Name: Brown Sugar Pop Tart Cookies Recipe
Prep time: 45 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· 4.8 from 24 reviews

If you love the nostalgic joy of pop tarts but crave something a bit more homemade and indulgent, you’re in for a treat. This Brown Sugar Pop Tart Cookies Recipe is seriously one of my all-time favorites to bake — soft, buttery cookies with a sweet, gooey brown sugar center and a delicate cinnamon glaze on top that just pulls everything together perfectly. Trust me, once you try these, you’ll never want to go back to store-bought again!

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Why This Recipe Works

Soft & Tender Texture: The blend of cornstarch and sour cream in the dough makes these cookies tender and blissfully chewy.
Sweet Brown Sugar Centers: The gooey cinnamon-spiced filling adds a surprise burst of flavor inside each cookie.
Perfect Cinnamon Glaze: A lightly sweetened glaze with cinnamon ties the whole experience together without overpowering it.
Beginner-Friendly: Clear step-by-step instructions make it easy even if you’re new to filled cookies or pop tart style treats.

Brown Sugar Pop Tart Cookies, homemade pop tart cookies, easy dessert recipes, cinnamon sugar cookies, sweet snack ideas - 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 this Brown Sugar Pop Tart Cookies Recipe plays its part to perfection. From the flour mixture to the brown sugar filling, each element creates balance—soft cookie dough wrapped around a sweet cinnamon center, finished with a glaze that’s juicy but not soggy. Here’s what goes in and my tips for picking the best.

Brown Sugar Pop Tart Cookies, homemade pop tart cookies, easy dessert recipes, cinnamon sugar cookies, sweet snack ideas - 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 base of the dough—make sure to spoon and level it for accurate measurement to avoid dry cookies.
Baking powder & baking soda: Leaveners for slight lift and tenderness; balancing both creates a subtle rise without puffing too much.
Cornstarch: Secret weapon for softness; it keeps your cookies tender and delicate.
Unsalted butter: Use room temperature for easy creaming and better dough texture.
Granulated & light brown sugar: The mix gives a great depth of sweetness and moisture—brown sugar especially adds that caramel note.
Egg: Binds the dough and adds richness—always room temp for smooth mixing.
Vanilla extract: Elevates flavors with warm sweetness.
Sour cream: Adds subtle tang and keeps dough soft—don’t skip it!
Brown sugar (for filling): Gives that iconic caramel-like gooey center.
Ground cinnamon: Brings warmth and spice to both filling and glaze.
Powdered sugar: For the glaze—smooth and light coating on top.
Milk and optional corn syrup: Adjust glaze thickness for perfect drizzle and shine.

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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

One of the things I love most about baking is having the freedom to make recipes your own. With this Brown Sugar Pop Tart Cookies Recipe, you can easily add your signature twist to the filling or dough to suit your mood or season.

Spice it Up: I once swapped half the cinnamon for nutmeg and a pinch of cloves for a cozy fall twist—deliciously aromatic and warm.
Fruit Filling: Try mixing a little fruit jam or preserves with the brown sugar filling for a fruity surprise—blueberry or raspberry works great.
Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour for allergy-friendly cookies.
Dairy-Free: Use vegan butter and dairy-free sour cream for a plant-based version.

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

Step 1: Toss Together the Dry Ingredients

Start by whisking together the flour, baking powder, baking soda, cornstarch, and salt in a large bowl. Getting this mix uniform right away means your dough will blend smoothly without any weird pockets of leaveners or salt. I always set this aside while prepping other parts — multitasking is key!

Step 2: Cream Butter and Sugars Until Fluffy

In your stand mixer fitted with the paddle attachment (or using a hand mixer), beat together room temperature butter, granulated sugar, and light brown sugar on medium speed. It takes about 2-3 minutes until the mixture looks pale and fluffy — don’t rush this step, it’s crucial for light cookies.

Step 3: Add Egg, Vanilla, and Sour Cream

Beat in the egg and vanilla extract until just combined. Scrape down the sides to make sure nothing’s missed. Then, mix in the sour cream — this will keep your dough tender and give the cookies a subtle, tangy lift.

Step 4: Combine Dry Ingredients and Chill

Add the flour mixture to the wet ingredients and mix on low speed just until combined. Overmixing here will give you tough cookies, so stop as soon as you don’t see dry flour! Cover the bowl with plastic wrap and chill your dough for an hour. This step helps with shaping and flavor melding, so don’t skip it.

Step 5: Make the Brown Sugar Filling

While your dough chills, stir together the brown sugar, flour, and cinnamon in a small bowl. Then add softened butter and vanilla extract. I love rolling up my sleeves for this part and using my hands to knead it until it forms a smooth, soft paste. Once done, pop this in the fridge for 30 minutes so it firms up while you prep the dough.

