Brown Sugar Pop Tart Cookies are a nostalgic twist on a classic treat, combining the buttery, flaky flavors of brown sugar cinnamon Pop-Tarts with the soft, chewy texture of a cookie.
These indulgent cookies are packed with cinnamon-spiced brown sugar filling, bits of Pop-Tart, and often topped with a sweet glaze for an extra layer of flavor.
Perfect for satisfying dessert cravings or sharing with friends, they offer a comforting, bakery-style experience with every bite. Whether enjoyed warm or at room temperature, Brown Sugar Pop Tart Cookies are a playful and delicious tribute to a beloved breakfast favorite.
If you grew up loving the warm, cinnamon-y sweetness of Brown Sugar Cinnamon Pop-Tarts, then you're in for a nostalgic treat. Brown Sugar Pop Tart Cookies take everything you love about the classic toaster pastry—flaky crust, sweet brown sugar filling, and a sugary glaze—and pack it into a soft, chewy cookie.
This recipe is the ultimate hybrid dessert: part cookie, part Pop-Tart, and 100% delicious. Perfect for dessert trays, lunchbox surprises, or a unique bake sale item, these cookies are filled with rich brown sugar and cinnamon, topped with a glaze, and best enjoyed with a glass of cold milk.
Brown Sugar Pop Tart Cookies are a nostalgic and indulgent treat that combines the flavor of the classic toaster pastry with soft, chewy cookie bliss.
These cookies feature a brown sugar and cinnamon-infused dough, often with chopped Pop-Tarts mixed in or used as a filling. Baked until golden and finished with a sweet glaze drizzle, they deliver a warm, comforting bite in every mouthful.
Perfect for dessert tables or cozy snacks, they blend childhood favorites with homemade charm.
Whether served warm or at room temperature, these cookies are sure to be a hit with kids and adults alike.
In a small bowl, mix together the brown sugar, cinnamon, and flour. Set this mixture aside; it will go in the center of each cookie to mimic the Pop-Tart’s signature filling.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in the crushed Pop-Tarts, if using, for added texture and flavor.
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This helps the dough firm up and prevents spreading during baking.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Scoop about 1½ tablespoons of dough (a medium cookie scoop works well), flatten slightly in your hand, and place about ½ to 1 teaspoon of the prepared brown sugar filling in the center.
Take another small piece of dough (about 1 tablespoon), flatten it, and cover the filling, sealing the edges to enclose it completely.
Gently roll the cookie into a ball and place on the baking sheet, spacing them about 2 inches apart.
Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers are just set. Don’t overbake; you want them to stay soft and chewy.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, milk, vanilla extract, and a pinch of cinnamon until smooth. Adjust consistency by adding more milk (to thin) or powdered sugar (to thicken).
The glaze should be pourable but not runny. Once the cookies have cooled completely, drizzle the glaze over the tops using a spoon or piping bag. Allow the glaze to set before serving or storing.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brown Sugar Pop Tart Cookies combine two comforting favorites: soft, chewy cookies and the nostalgic flavor of brown sugar cinnamon Pop-Tarts.
These cookies typically feature a buttery dough filled with brown sugar-cinnamon paste and sometimes even pieces of actual Pop-Tarts.
Topped with icing that mimics the toaster pastry glaze, they’re warm, indulgent, and a total crowd-pleaser. To make yours absolutely irresistible, follow these expert tips and serving tricks:
If your recipe includes chopped-up Pop-Tarts inside the dough, cut them into small chunks (¼–½ inch). Use sparingly — around 1 or 2 tarts per batch — to keep texture balanced. Overloading can make the cookies soggy or overly sweet. Toasting the Pop-Tarts before chopping them gives added crunch and intensifies the caramelized flavor.
Like many cookie recipes, chilling your dough (for at least 1 hour or even overnight) helps the cookies hold their shape while baking. This is especially important if you’ve added soft fillings like brown sugar paste or Pop-Tart pieces. Chilled dough leads to a chewier, thicker cookie and prevents excessive spreading in the oven.
A major part of the flavor comes from the brown sugar-cinnamon filling. Make sure it’s well mixed (typically brown sugar, cinnamon, and softened butter or a little cream cheese for richness). If adding a layer of filling inside each cookie, scoop a ball of dough, press a dent into the middle, add a small amount of filling, then cover with another small piece of dough and seal the edges.
A good cinnamon-to-brown sugar ratio is key. Overusing cinnamon can overpower the cookie, while too little makes it bland. For a balanced flavor, 1½ to 2 teaspoons of cinnamon per cup of brown sugar is ideal. Add a pinch of nutmeg or even cardamom for a subtle twist.
Brown Sugar Pop Tart Cookies are meant to be soft and chewy. Bake at 350°F (175°C) for around 10–12 minutes. Remove them when the edges are slightly golden but the centers still look a bit underbaked — they’ll finish setting as they cool on the tray. Overbaking leads to dry, cakey cookies that lose their gooey charm.
Replicate the classic Pop-Tart icing by mixing powdered sugar, milk (or cream), vanilla extract, and a pinch of cinnamon. Drizzle or pipe it over cooled cookies, then allow it to fully set before serving. For a glossy bakery-style finish, use a thicker glaze and apply with a spoon or piping bag for neatness.
For party trays or dessert boards, make smaller, 2-bite cookies using a cookie scoop. They’re easier to serve and eat, especially when paired with tea or coffee. Just reduce the baking time by 1–2 minutes to avoid overbaking smaller portions.
These cookies are fantastic at room temperature, but they’re magical when warm. To reheat, microwave each cookie for 10–15 seconds, or pop a tray into a warm oven (275°F) for about 5 minutes. Serve with a scoop of vanilla ice cream or a drizzle of warm caramel sauce for a decadent dessert.
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies (or the raw dough balls) for up to 2 months. To enjoy, thaw at room temp or bake straight from frozen with 2–3 extra minutes of bake time.
Spread a thin layer of cinnamon cream cheese or frosting between two cookies to create a cookie sandwich. It adds extra flavor and turns your treat into a bakery-style indulgence.
Serve these cookies with a warm mug of chai tea or coffee for the ultimate comfort snack. They also make great lunchbox treats, party desserts, or cozy winter afternoon bakes.
With these tips and tricks, your Brown Sugar Pop Tart Cookies will not only be delicious but memorable. Whether for a bake sale, brunch, or cozy evening treat, they’ll hit that perfect sweet spot every time.
