Name: Brown Sugar Pop Tart Cookies Recipe
Prep time: 1 h 15 min
Cook time: 12 min
Total time: 2 h 12 min
Cuisine: American
Ingredients: 2 ¼ cups (270 g) all-purpose flour spooned and leveled; ½ teaspoon baking powder; ¼ teaspoon baking soda; 1 tablespoon cornstarch; ½ teaspoon salt; ½ cup (1 stick, 113 g) unsalted butter, room temperature; ½ cup (100 g) granulated sugar; ½ cup (107 g) packed light brown sugar; 1 large egg, room temperature; 2 teaspoons vanilla extract; ¼ cup (60 g) sour cream, room temperature; ¾ cup (163 g) packed light brown sugar; 2 tablespoons all-purpose flour; 2 teaspoons ground cinnamon; 5 tablespoons unsalted butter, softened; ½ teaspoon vanilla extract; 1 cup (120 g) powdered sugar; ¼ teaspoon ground cinnamon; 2-3 tablespoons milk; 1 tablespoon corn syrup (optional)

Jump to Recipe· 4.7 from 3 reviews

If you adore the nostalgic charm of pop tarts but crave something with a homemade twist, you’re going to LOVE this Brown Sugar Pop Tart Cookies Recipe. They’re soft, buttery, filled with a luscious cinnamon brown sugar center, and finished with a sweet glaze that’s just irresistible. Trust me, these cookies will quickly become your new favorite treat to bake and share—impressively delicious but surprisingly easy to pull together. Let’s get those ovens warmed up!

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Why This Recipe Works

Soft and Chewy Texture: The blend of cornstarch and sour cream keeps these cookies tender and comforting.
Rich Brown Sugar Filling: The gooey cinnamon brown sugar center is the perfect pop tart-inspired surprise inside each cookie.
Easy Assembly: No complicated layering or rolling here—just simple scooping and folding that anyone can do.
Sweet Cinnamon Glaze: The glaze adds sparkle and an extra hint of cinnamon sweetness that ties it all together beautifully.

Brown Sugar Pop Tart Cookies, homemade pop tart cookies, cinnamon brown sugar cookies, soft buttery cookies, easy bake pop tart treats - Round light brown cookies with a soft, cracked surface are arranged on a white marbled background. A silver spoon is shown spreading a smooth, pale beige icing with small dark specks on the top surface of one cookie near the center. Several other cookies already have the same thin layer of icing evenly covering their tops while some remain plain. The cookies are placed closely together in rows and the icing appears glossy and creamy. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in my Brown Sugar Pop Tart Cookies Recipe has a purpose, making sure the cookie dough is soft and the filling melts just right. Using room temperature dairy and butter helps everything come together smoothly, and the small touch of cornstarch really lifts the cookie texture!

Brown Sugar Pop Tart Cookies, homemade pop tart cookies, cinnamon brown sugar cookies, soft buttery cookies, easy bake pop tart treats - Flat lay of a small mound of all-purpose flour, a small pile of cornstarch powder, a small heap of granulated sugar, a small mound of packed light brown sugar, two sticks of unsalted butter with a natural creamy texture, one large uncracked brown egg, a few sprigs of vanilla beans, a small white ceramic bowl filled with smooth sour cream, a small white ceramic bowl containing ground cinnamon, and a small white ceramic bowl with powdered sugar, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

All-purpose flour: The sturdy base you need to hold all those yummy fillings without getting tough.
Baking powder & baking soda: These work together to give the cookies just the right rise and fluff.
Cornstarch: Secret weapon for soft, tender cookies with a delicate crumb.
Salt: Balances sweetness and enhances flavor complexity.
Unsalted butter: Room temp for easier creaming, giving that rich flavor and tender bite.
Granulated & light brown sugar: Brown sugar adds moisture and depth with its molasses flavor.
Egg: Helps bind everything and adds structure without drying out.
Vanilla extract: Adds warmth and brings the whole flavor profile together.
Sour cream: Adds creaminess and acidity that keeps cookies soft and moist.
Ground cinnamon: Essential for that signature pop tart filling flavor and cinnamon-sugar appeal.
Powdered sugar (for glaze): For a sweet, smooth finish without any grittiness.
Milk: Controls glaze consistency so it’s perfect for drizzling or spreading.
Corn syrup (optional): Makes the glaze shiny and slightly sticky—totally worth it if you can get it.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Brown Sugar Pop Tart Cookies Recipe is a great canvas for mixing things up. I love adding a little extra cinnamon for kick or swapping in a dash of nutmeg when I want that cozy fall flair. Don’t be afraid to experiment—you’ll find your own favorite twist in no time.

Variation: Once, I stirred in some finely chopped toasted pecans into the filling for a delicious crunch that surprised everyone!
Dairy-Free Option: If you need to skip dairy, try using coconut oil instead of butter and a dairy-free sour cream alternative.
Flavor Boost: Adding a pinch of cardamom or cloves to the filling can make these cookies stand out during the holidays.

Step-by-Step: How I Make Brown Sugar Pop Tart Cookies Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together your all-purpose flour, baking powder, baking soda, cornstarch, and salt in a large bowl. This ensures all your leavening agents are evenly spread out, so your cookies rise perfectly. I usually do this first so I’m ready when the wet ingredients come together.

Step 2: Cream the Butter and Sugars

In your stand mixer (or with a handheld mixer), beat the room temperature butter, granulated sugar, and light brown sugar on medium speed until light and fluffy—around 2 to 3 minutes. This makes the cookies wonderfully tender and gives that classic sugar-cookie richness. Don’t rush this part—it’s worth the wait!

