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Each bite of these brown sugar pop tart cookies reveals a soft, cake-like texture with a gooey brown sugar-cinnamon filling. Top it with the classic pop tart icing for a throw back cookie that will remind you of childhood.
Love a cinnamon cookies? Try these coffee cake cookies or Taylor Swift chai cookies next.
These cookies are a cinnamon lover’s dream. The dough combines cake flour and cornstarch to achieve a soft, bakery-style texture. The rich brown sugar filling is JUST LIKE the classic brown sugar pop tart.
If you’ve ever made stuffed cookies like cheesecake cookies or brown butter caramel cookies, you know the joy of biting into a surprise filling. These cookies take that concept to the next level with their buttery brown sugar and cinnamon center.
Need another iced cookie? Try maple pecan cookies, soft gingerbread cookies, or Italian sprinkle cookies next.
Ingredients You Need
Here are the simple ingredients you need to make these pop tart cookies. Skip to the recipe card for exact measurements.
- Unsalted butter: Softened for creaming with sugar and the brown sugar filling.
- Granulated and light brown sugar: Sweetens and adds caramel-like richness.
- Eggs: Provides structure and richness.
- Cake flour: Creates a tender texture; substitute all-purpose flour if needed.
- Cornstarch: Helps create a soft, bakery-style cookie.
- Cinnamon: Key for warm flavor in the filling and glaze.
- Powdered sugar: Creates a smooth, sweet drizzle.
- Milk: Thins the glaze to the perfect consistency.
Need another cookie recipe? Try chocolate chip pudding cookies, Christmas crack cookies, or peanut butter blossoms next.
How to Make Pop Tart Cookies
Here are the simple steps, with photos, to make pop tart cookies. Skip to the recipe card for the printable version.
Step 1. Make the Dough. Cream butter and sugars, add wet ingredients, and mix in the dry. Chill for 1 hour.
Step 2. Prepare the Filling. Mix brown sugar, cinnamon, and butter; roll into small balls.
Step 3. Assemble Cookies. Encase filling in dough, seal, and roll into balls.
Step 4. Bake. Bake at 350°F for 11-13 minutes, then cool.
Step 5. Add Glaze. Drizzle cinnamon glaze over cooled cookies and let them set.
Expert Tips
- Measure ingredients right: it’s best to weight the ingredients, but if you don’t, make sure to spoon and level the flour.
- Temperature of ingredients: room temp butter should sit out for 1-2 hours and still feel cool to the touch (60°F).
- Chill the dough: Keeps cookies from spreading and makes assembly easier.
- Seal the edges: Ensures the filling stays inside during baking.
- Don’t over bake: The cookies should be just set to stay soft and tender.
Recipe FAQs
Yes, but the texture will be slightly less tender. You can also make homemade cake flour.
Keep them in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Absolutely! Chill the dough for up to 2 days or freeze for longer storage.
How to Store and Freeze
Store cooled cookies in an airtight container at room temperature for 3 days or in the fridge for up to a week.
To freeze baked cookies, place baked cookies (without icing) on a sheet pan and freeze until solid. Transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge and ice as directed before serving.
To freeze the cookie dough, skip chilling it and scoop the dough out into balls and stuff them as directed. Freeze on a cookie sheet until solid then transfer to a freezer bag to freeze for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the bake time as needed.
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Brown Sugar Pop Tart Cookies
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Ingredients
Cookies
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 3 3/4 cups cake flour
- 2 Tablespoons cornstarch
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
Brown Sugar Filling
- 5 Tablespoons unsalted butter softened
- 3/4 cup light brown sugar packed
- 1 teaspoon cinnamon
- 2 Tablespoon cake flour
Brown Sugar Glaze
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 3 Tablespoons unsalted butter melted and cooled
- 2 1/2 Tablespoon milk
Instructions
- Add the butter sugar, and brown sugar to the bowl of a stand mixer, or hand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes. Add the vanilla and eggs and beat for another 1-2 minutes, until light and fluffy.1 cup unsalted butter, 1/2 cup granulated sugar, 1 cup light brown sugar, 2 eggs, 1 teaspoon vanilla extract
- Whisk the dry ingredients in a separate medium bowl until combined. Add the dry ingredients to the wet ingredients and beat on medium speed until combined, 1-2 minutes, stopping to scrape down the bottom and sides of the bowl as needed. Cover and chill the dough for one hour.3 3/4 cups cake flour, 2 Tablespoons cornstarch, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1 teaspoon kosher salt
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Add the filling ingredients to a medium bowl and stir until smooth. Use a heaping teaspoon (about 2 teaspoons) to scoop the filling out and roll it into a ball and place it on the baking sheet.5 Tablespoons unsalted butter, 3/4 cup light brown sugar, 1 teaspoon cinnamon, 2 Tablespoon cake flour
- Scoop the chilled dough out using 1/4 cup measuring cup (or a very large cookie scoop). Break the dough in half and create a well in the middle of one half. Place one ball of filling inside the well and press the other half on top of the filling and pinch the seems. Roll them into a ball to seal the filling inside.
- Arrange the cookie dough balls on the prepared baking sheet about 2 inches apart. Bake for 11-13 minutes, until the tops are just set and the edges are lightly golden brown. Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- While they cool, make the icing. Whisk together all of the icing ingredients until smooth. Place a piece of parchment paper under the cooling rack and spoon the icing on top of each cookie, letting it spread to the edges. Allow it to set for 15 minutes and enjoy.1 cup powdered sugar, 1/2 teaspoon cinnamon, 3 Tablespoons unsalted butter, 2 1/2 Tablespoon milk
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were just like the brown sugar pop tarts that my husband loves. Now I’m going to try to figure out a strawberry filling so I can make gf strawberry pop tart cookies for my kiddos. Have you tried a strawberry version yet?
