If you’re anything like me, you grew up sneaking Pop-Tarts from the pantry and savoring that brown sugar-cinnamon goodness. These Brown Sugar Pop-Tart Cookies are my grown-up take on that childhood favorite — but with a homemade, gooey twist that feels totally indulgent.
These cookies are soft, buttery, filled with warm cinnamon flavor, and topped with a sweet glaze that takes them over the top. Whether you’re baking for a weekend treat, a potluck, or just to have something special with your morning coffee, these cookies will make you feel like a kid again — but better.
Why I Keep Coming Back to This Recipe
- All the flavors of a brown sugar Pop-Tart but in soft, chewy cookie form
- Easy ingredients that come together in less than 30 minutes
- The cinnamon-sugar swirl and glaze make every bite magical
- Perfect for sharing — if you don’t end up keeping them all for yourself!
Ingredients You’ll Need
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
For the cinnamon-sugar swirl:
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
How I Make Brown Sugar Pop-Tart Cookies
1. Cream the Butter and Sugars
I start by creaming the softened butter with the brown sugar and granulated sugar until it’s fluffy and smooth. This sets the stage for that melt-in-your-mouth texture.
2. Add the Eggs and Vanilla
One egg at a time, I mix them in with the vanilla until it’s all well combined and velvety.
3. Add the Dry Ingredients
I slowly add the flour, baking soda, salt, and cinnamon. Mix until the dough comes together but don’t overmix — you want it soft and scoopable.
4. Swirl in Cinnamon-Sugar
In a small bowl, I mix the brown sugar and cinnamon for the swirl. Then I gently fold it into the dough so that each cookie has beautiful pockets of cinnamon sweetness.
5. Scoop and Bake
I scoop the dough onto a parchment-lined baking sheet and bake at 350°F (175°C) for about 10-12 minutes. The edges should be golden, and the centers just set.
6. Glaze It!
Once the cookies have cooled slightly, I whisk together powdered sugar, milk, and vanilla extract for the glaze and drizzle generously over the tops.
My Tips for Perfect Cookies
- Don’t skip the cinnamon-sugar swirl. It’s what gives these cookies their Pop-Tart magic.
- Use room-temperature butter and eggs. It makes a world of difference in texture.
- Let the cookies cool a bit before glazing. The glaze will set beautifully if the cookies aren’t too hot.
What I Love to Serve with These Cookies
- A big mug of hot coffee or chai tea
- A scoop of vanilla ice cream for an over-the-top dessert
- Warmed up for 10 seconds in the microwave for that just-baked taste
FAQs from My Kitchen
Q: Can I freeze the dough?
A: Yes! I scoop out cookie dough balls, freeze them on a sheet, and then store in a zip-top bag. Bake straight from frozen — just add an extra minute or two.
Q: How long do they stay fresh?
A: Store in an airtight container for up to five days, though I doubt they’ll last that long.
Q: Can I make them gluten-free?
A: Absolutely. Just swap in a good 1:1 gluten-free flour blend and you’re good to go.
Why You’ll Want to Make These Again and Again
These cookies are pure nostalgia but with a homemade upgrade that makes them feel special. They’re perfect for after-school snacks, cozy weekends, or when you’re simply craving something sweet and cinnamon-kissed. If you love brown sugar Pop-Tarts, these cookies are going to become your new favorite.
Brown Sugar Pop-Tart Cookies: A Nostalgic Twist on Your Favorite Treat
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- 4 cups all-purpose flour
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons milk (for icing)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the baking soda, salt, ground cinnamon, and flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop out tablespoon-sized balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- For the icing, mix the powdered sugar, 2 teaspoons of vanilla extract, and enough milk to reach your desired consistency.
- Drizzle the icing over the cooled cookies and let it set before serving.
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