Brown Sugar Pop Tart Cookies

Soft, chewy cookies inspired by the flavors of a classic pop tart—featuring a brown sugar cookie base topped with sweet icing and colorful sprinkles. They’re nostalgic, fun, and irresistibly delicious.

Why You’ll Love This Recipe

I love how these cookies capture the comforting taste of a pop tart in bite-sized form. The brown sugar gives them a caramel-like richness, while the icing and sprinkles add that playful, pastry-inspired finish. They’re perfect for sharing at parties or enjoying with a cup of coffee.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup packed brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• For the icing:

• ½ cup powdered sugar

• 1–2 tablespoons milk or cream

• ¼ teaspoon vanilla extract

• Optional garnish: sprinkles

directions

1. I preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment.

2. I whisk together flour, baking powder, baking soda, and salt in a bowl.

3. I cream butter and brown sugar until light and fluffy, then beat in the egg and vanilla extract.

4. I gradually add the dry ingredients to the wet, mixing until just combined.

5. I scoop dough into 2-tablespoon portions (or roll into balls), placing them a couple inches apart on the sheet.

6. I bake for 10–12 minutes, until edges are set and centers look slightly soft.

7. I cool the cookies on the sheet for a few minutes, then transfer to a rack to cool completely.

8. I whisk powdered sugar with milk and vanilla for the icing until smooth, then spread it on each cooled cookie.

9. I sprinkle festive sprinkles on top of the icing before it sets.

Servings and timing

• Servings: makes about 18 cookies

• Prep time: 10 minutes

• Cook time: 10–12 minutes

• Total time: about 25 minutes

Variations

• I spice them up with a pinch of cinnamon or nutmeg in the dough.

• I add finely chopped nuts (like pecans) for crunch in the base.

• I use maple extract instead of vanilla for a cozy twist.

• I color the icing with a drop of food coloring to match fun themes.

• I drizzle melted chocolate over the icing instead of sprinkles for a rich finish.

storage/reheating

I store the iced cookies in an airtight container at room temperature for up to 3 days. To keep the icing intact, I layer parchment between each layer. I don’t reheat these—they’re best soft and fresh.

FAQs

Can I freeze the cookie dough?

Yes—I freeze dough balls on a tray until firm, then store in a bag. I bake from frozen, adding an extra minute or two to the time.

Can I make the dough ahead of time?

I often make and chill the dough for a few hours or overnight—this helps deepen the flavor and prevent spreading while baking.

How thick should the cookies be?

I aim for about ½-inch thickness—thin enough to bake through, but thick enough to hold a generous layer of icing and sprinkles.

What icing consistency works best?

I look for a spreadable thickness—not too runny. I add milk a tiny bit at a time until the icing coats the spoon without dripping off too fast.

Can I use a sugar cookie mix instead?

Absolutely—I’ve used a sugar cookie base with brown sugar added, and it turns out delicious, though the flavor is slightly lighter.

Conclusion

I find these Brown Sugar Pop Tart Cookies nostalgic, fun, and full of caramel-sweet flavor. They’re easy to make, perfect for any occasion, and always a crowd-pleaser. I hope they bring that playful, homemade joy to your kitchen as much as they do to mine!

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