Can I make these cookies ahead of time?

Yes, you can prepare the dough up to 2 days in advance and refrigerate it. You can also shape and freeze the unbaked cookies for up to 2 months. Bake straight from frozen—just add a couple of extra minutes to the bake time.

Can I use store-bought frosting instead of making the glaze?

Absolutely. While the homemade glaze is simple and delicious, a thin layer of store-bought vanilla or cinnamon frosting works well too. Just slightly warm it for easy spreading.

What should I do if my filling leaks out during baking?

Make sure to fully seal the cookie dough edges before baking. You can pinch the edges with your fingers or press them gently with a fork to prevent the filling from escaping.

Brown Sugar Pop Tart Cookies

Description

These Brown Sugar Pop Tart Cookies are a nostalgic twist on the classic toaster pastry. With a soft sugar cookie base, gooey brown sugar cinnamon filling, and a sweet glaze, they’re a quick and cozy dessert perfect for beginners and seasoned bakers alike.

Ingredients

Scale

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, room temperature
¾ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
2 teaspoons vanilla extract

For the Filling:

½ cup brown sugar, packed
1 tablespoon ground cinnamon

For the Glaze:

1 cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract (optional)

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Instructions

Preheat and Prep: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper to prevent sticking.
Make the Dough Base: In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Add in the egg and vanilla extract and mix until fully incorporated.
Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms.
Chill the Dough: Place the dough in the refrigerator for 30 minutes to firm up. This helps the cookies hold their shape and keeps them from spreading too much while baking.
Prepare the Filling: In a small bowl, mix the brown sugar and cinnamon until well combined. This will be your gooey center.
Assemble the Cookies: Scoop a heaping tablespoon of dough and flatten it slightly. Place about a teaspoon of the cinnamon sugar filling in the center. Top with another small piece of flattened dough and seal the edges by pressing gently with your fingers or a fork.
Bake the Cookies: Place assembled cookies on the prepared baking sheet, spacing them a few inches apart. Bake for 10–12 minutes or until the edges are set and just lightly golden. The centers may appear slightly underdone, which is ideal for a soft texture.
Cool and Glaze: Allow cookies to cool completely on a wire rack. In the meantime, whisk together the powdered sugar and milk (plus vanilla, if using) to create a smooth glaze. Drizzle generously over each cookie and let it set before serving.

Notes

Chilling the dough is crucial for texture and shaping.
If the glaze is too thick, add more milk a teaspoon at a time.
For extra texture, sprinkle a little cinnamon sugar on top of the glaze before it sets.
You can use cookie cutters to shape these for a more traditional Pop-Tart look.
This dough is very freezer-friendly—great for prepping ahead.

Prep Time: 45 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 240
Sugar: 18g
Sodium: 120mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg