Brown Sugar Pop Tart Cookies
These Brown Sugar Pop Tart Cookies are soft, buttery, and filled with warm brown-sugar cinnamon flavor that tastes just like the classic toaster pastry. Each cookie has a tender center, sweet cinnamon swirl, and a nostalgic icing drizzle on top. They’re fun, cozy, and perfect for satisfying dessert cravings with a playful twist. A dreamy mash-up of childhood comfort and homemade cookie goodness.
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional fillings: 1/2 cup jam chocolate chips, or frosting
- Optional toppings: sprinkles or cinnamon sugar
Notes:
- Butter can be substituted with margarine or coconut oil.
- Room temperature butter and eggs mix better and give a smoother dough.
- Brown sugar adds moisture and chewiness.
Instructions
Step 1: Prepare the Oven and Baking Sheets
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone mats.
Step 2: Make the Dough
- In a large bowl, cream together butter, brown sugar, and granulated sugar until smooth.
- Add eggs, one at a time, and mix well.
- Stir in vanilla extract
Step 3: Add Dry Ingredients
- In a separate bowl, combine flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until fully combined.
Step 4: Shape Cookies
- Scoop out cookie dough and roll into balls or shape into squares for a pop tart style.
- If using a filling, flatten a piece of dough, add a small spoon of jam or chocolate in the center, and cover with another piece of dough. Press edges gently.
- Optional: sprinkle with cinnamon sugar or sprinkles.
Step 5: Bake the Cookies
- Place cookies 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, until edges are lightly golden but centers are soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips:
- Do not overbake; the cookies continue to cook slightly on the baking sheet.
- Space cookies properly to avoid sticking.
- Adjust baking time for larger or smaller cookies.
Video
Notes
📝 Notes
- Use room-temperature butter for easy creaming and even texture.
- Pack brown sugar firmly for accurate sweetness and caramel notes.
- Chill the dough 30 minutes for cleaner slices and less spreading.
- Seal edges well if using a filling to prevent leakage during baking.
- Brush with glaze while warm for a glossy finish that sets nicely.
- Substitute part of the flour with almond flour for a nuttier flavor.
- Store cooled cookies in an airtight container at room temperature up to 5 days.
- Freeze baked cookies or dough logs for easy make-ahead baking.