Introduction

These Brown Sugar Pop Tart Cookies combine the nostalgic flavors of a classic pop tart into a soft, chewy cookie. Filled with a cinnamon brown sugar center and topped with a sweet glaze, they’re a delightful treat perfect for any occasion.

The image shows several round cookies resting on a white marbled surface lightly dusted with crumbs. Each cookie has a smooth, shiny pale beige icing layer on top with a soft texture. One cookie is broken in half and placed on top of another, revealing a thick, dark brown filling inside the golden-brown cookie dough, showing two main layers: a soft outer dough and a rich filling. The cookies are arranged casually, some crumbs scattered around, emphasizing the soft and chewy look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (room temperature)
1/2 cup granulated sugar
1 cup light brown sugar (packed)
2 eggs (room temperature)
1 teaspoon vanilla extract
3 3/4 cups cake flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
5 tablespoons unsalted butter (softened) – for filling
3/4 cup light brown sugar (packed) – for filling
1 teaspoon cinnamon – for filling
2 tablespoons cake flour – for filling
1 cup powdered sugar – for icing
1/2 teaspoon cinnamon – for icing
3 tablespoons unsalted butter (melted and cooled) – for icing
2 1/2 tablespoons milk – for icing

Instructions

Step 1: In the bowl of a stand mixer or using a hand mixer with a paddle attachment, beat the unsalted butter, granulated sugar, and 1 cup light brown sugar on medium-high speed for 2-3 minutes. Add the vanilla extract and eggs, then beat for another 1-2 minutes until the mixture is light and fluffy.
Step 2: In a separate medium bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and kosher salt until combined. Gradually add this dry mixture to the wet ingredients and beat on medium speed until fully combined, about 1-2 minutes, scraping down the sides and bottom of the bowl as needed. Cover the dough and chill it in the refrigerator for one hour.
Step 3: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Step 4: Prepare the filling by stirring together the softened butter, 3/4 cup light brown sugar, cinnamon, and 2 tablespoons cake flour in a medium bowl until smooth. Using a heaping teaspoon (about 2 teaspoons), scoop the filling and roll each portion into a ball. Place these on one of the prepared baking sheets.
Step 5: Using a 1/4 cup measuring cup or a large cookie scoop, portion out the chilled dough. Break each dough portion in half. Create a well in one half, place a ball of filling inside, then cover with the other half. Pinch the seams to seal and roll gently into a ball to encase the filling completely.
Step 6: Arrange the filled cookie dough balls on the prepared baking sheets about 2 inches apart. Bake for 11-13 minutes, until the tops are set and edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: While the cookies cool, prepare the icing by whisking together the powdered sugar, cinnamon, melted butter, and milk until smooth. Place parchment paper under the cooling rack, then spoon the icing over each cookie, allowing it to spread to the edges. Let the icing set for 15 minutes before serving.

Tips & Variations

For a richer flavor, try using browned butter in the dough instead of plain unsalted butter.
If you prefer a fruitier filling, substitute the cinnamon brown sugar with a small spoonful of fruit preserves mixed with cinnamon.
Chilling the dough is key to prevent spreading and to keep the filling intact during baking.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 2 months. To reheat, let thaw at room temperature and enjoy as is or warm briefly in a low oven for a soft, fresh-baked texture.

How to Serve

The image shows soft round cookies with smooth light brown frosting on top, arranged on a white marbled surface. One cookie is stacked on another with the top cookie broken in half horizontally, revealing two layers of crumbly golden dough with a thick, dark brown, sticky filling sandwiched in the middle. Crumbs are scattered around the cookies, adding texture to the scene. The background is softly blurred with warm tones, focusing on the cookies in the front. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, but cake flour gives a softer, more tender cookie. If using all-purpose flour, reduce it by about 2 tablespoons for best results.

How do I keep the filling from leaking out during baking?

Make sure to firmly pinch and seal the dough around the filling, and chill the dough well before baking. This helps the filling stay inside and prevents leaking.