Brown Sugar Pop Tart Cookies – Soft Cinnamon Cookies with a Sweet Icing Finish

🎉 Introduction
If you love nostalgic flavors wrapped in a soft, bakery-style cookie, these Brown Sugar Pop Tart Cookies are about to become your new obsession. Inspired by the classic brown sugar and cinnamon filling everyone remembers, this recipe transforms those familiar flavors into thick, tender cookies with a melt-in-your-mouth texture.

These cookies are rich, warmly spiced, and perfectly balanced between sweetness and comfort. The soft cookie base is infused with brown sugar and cinnamon, while the smooth icing on top adds that iconic pop-tart finish—without any pastry or complicated steps. They’re perfect for dessert tables, cozy afternoons, or creating irresistible food content.

Best of all, these cookies stay soft for days and are easy to customize, making them ideal for both home baking and recipe branding.

🧰 Equipment Needed
Prepare these tools before starting:

• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Whisk
• Baking sheets
• Parchment paper
• Cooling rack

Optional:

• Cookie scoop
• Offset spatula for icing

🛒 Ingredients

For the Cookies

• 1 ½ cups unsalted butter, softened
• 1 ¾ cups light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 3 ⅞ cups cake flour
• 2 tablespoons cornstarch
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 ½ teaspoons ground cinnamon

For the Icing

• 1 cup powdered sugar
• 2 ½ tablespoons milk
• ½ teaspoon cinnamon (optional, for extra warmth)

👩‍🍳 Directions

Step 1: Prepare the Oven

• Preheat the oven to 175°C (350°F).
• Line baking sheets with parchment paper and set aside.

Step 2: Cream the Butter and Sugars

• In a large bowl, add the softened butter, brown sugar, and granulated sugar.
• Beat on medium speed until light, fluffy, and well combined.

Step 3: Add Wet Ingredients

• Add eggs one at a time, mixing well after each addition.
• Mix in vanilla extract until smooth.

Step 4: Mix Dry Ingredients

• In a separate bowl, whisk together cake flour, cornstarch, baking powder, baking soda, salt, and cinnamon.

Step 5: Combine Dough

• Gradually add the dry ingredients to the wet mixture.
• Mix on low speed just until combined.
• Do not overmix to keep the cookies soft.

Step 6: Shape the Cookies

• Scoop dough into evenly sized portions.
• Place them on the prepared baking sheets, spacing them apart.
• Gently flatten each dough ball slightly.

Step 7: Bake

• Bake for 10–12 minutes until the edges are set and the centers look slightly soft.
• Do not overbake for best texture.

Step 8: Cool

• Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
• Transfer to a cooling rack to cool completely.

Step 9: Prepare the Icing

• In a small bowl, whisk powdered sugar, milk, and cinnamon until smooth and pourable.

Step 10: Ice the Cookies

• Spread or drizzle icing over completely cooled cookies.
• Allow icing to set before serving.

🍽️ Servings & Timing

• Servings: About 24 cookies
• Prep Time: 20 minutes
• Baking Time: 12 minutes per batch
• Cooling Time: 20 minutes
• Total Time: Approximately 1 hour

🧊 Storage & Reheating
Storage

• Store cookies in an airtight container at room temperature for up to 4 days
• Refrigerate for up to 7 days

Reheating

• Warm slightly in the microwave for a soft, fresh-baked texture

🥄 Variations
Try these fun twists on brown sugar cinnamon cookies:

• Filled Version: Add a cinnamon sugar filling inside each cookie
• Extra Thick: Chill dough for 30 minutes before baking
• Glaze-Free: Skip icing for a simpler cookie
• Spiced Boost: Add nutmeg for deeper warmth
• Mini Cookies: Make smaller portions for bite-sized treats

❓ 10 FAQs

1. Why use cake flour?
   It creates a softer, more tender cookie texture.
2. Can I chill the dough?
   Yes, chilling enhances flavor and thickness.
3. Do these cookies spread a lot?
   They spread slightly but stay thick and soft.
4. Can I freeze the dough?
   Yes, freeze portioned dough for up to 2 months.
5. Why cornstarch in cookies?
   It keeps the cookies soft and tender.
6. Can I reduce the sugar?
   Slightly, but it may affect texture.
7. Do I need the icing?
   It’s optional but gives the classic pop tart feel.
8. Can kids help make this recipe?
   Yes, it’s beginner-friendly.
9. How do I keep cookies soft?
   Store them airtight and avoid overbaking.
10. Are these good for gifting?
    Absolutely, they travel well and look beautiful.

🏁 Conclusion
These Brown Sugar Pop Tart Cookies bring comforting cinnamon flavor and soft cookie perfection together in one irresistible treat. With their nostalgic taste, tender texture, and sweet icing finish, they’re perfect for dessert lovers of all ages. Easy to make and even easier to enjoy, this recipe is one you’ll come back to again and again.

