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Chewy Brown Sugar Pop-Tart Cookies with cinnamon glaze—bakery-style edges, gooey centers, and real Pop-Tarts. Easy, no-chill, freezer-friendly.
Meet your new favorite: Brown Sugar Pop Tart Cookies! These chewy, bakery-style cookies are packed with crushed Brown Sugar Cinnamon Pop-Tarts, swirled with warm cinnamon sugar, and finished with a nostalgic glaze. They’ve taken TikTok and the copycat cookie world by storm, and for good reason—this Pop-Tart cookies recipe is fun, versatile, and ridiculously delicious. If you love brown sugar cinnamon pop tart cookies, you’ll fall hard for this version. Let’s dig into the unique twists that make this one extra special and totally weeknight-friendly.
What Makes These Brown Sugar Pop Tart Cookies Special?
Why you’ll love them: These bakery-style Pop-Tart cookies were built to be chewy in the middle, crisp at the edges, and loaded with cinnamon brown sugar flavor—no complicated steps, just smart technique.
- Real Pop-Tarts inside and on top: Crushed Brown Sugar Cinnamon Pop-Tarts weave through the dough for that nostalgic toaster pastry crunch.
- No chill needed: Designed to bake right away—goodbye, long rest times; hello, cookies in 30 minutes.
- Chewy-center formula: A touch of cornstarch + extra yolk gives that Crumbl copycat cookie texture—soft, thick, and bendy.
- Brown butter option: Level up the brown sugar and cinnamon notes with nutty browned butter (instructions below).
- Not-too-sweet glaze: A quick cinnamon-maple icing balances sweetness without overpowering the cookie.
- Make-ahead & freezer-friendly: Freeze dough balls or baked cookies—perfect for last-minute dessert cravings.
- Diet-friendly swaps: Gluten-free and dairy-free/vegan options tested so everyone gets a cookie.
- Two sizes: Standard and bakery-size options with adjusted bake times for consistent results.
Ingredient Notes
Before you shop: Here’s what you’ll need to make the best brown sugar cinnamon Pop-Tart cookies, plus helpful swaps.
- Unsalted butter: Use room temperature. For extra caramel notes, brown it and cool to room temp before creaming.
- Brown sugar: Light brown gives classic Pop-Tart vibes; dark brown amps up molasses depth and chew.
- Granulated sugar: Balances spread and crisp edges in this Pop-Tart cookies recipe.
- Egg + egg yolk: That extra yolk keeps cookies rich and chewy—especially helpful for bakery-style thickness.
- Vanilla extract: Rounds out the cinnamon and brown sugar flavor.
- All-purpose flour: Spoon and level. For gluten-free Pop-Tart cookies, use a 1:1 baking blend with xanthan gum.
- Cornstarch: Secret soft factor that mimics that Crumbl copycat texture.
- Baking powder + baking soda: A combo for lift without losing chew.
- Ground cinnamon: Adds warmth and enhances the Pop-Tart filling flavor.
- Kosher salt: Balances the sweet, sweet glaze and brown sugar filling vibe.
- Brown Sugar Cinnamon Pop-Tarts: Roughly crushed—some fine crumbs, some bigger bits for texture. Save a few for topping.
- Powdered sugar + cinnamon + maple syrup: For the glaze that sets but stays soft to bite.
- Milk or heavy cream: Thins the icing to drizzleable perfection.
How To Make Brown Sugar Pop Tart Cookies
Follow these steps: Here’s the streamlined method for chewy, cinnamon-glazed Pop-Tart cookies with minimal fuss and maximum payoff.
- Preheat and prep: Heat oven to 350°F (175°C). Line two sheet pans with parchment for even browning and easy cleanup.
- Crush the Pop-Tarts: Place in a zip-top bag and lightly crush with a rolling pin—aim for a mix of crumbs and 1/2-inch pieces.
- Cream the butter and sugars: Beat butter, brown sugar, and granulated sugar on medium-high until pale and fluffy, 2–3 minutes.
