Ever since I first experimented with pop tarts at home, I knew I wanted to create a cookie version that captured all the nostalgia and warmth of a classic breakfast treat. These Brown Sugar Pop Tart Cookies are the result of that experimentation—soft, buttery cookies with a cinnamon-sugar filling, topped with a simple frosting that brings everything together. The first bite takes me straight back to cozy mornings in the kitchen, where the scent of cinnamon and brown sugar fills the air and every taste brings a comforting smile.

What I love most about this recipe is how approachable it is. Even if you’re not a professional baker, you can make these cookies look and taste like they came from a boutique bakery. They are perfect for a weekend treat, a birthday party, or just a sweet afternoon snack. The balance between the soft cookie layers, the warm cinnamon filling, and the sweet frosting makes these cookies irresistible, and they’re a hit with both kids and adults alike.

Why You Will Love This Recipe

You’ll love these cookies because they combine the best of both worlds: the nostalgic charm of cinnamon pop tarts and the ease of cookies. They are soft, chewy, and flavorful, with a touch of sweetness that is never overwhelming. The filling is simple to make but feels indulgent, and the frosting adds a beautiful finishing touch that makes them visually stunning.

Versatile and Affordable

These cookies are incredibly versatile. You can change the filling to match your favorite flavors, from fruity jams to chocolate hazelnut spread. You can also adjust the frosting to be simpler or more decorative, depending on your occasion. Despite their bakery-style appearance, they are surprisingly affordable to make. Most ingredients are pantry staples, so you won’t need to buy anything exotic or expensive to enjoy these delicious treats.

Ingredients for the Recipe

2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ cup fruit jam or cinnamon filling of choice
1 cup powdered sugar (for frosting)
2–3 tablespoons milk (for frosting)

How to Prepare This Recipe

Making these Brown Sugar Pop Tart Cookies is easier than it looks. With a few simple steps, you can transform basic ingredients into cookies that are soft, chewy, and full of flavor. The key is to follow each step carefully while keeping your workspace organized.

Step-by-Step Instructions for Preparation

Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This ensures your cookies bake evenly and don’t stick.
Mix Dry Ingredients
In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Set aside.
Cream Butter and Sugars
In a large mixing bowl, combine 1 cup softened unsalted butter, 1 cup brown sugar, and ½ cup granulated sugar. Beat with an electric mixer on medium speed until the mixture is light and fluffy, about 2–3 minutes.
Add Eggs and Vanilla
Beat in 2 large eggs, one at a time, then add 2 teaspoons vanilla extract. Mix until fully incorporated, scraping down the sides of the bowl as needed.
Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix, or the cookies may become dense.
Shape the Cookies
Divide the dough in half. Roll out one half between two sheets of parchment paper to about ¼-inch thickness. Cut into rectangles, roughly the size of traditional pop tarts. Repeat with the second half.
Add Filling
Place a small spoonful of your chosen filling (fruit jam or cinnamon mixture) in the center of half of the rectangles. Leave a border around the edges. Top with a second rectangle and press gently to seal the edges. You can crimp with a fork for a decorative touch.
Bake
Transfer the prepared cookies to the lined baking sheets. Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden. Allow them to cool on the sheets for 5 minutes before transferring to a wire rack.
Prepare Frosting
In a small bowl, whisk together 1 cup powdered sugar with 2–3 tablespoons milk until smooth. Adjust consistency by adding more sugar or milk as needed.
Frost the Cookies
Once the cookies are completely cooled, drizzle or spread the frosting over the top. Allow the frosting to set for at least 10 minutes before serving.

Quick and Easy Tips

Use room-temperature butter for easier creaming.
Make sure the cookies are fully cooled before frosting to prevent melting.
Parchment paper makes cleanup quick and ensures cookies don’t stick.

Customizable and Popular

These cookies are highly customizable. Swap the filling for your favorite jam, chocolate spread, or nut butter. You can also adjust the frosting flavor with a hint of vanilla or cinnamon. They are always a hit at parties, bake sales, or family gatherings, thanks to their charming appearance and delicious taste.

Brown Sugar Pop Tart Cookies | Cinnamon Poptart Cookies with Filling & Frosting

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These Brown Sugar Pop Tart Cookies combine soft, buttery cookies with a warm cinnamon-sugar filling and a simple, sweet frosting. They are perfect for breakfast, a snack, or a dessert treat. With versatile filling options and easy-to-follow instructions, they are a hit with kids and adults alike.

Author: Lura Skye
Prep Time: 20
Cook Time: 15
Total Time: 35 minutes
Yield: 24 1x

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Beat in eggs, one at a time, then add vanilla extract. Mix until fully combined.
Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined.
Divide dough in half. Roll out one half between parchment paper to ¼-inch thickness. Cut into rectangles. Repeat with the second half.
Place a small spoonful of filling in the center of half the rectangles, leaving a border around the edges. Top with a second rectangle and press gently to seal. Crimp edges with a fork if desired.
Transfer cookies to the prepared baking sheets. Bake 12–15 minutes or until edges are lightly golden. Cool on sheets for 5 minutes, then transfer to a wire rack.
For frosting, whisk powdered sugar with milk until smooth. Adjust consistency as needed.
Once cookies are fully cooled, drizzle or spread frosting over the top and let set.

Notes

Ensure butter is at room temperature for easier creaming.

Cool cookies completely before frosting to prevent melting.

Filling can be swapped for jams, chocolate spread, or cinnamon-sugar mixture.

Frosting can be flavored with vanilla or cinnamon for variation.

FAQs

1. Can I make these cookies ahead of time?
Yes, you can prepare the cookies a day or two in advance. Store them in an airtight container at room temperature. Frost them just before serving to keep the icing fresh.

2. Can I freeze the cookies?
Absolutely. You can freeze unbaked cookie rectangles or fully baked cookies without frosting. Wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw at room temperature before frosting or serving.

3. Can I use a different type of filling?
Yes, these cookies are very versatile. Try fruit jams, nut butters, chocolate spreads, or a cinnamon-sugar mixture. Just ensure the filling isn’t too runny to prevent leakage during baking.

4. How can I make the frosting thicker or thinner?
For a thicker frosting, add more powdered sugar gradually. For a thinner consistency, add a small amount of milk until you reach the desired texture.

5. Can I make the cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. You may need to adjust the baking time slightly depending on the blend.

6. How do I store frosted cookies?
Store frosted cookies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate them briefly to prevent the frosting from melting.