Introduction

Brown Sugar Pop Tart Cookies offer a nostalgic twist on the classic breakfast treat. These soft, buttery cookies are filled with a sweet cinnamon and brown sugar filling, then topped with a simple glaze and optional sprinkles for a fun finish. They’re perfect for sharing or enjoying as a cozy snack anytime.

The image shows a close-up of two stacked cookies with a glossy light brown icing layer on top, which looks smooth and shiny. Each cookie has two layers of soft, light golden dough with a thick, dark chocolate filling between them, visible through a bite taken out of the top cookie. The cookies have a slightly raised texture with some uneven edges. They are placed on a white marbled surface with more cookies blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar, for filling
1 tablespoon cinnamon
1/4 cup milk
1 cup powdered sugar, for icing
1–2 tablespoons milk, for icing consistency
Sprinkles (optional, for decoration)

Instructions

Step 1: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes using an electric mixer or sturdy spatula.
Step 2: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until smooth and creamy.
Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly combine the dry ingredients.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.
Step 5: In a small bowl, combine the brown sugar and cinnamon for the filling. Set aside.
Step 6: Divide the dough into two equal portions. On a lightly floured surface, roll out one portion to about 1/4 inch thick. Cut into 3×4 inch rectangles. Repeat with the second portion.
Step 7: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 8: Place one rectangle on the baking sheet and spoon about one tablespoon of the cinnamon brown sugar filling in the center. Top with another rectangle and press edges gently to seal. Use a fork to crimp the edges if desired.
Step 9: Repeat with remaining rectangles and filling, leaving enough space between cookies on the baking sheet.
Step 10: Bake for 12-15 minutes, until the edges turn light golden brown. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 11: For the icing, mix powdered sugar with 1 to 2 tablespoons of milk until smooth. Drizzle over the cooled cookies and sprinkle with decorations if using.

Tips & Variations

For extra flavor, add a pinch of nutmeg or cloves to the cinnamon filling.
Try adding mini chocolate chips or chopped nuts to the filling for added texture.
If you prefer a glaze with more punch, add a drop of vanilla or almond extract to the icing.
Use a cookie cutter for fun shapes instead of rectangles if you want a playful twist.

Storage

Store these cookies in an airtight container at room temperature for up to one week. They also freeze well—place parchment paper between layers to prevent sticking. Reheat gently in a microwave for 10-15 seconds if desired.

How to Serve

The image shows a close-up of two breakfast sandwich cookies stacked on a white marbled surface. Each cookie has three layers: a soft, golden-brown biscuit on the top and bottom, both with a slightly rough texture. The middle layer is a thick, glossy chocolate spread that looks smooth and rich. The top biscuit of the upper cookie has a shiny, slightly translucent glaze. The overall look is warm and inviting, highlighting the contrast between the golden biscuit and dark chocolate filling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute brown sugar in the filling with white sugar?

While white sugar will work, brown sugar adds a richer, caramel-like flavor that is key to the filling’s taste and texture.

How do I prevent the filling from leaking during baking?

Use just enough filling (about 1 tablespoon) and press the edges firmly to seal. Crimping with a fork helps secure the seal and prevents oozing.