I’m sharing my Homemade Brown Sugar Cinnamon Pop Tarts with a hidden brown sugar cinnamon center and classic pop tart icing, plus the simple trick that makes them come together every time.
I never thought a cookie could pull off a Pop Tart vibe until I made these Brown Sugar Cinnamon Pop Tart Cookies. Each bite gives a soft, cake like crumb and a gooey, nostalgic center that somehow tastes like Saturday mornings without being saccharine.
I leaned on unsalted butter and brown sugar to get that rich, caramel note, and the pop tart style icing finishes it with a shameless wink. They bake up a little messy, sometimes they leak, sometimes the icing runs, and I kind of love that flawed look because it means they’re actually homemade.
Ingredients
- Unsalted butter: Adds rich fat that keeps cookies soft, tender and deeply buttery, lots calories.
- Light brown sugar: Gives caramel sweetness, moist chew and sticky filling texture, more sugar than healthy.
- All purpose flour: Makes structure and chew, mainly carbs so not nutrient dense, classic base.
- Cornstarch: Lightens dough, makes crumb melt in mouth, helps prevent spreading and leaks.
- Ground cinnamon: Warm aromatic spice, adds depth, subtle sweetness and tiny antioxidant perks, smells great.
- Powdered sugar: Smooth, quick melting icing sugar that sweetens and gives that glossy pop tart finish.
- Vanilla extract: Concentrated flavor booster, lifts other ingredients, adds bakery notes with a little alcohol.
Ingredient Quantities
- For the dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- For the brown sugar cinnamon filling
- 6 tbsp unsalted butter, melted
- 1 cup packed light brown sugar
- 1 1/2 tsp ground cinnamon
- 2 tbsp heavy cream or whole milk
- 1 tbsp light corn syrup (optional for extra goo)
- For the pop tart style icing
- 1 1/2 cups powdered sugar, sifted
- 2 to 3 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
- Sprinkles, optional
How to Make this
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment or silicone mats; weigh or spoon and level your flour for best results, dont pack it in the cup.
2. Make the filling: stir together 6 tbsp melted butter, 1 cup packed light brown sugar, 1 1/2 tsp ground cinnamon, 2 tbsp heavy cream or milk and 1 tbsp light corn syrup if using, until smooth and glossy; let it cool a bit so it thickens, if it seems too runny add a little more brown sugar.
3. Cream the dough: in a large bowl beat 1 cup (2 sticks) softened unsalted butter with 1 cup packed light brown sugar and 1/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes; add 1 large egg plus 1 egg yolk and 2 tsp vanilla extract and beat until combined.
4. Whisk together 2 1/2 cups all purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt; add the dry mix to the butter mixture in two additions and mix till just combined, dont overwork it.
5. Divide the dough in half, flatten into disks, wrap in plastic and chill 30 minutes to 1 hour so it rolls easier and wont spread too much in the oven.
6. Roll one disk between two sheets of parchment to about 1/4 inch thick, trim or cut into rectangles (roughly 3 x 2 inches or whatever you like). Repeat with the second disk so you have matching tops and bottoms.
7. Assemble: place bottom rectangles on the baking sheet, put about 1 tsp of the cooled filling in the center of each leaving a 1/4 inch border, dont overfill or it will leak; brush the border with a little milk to help seal, top with a matching rectangle, press edges with a fork to seal and poke a couple vents in the top. If filling leaks, patch with a tiny bit of extra dough.
8. Chill the assembled cookies on the sheet 10 to 15 minutes before baking (this helps them hold shape), then bake at 350°F for 11 to 13 minutes until edges are set and tops are just barely turning golden, dont overbake if you want them soft and cake like. Let cool on the sheet 5 minutes then transfer to a wire rack to cool completely.
9. Make the pop tart style icing: whisk 1 1/2 cups sifted powdered sugar with 2 to 3 tbsp milk or heavy cream, 1/2 tsp vanilla extract and a pinch of salt until smooth and spreadable, add milk 1 tsp at a time to get the right consistency; spread or drizzle over completely cooled cookies and add sprinkles right away.
