Brown Sugar Pop Tart Cookies

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Golden, gooey, and glazed to perfection—these Brown Sugar Pop Tart Cookies are a nostalgic dream turned indulgent treat. Imagine the familiar flavor of a brown sugar cinnamon pop tart but with a rich, chewy cookie base, a smooth brown sugar filling, and a vanilla glaze topped with playful rainbow sprinkles. These are not just cookies; they’re hand pies masquerading as dessert, ready to be devoured with a glass of cold milk or warm cider.

With their layered texture and homey spice, these cookies are ideal for autumn gatherings, bake sales, or cozy baking days when you want to recreate your childhood favorites with a gourmet twist. Each bite is a sweet balance of cinnamon warmth and buttery depth, wrapped in a tender cookie crust and finished with a crackly sugar shell on top.

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What Kind of Puff Pastry Should I Use?

Actually, for these Brown Sugar Pop Tart Cookies, you won’t need puff pastry at all! These are made with a brown sugar-infused cookie dough that bakes up soft and thick. The texture is more substantial than a flaky crust but still tender enough to complement the silky filling inside.

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Ingredients for the Brown Sugar Pop Tart Cookies

• Unsalted Butter: Essential for richness and structure in the cookie dough.
• Brown Sugar: Used generously in both the cookie base and the filling to deliver a deep, molasses-like flavor.
• Granulated Sugar: Balances the sweetness and helps in the creaming process.
• Egg: Binds the dough and adds a soft, chewy texture.
• Vanilla Extract: Brings warmth and enhances the brown sugar flavor.
• All-Purpose Flour: Provides the foundation for the cookie dough.
• Baking Powder: Gives the cookies a slight lift and softness.
• Cinnamon: Key for that iconic pop tart flavor.
• Powdered Sugar: Used in the glaze to create a smooth, sweet topping.
• Milk: Thins out the glaze for easy spreading.
• Rainbow Sprinkles: Optional, but perfect for a classic pop tart look.

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How To Make the Brown Sugar Pop Tart Cookies

Step 1: Make the Dough

In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, beating until combined. Gradually stir in the flour, baking powder, and cinnamon until a soft dough forms. Divide the dough into two equal parts, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

In a small bowl, mix together additional brown sugar and cinnamon to create the signature pop tart filling. You can optionally add a tiny splash of melted butter to bind the mixture.

Step 3: Assemble the Cookies

Roll out each portion of dough on a lightly floured surface to about 1/4-inch thickness. Cut into even rectangles. Place half of the rectangles on a parchment-lined baking sheet, spoon the brown sugar filling onto the center of each, then top with another rectangle. Press the edges with a fork to seal.

Step 4: Bake

Bake the cookies at 350°F (175°C) for 10-12 minutes or until the edges are golden brown. Let them cool completely on a wire rack.

Step 5: Glaze and Decorate

Once cooled, whisk together powdered sugar and milk to make a smooth glaze. Spoon the glaze over each cookie and top with rainbow sprinkles while the glaze is still wet.

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How to Serve and Store Brown Sugar Pop Tart Cookies

These cookies are best enjoyed at room temperature when the glaze has fully set and the filling has settled into a chewy center. They pair beautifully with warm drinks like chai, coffee, or apple cider.

To store, place them in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze the unglazed cookies and glaze them fresh before serving.

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Frequently Asked Questions

How do I prevent the filling from leaking out?

Make sure to seal the edges tightly with a fork and avoid overfilling the center. You can also chill the assembled cookies before baking.

Can I make the dough ahead of time?

Yes! The dough can be prepared up to 2 days in advance and kept in the fridge wrapped in plastic wrap.

What if I don’t have rainbow sprinkles?

No worries—you can skip them or use sanding sugar, mini chocolate chips, or even crushed freeze-dried fruit for a twist.

Can these be made gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour for best results.

Is it okay to use store-bought frosting instead of making the glaze?

You can, but homemade glaze gives you more control over consistency and sweetness. Plus, it’s super quick to make!

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Want More Cookie Ideas with a Twist?

If you love these Brown Sugar Pop Tart Cookies, you’ll probably enjoy these other favorites:

• Salted Caramel Pecan Cookies for a deeper caramel crunch.
• Lemon Churro Cookies if you’re craving tangy meets warm spice.
• Chocolate Crinkle Sandwich Cookies with a soft ganache center.
• Peanut Butter Blossom Cookies if you prefer classic nostalgia.
• Brown Sugar Maple Cookies with cozy fall flavor.

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And let me know in the comments how yours turned out. Did you add liqueur or leave it out? Did you try chocolate on top?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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