- Add eggs and vanilla: Mix in the egg, then the extra yolk, plus vanilla. Beat until glossy and well combined.
- Whisk dry ingredients: In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, cinnamon, and salt.
- Combine the dough: Add dry ingredients to wet on low speed just until a few flour streaks remain. Do not overmix.
- Fold in Pop-Tarts: Stir in most of the crushed Pop-Tarts, reserving a handful for topping. Fold gently to keep chunks intact.
- Portion: For standard cookies, scoop ~2 tablespoons dough; for bakery-style cookies, scoop ~1/4 cup. Roll into balls.
- Top for texture: Press a few extra Pop-Tart bits onto each dough ball—this keeps the pieces visible after baking.
- Bake: Standard size bakes 9–11 minutes; bakery size bakes 11–13 minutes. Edges should be set with soft centers.
- Circle for perfect edges: Use a round cutter or glass to scoot warm cookies into perfect circles (optional but pro-tier).
- Cool and glaze: Let cool 10 minutes on the sheet, then transfer to a rack. Whisk powdered sugar, cinnamon, maple, and milk; drizzle or spread on warm-but-not-hot cookies.
Pro Tips
- Measure like a pro: Spoon and level flour to avoid cakey cookies or minimal spread. If you can, weigh flour for accuracy.
- Brown butter hack: If browning the butter, cool to opaque/room temp before creaming. Add 1–2 teaspoons milk if the dough seems dry.
- Control spread: If your kitchen is warm, chill scooped dough 15 minutes before baking. Cold sheet pans also help.
- Size matters: Larger cookies hold a gooier center. Adjust bake time by size, not the clock—pull when the centers look slightly underbaked.
- Glaze grip: Glaze while cookies are just warm so it sets with a slight sheen and that classic Pop-Tart look.
- Air fryer option: Bake at 320°F (160°C) for 6–8 minutes in batches—watch closely for browning.
WANT TO SAVE THIS RECIPE?
Storage & Reheating
Keep them fresh: These Pop-Tart cookies store beautifully and reheat like a dream.
- Room temperature: Store glazed cookies in an airtight container up to 3 days. Separate layers with parchment.
- Refrigerator: Keeps up to 1 week; bring to room temp before serving for best texture.
- Freezer (baked): Freeze on a sheet tray, then transfer to a bag for up to 2 months. Thaw at room temp; rewarm at 300°F (150°C) for 3–4 minutes.
- Freezer (dough balls): Freeze raw scoops up to 2 months. Bake from frozen at 350°F, adding 1–2 minutes.
- Reheat for gooey centers: Microwave 8–10 seconds or warm in a low oven to revive that fresh-baked feel.
Variations & Substitutions
Make them yours: From gluten-free Pop-Tart cookies to vegan swaps, here’s how to tailor the recipe.
- Gluten-free: Use a 1:1 gluten-free flour with xanthan gum + gluten-free toaster pastries. Add 1 tablespoon milk if dough is crumbly.
- Dairy-free: Swap plant butter or refined coconut oil. Use dairy-free milk in the glaze.
- Vegan Pop-Tart cookies: Use vegan butter + 1 flax egg (1 tbsp ground flax + 3 tbsp water). Choose vegan toaster pastries and plant milk.
- Brown butter upgrade: Brown the butter, cool, and proceed. Adds big caramel depth to brown sugar cinnamon cookies.
- Flavor swap: Try Strawberry, S’mores, or Blueberry Pop-Tarts with matching glaze—hello, Pop-Tart sugar cookies remix.
- Stuffed cookie: Encase a 1-inch square of Pop-Tart inside each dough ball for a hidden center.
- Maple drizzle: Add extra maple syrup to the icing and a pinch of salt for balance.
- High altitude: Reduce baking soda by 1/8 teaspoon and add 1–2 teaspoons extra flour for controlled spread.
Final bite: If you grew up on Brown Sugar Cinnamon Pop-Tarts, these cookies are a warm hug in dessert form—crackly glaze, cinnamon-sugar bliss, and chewy centers that taste like a bakery run met your childhood breakfast. It’s the ultimate brown sugar Pop-Tart cookies recipe to keep on repeat.
