Brown Sugar Pop-Tart Cookies Recipe

Who else grew up eating Brown Sugar Cinnamon Pop-Tarts for breakfast? I know I did! These Brown Sugar “Pop-Tart” Cookies take all that nostalgia and turn it into a soft, buttery, cinnamon-filled delight. With a chewy cookie base, a gooey cinnamon sugar center, and a spiced icing glaze, these cookies are guaranteed to bring back childhood memories only in a much more homemade, comforting way.

One of the best things about these cookies? You can make the dough ahead of time and bake whenever you want! Plus, they’re gluten-free adaptable and perfect for the holidays. Let’s get baking!

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Why You’ll Love These Brown Sugar “Pop-Tart” Cookies

These brown sugar pop tart cookies taste just like the classic breakfast treat but with a homemade twist. They have a rich brown sugar filling, a soft and chewy cookie base, and a spiced cinnamon glaze. Whether you love brown sugar pop tart bars or brown sugar filled cookies, these are a must-try! Perfect for holidays, gifting, or an indulgent snack, they’ll quickly become a favorite.

Easy Brown Sugar Pop-Tart Cookies Recipe

Brown Sugar “Pop-Tart” Cookies Ingredients

2 ½ cups gluten-free 1:1 flour (or all-purpose flour)
¾ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
¾ teaspoon kosher salt
1 ½ sticks unsalted butter, softened
¼ cup coconut oil, room temperature
1 tablespoon maple syrup
1 ½ cups dark brown sugar
2 teaspoons vanilla extract
1 large egg plus 1 egg yolk, room temperature

Cinnamon Filling:

¼ cup dark brown sugar
2 tablespoons unsalted butter, softened
1 tablespoon ground cinnamon

Icing Glaze:

1 ½ cups powdered sugar
½ teaspoon kosher salt
½ teaspoon ground cinnamon
3 tablespoons almond milk (or whole milk)

Brown Sugar Pop-Tart Cookies Ingredients

How to Make Brown Sugar “Pop-Tart” Cookies

1: Prepare the Dough

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, beat the butter, coconut oil, maple syrup, and dark brown sugar until light and fluffy.
Add the wet ingredients: Mix in the vanilla, egg, and egg yolk until well combined.
Combine everything: Slowly mix in the dry ingredients until just combined. Cover and set aside.

2: Make the Cinnamon Filling

In a small bowl, mix together the brown sugar, butter, and cinnamon until smooth.

3: Assemble the Cookies

Scoop the dough: Using a cookie scoop, form 20 tablespoon-sized balls and place them on a parchment-lined sheet pan.
Add the filling: Top each dough ball with ½ teaspoon of the cinnamon filling.
Top with more dough: Scoop another 20 tablespoon-sized dough balls and place them directly on top, creating a sandwich.
Press gently: Lightly flatten each cookie so the filling spreads inside.

4: Freeze the Cookies

Chill the dough for at least 1 hour, or overnight to help them hold their shape while baking.

5: Bake the Cookies

Preheat the oven to 350°F.
Line two baking sheets with parchment paper.
Arrange cookies with space in between and bake for 12-14 minutes, rotating halfway through.
Remove from the oven and let them cool completely.

6: Make the Icing & Frost

Whisk together powdered sugar, cinnamon, salt, and almond milk.
Spread 2 teaspoons of icing on each cookie, leaving a small border.
Let the icing set before storing.

Serving Suggestions

These Brown Sugar “Pop-Tart” Cookies pair perfectly with a cozy drink or a fun dessert spread. Here are some ideas:

With coffee or tea: The warm cinnamon flavors complement a hot latte or spiced chai tea.
As a breakfast treat: Serve them alongside a bowl of Greek yogurt and fresh fruit for an indulgent morning snack.
With ice cream: Sandwich a scoop of vanilla ice cream between two cookies for an extra special dessert.
Holiday dessert platter: These cookies make a stunning addition to a holiday cookie tray with other festive treats.
Gifting: Package them in a decorative tin for a homemade gift your friends and family will love!

FAQs

Can I use a different type of flour instead of gluten-free 1:1 or all-purpose flour?

This recipe has been tested with gluten-free 1:1 flour and all-purpose flour. Using almond or coconut flour will alter the texture and structure.

Do I really need to freeze cookie dough before baking?

Yes! Freezing helps the cookies hold their shape and prevents the cinnamon filling from oozing out. Skipping this step could cause spreading.

Can I make the dough ahead of time?

Absolutely! Prepare the dough up to a week in advance. Store frozen dough balls in a zip-top bag and bake when ready.

How do I make my cookies perfectly round?

After baking, place a ramekin or cup over each warm cookie and swirl in a circular motion to shape them perfectly.

Can I substitute the coconut oil with another ingredient?

Yes! Swap coconut oil with unsalted butter for a slightly different but equally delicious flavor.

How should I store these cookies?

. Room temperature: Store in an airtight container for up to 4 days.
. Refrigerator: Keeps fresh for up to a week.
. Freezer: Freeze for up to 2 months.

Looking for More Delicious Cookies?

Check out these other amazing recipes:

Peanut Butter Filled Brownie Cookies
Lemon Crinkle Cookies
Best Snickerdoodle Cookie

These Brown Sugar “Pop-Tart” Cookies are the ultimate nostalgic treat, blending the beloved flavors of brown sugar pop tart bars with a chewy, homemade cookie texture. Whether you’re craving brown sugar filled cookies for a cozy afternoon snack or an impressive dessert, these cookies will satisfy every sweet tooth. Try them today, and don’t forget to share your delicious creations!

I cannot wait for y’all to try these Brown Sugar “Pop-Tart” Cookies! If you make them, be sure to leave a comment below and tag me on Pinterest so I can see your delicious creations. Enjoy baking!