Brown Sugar Pop Tart Cookies Recipe

Introduction

These Brown Sugar Pop Tart Cookies capture the nostalgic flavors of classic Pop-Tarts in a soft, chewy cookie form. Packed with warm cinnamon and a sweet glaze, they’re perfect for cozy afternoons or holiday cookie trays. Enjoy a bakery-style treat made right in your kitchen!

Ingredients

• 2 large eggs
• 3 7/8 cups cake flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 2 tbsp cornstarch
• 1 3/4 cups light brown sugar, packed
• 1/2 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1 tsp kosher salt
• 1 tsp vanilla extract
• 1 cup powdered sugar (for glaze)
• 1 1/2 cups unsalted butter, softened
• 2 1/2 tbsp milk (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
2. Step 2: In a medium bowl, whisk together the cake flour, baking powder, baking soda, cornstarch, cinnamon, and salt. Set aside.
3. Step 3: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy—about 3 minutes.
4. Step 4: Add the eggs and vanilla extract, mixing until smooth and well combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture and mix until a thick, soft dough forms.
6. Step 6: Scoop large 2-tablespoon portions of dough and roll them into smooth balls. Place them onto the prepared baking sheets, spacing them 2 inches apart.
7. Step 7: Flatten each cookie slightly with your fingers or the back of a spoon to form thick discs.
8. Step 8: Bake for 10–12 minutes, or until the edges are lightly golden but the centers remain soft.
9. Step 9: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Step 10: Prepare the glaze by whisking together the powdered sugar, milk, and a small pinch of cinnamon (optional) until smooth. The glaze should be thick but pourable.
11. Step 11: Drizzle or spread the glaze over cooled cookies and let it set for about 20 minutes before serving.

Tips & Variations

• Add 1 tsp maple syrup to the glaze for a deeper flavor with a maple glaze twist.
• Brown half the butter before mixing for a rich, nutty brown butter flavor.
• Stuff cookies by adding a spoonful of cinnamon sugar filling inside each dough ball before baking.
• Mix cinnamon directly into the glaze for a frosted cinnamon swirl effect.
• Make smaller cookies and drizzle with glaze to create mini Pop-Tart bites perfect for parties.

Storage

Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week. You can freeze unglazed cookies for up to 2 months. Warm frozen or refrigerated cookies in the microwave for 6–8 seconds to revive that fresh Pop-Tart feel!

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, but the texture will be slightly denser. Cake flour helps keep the cookies extra soft and tender.

Can I chill the dough before baking?

Absolutely! Chilling the dough for 30 minutes helps make the cookies thicker and prevents them from spreading too much during baking.

Brown Sugar Pop Tart Cookies Recipe

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★★★★★

4.8 from 51 reviews

These Brown Sugar Pop Tart Cookies capture the nostalgic flavors of classic Pop-Tarts in a soft, chewy, and buttery cookie form. Infused with warm cinnamon and a sweet brown sugar base, these cookies are topped with a signature powdered sugar glaze that enhances their irresistible bakery-style comfort, perfect for cozy afternoons and holiday gatherings.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Fresh Products

• 2 Large eggs

Dry & Flavoring Ingredients

• 3 7/8 cups Cake flour
• 1 1/2 tsp Baking powder
• 1 tsp Baking soda
• 2 tbsp Cornstarch
• 1 3/4 cups Light brown sugar, packed
• 1/2 cup Granulated sugar
• 1 1/2 tsp Ground cinnamon
• 1 tsp Kosher salt
• 1 tsp Vanilla extract
• 1 cup Powdered sugar (for glaze)

Dairy

• 1 1/2 cups Unsalted butter, softened
• 2 1/2 tbsp Milk (for glaze)

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat to prevent sticking and set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, cornstarch, cinnamon, and kosher salt until well combined. Set this mixture aside for later use.
3. Cream Butter and Sugars: Using a hand or stand mixer, beat the softened unsalted butter along with the light brown sugar and granulated sugar in a large bowl until the mixture is light, fluffy, and creamy, approximately 3 minutes.
4. Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter-sugar mixture, mixing until the batter is smooth and all ingredients are fully combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Mix gently until a thick, soft dough forms without overmixing to maintain tenderness.
6. Form Dough Balls: Scoop out large 2-tablespoon portions of dough and roll each into a smooth ball. Place them on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
7. Flatten Cookies: Using your fingers or the back of a spoon, gently flatten each dough ball into thick discs, shaping the cookies into their characteristic form.
8. Bake: Place the baking sheets in the preheated oven and bake the cookies for 10 to 12 minutes, or until the edges turn lightly golden while the centers remain soft to the touch.
9. Cool: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes to help them set. Then transfer the cookies onto a wire rack to cool completely.
10. Prepare Glaze: In a small bowl, whisk together the powdered sugar, milk, and an optional small pinch of cinnamon until the glaze is smooth, thick, but still pourable.
11. Glaze Cookies: Once the cookies are fully cooled, drizzle or spread the glaze over the tops of the cookies. Let the glaze set, approximately 20 minutes, before serving or storing.

Notes

• Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
• Refrigerate cookies for up to 1 week if you want to extend their shelf life.
• Freeze unglazed cookies for up to 2 months; thaw before glazing for best results.
• Warm cookies in the microwave for 6 to 8 seconds to regain that fresh-baked Pop-Tart feel.
• For a Maple Glaze variation, add 1 teaspoon of maple syrup to the glaze mixture for deeper flavor.
• Try a Brown Butter Version by browning half the butter before combining for a rich, nutty taste.
• Make Stuffed Cookies by adding a spoonful of cinnamon sugar filling inside each dough ball before baking.
• For a Frosted Cinnamon Swirl effect, mix cinnamon into the glaze for a marbled appearance.
• Make Mini Pop-Tart Bites by creating smaller cookies and glazing them for bite-sized treats.
• To prevent spreading, chill the dough for 30 minutes before baking, especially if your butter is very soft.

Keywords: Brown Sugar Cookies, Pop Tart Cookies, Cinnamon Cookies, Soft Cookies, Glazed Cookies, Homemade Cookies, Dessert Treats