These Brown Sugar Pop Tart Cookies capture all the nostalgic flavors of a classic frosted brown sugar Pop Tart in a soft, chewy cookie form. A buttery brown sugar cookie is filled with a cinnamon-spiced brown sugar center, then topped with a vanilla glaze and rainbow sprinkles. Ready in under 30 minutes, these stuffed cookies are perfect for breakfast, dessert, or anytime you crave that sweet, cinnamon-y goodness. Once you try these pop tart cookies, you’ll be transported right back to childhood.
Why You’ll Love This Recipe
- Tastes just like a brown sugar Pop Tart
- Soft, chewy, and buttery
- Stuffed with a sweet cinnamon brown sugar filling
- Topped with vanilla glaze and sprinkles
- No rolling or shaping individual tarts
- Ready in under 30 minutes
Ingredients Needed
For the Cookie Dough
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
For the Brown Sugar Filling
- ½ cup brown sugar, packed
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 2 tablespoons rainbow sprinkles
Step-by-Step Instructions
1. Preheat the Oven
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. Make the Filling
In a small bowl, whisk together brown sugar, flour, and cinnamon. Set aside.
3. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
4. Cream Butter and Sugars
In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
5. Add Eggs and Vanilla
Beat in eggs one at a time, then add vanilla extract.
6. Combine
Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
7. Assemble the Cookies
Scoop rounded tablespoons of dough. Flatten slightly, add ½ teaspoon of the brown sugar filling in the center, then top with another small piece of dough. Seal edges together and roll into a ball.
8. Bake
Place cookie dough balls on prepared baking sheets, spacing 2 inches apart. Bake for 10–12 minutes until edges are golden brown and centers are set.
9. Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Make the Glaze
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
11. Glaze and Decorate
Drizzle or spread glaze over cooled cookies. Immediately top with rainbow sprinkles. Let glaze set for 10 minutes before serving.
Tips for Success
- Chill dough for 15 minutes if too soft to handle
- Seal edges well to prevent filling from leaking
- Do not overfill — too much filling causes cookies to burst
- Use a cookie scoop for even-sized cookies
- Let cookies cool completely before glazing
Variations & Substitutions
- Use strawberry jam filling for strawberry Pop Tart cookies
- Add chocolate chips to the dough
- Make gluten-free with 1:1 gluten-free flour blend
- Use a simple powdered sugar glaze without vanilla
- Add a pinch of nutmeg to the filling
- Make cream cheese glaze instead of vanilla
Serving Suggestions
- Serve with a cold glass of milk
- Pair with a cup of coffee or hot tea
- Pack in lunchboxes for a sweet treat
- Serve at birthday parties or bake sales
- Warm slightly in the microwave for 10 seconds
Storage & Reheating
Store brown sugar pop tart cookies in an airtight container at room temperature for up to 5 days. Freeze unglazed cookies for up to 3 months — thaw and add glaze before serving. Reheat in the microwave for 10 seconds for a warm, gooey center.
Frequently Asked Questions
Can I use store-bought cookie dough?
Yes, use sugar cookie dough and add the brown sugar filling.
Why did my filling leak out?
The cookies weren’t sealed well, or there was too much filling. Use ½ teaspoon per cookie and seal edges completely.
Can I make these without sprinkles?
Yes, they’re delicious without sprinkles.
How do I get perfectly round cookies?
Use a cookie scoop and roll dough balls smooth before baking.
Can I freeze the dough?
Yes, freeze assembled dough balls for up to 2 months. Bake from frozen, adding 2–3 minutes to bake time.
Brown Sugar Pop Tart Cookies
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a small bowl, whisk together brown sugar, flour, and cinnamon. Set aside.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then add vanilla extract.
- Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Scoop rounded tablespoons of dough. Flatten slightly, add 1/2 teaspoon of the brown sugar filling in the center, then top with another small piece of dough. Seal edges together and roll into a ball.
- Place cookie dough balls on prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes until edges are golden brown and centers are set.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle or spread glaze over cooled cookies. Immediately top with rainbow sprinkles. Let glaze set for 10 minutes before serving.