Step 3: Add Egg, Vanilla, and Sour Cream

Beat in the egg and vanilla extract until just combined, scraping down the bowl as needed. Then add the sour cream. This little bit of sour cream is magic for making the dough moist and soft — I never skip it. Mix until it’s all incorporated, but don’t overdo it.

Step 4: Combine Wet and Dry

Slowly add the dry flour mixture to the wet ingredients on low speed, mixing just until everything comes together. Over-mixing can make cookies tough, so be gentle here. Cover the dough tightly with plastic wrap and pop it in the fridge for about an hour to chill. This resting time helps control spreading during baking.

Step 5: Make the Brown Sugar Filling

While the dough chills, mix the filling ingredients—brown sugar, flour, cinnamon, softened butter, and vanilla—in a small bowl. I usually use my hands to blend everything until it forms a soft, spreadable paste. Then chill this filling for about 30 minutes. This step creates that luscious gooey center you’ll love.

Step 6: Assemble the Cookies

Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper. Using a small scoop, portion about 2 tablespoons of cookie dough. Flatten the dough gently, place a small ball (½ teaspoon) of chilled brown sugar filling in the center, then carefully wrap the dough around the filling so none shows. Flour your hands lightly to prevent sticking. Place the sealed cookie dough balls spaced 2 inches apart, and flatten each slightly with your palm. I like to chill them on the tray for 15-20 minutes to keep everything tight and prevent filling leakage.

Step 7: Bake and Cool

Bake for about 10-12 minutes, until the edges are set and the centers appear puffed. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Cooling properly prevents the delicate filling from oozing out too early.

Step 8: Glaze It Up

Whisk together powdered sugar, cinnamon, and milk for the glaze, adding corn syrup if you want a glossy finish. Spread it over the cooled cookies and watch them transform into these charming, irresistible treats that taste just like a pop tart in cookie form!

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Pro Tips for Making Brown Sugar Pop Tart Cookies Recipe

Chill the Dough Properly: Don’t skip chilling the cookie dough and filling—it helps the cookies hold their shape and keeps the filling from leaking out during baking.
Use Room Temperature Ingredients: Soft butter, sour cream, and an egg at room temp help everything blend smoothly without overmixing.
Seal Filling Well: Make sure to completely seal the dough around the brown sugar ball to avoid any sticky, molten surprises in the oven.
Glaze Consistency: Add milk gradually to get a pourable yet thick glaze that sets nicely without running off your cookies.

How to Serve Brown Sugar Pop Tart Cookies Recipe

Brown Sugar Pop Tart Cookies, homemade pop tart cookies, cinnamon brown sugar cookies, soft buttery cookies, easy bake pop tart treats - The image shows a stack of three soft cookies on a white marbled surface, with a close-up of two halves of one cookie placed on top, revealing a cinnamon-colored filling inside. The cookies are light golden brown with a smooth, slightly cracked surface. Scattered cookie crumbs and two cinnamon sticks lie next to the stack, while blurred cookie batches and a glass jar filled with cinnamon sticks appear in the background, all set against a warm, beige backdrop. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple with a drizzle of cinnamon glaze to let that sweet filling shine, but sometimes I sprinkle a pinch of coarse cinnamon sugar on top before glazing for a little extra sparkle and crunch. It’s those little additions that really make these feel special.

Side Dishes

These cookies go beautifully with a warm cup of chai tea or a big mug of milk. For brunch, I love serving them alongside fresh fruit or a light yogurt parfait to balance all that sweetness.

Creative Ways to Present

For birthdays or cozy gatherings, I arrange the Brown Sugar Pop Tart Cookies Recipe on a tiered dessert tray with little paper doilies for that homemade-but-fancy feel. You could also wrap pairs in parchment tied with twine for charming edible gifts!

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature for up to 4 days. Since the glaze sets firm, you can even stack them with parchment paper between layers—super convenient for saving space or packing for school lunches.

Freezing

If I want to prep in advance, I freeze the fully baked cookies on a single layer, then transfer them to a freezer bag. They stay great for up to two months. Alternatively, I freeze the stuffed, unbaked dough balls so I can bake fresh cookies anytime—just add a couple extra minutes to bake straight from frozen.

Reheating

To enjoy leftovers warm, I pop the cookie on a baking sheet for about 5 minutes at 300°F (150°C). This refreshes the texture perfectly without melting the filling too much. You could also microwave briefly, but watch it carefully so it doesn’t get too soft.

FAQs

Can I make the brown sugar filling ahead of time?

Absolutely! The brown sugar filling actually benefits from chilling for at least 30 minutes before using, so making it in advance is perfect. You can even prepare it the day before and store it covered in the fridge.
Why does the recipe use both baking soda and baking powder?

Great question! Baking powder provides most of the leavening, creating a nice rise, while baking soda balances acidity (from the sour cream) and helps with browning and tenderness, resulting in a perfectly soft, slightly puffy cookie.
Can I substitute sour cream?

You can substitute plain Greek yogurt for sour cream if needed. Both provide moisture and acidity that contribute to the cookie’s tender texture, but yogurt may have a slightly tangier flavor.
How do I prevent the filling from leaking during baking?

Make sure to chill both the dough and the filling properly, and seal the dough completely around the filling without any gaps. Also, chilling the assembled cookies briefly before baking helps keep everything intact.
Can I make these cookies gluten-free?

You can try swapping the all-purpose flour with a gluten-free baking blend, but results may vary. Be sure your blend contains xanthan gum for structure, and chill the dough well to help with texture.

Final Thoughts

This Brown Sugar Pop Tart Cookies Recipe is one of those treats that brings a smile every time I bake it. It’s like all the best parts of a classic toaster pop tart—just way more delicious and homemade. Whether you’re baking for a cozy night in or a crowd, you can’t go wrong here. I hope you have as much fun making—and eating—these as I do. Give it a try soon; your cookie jar will thank you!