Remember those mornings when you’d pop Brown Sugar Pop Tarts into the toaster and impatiently wait for them to warm up, only to burn your mouth on that gooey cinnamon filling? Good times, right? Well, these Brown Sugar Pop Tart Cookies take that same beloved flavor and turn it into a homemade, buttery, soft cake-like cookie with a cinnamon filling and topped with a cinnamon glaze.
If you’re a fan of nostalgic treats, you’re going to love this. They’re like a cross between a tart cookie and a Jul Kaka (Swedish Christmas cookie), packed with warming spices and a perfectly sweet glaze. Plus, they’re freezer-friendly, which means you can whip up a batch, store them, and bake fresh whenever you need a cozy, sweet treat.
And while you’re at it, why not try another classic cookie recipe? These Chocolate Chip Cookies are a must-have in any baking repertoire!
What Makes Brown Sugar Pop Tart Cookies Special?
First off, these are not your average sugar pop cookies. They have the perfect balance of a crispy edge and a soft, chewy center, packed with that signature brown sugar and cinnamon filling. The cinnamon glaze on top? Pure magic. It gives the cookies that classic frosted pop tart vibe but in a melt-in-your-mouth form.
Unlike regular cookies, these tart cookies require a little bit of patience because they need to chill before baking. But trust me, that step is 100% worth it. The flavors meld beautifully, and the cookies hold their shape better.
Ingredients You’ll Need for Brown Sugar Pop Tart Cookies
This recipe uses simple pantry staples, but together they create something extraordinary.
Dry Ingredients:
- 2 ½ cups all-purpose flour (or gluten-free 1:1 flour)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ¼ cup coconut oil
- ⅓ cup maple syrup
- ¾ cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 large egg + 1 egg yolk
Cinnamon Filling:
- ½ cup dark brown sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon ground cinnamon
Cinnamon Glaze:
- 1 cup powdered sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons almond milk (or whole milk)
These simple ingredients combine to create cookies that taste like your childhood favorite but better.
Step-by-Step Recipe for Brown Sugar Pop Tart Cookies
Step 1: Prepare the Dough
Start by whisking together the flour, baking soda, baking powder, cinnamon, and salt. This ensures even distribution and prevents clumps. Set aside.
Step 2: Mix the Wet Ingredients
In a mixing bowl, beat the butter, coconut oil, maple syrup, and dark brown sugar until light and fluffy. Add the vanilla, egg, and egg yolk, mixing until well combined. Slowly incorporate the dry ingredients until just mixed.
Step 3: Make the Cinnamon Filling
In a small bowl, mix brown sugar, butter, and cinnamon until smooth. This is where the magic happens—it’s that signature Brown Sugar Pop Tarts filling we all know and love!
Step 4: Assemble the Cookies
Scoop 20 tablespoon-sized cookie dough balls onto a parchment-lined baking sheet. Place ½ teaspoon of cinnamon filling in the center of each. Top with another layer of dough and gently press down.
Step 5: Chill the Dough
This is crucial! Freeze for at least 1 hour (or overnight) to prevent spreading and enhance the flavor.
Step 6: Bake the Cookies
Preheat your oven to 350°F. Bake for 12-14 minutes, rotating the tray halfway through. Let them cool completely before frosting.
Step 7: Make the Cinnamon Glaze
Whisk powdered sugar, cinnamon, and almond milk until smooth. Spread onto the cookies, leaving a border around the edges.
Step 8: Let Them Set & Enjoy!
Once the glaze sets, it’s time to dig in! Pair them with a glass of milk or a warm cup of tea for the ultimate cozy treat.
Tips for Perfect Brown Sugar Pop Tart Cookies
- Chill the dough – Don’t skip this step! It keeps the cookies from spreading and deepens the flavors.
- Use a cup trick for round cookies – Right out of the oven, swirl a ramekin over the cookie to reshape them into perfect circles.
- Store properly – Keep in an airtight container for up to a week or freeze for longer storage.
Speaking of cookies, you might also love these Chocolate Oatmeal No-Bake Cookies for a quick and easy dessert!
FAQs About Brown Sugar Pop Tart Cookies
Can I use almond flour instead of all-purpose flour?
No, almond flour has a different texture and won’t hold up the same way. Use a gluten-free 1:1 blend if needed.
Do I really need to freeze the dough?
Absolutely! This step ensures the cookies hold their shape and prevents the filling from leaking out.
How can I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Can I make the dough ahead of time?
Yes! You can prepare the dough up to a week in advance and freeze it until ready to bake.
How do I make perfectly round cookies?
Right after baking, place a cup over each cookie and swirl it around in a circular motion to shape them.
Brown Sugar Pop Tart Cookies
Ingredients
- Dry Ingredients:
- 2 ½ cups all-purpose flour or gluten-free 1:1 flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Wet Ingredients:
- ½ cup unsalted butter softened
- ¼ cup coconut oil
- ⅓ cup maple syrup
- ¾ cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 large egg + 1 egg yolk
- Cinnamon Filling:
- ½ cup dark brown sugar
- 2 tablespoons unsalted butter softened
- 1 teaspoon ground cinnamon
- Cinnamon Glaze:
- 1 cup powdered sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons almond milk or whole milk
Instructions
- Prepare the Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Mix the Wet Ingredients: In a mixing bowl, cream the butter, coconut oil, maple syrup, and brown sugar until fluffy. Add the vanilla, egg, and egg yolk, mixing until combined. Slowly incorporate the dry ingredients until just mixed.
- Make the Cinnamon Filling: In a small bowl, mix brown sugar, butter, and cinnamon until smooth.
- Assemble the Cookies: Scoop 20 tablespoon-sized cookie dough balls onto a parchment-lined baking sheet. Place ½ teaspoon of cinnamon filling in the center of each. Top with another layer of dough and gently press down.
- Chill the Dough: Freeze for at least 1 hour (or overnight) to prevent spreading and enhance the flavor.
- Bake the Cookies: Preheat your oven to 350°F. Bake for 12-14 minutes, rotating the tray halfway through. Let them cool completely before frosting.
- Make the Cinnamon Glaze: Whisk powdered sugar, cinnamon, and almond milk until smooth.
- Frost the Cookies: Spread about 2 teaspoons of glaze over each cooled cookie, leaving a small border.
- Let Them Set & Enjoy! Once the glaze sets, serve and enjoy!
Notes
- Chilling the dough is essential to prevent spreading and develop flavor.
- For perfectly round cookies, swirl a ramekin over warm cookies right after baking.
- Storage: Keep in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Make-Ahead Tip: Freeze unbaked cookie dough balls and bake fresh when needed.
If you love Brown Sugar Pop Tarts, these cookies will be your new favorite. They’re buttery, filled with cinnamon, and topped with a sweet glaze, making them the perfect holiday or anytime treat. Plus, they freeze well, so you can always have a batch ready to bake!
Want more cookie recipes? Try these Chocolate Peppermint Cookies for a festive twist or No-Bake Peanut Butter Cookies for an easy, delicious snack!
Now, go grab your ingredients and get baking—your inner child will thank you!
