These tender cookies offer a delightful combination of cake-like texture and warm, gooey cinnamon brown sugar filling. Crowned with a sweet pop tart icing, each bite evokes nostalgic childhood memories. The rich blend of butter, sugars, and spices creates a comforting treat that surprises the palate with every indulgent mouthful.

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I love experimenting in the kitchen and this Brown Sugar Pop Tart Cookies recipe is one of my favorite homemade treats. It all starts with a base made of 1 cup unsalted butter, softened, mixed with 1 cup packed light brown sugar and 1/2 cup granulated sugar.

When you add in 2 large eggs and 2 tsp vanilla extract along with 2 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1 tsp baking powder and 1/4 tsp salt, you get a dough that’s soft and cake-like in texture. The gooey center comes from a filling made with an extra 3/4 cup light brown sugar, 1 tbsp ground cinnamon and 2 tbsp melted unsalted butter.

After baking these cookies, I top them with a classic icing made from 1 cup powdered sugar, 1-2 tbsp milk and 1/2 tsp vanilla extract. The nutritional value is simple: a sweet dose of fats and sugars that remind me of home made brown sugar pop tarts from my childhood.

Why I Like this Recipe

I really love how this recipe gives me such a nostalgic feeling. Every time i bake these cookies, the classic pop tart icing reminds me of my childhood and brings back lots of fun memories.

The texture of the cookies is just perfect for me; they turn out soft and cake-like with a gooey brown sugar-cinnamon filling that makes every bite feel special.

Also, I like how simple the recipe is. Even though it takes a few steps like making the dough and preparing the filling separately, the instructions make it feel easy and approachable, even if i mess up a little sometimes.

Last but not least, i enjoy playing with the mixing of flavors. The combination of unsalted butter, brown sugar and cinnamon just hits the right spot and makes this treat totally worth it.

Ingredients

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Unsalted butter: Rich, creamy fat that adds moisture and flavor.
Helps make cookies tender.
Light brown sugar: Packed with molasses, it gives sweetness and depth, boosts caramel notes and mostly provides carbs.
Eggs: Provide structure and moisture while adding protein; they helps bind ingredients together.
All-purpose flour: Its carbohydrates create the cookie base, forming a light texture and crisp edges.
Cinnamon: Adds a warm spice and aroma, making the filling extra appealing.
Powdered sugar icing: Transforms into a smooth, sweet glaze finishing off that pop tart vibe.
Baking soda & baking powder: They create light air pockets, enhancing the cookies’ fluffiness and rise.
Granulated sugar: Boosts sweetness and helps with browning.
Adds a slight crunch texture.

Ingredient Quantities

1 cup unsalted butter, softened

1 cup light brown sugar, packed (plus an extra 3/4 cup for the filling)

1/2 cup granulated sugar

2 large eggs

2 tsp vanilla extract

2 1/4 cups all-purpose flour

1/2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

For the gooey filling: 3/4 cup light brown sugar, packed, 1 tbsp ground cinnamon, and 2 tbsp unsalted butter, melted

For the classic pop tart icing: 1 cup powdered sugar, 1-2 tbsp milk, and 1/2 tsp vanilla extract

How to Make this

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1. Preheat your oven to 350°F and line your baking sheet with parchment paper.

2. In a large bowl, beat 1 cup of softened unsalted butter with 1 cup of light brown sugar (packed) and 1/2 cup of granulated sugar until it’s nice and fluffy.

3. Crack in the 2 large eggs and stir in 2 teaspoons of vanilla extract until everything is mixed well.

4. In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, and 1/4 teaspoon salt.

5. Slowly add the dry ingredients into the wet mix, stirring until just combined; don’t overmix!

6. For the gooey filling, combine 3/4 cup of light brown sugar (packed), 1 tablespoon ground cinnamon, and 2 tablespoons of melted unsalted butter.

7. Scoop out a tablespoon of cookie dough and flatten it out on its own piece of parchment; then spoon a little bit of the filling in the center and cover with a bit more dough. Repeat for all cookies.

8. Arrange the cookies on the baking sheet, leaving some space between each one, and bake for about 12-15 minutes until the edges are lightly golden.

9. While the cookies are cooling, mix 1 cup powdered sugar, 1-2 tablespoons milk, and 1/2 teaspoon vanilla extract to make the pop tart icing.

10. Once the cookies have cooled a bit, drizzle the icing over them and enjoy your throw back treat!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Small bowl for dry ingredients
6. Electric mixer or hand whisk
7. Measuring cups and spoons
8. Spatula for stirring and folding
9. Cooling rack (optional, for faster cooling)

FAQ

Q: Can I prepare these cookies ahead of time?

A: Yup, you can prep them a day in advance and store in an airtight container at room temp. They stay fresh for about 3 days.

Q: Can I freeze the cookie dough or baked cookies?

A: Yes, you can freeze the dough. Just wrap it well and it will keep for about 2 months. Baked cookies can also be frozen, then thaw at room temp.

Q: What if I only have salted butter?

A: If you must use salted butter, just reduce the added salt a bit to balance the flavors. Its not a huge deal, but it might be a tad saltier.

Q: How do I know when the filling is gooey enough?

A: The gooey filling should look melted and combined with the cinnamon sugar before you add it between the cookies. If its not thick enough, it might run off once the cookies are baked.

Q: Can I adjust the sweetness in these cookies?

A: Sure, you can reduce the brown sugar a bit if you prefer less sweetness. Just be mindful that it affect the texture and flavor, so make small changes at a time.

Brown Sugar Pop Tart Cookies Recipe Substitutions and Variations

If you don’t have unsalted butter, you can use an equal amount of coconut oil or salted butter (just reduce the added salt a bit) which might change the flavor slightly but still works.
If you’re out of eggs, try using flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg and let it sit awhile.
Don’t have light brown sugar? You can use dark brown sugar instead for a slightly richer taste, or combine granulated sugar with a little bit of molasses.
If all-purpose flour is scarce, a mix of whole wheat flour can be used in a 1:1 ratio, though it might give the cookies a denser texture.
For the icing, if milk isn’t on hand, non-dairy milks like almond or oat milk work just fine to get that smooth finish.

Pro Tips

1. Make sure your butter is real soft before you mix it with sugars – that helps everything blend smoother and makes the dough super fluffy.
2. When you’re folding in the dry stuff, stir just enough so you dont overmix it cause too much can make your cookies tough.
3. Keep an eye on the cookies while they’re baking and take them out when the edges just start to turn golden; the center will keep a soft gooey feel once they cool.
4. Allow your cookies to cool completely before drizzling on the icing, otherwise the warm cookies just melt it into a mess.