I grew up eating toaster pastries and wanted a cookie that captured that flaky, sugary nostalgia — enter these Brown Sugar Pop Tart Cookies. They’re little rectangles of browned-butter flavor (if you choose), a soft brown-sugar–spiced center, and a simple powdered sugar glaze that makes them look like tiny homemade Pop-Tarts. They’re perfect for lunchboxes, weekend baking with kids, or when you want something fuss-free but special. If you like easy cookie projects, you might also enjoy this simple 3-ingredient sugar cookies for another quick sweet fix.

Why you’ll love this dish

These cookies hit a sweet spot between comfort and convenience. You get:

Familiar Pop-Tart vibes without store-bought preservatives.
A recipe that’s kid-friendly for rolling, cutting, and decorating.
A make-ahead, portable treat ideal for bake sales, brunches, or school snacks.
Minimal pantry ingredients — you probably already have everything on hand.

"Exactly like a childhood Pop-Tart but better — homemade, buttery, and just the right amount of brown sugar sweetness."

Why make them at home? Because you control the filling, the sweetness, and the decorations, plus the cookie texture is soft and slightly tender instead of the thin, industrial crust of a packaged pastry.

How this recipe comes together

Before you dive in, here’s a quick roadmap so nothing surprises you:

Cream butter and brown sugar until light and fluffy.
Add egg and vanilla for structure and aroma.
Stir in dry ingredients to form a soft dough.
Roll and cut rectangles, spoon in a small brown-sugar filling, and sandwich.
Bake until just golden, cool, then drizzle a powdered-sugar glaze and decorate.

If you enjoy rolling and cutting dough, you’ll find this technique similar to making little filled pastries or even some donut recipes — for a different shape and flavor inspiration, check out these 3-ingredient cinnamon sugar donut holes.

What you’ll need

1 cup (2 sticks) unsalted butter, softened (room temperature) — can use salted if you reduce added salt.
1 cup packed brown sugar (light or dark; dark gives deeper molasses notes).
2 cups all-purpose flour. For a tender crust, spoon flour into the cup and level.
1 teaspoon baking powder.
1/2 teaspoon salt.
2 teaspoons vanilla extract.
1 large egg.
1 cup powdered (confectioners’) sugar (for glaze).
2 tablespoons milk (for glaze) — more if needed to thin.
Sprinkles (optional) for decoration.

Substitutions & notes:

Butter substitute: use vegan butter 1:1 for a dairy-free version.
Flour swap: try a 1:1 gluten-free blend, but expect slight texture differences.
Filling idea: if you want a more cohesive filling, mix 2–3 tablespoons brown sugar with 1 tablespoon softened butter and a pinch of cinnamon to form a paste.

Directions to follow

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
In a large bowl, beat the softened butter and packed brown sugar until light and fluffy, about 2–3 minutes. Scrape the bowl.
Add the egg and vanilla, mixing until combined and glossy.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry mix to the wet ingredients and stir until just combined. Don’t overmix; the dough should be soft and cohesive.
Lightly flour a work surface. Roll the dough out to about 1/4-inch thickness. Use a knife or rectangle cutter to cut even rectangles. Re-roll scraps once.
Place half the rectangles on the prepared sheet. Spoon about 1 teaspoon of the brown sugar filling (see Ingredients notes) into the center of each rectangle, keeping it away from the edges.
Top with another rectangle, pressing edges together and crimping with a fork or your fingers to seal. Dock the tops lightly with a fork to vent.
Bake 12–15 minutes, until the edges are just turned golden. Centers will be soft.
Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Whisk together powdered sugar and milk to make the glaze; drizzle or spread onto cooled cookies and add sprinkles if desired.
Let glaze set before stacking or storing.

Best ways to enjoy it

Serve warm with a cup of coffee or hot chocolate for a cozy morning treat.
Pack into lunch boxes or picnic tins — they travel well at room temperature.
For a party platter, arrange on a lined tray and sprinkle with colorful nonpareils.
Make a brunch board with fruit, yogurt, and these cookies as the sweet element.

How to store & freeze

Room temperature: Store in an airtight container for up to 3 days. If glazed, place parchment layers between cookies to prevent sticking.
Refrigeration: Keeps up to 1 week, but the glaze may become soft — bring to room temp before serving.
Freezing: Freeze unglazed cookies in a single layer on a baking sheet until firm; then transfer to a freezer bag for up to 3 months. Thaw at room temperature and glaze after thawing.
Reheating: Warm a single cookie in the microwave for 8–10 seconds or in a 300°F (150°C) oven for 3–5 minutes to regain freshness.

Food safety: cool cookies completely before glazing and storing to avoid sogginess. If you made a filling with dairy, follow the same storage timelines as above.

Pro chef tips

Chill the dough for 15–30 minutes if it’s too soft to roll; this prevents ripping and spreading.
Don’t overfill. A teaspoon of filling is plenty — excess can leak and burn on the pan.
Use a bench scraper to lift and transfer rectangles cleanly.
For even baking, rotate pans halfway through baking time.
Want crisper edges? Roll the dough slightly thinner and bake a minute or two longer.
For a quick flavor twist that mimics bakery spices, add 1/2 teaspoon cinnamon to the dry mix or a pinch of nutmeg. For more ideas on cinnamon-centered baked treats, you can peek at these baked donut variations like baked cinnamon sugar donuts.

Creative twists

Cinnamon-Brown Sugar: Stir 1/2–1 teaspoon cinnamon into the dry ingredients for a warmly spiced cookie.
Jam-Filled: Swap the brown sugar filling for a teaspoon of apricot or raspberry jam for fruit-forward pop-tart vibes.
Chocolate Drizzle: Melt 2 ounces chocolate and drizzle over the glaze for a richer finish.
Vegan: Use vegan butter and a flax “egg” (1 tbsp ground flax + 3 tbsp water) — texture will be slightly different but delicious.
Mini or Large: Make minis for bite-sized snacks or larger rectangles for an indulgent dessert portion.

Common questions

Q: What exactly is the “brown sugar filling”?
A: The recipe’s simplest approach is spooning a small mound of packed brown sugar into the center. For a more cohesive filling, combine brown sugar with a bit of softened butter (about 2–3 tbsp sugar + 1 tbsp butter) and a pinch of cinnamon to form a paste that won’t melt out during baking.

Q: Can I make the dough ahead of time?
A: Yes — wrap the dough and refrigerate up to 48 hours. You can also freeze dough logs for up to 3 months; thaw in the fridge overnight before rolling.

Q: My cookies spread — what went wrong?
A: Common causes are butter too warm, over-creaming, or dough rolled too thin. Chill the dough slightly, measure flour correctly, and avoid overbeating.

Q: Can I skip the glaze?
A: Absolutely. The cookies are sweet and brown-sugary on their own. Glaze is for appearance and extra sweetness.

Q: How long do glazed cookies keep?
A: Glazed cookies stored airtight at room temp are best within 2–3 days. Refrigeration extends life to about a week, though texture changes may occur.

Conclusion

If you want more inspiration or a slightly different take on this idea, check out this frosted spin on brown sugar Pop-Tart cookies from Sugar Spun Run. For another tested version and helpful tips, see the Brown Sugar Pop Tart Cookies recipe over at What Molly Made.

Happy baking — these little sandwiches are easy to customize, and once you nail the technique you’ll be making them for every occasion.