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Brown Sugar Pop Tart Cookies – Homemade Nostalgic Treat

Bake the ultimate Brown Sugar Pop Tart Cookies — soft, buttery, and filled with warm brown sugar and cinnamon. A nostalgic twist on a classic favorite!
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 220 kcal

Ingredients
  

For the Dough

  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

For the Filling

  • 1 cup brown sugar
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon

For Brushing

  • 1 tbsp milk

For the Icing

  • 1 cup powdered sugar
  • 2 tbsp milk (adjust for consistency)
  • Sprinkles (optional, for decoration)

Instructions
 

Prepare the Dough

  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In another large bowl, cream the softened butter with brown sugar and granulated sugar until fluffy (about 2–3 minutes). Add eggs one at a time, mixing well after each. Stir in the vanilla extract.
  • Gradually add the dry ingredients, mixing on low until just combined — no overmixing; tender dough depends on it.
  • Divide dough into two disks, wrap them in plastic, and chill for at least 1 hour.

Make the Filling

  • In a small bowl, mix the brown sugar, cornstarch, and cinnamon until evenly combined. This mixture gives that caramel-spiced heart every Pop Tart deserves.

Roll and Cut the Dough

  • Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • On a floured surface, roll one disk of dough to ¼ inch thickness. Cut into rectangles (about 3×4 inches).
    Repeat with the second disk — you should have roughly 24 rectangles total.

Assemble the Cookies

  • Place a tablespoon of filling in the center of half the rectangles. Cover with another rectangle, then seal edges with a fork for that classic crimped look.
  • Brush tops with milk to promote even browning.

Bake

  • Bake for 12–15 minutes, or until lightly golden around the edges. Cool on the pan for 5 minutes, then transfer to a wire rack.

Add Icing

  • Whisk powdered sugar and milk until smooth; drizzle over cooled cookies. Add sprinkles if you’re feeling whimsical — because honestly, why not?