Why You’ll Love Brown Sugar Pop Tart Cookies Recipe

You get the warm, comforting flavor of brown sugar and cinnamon in a cookie format.
The soft texture (thanks to cake flour and cornstarch) feels bakery‑style.
The filling stays delightfully gooey inside, giving a playful surprise.
They’re make‑ahead friendly — you can prep parts in advance for convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cookies

Unsalted butter, room temperature
Granulated sugar
Light brown sugar, packed
Eggs, room temperature
Vanilla extract
Cake flour
Cornstarch
Baking soda
Baking powder
Kosher salt

Brown Sugar Filling

Unsalted butter, softened
Light brown sugar, packed
Ground cinnamon
Cake flour

Brown Sugar Glaze

Powdered sugar
Ground cinnamon
Unsalted butter, melted and cooled
Milk

Directions

In a mixing bowl (stand mixer or with a hand mixer), cream together the butter, granulated sugar, and light brown sugar until light and fluffy (about 2–3 minutes).
Add vanilla and eggs, and beat for another 1–2 minutes until well combined.
In a separate bowl, whisk together cake flour, cornstarch, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients, mixing on medium until fully combined. Cover and chill the dough for 1 hour.
Preheat the oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
Meanwhile, make the filling: stir together softened butter, brown sugar, cinnamon, and cake flour until smooth.
Scoop out the filling into small balls (about 2 teaspoons each) and set aside.
Take chilled dough and scoop portions (e.g. using a ¼‑cup scoop). Divide each portion into two halves. In one half, create a well and place one ball of filling. Cover with the other half of dough, pinch the seams to seal, then roll gently into a ball.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 11–13 minutes, until the tops are just set and edges lightly golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
While cooling, prepare the glaze: whisk together powdered sugar, cinnamon, melted butter, and milk until smooth.
Once cookies are cooled, spoon or drizzle the glaze over each, letting it spread to the edges. Allow glaze to set (about 15 minutes) before serving.

Servings and timing

Yields: 16 cookies What Molly Made
Prep time: ~ 20 minutes What Molly Made
Chill time: 1 hour What Molly Made
Bake time: 10 minutes (11–13 minutes) What Molly Made
Total time: ~ 1 hour 30 minutes What Molly Made

Variations

Use all‑purpose flour in place of cake flour if that’s what you have (texture will be slightly less tender).
Add a pinch of nutmeg or cardamom in the filling for extra warmth.
Use a flavored extract (like almond or maple) instead of plain vanilla in either the dough or glaze.
Drizzle melted chocolate or add sprinkles to the glaze for extra flair.
Fold in chopped nuts (like pecans or walnuts) into the filling for extra crunch.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 3 days. What Molly Made
In the refrigerator, they can keep for up to 1 week (unglazed better). What Molly Made
To freeze baked cookies, unglazed: place them on a baking sheet to freeze until firm, then transfer to freezer bags or containers. They can be frozen for up to 3 months. Thaw overnight in the fridge and then glaze before serving. What Molly Made
To freeze the dough, form the dough and filling portions and freeze them (no glaze). Bake directly from frozen, adding 1–2 minutes to the bake time as needed. What Molly Made

FAQs

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

Yes — the cookies will still work, but they won’t be quite as tender.

Can I skip chilling the dough?

You could try, but chilling helps control spread and makes handling easier.

How do I prevent the filling from leaking out?

Make sure to seal the edges well when enclosing the filling, and don’t overfill.

Can I use a different sweetener?

You might try using a less refined sugar, but it may change texture or moisture balance.

What if my cookies expand and lose their shape?

This often happens when the butter is too warm. Use room‑temperature but still cool butter and be careful not to overwork the dough.

Can I make these cookies ahead (without baking)?

Yes — you can prepare the filled cookie dough and chill or freeze before baking.

Is it okay to skip the glaze?

You can — they’ll still be delicious as “stuffed cookies” without icing.

How long will the glaze stay firm?

Once set, it holds fairly well, but can soften if exposed to humidity.

Can I roll these cookies flat instead of forming balls?

Because they are stuffed, forming them in ball shape helps contain the filling. Rolling flat may cause leakage.

Can I double or halve the recipe?

Yes — you can scale the ingredients proportionally. Baking times should be similar, but watch for doneness.

Conclusion

These Brown Sugar Pop Tart Cookies combine the cozy flavors of cinnamon and brown sugar with a soft, tender cookie shell and a gooey surprise inside. They’re a fun twist on a nostalgic treat and perfect for baking with friends or making ahead. Give them time to chill and seal them carefully, and you’ll be rewarded with a sweet nostalgic bite in cookie form.