More cookie inspo: Craving more? Peek around the site for buttery, chewy classics and seasonal bakes.
FAQ
My cookies spread too much. Help?
Fix the spread: Chill scooped dough 15 minutes, use a cool sheet pan, and make sure butter isn’t greasy-soft. If needed, add 1–2 teaspoons flour to the next batch.
Do I have to chill the dough?
No chill needed: This recipe is designed to bake right away. If your kitchen is warm or you love ultra-thick cookies, a short chill gives extra insurance.
Can I use other Pop-Tart flavors?
Absolutely: Strawberry, S’mores, and Blueberry are fun swaps. Match the glaze flavor to the Pop-Tart for best results.
Will brown butter change the texture?
Flavor boost ahead: It deepens flavor without hurting texture. Cool to room temp and add 1–2 teaspoons milk if your dough feels dry from evaporation.
How do I keep them soft for days?
Soft-cookie insurance: Don’t overbake, store airtight with a slice of bread or a marshmallow, and glaze once cookies are just warm—not hot.
Can I make these gluten-free or vegan?
Yes and yes: Use a 1:1 GF flour + GF toaster pastries for gluten-free. For vegan, use plant butter, a flax egg, and vegan toaster pastries. Use plant milk in the glaze.
Can I reduce the sugar?
Go gently: You can reduce total sugar by about 15% without major texture changes. Keep enough brown sugar for chew and caramel notes.
Why are my cookies cakey?
Check the flour: Over-measuring flour or overmixing can create cakiness. Spoon/level (or weigh) and mix just until combined.
Can I bake from frozen?
Freezer win: Yep—bake dough balls from frozen at 350°F, adding 1–2 minutes. Top with extra Pop-Tart bits before baking for a bakery look.
Brown Sugar Pop Tart Cookies
Chewy Brown Sugar Pop-Tart Cookies with cinnamon glaze—bakery-style edges, gooey centers, and real Pop-Tarts. Easy, no-chill, freezer-friendly.
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Servings: 12 cookies
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheet
- Parchment paper
- Whisk
- Cooling rack
- Measuring cups and spoons
- Cookie scoop
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
Cinnamon Filling
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
- 3 tablespoons unsalted butter, melted
Cinnamon Glaze
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk as needed for drizzling consistency
Instructions
- Heat oven to 350°F and line 2 baking sheets with parchment paper.
- Make the filling: In a small bowl, stir together brown sugar, cinnamon, and flour. Pour in the melted butter and mix until it looks like damp sand. Set aside.
- Make the dough: In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium-high until creamy and light, 2–3 minutes.
- Beat in the egg, egg yolk, and vanilla until smooth, scraping the bowl as needed.
- In a separate bowl, whisk the flour, cornstarch, baking soda, salt, and cinnamon. Add to the wet ingredients and mix on low just until the flour disappears. If the dough feels very soft, chill 15–20 minutes.
- Portion the dough into 12 equal mounds (about 3 tablespoons each). Flatten each into a thick disc in your palm.
- Spoon about 1 to 1 1/2 teaspoons of the cinnamon filling into the center of each disc. Wrap the dough around the filling and pinch to seal. Place seam-side down on the prepared sheets, spacing well.
- Bake 10–12 minutes, until the edges are set and the tops look just dry but still pale. Let the cookies cool on the sheet 10 minutes, then transfer to a rack to cool completely.
- Make the glaze: Whisk powdered sugar, cinnamon, vanilla, and 2 tablespoons milk until smooth. Add more milk a few drops at a time to reach a thick, pourable drizzle.
- Drizzle the cooled cookies with the cinnamon glaze. Let it set before serving.
Notes
Chilling helps keep these cookies thick and prevents spreading. If your kitchen is warm, refrigerate the dough longer or chill the stuffed dough balls for 10 minutes before baking. Store cookies in an airtight container at room temperature for up to 3 days, or freeze (unglazed) for up to 2 months; thaw and glaze before serving.
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