Love the cozy flavor of a classic pop tart, but want your dessert with a fresh, homemade twist? These Brown Sugar Pop Tart Cookies are for you. With a cinnamon-brown sugar filling wrapped in soft, chewy dough and topped with a sweet glaze, each bite captures the warmth and comfort of childhood breakfasts—now reimagined as the ultimate cookie. Whether you’re looking for a perfectly gluten-free treat or an afternoon coffee companion, this recipe delivers nostalgic flavor and bakery-worthy results right from your own kitchen.
Part 1: My Brown Sugar Pop Tart Cookie Story
Nothing says breakfast nostalgia quite like a brown sugar cinnamon pop tart popping out of the toaster. As a kid, that warm, sweet aroma would fill the kitchen, making early mornings slightly more bearable. Years later, the craving for that cozy cinnamon flavor never quite left, but my tastes matured toward homemade treats. That’s where these Brown Sugar Pop Tart Cookies shine.
Keeping the focus on that unforgettable brown sugar taste, these cookies bring together the beloved flavors of the original in a modern, gluten-free bake. I remember the first time I made these cookies for a family gathering—the warm cinnamon filling had everyone reaching for seconds. Even those who didn’t grow up with pop tarts fell for the comfort and richness of this recipe. Every step, from mixing the spiced filling to glazing the soft, golden cookies, fills your home with the same inviting scent that reminds me of my childhood kitchen.
Making Brown Sugar Pop Tart Cookies has become a tradition, especially when I want to bring a little nostalgia to the table. With each batch, the heartwarming blend of dark brown sugar and cinnamon brings back cherished memories—and creates new ones. Whether you enjoy them with your morning coffee or as an after-dinner indulgence, these cookies are a delicious celebration of a timeless flavor.
What Makes Brown Sugar Pop Tart Cookies Irresistible
The signature goodness of Brown Sugar Pop Tart Cookies comes from a few simple, mindful choices. Soft butter and coconut oil combine seamlessly, giving the dough a rich, melt-in-your-mouth texture. Meanwhile, dark brown sugar and maple syrup infuse every bite with deep caramel notes, keeping the cookies perfectly moist.
Unlike typical sugar cookies, these stand out because of the irresistible cinnamon filling. By layering cinnamon, brown sugar, and butter in the center, you create a dreamy, smooth ribbon of sweetness that remains gooey after baking. Finished with a glossy glaze, the result is a cookie bursting with the brown sugar pop tart flavor you know and love, all while offering a homemade freshness and lightness.
Brown Sugar Pop Tart Cookies work beautifully for a variety of diets, including gluten-free, thanks to their forgiving dough. They freeze wonderfully, keep their soft texture, and pair amazingly with coffee or tea. It’s the kind of treat that people always request a copy of the recipe for, and one you’ll want to bake on repeat.
Part 2: Ingredients and Preparation
Gathering the Right Ingredients
Success with Brown Sugar Pop Tart Cookies starts with gathering high-quality ingredients. Here’s what you’ll need:
For the Dough:
- 2 ½ cups gluten-free 1:1 flour (or all-purpose flour)
- ¾ tsp baking soda
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¾ tsp kosher salt
- 1 ½ sticks unsalted butter, softened
- ¼ cup coconut oil, room temperature
- 1 tbsp maple syrup
- 1 ½ cups dark brown sugar
- 2 tsp vanilla extract
- 1 large egg plus 1 egg yolk, room temperature
For the Cinnamon Filling:
- ¼ cup dark brown sugar
- 2 tbsp unsalted butter, softened
- 1 tbsp ground cinnamon
For the Icing Glaze:
- 1 ½ cups powdered sugar
- ½ tsp kosher salt
- ½ tsp ground cinnamon
- 3 tbsp almond milk (or whole milk)
Preparation Tips Before You Begin
Start by setting out your butter, coconut oil, and eggs to reach room temperature. This ensures your dough is smooth and easy to mix. Double-check your flour measurement—spoon it into the cup and level off for best texture.
