but reduce a pinch of added salt, or try coconut oil for a dairy-free twist.
No light brown sugar? You can mix 1 cup of white sugar with 1 tablespoon of molasses. It isnt exactly the same but it does the trick.
Out of eggs? Swap 1 large egg for 1/4 cup unsweetened applesauce. It might make the cookie a bit softer but works pretty well.
If you’re missing vanilla extract, you can use a small amount of almond extract or even a spoon of maple syrup. It changes the flavor a little bit but still tastes great.

Pro Tips

1. Try not to overmix the dough, cuz overworking it can make your cookies tough; a few lumps are totally fine.
2. Make sure your butter is just soft enough so it mixes well with the brown sugar without turning into a melted mess.
3. When you’re filling the cookies, don’t worry about being perfect — even if the filling leaks out a bit, it probably adds extra flavor.
4. Let the cookies chill on the tray for a couple minutes after taking them out of the oven so they firm up a tiny bit before you drizzle the icing on top.

Brown Sugar Pop Tart Cookies Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

313

kcal

Equipment: 1. Oven preheated to 350°F
2. Baking sheet lined with parchment paper
3. One large mixing bowl
4. One electric mixer or hand whisk
5. Measuring cups and spoons
6. A separate small bowl for the filling ingredients
7. A whisk for the dry ingredients
8. A spatula or wooden spoon for mixing
9. A cooling rack for the cookies after baking

Ingredients

1/2 cup unsalted butter, softened
1 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
A pinch of salt
For the filling: 1/2 cup packed light brown sugar
For the filling: 1/3 cup all-purpose flour
For the filling: 1 tbsp ground cinnamon
For the filling: 3 tbsp unsalted butter, melted
For the icing: 1 cup powdered sugar
For the icing: 2-3 tsp milk
For the icing: 1/4 tsp vanilla extract

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, cream together 1/2 cup softened unsalted butter and 1 cup packed light brown sugar until light and fluffy.
Beat in 1 large egg and 1 tsp vanilla extract until well combined.
In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and a pinch of salt, then gradually add this to the butter mixture.
For the filling, mix 1/2 cup packed light brown sugar, 1/3 cup all-purpose flour, and 1 tbsp ground cinnamon in a small bowl, then stir in 3 tbsp melted unsalted butter until smooth.
Scoop the dough into balls and flatten them slightly in your hand; then make a small indentation in the center and fill it with a bit of the brown sugar-cinnamon mixture.
Cover each filled dough ball with a thin layer of dough, gently sealing the filling inside.
Bake the cookies for 10-12 minutes or until the edges start to look set, taking care not to overbake so they stay soft and cake-like.
While the cookies are baking, prepare the icing by stirring together 1 cup powdered sugar, 2-3 tsp milk, and 1/4 tsp vanilla extract until smooth.
Remove the cookies from the oven and, while they are still warm, drizzle the classic pop tart icing on top. Let them cool completely before enjoying.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 60g
Total number of serves: 12
Calories: 313kcal
Fat: 10.5g
Saturated Fat: 5.3g
Trans Fat: 0.5g
Polyunsaturated: 1g
Monounsaturated: 3g
Cholesterol: 40mg
Sodium: 200mg
Potassium: 80mg
Carbohydrates: 50.6g
Fiber: 1g
Sugar: 37.5g
Protein: 1.7g
Vitamin A: 90IU
Vitamin C: 0mg
Calcium: 20mg
Iron: 1mg

Brown Sugar Pop Tart Cookies Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Brown Sugar Pop Tart Cookies Recipe Substitutions and Variations

Pro Tips