Dessert

Brown Sugar Pop Tart Cookies Recipe

BySophie Carsel February 24, 2026February 24, 2026

Introduction

These Brown Sugar Pop Tart Cookies combine the nostalgic flavors of classic pop tarts with a soft, buttery cookie base. With a sweet glaze and optional food coloring, they make a fun and tasty treat perfect for any occasion.

A close-up of two golden-brown rectangular pastries stacked on top of each other, showing a thick layer of light brown filling inside. The pastries have a smooth, light beige icing layer on top sprinkled with small colorful round sprinkles and a light dusting of white powdered sugar. The edges of the pastries are crimped with visible fork marks, and more similar pastries are blurred in the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 cup brown sugar
1 cup unsalted butter
1 egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1 cup powdered sugar
2 tablespoons milk
Pinch of salt
Food coloring (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of brown sugar until light and fluffy, about 3-4 minutes.
Step 3: Beat in 1 egg and 1 teaspoon of vanilla extract until fully incorporated.
Step 4: In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually add this mixture to your wet ingredients, mixing until just combined.
Step 5: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 6: Once chilled, roll the dough out on a lightly floured surface to about 1/4 inch thick. Cut into rectangles, about 3×4 inches each.
Step 7: Place the rectangles on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the edges are lightly golden. Allow them to cool completely on a wire rack.
Step 8: While the cookies cool, mix 1 cup of powdered sugar with 2 tablespoons of milk and a few drops of vanilla extract until smooth. If using food coloring, add it now.
Step 9: Once the cookies are cool, spread the icing on half of the cookies and place another cookie on top to create a sandwich.
Step 10: Your Brown Sugar Pop Tart Cookies are ready to be devoured! Feel free to sprinkle some extra powdered sugar on top for a touch of sweetness.

Tips & Variations

For a fun twist, use different food coloring to create colorful icing that matches your theme or mood.
Try adding cinnamon or nutmeg to the dough for a warm spice flavor.
Make smaller or larger rectangles based on your preferred cookie size.
If you prefer a less sweet glaze, reduce the powdered sugar slightly and add more milk as needed.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. When ready to enjoy, allow refrigerated cookies to come to room temperature or warm them briefly in the microwave for a softer texture.

How to Serve

The image shows a stack of three square pastries on a white marbled surface, each pastry having a golden-brown crust with crimped edges. The bottom layer is the crust, light and flaky with a slight crisp look. The middle layer is a thick brown filling visible through the edges, looking soft and rich. The top layer is a smooth, shiny white icing spread evenly over the top, with colorful small round sprinkles in the center and a light dusting of powdered sugar on the edges. More pastries are blurred in the background, all on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white sugar instead of brown sugar?

Substituting white sugar will change the flavor and texture slightly, as brown sugar adds moisture and a caramel note. You can use white sugar, but the cookies may be less rich and chewy.

Is it necessary to chill the dough?

Yes, chilling the dough helps it firm up, making it easier to roll and cut. It also prevents the cookies from spreading too much during baking, ensuring they hold their shape.