For gluten-free versions, use a quality 1:1 all-purpose gluten-free flour blend to ensure your cookies hold together. Have parchment paper ready for easy cookie removal and less cleanup.
Part 3: Step-by-Step Directions
How to Make Brown Sugar Pop Tart Cookies
Follow these detailed steps for bakery-worthy Brown Sugar Pop Tart Cookies every time:
- Line a sheet pan with parchment paper and set it aside.
- Make the Dough: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream butter, coconut oil, maple syrup, and dark brown sugar until fluffy. Add vanilla, egg, and egg yolk. Mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Cover with cling wrap and set aside.
- Make the Cinnamon Filling: Mix brown sugar, butter, and cinnamon in a small bowl until smooth.
- Assemble and Chill: Scoop out 20 tablespoon-sized dough balls onto the prepared sheet pan. Add a small amount of cinnamon filling to each ball. Top with another 20 dough balls to make sandwiches. Gently press to flatten.
- Chill the cookies in the freezer for at least one hour.
- Bake the Cookies: Preheat oven to 350°F and line two baking sheets with parchment. Divide cookies between sheets, leaving space. Bake for 12-14 minutes, rotating trays halfway.
- Remove from oven and gently flatten cookies. Transfer to a wire rack to cool.
- Make the Icing Glaze: Mix powdered sugar, cinnamon, salt, and almond milk until smooth. Spread about 2 teaspoons on each cookie, leaving a border. Let icing set before storing.
Pro Tip: For perfectly round cookies, swirl a cup or ramekin over the warm cookies on the sheet pan right after baking.
Chilling & Baking Like a Pro
Chilling is key to thicker cookies and prevents excessive spreading. Freezing the assembled cookies for at least an hour creates that distinct pop tart texture, keeping the filling centered. When baking, remember to rotate your trays halfway through for even color and doneness. If you want soft centers, remove the cookies while they’re slightly under-baked and let them finish setting on the rack.
Once cool, drizzle the icing over the top, and let them dry until the glaze sets to a gentle shine. Your Brown Sugar Pop Tart Cookies will be ready to stack, serve, and savor.
Part 4: Serving Suggestions and Storage
Creative Ways to Serve Brown Sugar Pop Tart Cookies
Brown Sugar Pop Tart Cookies are as versatile as they are delicious. Stack them on a rustic tray for brunch, or wrap pairs in parchment for the perfect lunchbox treat. Warm them in the microwave for a few seconds for extra gooey filling, or crumble them over a scoop of vanilla ice cream for instant dessert magic.
These cookies pair beautifully with black coffee, chai, or a glass of cold milk. For a special twist, sandwich a scoop of cinnamon or maple ice cream between two cookies for an irresistible frozen treat.
Storing and Freezing for Freshness
Store your Brown Sugar Pop Tart Cookies in an airtight container at room temperature for up to four days. To keep them even longer, freeze the cookies (unglazed or glazed) in a single layer, then transfer to a zip-top bag. They’ll stay fresh for up to two months—just thaw at room temperature and enjoy.
For quicker mornings, freeze dough balls (already filled and assembled) and bake them straight from frozen, adding 2–3 minutes to the bake time. This method guarantees warm, bakery-fresh cookies any day you crave that comforting brown sugar pop tart flavor.
Conclusion
Brown Sugar Pop Tart Cookies aren’t just a treat—they’re a nostalgic journey back to comforting memories, now elevated for the modern cookie lover. With their rich brown sugar filling, gentle notes of cinnamon, and that signature sweet glaze, these cookies are perfectly chewy and packed with authentic flavor. Whether you’re baking for a special occasion, impressing family at a brunch, or simply indulging in an afternoon pick-me-up, these cookies always delight.
Their make-ahead convenience, gluten-free adaptability, and crowd-pleasing taste make them a cherished staple in any kitchen. So, gather your ingredients and savor a homemade classic—one delicious bite at a time. Brown Sugar Pop Tart Cookies are the ultimate answer to dessert cravings and a sure way to spread comfort and joy around your table.
