Brown Sugar Cinnamon Poptart Cookies are the ultimate cozy dessert that brings all the nostalgic flavors of the classic pop tart into a soft, chewy cookie. If you grew up loving the sweet and cinnamony breakfast treat, you’re going to fall in love with this homemade twist. Brown Sugar Cinnamon Poptart Cookies are buttery, tender, and filled with a rich cinnamon-sugar center, all topped with a sweet glaze. Even better, this recipe is made with simple pantry staples, so you can whip up a batch anytime the craving hits. Whether you’re baking for fall, the holidays, or just a sweet pick-me-up, these cookies are a guaranteed hit.
Why You’ll Love Brown Sugar Cinnamon Poptart Cookies
If you’re a fan of warm cinnamon flavors and soft buttery cookies, this recipe is for you. Brown Sugar Cinnamon Poptart Cookies take everything you love about the original toaster pastry and elevate it with a homemade touch. They’re easy to make, taste amazing warm or chilled, and make your kitchen smell incredible while baking. These cookies have a perfect texture—slightly crisp edges with a gooey cinnamon center and a sweet glaze on top. Whether you’re baking for friends, family, or just yourself, these cookies bring comfort and joy in every bite.
Ingredients
For the Shortbread Cookie Dough:
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1 cup butter (2 sticks), softened
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3/4 cup sugar
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Pinch of salt
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1 teaspoon vanilla extract
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3 cups all-purpose flour
For the Cinnamon Brown Sugar Filling:
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1 cup brown sugar
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1 1/2 tablespoons ground cinnamon
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1/4 cup butter (1/2 stick), softened
For the Glaze:
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3 tablespoons milk
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2 cups powdered sugar
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Dash of cinnamon
Step-by-Step: How to Make Brown Sugar Cinnamon Poptart Cookies
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Prep Your Baking Tools
Line baking sheets with parchment paper and preheat your oven to 350°F (177°C). -
Make the Dough
In a large bowl, cream the softened butter, sugar, and vanilla until light and fluffy. Add the salt and gradually mix in the flour until a soft dough forms. -
Prepare the Filling
In a separate bowl, mix together the brown sugar, cinnamon, and softened butter until fully combined and smooth. -
Assemble the Cookies
Take a small piece of cookie dough and roll it into a ball. Set it on the lined baking sheet and lightly press it down using your fingertips or the base of a glass. Add a spoonful of the cinnamon-sugar mixture to the center. -
Seal the Cookie
Place another small dough ball on top and press the edges together to fully enclose the filling, forming a little stuffed cookie. -
Bake
Bake for 8–10 minutes or until the edges are set and just lightly golden. Take them out of the oven and allow them to cool fully right on the baking sheet. -
Make the Glaze
In a bowl, combine milk, powdered sugar, and a dash of cinnamon. Mix until smooth. Adjust the thickness by adding more powdered sugar or milk as needed. -
Glaze and Garnish
Once cookies are completely cool, drizzle a spoonful of glaze over each and sprinkle with a touch of cinnamon.
Helpful Tips
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Let your butter soften at room temperature before mixing for the creamiest dough.
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If the dough feels too soft to work with, chill it in the fridge for 15 minutes before shaping.
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Do not overmix the dough once flour is added; stir just until combined.
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For clean edges, use your fingers or a fork to crimp the cookie edges like a traditional pop tart.
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Always allow cookies to cool fully before glazing to prevent the glaze from melting off.
Substitutions and Variations
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Flavor Boost: Add a pinch of nutmeg or cardamom to the cinnamon filling for extra warmth.
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Make It Vegan: Substitute with vegan butter and plant-based milk. Check your powdered sugar for vegan compliance.
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Gluten-Free Option: Use a 1:1 gluten-free flour blend.
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Different Glazes: Try a maple glaze or cream cheese icing instead of the basic cinnamon glaze.
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Nutty Twist: Add finely chopped pecans or walnuts to the filling for crunch.
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Mini Cookies: Make bite-sized versions for snacking or gifting.
Storage Instructions
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Room Temperature: Keep the cooled cookies in an airtight container at room temperature for up to three days.
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Refrigerator: Store in a sealed container for up to one week for extended freshness.
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Freezer: Store the cookies in a freezer-safe container or zip-top bag with wax paper between each layer and freeze for up to three months. Thaw at room temperature before serving.
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Glazing Tip: For best results, freeze without glaze and add fresh glaze after thawing.
