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Brown Sugar Pop Tart Cookies
Maya

Brown Sugar Pop Tart Cookies

Soft, buttery cookies inspired by the classic brown sugar Pop-Tart, filled with a cinnamon-brown sugar center and topped with a cozy spiced icing. Perfectly nostalgic and deliciously chewy!
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp fine salt
  • 1 tsp ground cinnamon
  • Cook Mode (to prevent screen from going dark)
  • — Brown Sugar Filling —
  • ½ cup light brown sugar, packed
  • 2 tsp ground cinnamon
  • 1 tbsp all-purpose flour
  • 2 tbsp unsalted butter, melted
  • ½ tsp vanilla extract
  • 1 pinch salt
  • — Icing —
  • 1 cup powdered sugar
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2–3 tbsp milk (as needed)

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Whisk
  • Baking sheets
  • Parchment paper
  • Spoon or spatula
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a small bowl, mix filling ingredients into a sandy, paste-like consistency.
  3. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
  4. Beat in egg and vanilla extract.
  5. Whisk together flour, baking soda, baking powder, salt, and cinnamon. Gradually mix into the wet ingredients until a dough forms. Chill dough for 20 minutes.
  6. Scoop 24 tablespoon-sized portions. Flatten half into 2-inch disks for cookie bases.
  7. Place 1 rounded teaspoon of filling in the center of each base. Leave edges clear.
  8. Top with remaining dough portions, flatten slightly, seal edges gently, and round the cookie.
  9. Arrange 2 inches apart on baking sheets. Bake for 10–12 minutes until set and lightly golden.
  10. Cool on baking sheet for 10 minutes, then transfer to a wire rack.
  11. Whisk icing ingredients until thick but spreadable. Spoon over warm cookies and let set for 20–30 minutes.

Notes

Let cookies cool slightly before icing to avoid melting the glaze. Store in an airtight container for up to 5 days or freeze the dough balls for easy make-ahead treats.