Name: Brown Sugar Pop Tart Cookies Recipe
Prep time: 45 min
Cook time: 12 min
Total time: 2 h 12 min
Cuisine: American
Ingredients: 2 ¼ cups (270 g) all-purpose flour spooned and leveled; ½ teaspoon baking powder; ¼ teaspoon baking soda; 1 tablespoon cornstarch; ½ teaspoon salt; ½ cup (1 stick, 113 g) unsalted butter room temperature; ½ cup (100 g) granulated sugar; ½ cup (107 g) packed light brown sugar; 1 large egg room temperature; 2 teaspoons vanilla extract; ¼ cup (60 g) sour cream room temperature; ¾ cup (163 g) packed light brown sugar; 2 tablespoons all-purpose flour; 2 teaspoons ground cinnamon; 5 tablespoons unsalted butter softened; ½ teaspoon vanilla extract; 1 cup (120 g) powdered sugar; ¼ teaspoon ground cinnamon; 2-3 tablespoons milk; 1 tablespoon corn syrup (optional)

Jump to Recipe· 4.8 from 45 reviews

Alright, you’re going to want to listen up because this Brown Sugar Pop Tart Cookies Recipe is absolutely fan-freaking-tastic. Imagine the cozy, buttery flavor of classic pop tarts but in a soft, chewy cookie form — with a gooey brown sugar cinnamon center that just melts in your mouth. I’ve made these countless times, and every single batch brings that same happy, warm feeling you get from your childhood favorites, but better. Stick with me — I’ll walk you through everything so your kitchen turns out these beauties flawlessly.

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Why This Recipe Works

Brown Sugar Magic: The brown sugar centers create a luscious, caramelized goo that’s irresistibly flavorful and soft.
Tender Cookie Base: The combination of sour cream and cornstarch guarantees a tender, melt-in-your-mouth cookie texture every time.
Balanced Sweetness: The cinnamon glaze ties everything together with a subtle spice and just the right hit of sweetness.
Simple Yet Impressive: Despite the oomph it delivers, this recipe is pretty straightforward, perfect for bakers of all levels.

Brown Sugar Pop Tart Cookies, brown sugar cookies with cinnamon filling, homemade pop tart cookie recipe, chewy cinnamon cookies, easy dessert recipes - Round light brown cookies with a soft, cracked surface are arranged on a white marbled background. A silver spoon is shown spreading a smooth, pale beige icing with small dark specks on the top surface of one cookie near the center. Several other cookies already have the same thin layer of icing evenly covering their tops while some remain plain. The cookies are placed closely together in rows and the icing appears glossy and creamy. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All these ingredients come together to do something really special. The flour and cornstarch give the structure and softness, while brown sugar adds depth and moisture. Don’t skip the sour cream—it’s a secret weapon for tenderness in cookies. And the cinnamon? Oh, it’s the cozy, spicy note that takes these over the top.

All-purpose flour: The base for your cookie dough; spoon and level for accuracy to avoid dry or dense cookies.
Baking powder & baking soda: These little leavening agents give just enough lift so cookies aren’t flat but still remain soft.
Cornstarch: This adds extra tenderness and a slight chew—trust me, it’s worth including.
Salt: Enhances all the flavors and balances the sweetness.
Unsalted butter: Use room temperature for perfect creaming with sugars; this builds cookie structure and richness.
Granulated and light brown sugar: The combo sweetens and gives that lovely caramel note and moistness.
Egg: Binds ingredients and adds moisture.
Vanilla extract: Adds warmth and depth of flavor.
Sour cream: Moisturizes and keeps the cookie tender and soft, a game changer for sure.
Cinnamon: Pairs beautifully with brown sugar for that nostalgic pop tart feel.
Powdered sugar: For the glaze to add just the right touch of sweetness and shine.
Milk & corn syrup (optional): Thin the glaze and add gloss for pretty presentation.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Brown Sugar Pop Tart Cookies Recipe depending on the season or mood – it’s super fun and versatile. Don’t be afraid to tweak it! Adding nuts or swapping sour cream for Greek yogurt can shift the texture and flavor to your liking.

Variation: Sometimes I swap the cinnamon with pumpkin pie spice in fall, and it’s like autumn baked into a cookie.
Dairy-Free: Use a vegan butter and coconut yogurt instead of sour cream for a delicious dairy-free option.
Add-ins: Chopped pecans or walnuts folded into the brown sugar center add a lovely crunch I adore.

Step-by-Step: How I Make Brown Sugar Pop Tart Cookies Recipe

Step 1: Whisk the Dry Ingredients to Set the Stage

Start by mixing your flour, baking powder, baking soda, salt, and cornstarch in a big bowl. This makes sure the leaveners and salt are evenly distributed so your cookies rise perfectly. I like whisking it all together to avoid any clumps — it sets a solid foundation for your dough.

Step 2: Cream Butter and Sugars Until Fluffy

Pop your room-temp butter, granulated sugar, and brown sugar in your mixer and beat on medium speed for 2-3 minutes. You want that mix to be light, airy, and almost creamy. This step really affects your cookie’s texture — fluffy creamed butter traps air which helps create softness.

Step 3: Add Egg, Vanilla, and Sour Cream

Beat in the egg and vanilla, scraping down the bowl as you go so everything blends evenly. Then, add your sour cream — it keeps these cookies moist and tender, which is what makes them so special. Mixing just till combined here is key; you don’t want to overwork the dough.

Step 4: Combine Wet and Dry—Then Chill

Pour the flour mixture into your wet ingredients, mixing slowly and just until everything comes together. Resist the urge to overmix! Cover your dough tightly with plastic wrap and pop it in the fridge for an hour — this chills the dough to help control spreading and makes rolling out and folding a breeze.

