Brown Sugar Pop Tart Cookies
Brown Sugar Pop Tart Cookies are the perfect mashup of nostalgic breakfast treats and chewy homemade cookies. With a gooey cinnamon-sugar center and a sweet glaze, these soft bakery-style cookies are a comforting treat for kids and grown-ups alike.
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon cinnamon
Filling
- 1/3 cup brown sugar
- 1.5 teaspoons cinnamon
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter softened
Glaze
- 0.75 cup powdered sugar
- 1 tablespoon milk or dairy-free alternative
- 0.5 teaspoon vanilla extract
Instructions
- Step 1: Prepare the Filling
Mix brown sugar, cinnamon, flour, and butter until crumbly. Set aside. - Step 2: Make the Dough
Cream butter and sugars until fluffy. Add eggs and vanilla and mix well. Combine flour, baking soda, cinnamon, and salt in a separate bowl, then mix into wet ingredients until a soft dough forms. - Step 3: Shape and Fill
Scoop 2 tablespoons of dough and flatten slightly. Add 1 teaspoon of filling in the center, then top with another small piece of dough. Pinch the edges to seal and roll into a ball. - Step 4: Bake
Preheat oven to 350°F (175°C). Place cookies on a baking sheet lined with parchment paper and bake for 10–12 minutes or until edges are lightly golden. Let cool completely. - Step 5: Glaze
Whisk powdered sugar, milk, and vanilla. Drizzle over cooled cookies.
Notes
Use room temperature butter for a smooth dough. Chill the dough if it's too soft to handle. Let cookies cool before glazing. Store in an airtight container to keep them soft. Try using maple syrup in the glaze for a fall twist, or roll edges in cinnamon sugar before baking for added crunch. Make it vegan with plant-based butter, egg replacer, and dairy-free milk.