Name: Brown Sugar Cookie “Pop-Tarts Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 ½ cups gluten free 1:1 flour (sub all purpose flour if needed); 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, solid, not liquid); 1 tablespoon maple syrup; 1 ½ cups dark brown sugar; 2 teaspoons vanilla extract; 1 large egg plus 1 egg yolk (room temperature); ¼ cup dark brown sugar; 2 tablespoons unsalted butter (softened); 1 tablespoon ground cinnamon; 1 ½ cups powdered sugar; ½ teaspoon kosher salt; ½ teaspoon ground cinnamon; 3 tablespoons almond milk (or whole milk)

If you’re anything like me, you’re always on the lookout for that perfect cozy treat that feels special but is easy enough to whip up on a weekday. Well, this Brown Sugar Cookie “Pop-Tarts Recipe” is exactly that — a lovely twist on classic pop-tarts, but with a buttery brown sugar cookie crust and a cinnamon-sweet filling that will have you coming back for more. I absolutely love how these turn out crisp on the edges with a tender center, and you’ll find that they’re just the right amount of nostalgic and new all at once. Stick around, because I’m going to share all the tips you need to make this recipe a smashing success in your own kitchen.

❤️

Why You’ll Love This Recipe

Wide Appeal: Whether you’re gluten-free or not, this recipe works beautifully with both gluten free and regular flour options.
Flavor Explosion: The brown sugar and cinnamon combo perfectly recreates that warm, sweet vibe we all adore in classic pop-tarts — but better.
Impressively Easy: I was surprised by how straightforward this recipe is, yet it looks and tastes like a bakery-level creation.
Customizable Comfort: You can swap fillings and toppings to fit your mood or occasion, making it super versatile.

A tall stack of ten golden brown cookies with a smooth white icing layer on top, the top cookie is broken in half showing a soft brown interior. Around the stack, there are more iced cookies placed on a white marbled surface. The cookies have a rough texture with some sprinkled cinnamon on the icing. The scene is warm and cozy with soft lighting. photo taken with an iphone --ar 2:3 --v 7 - Brown Sugar Cookie Pop-Tarts, Easy homemade Pop-Tarts, Cinnamon-filled cookie pastries, Baking comfort food, Unique breakfast treats

Ingredients You’ll Need

This Brown Sugar Cookie “Pop-Tarts Recipe” relies on simple pantry staples that blend into a rich, flavorful cookie dough and a luscious cinnamon-sugar filling. I always recommend using room temperature butter and eggs for the smoothest dough texture — it really makes a difference!

Flat lay of a small white ceramic bowl of gluten free flour, a small white ceramic bowl of dark brown sugar, a small white ceramic bowl of powdered sugar, two whole brown eggs with clean shells, a few small chunks of unsalted butter, a small white ceramic bowl of coconut oil solid pieces, a small white ceramic bowl of maple syrup, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of ground cinnamon powder, a small white ceramic bowl of kosher salt, and a small white ceramic bowl of almond milk placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Brown Sugar Cookie Pop-Tarts, Easy homemade Pop-Tarts, Cinnamon-filled cookie pastries, Baking comfort food, Unique breakfast treats

Gluten free 1:1 flour (or all purpose flour): I use gluten-free to keep it accessible, but all-purpose works great if you don’t need to avoid gluten.
Baking soda and baking powder: Together they help create that tender crumb and slight rise without spreading too much.
Ground cinnamon: Don’t skip this — it’s key to that warm spiced flavor you want in the filling and dough.
Kosher salt: Enhances the sweetness and balances flavors.
Unsalted butter: Softened for easy creaming with sugar, giving you that buttery richness.
Coconut oil (room temperature): Adds moisture and a subtle depth — don’t use liquid form or it’ll mess with the dough’s texture.
Maple syrup: Just a hint to round out the sweetness naturally.
Dark brown sugar: Used both in dough and filling for deep molasses flavor that makes these pop-tarts unforgettable.
Vanilla extract: Because vanilla makes everything better, right?
Egg and egg yolk: For binding and that tender, rich texture.
Powdered sugar: Part of the filling’s sweetness and texture.
Almond milk (or whole milk): Thins out the filling to spread perfectly without running all over.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things that makes this Brown Sugar Cookie “Pop-Tarts Recipe” so fun is how easy it is to customize to your own tastes or dietary needs. Over time, I’ve tried adding different fillings, playing with spices, and even switching up the milk for the glaze — it’s all fair game!

Fruit fillings: I once swapped the cinnamon sugar for a homemade strawberry jam, which gave it a bright, summery twist that my family adored.
Vegan tweak: Try replacing butter with vegan butter and use flax egg for binding — I did this for a friend with dietary restrictions and no one noticed the difference.
Spiced up: Adding a pinch of nutmeg or ginger amplifies the warmth if you like your pop-tarts with a little extra kick.
Frosting variations: Instead of the glaze, try a thin spread of cream cheese frosting for an extra indulgence.

How to Make Brown Sugar Cookie “Pop-Tarts Recipe

Step 1: Prepare Your Ingredients and Dough

Start by lining a sheet pan with parchment paper — trust me, this step saves you a lot of cleanup and keeps the cookies from sticking. Next, whisk together your gluten free flour (or all purpose), baking soda, baking powder, cinnamon, and salt in a bowl so everything is evenly mixed. Then, in a stand mixer or with a hand mixer, cream together the softened butter, coconut oil, brown sugar, and maple syrup until the mixture is light and fluffy — this usually takes about 3-4 minutes. Add the vanilla, egg, and egg yolk and mix until just combined. Slowly add the dry ingredients, mixing on low until you have a smooth dough. If your dough feels too sticky, chill it for 15 minutes — it helps it hold shape later!