Step 5: Mix and Chill the Brown Sugar Center

While the dough chills, whip up the brown sugar filling by mixing light brown sugar, flour, cinnamon, softened butter, and vanilla. I usually use my hands here to really work the butter into a soft paste. This step is kind of meditative and sets the gooey center perfect. After mixing, chill it for 30 minutes so it firms up.

Step 6: Assemble Your Cookies Like a Pro

Preheat your oven to 350°F and line two cookies sheets with parchment paper. Scoop your dough into 2-tablespoon balls and flatten them lightly. Place a half-teaspoon ball of your brown sugar filling in the center, then carefully fold the dough around it, sealing the edges so none of the filling peeks out. Lightly flour your hands to keep from getting sticky here!

Step 7: Chill, Bake, and Cool

I like chilling the shaped cookies for another 15-20 minutes to stop spreading and help keep the center intact. Bake for 10-12 minutes until edges are set but the centers stay soft and puffy. After baking, let them cool on the baking sheet before moving to a wire rack — patience here pays off!

Step 8: Whip Up This Simple Cinnamon Glaze

Mix powdered sugar, cinnamon, and milk in a small bowl until smooth; add corn syrup for a nice sheen if you want. Spread it over each cooled cookie for that classic pop tart look. I find the glaze seals in the flavors perfectly — a sweet, cinnamon-kissed finishing touch.

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Tips from My Kitchen

Don’t Rush Chilling: Both dough and filling need their chill time—it really helps prevent filling leaks and keeps cookies from spreading too much.
Flour Your Hands: It makes folding the dough around the brown sugar filling way easier and less sticky.
Watch Your Oven: Baking time varies; edges should just be set when you pull them out to keep that soft center.
Glaze Optional but Recommended: Skip it if you like, but the cinnamon glaze adds that nostalgic pop tart feel that I can’t resist.

How to Serve Brown Sugar Pop Tart Cookies Recipe

Garnishes

I usually keep it simple with the glaze, but sprinkling a little extra cinnamon sugar on top before baking adds a lovely crunch and spice finish. If you’re feeling a bit fancy, some finely chopped toasted pecans or a drizzle of melted chocolate are fantastic too. I’ve tried adding edible flowers for a party, which makes these cookies feel really special.

Side Dishes

These cookies shine on their own but pair beautifully with a hot cup of chai tea or coffee — the spices complement each other perfectly. If you’re serving for brunch or dessert, fresh fruit or a simple vanilla yogurt on the side balances the sweetness nicely.

Creative Ways to Present

For a fun twist, I once sliced the cookie dough thinner and made mini pop tart cookie sandwiches, stacking them with a cream cheese frosting inside — total crowd-pleaser. For holidays, I use cookie cutters to shape the dough before stuffing – stars and hearts are a hit with kids. Stacking them in a pretty jar or wrapping individually with ribbon makes fabulous gifts, too.

Make Ahead and Storage

Storing Leftovers

I keep leftover Brown Sugar Pop Tart Cookies in an airtight container at room temperature — they stay soft and delicious for up to 4 days. Make sure to separate layers with parchment paper so the glaze doesn’t stick. Sometimes I pop them in the fridge if my kitchen feels warm, but be sure to let them come back to room temp before eating for best flavor and texture.

Freezing

I’ve found freezing the baked cookies works well — let them cool completely, then freeze in a single layer on a tray before transferring to a freezer bag. They keep well up to 2 months. Another pro tip: freezing the assembled, stuffed dough balls before baking means you can have fresh cookies ready whenever the craving hits, just add a couple minutes extra to the bake time.

Reheating

To reheat, I pop the cookies in a 300°F oven for about 5-7 minutes — it revives the softness and melts the center again without drying them out. If I’m in a rush, 10 seconds in the microwave does the trick, but be careful not to overheat or they get chewy.

FAQs

Can I make the brown sugar centers ahead of time?

Absolutely! The brown sugar filling can be made and chilled up to 2 days in advance. Just keep it wrapped tightly so it doesn’t dry out. This makes assembling your Brown Sugar Pop Tart Cookies faster and easier when you’re ready to bake.
Why is cornstarch used in this cookie recipe?

Cornstarch softens the cookie by limiting gluten formation and giving a tender crumb with a delicate chew. It’s a key ingredient in this Brown Sugar Pop Tart Cookies Recipe that helps recreate that iconic soft pastry texture we all love.
Can I replace sour cream with something else?

You can substitute sour cream with plain Greek yogurt or crème fraîche in equal amounts. Just ensure it’s full fat to maintain the moisture and tenderness in your cookies.
How do I prevent the brown sugar filling from leaking out?

Make sure to chill both the dough and the filling well before assembly. When wrapping, pinch the dough edges tightly around the filling so it’s fully enclosed. Also, chilling the shaped cookies on the baking sheet before baking helps reduce spreading and leakage.
Can I use a different spice instead of cinnamon?

Definitely! Nutmeg, pumpkin pie spice, or even cardamom can add a unique twist. Just adjust to taste since these spices vary in strength.

Final Thoughts

This Brown Sugar Pop Tart Cookies Recipe holds a special place in my heart because it brings comfort food vibes in the best possible way. They’re nostalgic but elevated — a cozy hug of cinnamon, brown sugar, and buttery cookie all baked into one. If you’re looking for a crowd-pleaser that’s fun to make and sure to impress, give this recipe a shot. I promise it’ll become one of your go-to treats, just like it did for me.