Brown Sugar Pop Tart Cookies
Soft, buttery cookies inspired by classic brown sugar Pop Tarts — filled with a warm cinnamon sugar center and topped with a nostalgic icing drizzle. Perfect for cozy weekends, lunchbox treats, or sharing with loved ones.
Equipment
- Mixing Bowls
- Rolling Pin
- Baking Sheet
- Fork
- Parchment Paper
- Wire Rack
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Filling
- 1 cup brown sugar
- 1 tbsp cinnamon
Icing
- 1 cup powdered sugar
- 1–2 tbsp milk for icing consistency
- sprinkles optional, for decoration
Instructions
- Cream butter, brown sugar, and granulated sugar until pale and fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla extract.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually fold dry ingredients into wet mixture just until combined.
- Mix brown sugar and cinnamon in a small bowl for the filling.
- Divide dough in half. Roll one portion to 1/4 inch thickness on floured surface.
- Cut into 3×4 inch rectangles. Repeat with second half.
- Place 1 tbsp of filling on half the rectangles. Top with second piece. Press and crimp edges with fork.
- Arrange on parchment-lined baking sheet and bake at 350°F for 12 minutes or until lightly golden.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack.
- Mix powdered sugar and milk until smooth. Drizzle over cooled cookies and decorate with sprinkles if desired.
Notes
For best results, let the cookies cool completely before icing. Crimp edges well to avoid filling leakage. If dough is too soft, chill briefly before rolling.