10. Let the icing set 20 to 30 minutes. Store cookies in an airtight container at room temp up to 3 days, or refrigerate if you made them ahead, bring back to room temp before serving for best gooey texture.
Equipment Needed
1. Oven (preheat to 350°F)
2. Baking sheets plus parchment paper or silicone baking mats
3. Stand mixer or hand mixer for creaming the butter and sugars
4. Mixing bowls (one large for dough, one small for filling/icing)
5. Measuring cups, measuring spoons and a kitchen scale (for most accurate flour measuring)
6. Whisk, rubber spatula and a wooden spoon for mixing and scraping
7. Small saucepan or microwave-safe bowl to melt butter for the filling
8. Rolling pin and extra sheets of parchment for rolling and cutting rectangles
9. Sharp knife or pizza cutter and a fork for trimming/sealing edges
10. Wire cooling rack and a pastry brush to brush the milk on the dough edges before sealing
FAQ
Brown Sugar Pop Tart Cookies Recipe Substitutions and Variations
- Unsalted butter: use salted butter at a 1:1 swap, but cut the recipe salt by about 1/4 tsp; or use solid coconut oil 1:1 (cookies may be a bit denser and will have a faint coconut note), chill dough before baking.
- Light brown sugar: swap in dark brown sugar 1:1 for a deeper molasses flavor and a moister filling; or make your own by stirring 1–2 tbsp molasses into 1 cup granulated sugar if you dont have brown sugar.
- Cornstarch: replace with tapioca starch or arrowroot 1:1 for the same tender, melt-in-your-mouth texture; if you cant get starch, omit it and add 3 tbsp extra flour, but cookies will be slightly less soft.
- Heavy cream or whole milk (for filling/icing): use half-and-half or evaporated milk 1:1 for similar richness; for a dairy-free option use full-fat canned coconut milk 1:1 (will add coconut flavor), or plain almond/soy milk plus 1 tsp melted butter per 2 tbsp milk to boost fat.
Pro Tips
1. Weigh your flour if you can, but if not spoon it into the cup and level it off — packing makes the dough too dry. Mix the dough just until it comes together; overworking makes tough crusts. If the dough feels sticky, chill it longer, not more flour.
2. Let the cinnamon filling cool and thicken before you spoon it on, otherwise it’ll ooze. Use about 1 tsp per tart and leave a 1/4 inch border, brush that border with a little milk to help seal, press with a fork and patch any leaks with a tiny scrap of dough.
3. Chill the assembled tarts on the sheet 10 to 15 minutes before baking, that keeps them from spreading and makes cleaner edges. Bake until the edges are set and tops are just barely golden; underbake slightly if you want a soft, cake like center. If you want a shinier, darker top use a quick egg wash, but know it will firm the edges more than milk would.
4. Only ice once the tarts are completely cool, and add sprinkles right away so they stick. For a really glossy icing add a teaspoon of light corn syrup or make the icing a tad thicker, then thin with milk 1 tsp at a time. Store airtight at room temp up to 3 days, and if you want that fresh-baked gooeyness back, warm a tart 8 to 12 seconds in the microwave or 4 to 6 minutes in a 300F oven.
Brown Sugar Pop Tart Cookies Recipe
I'm sharing my Homemade Brown Sugar Cinnamon Pop Tarts with a hidden brown sugar cinnamon center and classic pop tart icing, plus the simple trick that makes them come together every time.
