If you love the classic flavor of brown sugar cinnamon Pop-Tarts, you’ll appreciate how these Brown Sugar Pop Tart Cookies capture that nostalgic taste in a soft, chewy cookie form.

This recipe combines a rich brown sugar filling with a tender cookie base and a spiced cinnamon glaze, creating a homemade treat that’s both simple to make and delicious to eat.

I’ve found that these cookies deliver the perfect balance of sweetness and warmth, with a gooey center that makes them stand out from typical cookies.

They’re ideal for a quick dessert, a snack, or even sharing with friends when you want something comforting but unique.

Ingredients For Brown Sugar Cinnamon Pop Tart Cookies

To make these cookies just right, careful attention to ingredient choices is essential. The type of brown sugar significantly impacts flavor and texture.

Pop tart filling options influence the final taste and texture. Basic baking ingredients form the structure and balance of the cookie dough.

Brown Sugar Pop Tart Cookies Recipe

Ingredients

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup light brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 ¾ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 tsp ground cinnamon

• 4–5 Brown Sugar Cinnamon Pop-Tarts, chopped into bite-sized pieces

For the Glaze:

• 1 cup powdered sugar

• 2–3 tbsp milk (more if needed for consistency)

• ½ tsp vanilla extract

• ½ tsp ground cinnamon

Selecting The Best Brown Sugar

I always choose light brown sugar for these cookies because it offers a mild molasses flavor that enhances sweetness without overpowering the other ingredients.

Dark brown sugar is an option if you want a richer, more intense molasses taste, but it can darken the dough and affect texture slightly.

Brown sugar must be fresh and moist, as clumpy or dry sugar can change how the dough binds. To maintain softness, I sometimes rehydrate slightly dried brown sugar by sealing it with a damp paper towel overnight.

Pop Tart Varieties And Alternatives

The traditional Pop Tart flavors I like to mimic are brown sugar cinnamon, which sets the foundation for this cookie’s filling.

Using a brown sugar-cinnamon mixture for the filling creates that nostalgic warmth inside the cookie. You can also experiment with apple cinnamon or maple flavors for variety.

If you don’t want to use actual Pop Tart fillings or flavors, brown sugar mixed with a pinch of cinnamon and a little butter can replicate the gooey interior well. Alternatives like caramel or brown sugar-based jams also work as filling substitutes.

Essential Baking Staples

The cookie dough relies on classic staples: all-purpose flour, butter, eggs, and vanilla extract. I prefer unsalted butter to control overall saltiness.

Baking powder or baking soda is necessary to help the dough rise slightly and stay tender.

Granulated sugar mixes with brown sugar to balance sweetness and contribute to a chewy texture. A small pinch of salt enhances flavor.

For the glaze, powdered sugar combined with milk or cream adds the signature pop tart icing finish.

Step-By-Step Brown Sugar Pop Tart Cookies Recipe

I’ll guide you through mixing a well-balanced dough, adding the signature Pop Tart pieces, baking for ideal texture, and serving these cookies at their best. Each stage has key details that affect the final result.

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Cream butter and sugars — In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes).

3. Add eggs and vanilla — Beat in eggs one at a time, then mix in the vanilla extract until combined.

4. Mix dry ingredients — In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

5. Combine wet and dry — Gradually add the dry ingredients to the wet mixture, mixing until just combined.

6. Fold in Pop-Tart pieces — Gently stir in the chopped Brown Sugar Cinnamon Pop-Tarts.

7. Scoop & bake — Scoop 2–3 tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until edges are lightly golden.

8. Cool cookies — Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

9. Make the glaze — In a small bowl, whisk powdered sugar, milk, vanilla, and cinnamon until smooth. Adjust milk for desired consistency.

10. Drizzle glaze — Once cookies are fully cooled, drizzle the cinnamon glaze over the top. Let set before serving.

Baking Tips For Perfect Cookies

I preheat the oven to 350°F (175°C) and line the baking sheet with parchment paper to prevent sticking.

Using a cookie scoop, I portion the dough about 2 inches apart, allowing room for spreading.

Baking time is typically 10–12 minutes. Watch for edges to set but centers remain soft, as cookies firm up slightly after cooling.

If the cookies brown too fast, I lower the oven temperature by 10 degrees or rotate the sheet halfway through.

Cooling And Serving Suggestions

After baking, I transfer the cookies to a wire rack to cool completely, which stops the cooking process and firms the texture.

These cookies taste best once fully cooled, but they’re also enjoyable warm if you like gooey centers.

Sprinkling a light dusting of powdered sugar or drizzling a simple cinnamon glaze adds sweetness and enhances the signature flavor.

Storing them in an airtight container keeps them fresh for several days.

Storage, Variations, And Customization

Keeping the cookies fresh and experimenting with flavors are essential for enjoying Brown Sugar Pop Tart Cookies to their fullest. Adjusting ingredients to suit dietary needs or enhance taste allows for a personalized baking experience.

Proper Storage Methods

I store Brown Sugar Pop Tart Cookies in an airtight container at room temperature. This prevents them from drying out and keeps the chewy texture intact for up to five days.

For longer storage, I freeze the cookies. I place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag.

They keep well up to three months this way.

When reheating frozen cookies, I use a microwave for about 10-15 seconds or warm them in a low oven for a few minutes. This restores softness and the gooey cinnamon center.

Creative Mix-Ins

To add extra texture and flavor, I often include nuts like chopped pecans or walnuts. These add a satisfying crunch without overpowering the brown sugar and cinnamon base.

Occasional additions include mini chocolate chips or dried fruit such as raisins or cranberries. Both complement the sweetness while bringing variety to the cookie.

I also like to experiment with spices like ground cardamom or nutmeg in small amounts. These enhance the warm, nostalgic flavor without changing the classic profile too much.

Gluten-Free And Vegan Options

For gluten-free baking, I substitute all-purpose flour with a blend of gluten-free flours that includes rice flour and tapioca starch. This maintains the cookie’s chewy texture.

To make the recipe vegan, I replace butter with coconut oil or vegan margarine, and use flax or chia eggs instead of regular eggs.

For the glaze, I swap powdered sugar for an organic vegan version.

Both adaptations may slightly alter the texture, but the essential brown sugar and cinnamon flavors remain enjoyable.

Adjusting these ingredients lets me share this treat with those who have dietary restrictions.

Emma

I am a writer, editor, and publisher of Grillcuisines.com – an online blog dedicated to sharing grilling tips, accessories, and recipes to encourage more people to get outside and grill.

I’m off to find out the different types of grill foods, their seasons, and how to conduct outdoor cooking properly. I’ll also show you some of my grill-worthy cooking tools & accessories!