There’s something timeless about the flavor of cinnamon and brown sugar—it brings back childhood mornings and creates new memories in every bite. These Brown Sugar Pop Tart Cookies are more than just a gluten-free treat; they’re a warm, chewy invitation to slow down and savor something familiar, yet made fresh in your own kitchen.
If you’re craving even more comforting desserts, explore these cozy bakes from our recipe box:
Try these soft and nutty vanilla pecan pralines for a melt-in-your-mouth brown sugar delight.
Want a peanut-buttery nostalgic twist? These fluffernutter cookies deliver classic lunchbox vibes in dessert form.
Or indulge in the buttery swirl of no-fuss sticky buns—perfect for weekends when only cinnamon comfort will do.
Whichever direction your sweet tooth takes you, each recipe offers a homemade way to bring warmth and joy to the table. So grab your whisk, preheat that oven, and keep the memories baking.
Brown Sugar Pop Tart Cookies
Ingredients
For the Dough:
- 2 ½ cups gluten-free 1:1 flour or all-purpose flour
- ¾ tsp baking soda
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¾ tsp kosher salt
- 1 ½ sticks unsalted butter softened
- ¼ cup coconut oil room temperature
- 1 tbsp maple syrup
- 1 ½ cups dark brown sugar
- 2 tsp vanilla extract
- 1 large egg plus 1 egg yolk room temperature
For the Cinnamon Filling:
- ¼ cup dark brown sugar
- 2 tbsp unsalted butter softened
- 1 tbsp ground cinnamon
For the Icing Glaze:
- 1 ½ cups powdered sugar
- ½ tsp kosher salt
- ½ tsp ground cinnamon
- 3 tbsp almond milk or whole milk
Instructions
- Line a sheet pan with parchment paper and set it aside.
- Make the Dough: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In a stand mixer bowl with the paddle attachment, cream together butter, coconut oil, maple syrup, and dark brown sugar until fluffy. Add vanilla, egg, and egg yolk. Mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Cover the bowl with cling wrap and set aside.
- Make the Cinnamon Filling: Mix brown sugar, butter, and cinnamon in a small bowl until smooth.
- Assemble and Chill: Scoop out 20 tablespoon-sized dough balls onto the prepared sheet pan. Add a small amount of cinnamon filling to each ball. Top with another 20 dough balls to make sandwiches. Gently press down to flatten.
- Chill the cookies in the freezer for at least an hour.
- Bake the Cookies: Preheat the oven to 350°F and line two baking sheets with parchment paper. Divide the dough between the sheets, leaving space between each. Bake for 12-14 minutes, rotating the trays halfway through.
- Remove from the oven and gently flatten the cookies. Transfer to a wire rack to cool.
- Make the Icing Glaze: Mix powdered sugar, cinnamon, salt, and almond milk until smooth. Spread about 2 teaspoons of icing on each cookie, leaving a border. Allow the icing to set before storing.
Notes
- For perfectly shaped cookies, place a ramekin or cup over warm cookies on the sheet pan and swirl for a round shape.
Frequently Asked Questions
How do I get the cinnamon filling perfectly centered in each cookie? Press the dough balls gently before adding a small amount of filling, then seal with another dough ball. Chilling before baking helps hold the filling in place.
Can I make these Brown Sugar Pop Tart Cookies dairy-free? Absolutely! Use plant-based butter and dairy-free milk in the dough and glaze. Check your flour blend for dairy if using gluten-free.
Why are my cookies spreading too much? Over-mixing the dough or not chilling the assembled cookies can cause spreading. For more insight, check out these tips to prevent cookies from spreading from Sally’s Baking Addiction.
How do I make perfectly round cookies? Right after baking, use a ramekin or round cup to swirl over the warm cookies on the pan, gently nudging the edges until they form a neat circle.