Step 6: Assemble and Bake

Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper. Using a cookie scoop, portion out 2-tablespoon balls of dough. Flatten each slightly, place about a ½ teaspoon ball of your brown sugar filling in the center, then carefully fold the dough around it so the filling is sealed inside — lightly flour your hands if the dough is sticky.

Place the filled cookies on your sheet, spacing them about 2 inches apart, and gently flatten the tops with your palm. I usually chill the assembled cookies for 15-20 minutes before baking; this helps prevent the filling from leaking and curbs excess spreading.

Bake for 10-12 minutes until the edges look set and the centers are puffed—but don’t overbake or they’ll dry out. Let cool on the sheet for 5 minutes before transferring to a wire rack.

Step 7: Glaze and Enjoy

Finally, mix powdered sugar, cinnamon, and milk in a bowl for glaze. I add a tablespoon of corn syrup for a pretty shiny finish and easier spreading. Once the cookies are cool, spoon or brush glaze on top. Let set for at least 30 minutes for that perfect, slightly crackled look and sweet finish.

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Pro Tips for Making Brown Sugar Pop Tart Cookies Recipe

Keep Ingredients at Room Temp: This ensures smooth mixing and prevents curdling, especially with the egg and sour cream.
Don’t Overfill: Use just enough filling to avoid sugary leaks, which can burn onto your baking sheet.
Chill Dough Twice: Both chilling the dough and the filled cookies makes shaping easier and limits spread while baking.
Use Parchment Paper: Saves cleanup and prevents cookies from sticking—highly recommend!

How to Serve Brown Sugar Pop Tart Cookies Recipe

Brown Sugar Pop Tart Cookies, homemade pop tart cookies, easy dessert recipes, cinnamon sugar cookies, sweet snack ideas - 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 and let the cinnamon glaze do the talking, but if you’re feeling fancy, a sprinkle of coarse sugar or a thin drizzle of melted chocolate looks amazing. For a seasonal touch, toss on some chopped toasted pecans or a dash of nutmeg on top.

Side Dishes

These cookies go wonderfully with a hot cup of coffee or a chai latte to bring out the cinnamon notes. On weekends, I’ve loved serving them alongside fresh fruit like sliced apples or pears for a balanced snack.

Creative Ways to Present

For a brunch or party, arrange these cookies on a tiered stand with small bowls of flavored whipped cream or honey nearby. You can also wrap a few in parchment and tie with twine as charming edible gifts that friends will adore.

Make Ahead and Storage

Storing Leftovers

Once glazed and fully cooled, these cookies store beautifully in an airtight container at room temperature for up to 4 days. I like to layer them with parchment paper to keep the glaze intact and avoid sticking. You can also pop them in the fridge to extend freshness, just bring them back to room temp before serving for the best flavor.

Freezing

If you want to stock up, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 2 months. You can also freeze the unbaked filled dough balls the same way — just add a couple extra minutes to the baking time when you’re ready. This saves so much time on busy days!

Reheating

Reheat cookies in a warm oven (about 300°F for 5-7 minutes) to revive that fresh-baked softness while keeping the glaze intact. Microwaving works in a pinch, but beware it can make the glaze a bit sticky or melt off.

FAQs

Can I substitute sour cream in this Brown Sugar Pop Tart Cookies Recipe?

Yes! Sour cream adds moisture and a slight tang, but if you don’t have it, plain Greek yogurt or crème fraîche are good alternatives that provide a similar texture and flavor.
Will the filling leak out during baking?

To avoid leaks, make sure to fully encase the brown sugar filling with dough and gently pinch sealed edges. Chilling the dough and assembled cookies before baking also helps keep the filling inside.
How should I store leftover cookies with glaze?

Store them in an airtight container at room temperature with parchment paper between layers to prevent sticking. The glaze sets nicely but is still delicate.
Can I make this recipe vegan?

Yes, by swapping butter for vegan margarine, using a flax or chia egg substitute, and choosing a dairy-free sour cream, you can make a vegan-friendly version with a bit of experimenting on texture.

Final Thoughts

I remember the first time I made this Brown Sugar Pop Tart Cookies Recipe — the moment I bit into that gooey cinnamon center sealed inside a perfectly soft cookie, I was hooked. It’s not just a cookie, it’s a joyful little surprise in every bite. I hope you find as much comfort and delight baking (and eating!) these as I do. So go ahead, roll up your sleeves, and make a batch — your kitchen (and taste buds) will thank you.