Brown Sugar Pop Tart Cookies are a stroke of nostalgic genius, a delectable homemade reimagining that captures the beloved, sugary essence of a frosted cinnamon brown sugar Pop-Tart in the form of a soft, chewy, and irresistibly gooey stuffed cookie. This recipe is a masterful creation, featuring a brown sugar-cinnamon cookie dough so tender it practically melts in your mouth, thanks to the addition of cornstarch and an extra egg yolk. The true magic, however, is hidden within: a buttery, crumbly cinnamon-brown sugar filling that bakes into a molten, jam-like center, perfectly mimicking the heart of the classic toaster pastry. Encased in the spiced dough, each cookie becomes a portable, hand-held treat that delivers a surprise burst of warm, sweet cinnamon in every bite.
The brilliance of this recipe lies in its playful construction and the glorious textural contrast it achieves. The filling—a simple mix of brown sugar, cinnamon, and butter—transforms in the oven, creating a sticky-sweet pocket that remains deliciously soft. The cookies are baked just until set at the edges but still pale on top, ensuring a supremely chewy texture. The final flourish is a drizzle of cinnamon-spiked vanilla glaze, applied in the signature parallel lines of a frosted Pop-Tart, which adds a final layer of sweetness and a beautiful, bakery-style finish. More than just a cookie, this is a whimsical and deeply satisfying dessert experience that evokes childhood memories while showcasing sophisticated baking technique, proving that the most joyful treats often come from clever, heartfelt inspiration.
Why You’ll Love This Recipe:
- Nostalgic Flavor in Cookie Form: Perfectly captures the iconic taste of a cinnamon brown sugar Pop-Tart in a soft, chewy, homemade cookie.
- Surprise Gooey Filling: Each cookie hides a warm, molten center of buttery cinnamon sugar that’s utterly irresistible.
- Perfectly Soft & Chewy Texture: The cornstarch and brown sugar in the dough guarantee a cookie that stays tender for days.
- Fun to Make & Impressive to Serve: The stuffed cookie method is satisfying to assemble, and the final glazed product looks stunning.
- Crowd-Pleasing for All Ages: A universally adored flavor combination that delights both kids and adults with a sense of playful nostalgia.
Ingredients:
For the Cinnamon Filling:
½ cup packed light brown sugar
1 ½ teaspoons ground cinnamon
1 tablespoon all-purpose flour
3 tablespoons unsalted butter, melted
For the Brown Sugar Cookie Dough:
1 cup (2 sticks / 226g) unsalted butter, softened
1 cup (200g) packed light brown sugar
½ cup (100g) granulated sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
2 ½ cups (312g) all-purpose flour, spooned & leveled
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground cinnamon
For the Cinnamon Glaze:
1 cup (120g) powdered sugar, sifted
½ teaspoon ground cinnamon
1 teaspoon pure vanilla extract
2-3 tablespoons milk or heavy cream
Instructions:
Step 1: Make the Filling
In a small bowl, whisk together the brown sugar, cinnamon, and flour. Pour in the melted butter and stir until the mixture resembles damp, clumpy sand. Set aside to cool and firm up slightly.
Step 2: Make the Cookie Dough
In a large bowl using a hand mixer or stand mixer, cream the softened butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, egg yolk, and vanilla until fully incorporated, scraping down the bowl as needed.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, and cinnamon. Add the dry ingredients to the wet ingredients and mix on low speed just until the flour disappears and a soft dough forms. If the dough feels very sticky, cover and chill for 20-30 minutes for easier handling.
Step 4: Assemble the Stuffed Cookies
Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Portion the dough into 12 equal balls (about 3 tablespoons each). Flatten one ball into a disc in the palm of your hand. Place about 1 heaping teaspoon of the cinnamon filling in the center. Carefully wrap the dough around the filling, pinching the seams firmly to seal. Roll gently into a ball and place seam-side down on the prepared baking sheet, spacing them at least 3 inches apart. Repeat with remaining dough and filling.
Step 5: Bake
Bake for 11-13 minutes, or until the edges are set and the tops look dry but are still pale. The centers will look soft—this is key for a chewy texture. Do not overbake.
Step 6: Cool
Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Glaze
Once cookies are completely cool, make the glaze. In a small bowl, whisk the sifted powdered sugar, cinnamon, vanilla, and 2 tablespoons of milk until smooth. Add more milk, a teaspoon at a time, until you reach a thick but pourable consistency. Using a spoon or piping bag, drizzle the glaze over the cookies in parallel lines to mimic a Pop-Tart. Let the glaze set for at least 30 minutes before serving.
Tips:
- Seal the Filling Well: Take care to completely encase the filling and pinch seams firmly to prevent leakage during baking.
- Don’t Overbake: The cookies will continue to set as they cool. Removing them while the centers look soft ensures a chewy texture.
- Cool Completely Before Glazing: If the cookies are even slightly warm, the glaze will melt and run off.
- Filling Consistency: If your filling seems too wet to handle, pop it in the freezer for 5-10 minutes to firm up.
- Uniform Sizing: Use a cookie scoop for the dough to ensure all cookies are the same size and bake evenly.
Storage Options:
- Room Temperature: Store glazed cookies in a single layer in an airtight container at room temperature for up to 3 days. Place parchment between layers if stacking.
- Freezing: Freeze unglazed, baked cookies on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw and glaze before serving. The cookie dough balls (stuffed and sealed) can also be frozen raw and baked from frozen, adding 1-2 minutes to the bake time.
- Make-Ahead: The filling can be made up to 2 days ahead and stored covered in the fridge. The cookie dough can be made, portioned, stuffed, and sealed, then chilled for up to 24 hours before baking.
Brown Sugar Pop Tart Cookies are a whimsical and delicious triumph of baking creativity. They transform a simple stuffed cookie into an unforgettable treat that’s packed with flavor, nostalgia, and pure joy.
