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Brown sugar pop tart cookies with vanilla glaze and rainbow sprinkles stacked on a white plate.
platehacks

Brown Sugar Pop Tart Cookies

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.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 0.5 cup brown sugar, packed (for filling)
  • 1 tbsp all-purpose flour (for filling)
  • 1 tsp ground cinnamon (for filling)
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract (for glaze)
  • 2 tbsp rainbow sprinkles

Equipment

  • baking sheets
  • parchment paper
  • mixing bowls
  • electric mixer
  • cookie scoop
  • wire cooling rack

Method
 

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. In a small bowl, whisk together brown sugar, flour, and cinnamon. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
  4. In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
  5. Beat in eggs one at a time, then add vanilla extract.
  6. Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
  7. 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.
  8. 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. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
  11. Drizzle or spread glaze over cooled cookies. Immediately top with rainbow sprinkles. Let glaze set for 10 minutes before serving.

Notes

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.