I haven’t but it’s on my list!!
So delicious! My dough turned out super crumbly any idea what I should tweak for next time?
Hey Jess! How did you measure your flour?
Can i use all purpose flour.?
Yes you can! Add a Tablespoon of cornstarch if you have it:)
These were amazing!!! They came out absolutely perfect!!! I want to upload a pic!!!
Love it!! I totally want to have an option to upload a picture.
Mine spread quite a bit and the middle sank in. I don’t believe the butter was left out too long, is there any other reasoning?
Hello! How long did you leave your butter out and how long did you cream the butter and sugars? Both of these things are telling me the butter may have been too warm!
What would you recommend to make this gluten free?
I’ve made them gluten-free a few times! You can use gluten-free baking flour (I used BOb’s Red Mill) and follow any recipe for DIY cake flour. It’s basically just adding in a tablespoon of cornstarch:) Thanks!
Mine came out as one big blob on the baking sheet. What did I do wrong?
This usually happens when the butter is too soft. It should only be set out for about an hour before using.
This is a wonderful recipe! It’s a little labor intensive but totally worth it. I was worried about running out of the filling so made 16 balls first. I then used the 1/4 cup method as she suggested to measure the dough balls. Turned out 16 equal sized balls of dough. Everything went according to plan to the recipe.
I’m not familiar with cake flour. Is it gluten free. If not, can I use gluten free flour for this recipe?
Hey there! It’s not gluten free. You can use a 1:1 gluten free flour and add in 1 tbsp of cornstarch. Thanks!
My family loves Pop Tarts so I had to make these cookies as soon as I saw the recipe. I doubled the batch so I could take some to work for a co-workers birthday. I have never had so many compliments on anything I’ve ever baked before! It’s been a couple of days and they are still talking about these cookies and people are putting in requests for these cookies for their birthdays. I am so happy to have found your blog and can’t wait to try more of your yummy recipes!
I am a novice baker. Not only were the instructions easy to follow and understand…. But I believe this recipe is the best cookie I’ve ever made and I will never top it. My husband is a HUGE cinnamon fan and I’m usually not but these cookies will become a staple in our home. I’ve never left a review before on a recipe but these cookies were review worthy.
Thanks so much Ali! Made my day!
Best cookies I’ve ever made. This will be a staple recipe for my family going forward. Thank you!
Love this thank you!!
As I was making these I was thinking they’re too high maintenance to do regularly. But then I took a bite of one when it was still warm… omg I will absolutely be making these over and over. Incredible! They taste EXACTLY like the pop tart! I don’t know how you did it, but you are a genius!
LOL Amanda! I actually felt that same way. I was wondering if it was too many steps as I was testing them then I ate one and thought NOPE. Worth it.
Easy and delicious!
These are amazing! We had them at a Christmas party and had to get the recipe. They taste EXACTLY like a frosted cinnamon poptart. We are making them right now for a New Year’s party. Cannot recommend enough.
Hi, the filling seems to be leaking out of the cookie when I bake it. Any advice?
Hey Carley! I’m wondering if you added too much butter to it? It shouldn’t leak. But make sure you don’t overfill it next time!
Hello ! Can I use salted butter? Would I not add the extra salt? Thank you!
Yes you can! Just don’t add the extra salt. Thanks!
These cookies are absolutely delicious! My son, who loves Brown Sugar Pop Tarts loved these cookies! He said they were just like the breakfast treat, but softer. They are sizable, but that makes each cookie easy to share – if you want to!
These taste fantastic and are easy to make. I love the way you write the instructions! I did end up making them gluten free with Bobs Red Mill 1:1 flour. Texture was still great and had no issues with the filling breaking free. Will definitely be making again. Thanks!
These are delicious! I made them before Christmas and was immediately asked to make them for the holiday after my family tried them for the first time. They do take some more time than I expected (coming from somebody who is not a huge baker), but the recipe is easy to follow and worth it!
Can you make the cookies ahead, put them in the fridge, and add the frosting the day of serving?
Yes definitely!
These cookies are amazing. I made them for a cookie swap and they were a big hit! I will definitely make these again.
Hi Molly,
will regular flour also work? Thanks so much
Yes it will! Just add 1 Tbsp of cornstarch!
I always read reviews before I make a new recipe, but I rarely leave one myself. This recipe deserves a review. These cookies are definitely a labor or love, but they are worth it. They taste exactly like a brown sugar pop tart. They’re puffy, chewy, sweet and delicious. I will definitely be making this again and again. Thank you for sharing this wonderful recipe.
Hi there! When looking it up, I see that cake flour helps negate something with gluten, however I plan to use GF flour. Do you think standard 1:1 GF flour will work fine? Thank you!!
Hey there! Yes, you can swap gluten-free flour and it will still be just as good:) The cake flour gives them a nice chewy texture but the gluten free flour will work too.
Oooh these sound delicious! Would regular AP flour work instead of cake flour?
Yes! Just add 1 Tbsp of cornstarch to the dough.
These cookies are dangerously delicious!
Great recipe!
3 3/4 cups flour is sooo much, my dough came out so dry and crumbly. Seems like a typo cause it in no way looks like the photos
Hey Maddie! This is the only review I’ve seen like this. I tested this recipe several times and it’s not a typo. Sounds like maybe overdid it while measureing the flour. What method did you use to measure?
My husband is so obsessed with these cookies I’ve made them three days in a row. I ran out of cake flour so I’m trying all purpose tonight!
Yummy recipe! Bummed the tops sunk in even though the cookies were nicely brown! Will give them another go! Any way to troubleshoot