Nutritional Information
Approximate values per cookie (based on 24 cookies total):
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Calories: 180–220
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Total Fat: 9–12g
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Saturated Fat: 5–7g
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Carbohydrates: 23–28g
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Sugars: 13–18g
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Protein: 1–2g
Please note that these values are estimates and can vary based on the ingredients you use.
Serving Suggestions
These cookies are delicious served with a hot cup of coffee, spiced tea, or warm apple cider. They make a cozy addition to holiday dessert platters and pair beautifully with vanilla or cinnamon ice cream. Display them on a serving platter alongside other autumn cookies for festive holiday gatherings. They also make a charming edible gift—just package them in a cute box or bag with a ribbon.
Frequently Asked Questions About Brown Sugar Cinnamon Poptart Cookies
Can I make the dough ahead of time?
Yes, the dough can be prepared up to two days in advance. Wrap it tightly and refrigerate. Let the dough sit out until it reaches room temperature before shaping and adding the filling.
Can I use light brown sugar instead of dark?
Absolutely! Light brown sugar works just as well, though dark brown sugar will give a deeper molasses flavor.
Why did my cookies turn out dry?
Dryness can be caused by overmixing the dough or baking too long. Be sure to measure your flour correctly and bake just until the edges are set.
Is parchment paper necessary?
While not essential, parchment paper helps prevent sticking and makes cleanup easier. You can also use a silicone baking mat.
Can I skip the glaze?
Definitely. The cookies are still delicious without it. The glaze just adds a little extra sweetness and classic pop tart flair.
Conclusion
Thank you so much for joining me in baking these Brown Sugar Cinnamon Poptart Cookies. They’re one of my favorite cozy desserts to make and share. I love how simple ingredients can create something so full of flavor, nostalgia, and warmth. Whether you’re enjoying them fresh out of the oven or gifting them to a loved one, these cookies are sure to bring a smile. I hope you have as much fun baking them as I do. Happy baking and thank you for being part of this delicious, food-loving community!
Print
Brown Sugar Cinnamon Poptart Cookies
- Total Time: 1 hour 10 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Brown Sugar Cinnamon Poptart Cookies are buttery shortbread cookies filled with a rich brown sugar cinnamon center and topped with a sweet cinnamon glaze. These soft, chewy cookies taste just like your favorite childhood pop tarts—but better. Perfect for fall baking, holiday trays, or anytime you need a nostalgic treat. Quick to make and freezer-friendly!
Ingredients
For the Shortbread Cookie Dough:
1 cup butter (2 sticks), softened
3/4 cup sugar
Pinch of salt
1 teaspoon vanilla extract
3 cups all-purpose flour
For the Cinnamon Brown Sugar Filling:
1 cup brown sugar
1 1/2 tablespoons ground cinnamon
1/4 cup butter (1/2 stick), softened
For the Glaze:
3 tablespoons milk
2 cups powdered sugar
Dash of cinnamon
Instructions
-
Prep Your Baking Tools
Line baking sheets with parchment paper and preheat your oven to 350°F (177°C). -
Make the Dough
In a large bowl, cream the softened butter, sugar, and vanilla until light and fluffy. Add the salt and gradually mix in the flour until a soft dough forms. -
Prepare the Filling
In a separate bowl, mix together the brown sugar, cinnamon, and softened butter until fully combined and smooth. -
Assemble the Cookies
Take a small piece of cookie dough and roll it into a ball. Set it on the lined baking sheet and lightly press it down using your fingertips or the base of a glass. Add a spoonful of the cinnamon-sugar mixture to the center. -
Seal the Cookie
Place another small dough ball on top and press the edges together to fully enclose the filling, forming a little stuffed cookie. -
Bake
Bake for 8–10 minutes or until the edges are set and just lightly golden. Take them out of the oven and allow them to cool fully right on the baking sheet. -
Make the Glaze
In a bowl, combine milk, powdered sugar, and a dash of cinnamon. Mix until smooth. Adjust the thickness by adding more powdered sugar or milk as needed. -
Glaze and Garnish
Once cookies are completely cool, drizzle a spoonful of glaze over each and sprinkle with a touch of cinnamon.
Notes
Chill dough for 15 minutes if it’s too soft to handle.
For even cookies, use a cookie scoop and flatten gently.
Cookies are best when completely cooled before glazing.
Freeze unglazed cookies and glaze after thawing for best texture.
Light or dark brown sugar both work—dark gives a deeper flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes Additional Time: 30 minutes (cooling + glazing)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 16g
- Carbohydrates: 26g
- Protein: 2g