Brown Sugar Pop Tart Cookies

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Buttery, golden crusts filled with rich brown sugar and cinnamon filling, topped with a white glaze and cheerful rainbow sprinkles—these Brown Sugar Pop Tart Cookies are a nostalgic, handheld dessert that brings childhood memories back with every bite. Unlike store-bought pastries, these homemade treats offer a fresh-baked taste with a perfectly tender, crumbly cookie base and gooey center.

They’re ideal for brunches, coffee breaks, after-school snacks, or just when you crave a sweet retro fix. Whether you grew up on Pop-Tarts or are discovering the flavor for the first time, this cookie version elevates the concept into a delightful new experience.

Ingredients for this Brown Sugar Pop Tart Cookies

For the cookie crust:

• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp granulated sugar
• 1 cup (2 sticks) cold unsalted butter, cubed
• 6 tbsp ice water

For the brown sugar filling:

• 3/4 cup light brown sugar, packed
• 1 1/2 tsp ground cinnamon
• 1 tbsp all-purpose flour
• 1 egg, lightly beaten (for sealing the dough)

For the glaze:

• 1 cup powdered sugar
• 2 tbsp milk (plus more if needed)
• 1/2 tsp vanilla extract
• Rainbow sprinkles (optional but encouraged)

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Step 1: Make the dough

In a large mixing bowl, whisk together the flour, salt, and granulated sugar. Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing just until the dough comes together. Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 30 minutes.

Step 2: Prepare the filling

In a small bowl, mix together the brown sugar, cinnamon, and flour. Set aside.

Step 3: Roll and shape

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. On a floured surface, roll out one disk of dough into a rectangle about 1/8-inch thick. Cut into small rectangles (about 2×3 inches). Repeat with the second disk of dough.

Step 4: Assemble the cookies

Place half the rectangles on the baking sheet. Brush lightly with beaten egg. Spoon a small amount of the brown sugar filling onto the center of each, leaving a border. Top with the remaining dough rectangles and press the edges to seal. Use a fork to crimp edges.

Step 5: Bake

Bake for 20–22 minutes or until the edges are lightly golden. Let cool completely on a wire rack.

Step 6: Glaze and decorate

Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle or spread the glaze over the cooled cookies. Add rainbow sprinkles while the glaze is still wet. Allow to set before serving.

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Frequently Asked Questions

How do I make the crust extra flaky?

Use very cold butter and handle the dough minimally to keep it from becoming tough. Chilling the dough before rolling also helps preserve flakiness.

Can I use store-bought pie crust?

Yes, pre-made pie crust works in a pinch, though homemade gives the best flavor and texture.

What if I don’t have rainbow sprinkles?

You can skip them or swap in sanding sugar, crushed nuts, or even mini chocolate chips.

How do I keep the filling from leaking?

Be sure to seal the edges well with egg wash and crimp tightly. Avoid overfilling.

Can I make them ahead of time?

Absolutely! Make and freeze unbaked, filled cookies. Bake straight from frozen, adding a few extra minutes to the baking time.

What other fillings can I try?

Jam, Nutella, or chocolate spread work beautifully. Just be sure the filling isn’t too runny.

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