Adam

Brown Sugar Pop Tart Cookies – Soft Cinnamon Cookies with a Sweet Icing Finish

If you love nostalgic flavors wrapped in a soft, bakery-style cookie, these Brown Sugar Pop Tart Cookies are about to become your new obsession. Inspired by the classic brown sugar and cinnamon filling everyone remembers, this recipe transforms those familiar flavors into thick, tender cookies with a melt-in-your-mouth texture. These cookies are rich, warmly spiced, and perfectly balanced between sweetness and comfort. The soft cookie base is infused with brown sugar and cinnamon, while the smooth icing on top adds that iconic pop-tart finish—without any pastry or complicated steps. They’re perfect for dessert tables, cozy afternoons, or creating irresistible food content. Best of all, these cookies stay soft for days and are easy to customize, making them ideal for both home baking and recipe branding.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake & Cooling Time 32 minutes mins

Total Time 52 minutes mins

Servings: 24 cookies

Ingredients Equipment Method Notes

Ingredients

  

For the Cookies

• 1 ½ cups unsalted butter softened
• 1 ¾ cups light brown sugar packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 3 ⅞ cups cake flour
• 2 tablespoons cornstarch
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 ½ teaspoons ground cinnamon

For the Icing

• 1 cup powdered sugar
• 2 ½ tablespoons milk
• ½ teaspoon cinnamon optional, for extra warmth

Equipment

• Prepare these tools before starting:
• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Whisk
• Baking sheets
• Parchment paper
• Cooling rack
• Optional:
• Cookie scoop
• Offset spatula for icing

Method

 

Step 1: Prepare the Oven

1. Preheat the oven to 175°C (350°F).
2. Line baking sheets with parchment paper and set aside.

Step 2: Cream the Butter and Sugars

1. In a large bowl, add the softened butter, brown sugar, and granulated sugar.
2. Beat on medium speed until light, fluffy, and well combined.

Step 3: Add Wet Ingredients

1. Add eggs one at a time, mixing well after each addition.
2. Mix in vanilla extract until smooth.

Step 4: Mix Dry Ingredients

1. In a separate bowl, whisk together cake flour, cornstarch, baking powder, baking soda, salt, and cinnamon.

Step 5: Combine Dough

1. Gradually add the dry ingredients to the wet mixture.
2. Mix on low speed just until combined.
3. Do not overmix to keep the cookies soft.

Step 6: Shape the Cookies

1. Scoop dough into evenly sized portions.
2. Place them on the prepared baking sheets, spacing them apart.
3. Gently flatten each dough ball slightly.

Step 7: Bake

1. Bake for 10–12 minutes until the edges are set and the centers look slightly soft.
2. Do not overbake for best texture.

Step 8: Cool

1. Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
2. Transfer to a cooling rack to cool completely.

Step 9: Prepare the Icing

1. In a small bowl, whisk powdered sugar, milk, and cinnamon until smooth and pourable.

Step 10: Ice the Cookies

1. Spread or drizzle icing over completely cooled cookies.
2. Allow icing to set before serving.

Notes

🧊 Storage & Reheating
Storage

Store cookies in an airtight container at room temperature for up to 4 days

Refrigerate for up to 7 days

Reheating

Warm slightly in the microwave for a soft, fresh-baked texture

🥄 Variations
Try these fun twists on brown sugar cinnamon cookies:

Filled Version: Add a cinnamon sugar filling inside each cookie

Extra Thick: Chill dough for 30 minutes before baking

Glaze-Free: Skip icing for a simpler cookie

Spiced Boost: Add nutmeg for deeper warmth

Mini Cookies: Make smaller portions for bite-sized treats

❓ 10 FAQs

Why use cake flour?
It creates a softer, more tender cookie texture.

Can I chill the dough?
Yes, chilling enhances flavor and thickness.

Do these cookies spread a lot?
They spread slightly but stay thick and soft.

Can I freeze the dough?
Yes, freeze portioned dough for up to 2 months.

Why cornstarch in cookies?
It keeps the cookies soft and tender.

Can I reduce the sugar?
Slightly, but it may affect texture.

Do I need the icing?
It’s optional but gives the classic pop tart feel.

Can kids help make this recipe?
Yes, it’s beginner-friendly.

How do I keep cookies soft?
Store them airtight and avoid overbaking.

Are these good for gifting?
Absolutely, they travel well and look beautiful.

🏁 Conclusion
These Brown Sugar Pop Tart Cookies bring comforting cinnamon flavor and soft cookie perfection together in one irresistible treat. With their nostalgic taste, tender texture, and sweet icing finish, they’re perfect for dessert lovers of all ages. Easy to make and even easier to enjoy, this recipe is one you’ll come back to again and again.