Step 2: Make the Cinnamon Brown Sugar Filling

In a separate small bowl, mix the softened butter, brown sugar, cinnamon, powdered sugar, salt, more cinnamon, and almond milk until smooth and spreadable. This filling is where the magic happens — it’s gooey, sweet, and packs that signature cinnamon punch. Keep it chilled so it’s easier to dollop and spread on the cookie dough later.

Step 3: Roll, Fill, and Seal Your “Pop-Tarts”

Divide your dough in half and roll each half between two sheets of parchment paper to about 1/4 inch thick. Using a knife or pizza cutter, cut rectangles about 3×4 inches each. Place half of the rectangles on your parchment-lined sheet pan and evenly spread a teaspoon or so of the cinnamon filling, leaving a 1/4 inch border. Top with the remaining rectangles, gently pressing edges together and crimping with a fork for that classic pop-tart look. Don’t press too hard or the filling will squeeze out, but make sure the edges are sealed well so things don’t get messy while baking.

Step 4: Bake and Cool

Bake your pop-tarts at 350°F (175°C) for about 18-20 minutes, or until the edges start turning golden. The trick I discovered? Let them cool completely on the pan before glazing — it keeps the tops from getting soggy and helps the glaze stick perfectly.

👨‍🍳

Pro Tips for Making Brown Sugar Cookie “Pop-Tarts Recipe

Room Temperature Ingredients: I learned that using room temp butter, coconut oil, and eggs really helps the dough come together smoothly and bakes evenly.
Seal Those Edges Tight: Press firmly but gently to avoid leaking filling — a little chill time before baking can also help prevent spills.
Don’t Overbake: These cook quickly, so start checking around 18 minutes to catch the perfect golden edges without dryness.
Cooling is Key: Letting pop-tarts cool before glazing saves you from sticky messes and gives a nice firm crust.

How to Serve Brown Sugar Cookie “Pop-Tarts Recipe

The image shows a group of round cookies arranged close together on crinkled white parchment paper over a white marbled surface. Each cookie has two layers: a golden-brown base with a slightly rough texture and a smooth, light beige icing layer on top that covers most of the cookie but leaves a thin border around the edge. The icing has speckles of brown spice sprinkled evenly over it. The scene is bright with natural light and has a cozy, homemade look. Photo taken with an iphone --ar 2:3 --v 7 - Brown Sugar Cookie Pop-Tarts, Easy homemade Pop-Tarts, Cinnamon-filled cookie pastries, Baking comfort food, Unique breakfast treats

Garnishes

I love adding a light drizzle of extra cinnamon glaze or a sprinkle of coarse sugar on top just before serving — it adds a little sparkle and crunchy sweetness. Sometimes, a dollop of whipped cream or a scoop of vanilla ice cream takes these treats to next-level indulgence.

Side Dishes

For a balanced breakfast or snack, I often pair these brown sugar cookie “pop-tarts” with a cup of freshly brewed coffee or chai tea for those cozy vibes. A side of fresh fruit, like sliced apples or berries, adds a refreshing contrast to the sweet richness.

Creative Ways to Present

For a special brunch, I like arranging these pop-tarts on a pretty platter layered with edible flowers and sprigs of fresh mint — it makes the whole spread look inviting and festive. Tucking small flags or handwritten tags with fun messages also makes them perfect for gifting or parties.

Make Ahead and Storage

Storing Leftovers

After baking, I store leftovers in an airtight container at room temperature for up to 3 days. They stay crisp if you store them separated by parchment paper to avoid sticking. My family loves snacking on these throughout the week, and they never seem to last that long!

Freezing

If you want to meal prep, these pop-tarts freeze beautifully. Just wrap each cookie individually in plastic wrap and place them in a freezer-safe bag. I’ve found they maintain flavor and texture for up to 2 months.

Reheating

When ready to eat, pop frozen “pop-tarts” into a toaster oven or regular oven at 325°F for about 5-7 minutes to revive that freshly baked crispness. Avoid the microwave if you want to keep the crust from getting soggy.

FAQs

Can I use regular all-purpose flour instead of gluten-free?

Yes! This recipe works wonderfully with all-purpose flour if you don’t need gluten-free. Just swap it 1:1, and you’ll get a slightly different texture but just as delicious.
What’s the best way to prevent the filling from leaking out?

Make sure to leave a border around the edges when spreading the filling, press the edges firmly together (you can use a fork for that signature look), and chill the assembled pop-tarts in the fridge for about 15 minutes before baking. This helps seal things up nicely.
Can I make these dairy-free?

Absolutely! Use a dairy-free butter substitute and coconut oil as directed, and almond milk or any plant milk for the filling. For the best texture, pick a good-quality vegan butter.
How long do Brown Sugar Cookie “Pop-Tarts” stay fresh?

Stored in an airtight container, they usually stay fresh for 2-3 days at room temperature. After that, they can be frozen to extend their life.

Final Thoughts

This Brown Sugar Cookie “Pop-Tarts Recipe” is one of those gems I’m so glad I stumbled upon. It brings a warm, nostalgic feel with none of the hassle of store-bought sweets, and the flavors are rich, comforting, and always a crowd-pleaser. Whether you bake these to share with family or enjoy a quiet moment yourself, they never fail to brighten the day. If you try this recipe, let me know how it turns out — I’m sure you’ll love these as much as my family does!