12
servings
543
kcal
Equipment: 1. Oven (preheat to 350°F)
2. Baking sheets plus parchment paper or silicone baking mats
3. Stand mixer or hand mixer for creaming the butter and sugars
4. Mixing bowls (one large for dough, one small for filling/icing)
5. Measuring cups, measuring spoons and a kitchen scale (for most accurate flour measuring)
6. Whisk, rubber spatula and a wooden spoon for mixing and scraping
7. Small saucepan or microwave-safe bowl to melt butter for the filling
8. Rolling pin and extra sheets of parchment for rolling and cutting rectangles
9. Sharp knife or pizza cutter and a fork for trimming/sealing edges
10. Wire cooling rack and a pastry brush to brush the milk on the dough edges before sealing
Ingredients
-
For the dough
-
1 cup (2 sticks) unsalted butter, softened
-
1 cup packed light brown sugar
-
1/4 cup granulated sugar
-
1 large egg plus 1 egg yolk
-
2 tsp vanilla extract
-
2 1/2 cups all purpose flour
-
1/2 cup cornstarch
-
1 tsp baking powder
-
1/2 tsp baking soda
-
1/2 tsp fine salt
-
For the brown sugar cinnamon filling
-
6 tbsp unsalted butter, melted
-
1 cup packed light brown sugar
-
1 1/2 tsp ground cinnamon
-
2 tbsp heavy cream or whole milk
-
1 tbsp light corn syrup (optional for extra goo)
-
For the pop tart style icing
-
1 1/2 cups powdered sugar, sifted
-
2 to 3 tbsp milk or heavy cream
-
1/2 tsp vanilla extract
-
Pinch of salt
-
Sprinkles, optional
Directions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment or silicone mats; weigh or spoon and level your flour for best results, dont pack it in the cup.
- Make the filling: stir together 6 tbsp melted butter, 1 cup packed light brown sugar, 1 1/2 tsp ground cinnamon, 2 tbsp heavy cream or milk and 1 tbsp light corn syrup if using, until smooth and glossy; let it cool a bit so it thickens, if it seems too runny add a little more brown sugar.
- Cream the dough: in a large bowl beat 1 cup (2 sticks) softened unsalted butter with 1 cup packed light brown sugar and 1/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes; add 1 large egg plus 1 egg yolk and 2 tsp vanilla extract and beat until combined.
- Whisk together 2 1/2 cups all purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt; add the dry mix to the butter mixture in two additions and mix till just combined, dont overwork it.
- Divide the dough in half, flatten into disks, wrap in plastic and chill 30 minutes to 1 hour so it rolls easier and wont spread too much in the oven.
- Roll one disk between two sheets of parchment to about 1/4 inch thick, trim or cut into rectangles (roughly 3 x 2 inches or whatever you like). Repeat with the second disk so you have matching tops and bottoms.
- Assemble: place bottom rectangles on the baking sheet, put about 1 tsp of the cooled filling in the center of each leaving a 1/4 inch border, dont overfill or it will leak; brush the border with a little milk to help seal, top with a matching rectangle, press edges with a fork to seal and poke a couple vents in the top. If filling leaks, patch with a tiny bit of extra dough.
- Chill the assembled cookies on the sheet 10 to 15 minutes before baking (this helps them hold shape), then bake at 350°F for 11 to 13 minutes until edges are set and tops are just barely turning golden, dont overbake if you want them soft and cake like. Let cool on the sheet 5 minutes then transfer to a wire rack to cool completely.
- Make the pop tart style icing: whisk 1 1/2 cups sifted powdered sugar with 2 to 3 tbsp milk or heavy cream, 1/2 tsp vanilla extract and a pinch of salt until smooth and spreadable, add milk 1 tsp at a time to get the right consistency; spread or drizzle over completely cooled cookies and add sprinkles right away.
- Let the icing set 20 to 30 minutes. Store cookies in an airtight container at room temp up to 3 days, or refrigerate if you made them ahead, bring back to room temp before serving for best gooey texture.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 128g
- Total number of serves: 12
- Calories: 543kcal
- Fat: 22.4g
- Saturated Fat: 13.5g
- Trans Fat: 0.8g
- Polyunsaturated: 0.8g
- Monounsaturated: 5.4g
- Cholesterol: 71mg
- Sodium: 133mg
- Potassium: 50mg
- Carbohydrates: 80.5g
- Fiber: 0.8g
- Sugar: 57.8g
- Protein: 3.3g
- Vitamin A: 223IU
- Vitamin C: 0mg
- Calcium: 10mg
- Iron: 0.33mg