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These Brown Sugar Pop-Tart Cookies have all of the brown sugar cinnamon goodness of my favorite Pop-Tart tucked inside a soft cake mix cookie. Each cookie is stuffed with a gooey brown sugar cinnamon filling and finished with a simple cinnamon glaze.
Brown Sugar Cinnamon Pop-Tarts have always been my favorite, so turning those nostalgic flavors into a cookie was an easy yes. And because we’re starting with a cake mix, you get a thick, soft cookie without a complicated dough.
The best part? Break one open and you’ll find that buttery cinnamon-sugar filling hiding inside. It’s basically everything I love about the classic toaster pastry—only in cookie form.
Table of Contents
Fun Fact
This recipe originally appeared on Practically Homemade back in 2018 as homemade Brown Sugar Cinnamon Pop-Tarts. After all these years, I decided it was time to give one of my favorite nostalgic flavors a cake mix cookie makeover—and I might love this version even more.
Ingredients Needed
- White Cake Mix – The shortcut that gives these cookies a soft, thick texture without making cookie dough completely from scratch. You can also use vanilla cake mix in this and any of my other white cake mix recipes.
- Butter Flavored Shortening – Works alongside the butter to keep the cookies soft in the middle while still holding their shape.
- Cornstarch – Just a little keeps the dough from spreading too thin, so you get a nice thick cookie.
- Light Brown Sugar – This is where that classic pop-tart flavor comes from. Packed brown sugar gives the filling its rich, almost caramel-y taste.
- Vanilla Bean Paste – I like the little flecks of vanilla it adds, but regular vanilla extract works just as well if that’s what you have.
See recipe card for full information on ingredients and quantities.
Best Cake Mix for Pop-Tart Cookies
I prefer a 13.25-ounce white cake mix because its mild flavor lets the brown sugar cinnamon filling shine. Vanilla cake mix works beautifully too, and yellow cake mix will give the cookies a slightly richer, more buttery flavor. I use cake mix as a shortcut so often that I’ve got a whole collection of cake mix cookie recipes!
How to Make Brown Sugar Pop-Tart Cookies
Step 1: Preheat your oven to 350°F. In a large bowl, whisk together the white cake mix, cornstarch, flour and salt. Add the softened butter, shortening, eggs and vanilla bean paste to the dry ingredients and cream everything together with a hand held or stand mixer until you’ve got a thick dough.
Step 2: In a medium bowl, stir together the filling ingredients until completely combined.
Step 3: Scoop out a tablespoon at a time and roll it into a ball, until you’ve got 12 filling balls. Flatten each ball slightly.
Step 4: Divide the cookie dough into 12 equal portions with a large cookie scoop. Press your thumb into the center of each one to make room for the filling, then tuck a ball of filling inside.
Step 5: Pinch the dough closed around it and roll it back into a ball.
Step 6: Place the dough balls on a parchment lined baking sheet, 6 at a time so they’ve got room to spread. Repeat with the rest of the dough.
Step 7: Bake for 12-14 minutes, until the edges are set but the centers are still a little soft. Let the cookies cool completely on the pan before glazing. Bake the second batch the same way.
Step 8: Once the cookies are fully cooled, whisk together the glaze ingredients and spoon about ½ tablespoon on top of each one. Let the glaze firm up before digging in.
Pro Tips
- Don’t wait for these to look “done” in the oven. The edges should look set, but the centers will still appear slightly underbaked when you remove them from the oven. They’ll continue to set as they cool, which is what keeps the centers soft.
- Chill the filling if your kitchen is warm. Ten minutes in the fridge makes it a lot easier to roll into balls without it sticking to your hands.
- Really pinch those edges shut. If the dough isn’t fully sealed around the filling, it can leak out while baking.
- Give the glaze time to set. About 15-20 minutes should do it, so the cookies don’t stick together once you store them.
Storage Instructions
These cookies keep well in an airtight container at room temperature for up to 4 days. To freeze, layer wax paper between the cookies in an airtight, freezer safe container. They’ll keep for up to 3 months. Just let them thaw at room temperature before eating.
Recipe FAQs
Sure! Just swap it in at the same amount. The vanilla bean paste adds a few extra vanilla flecks, but the flavor difference is small.
Yes! For smaller cookies, divide both the cookie dough and brown sugar filling into 18 equal portions instead of 12. Assemble as directed and bake for 8–10 minutes, or until the edges are set and the centers still look slightly soft.
That usually means the dough wasn’t completely sealed around the filling. Take a few extra seconds to pinch it shut before rolling it into a ball.
Do you love Bakery-Style Cookies? Try these…
Did you try this recipe? Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Brown Sugar Pop-Tart Cookies Recipe
Ingredients
Cookies
- 1 box white cake mix, 13.25 ounces
- 2 Tablespoons cornstarch
- 1 cup all purpose flour
- ½ teaspoon salt
- ½ cup butter, softened
- ½ cup butter flavored shortening
- 2 eggs
- 1 teaspoon vanilla bean paste, or vanilla extract
Filling
- 5 Tablespoons unsalted butter, softened
- ¾ cup light brown sugar, packed
- 1 teaspoon cinnamon
- 2 Tablespoons flour
Glaze
- 1 cup powdered sugar
- ½ teaspoon cinnamon
- 3 Tablespoons unsalted butter, melted and cooled
- 2½ Tablespoons milk
Instructions
Cookies
- Preheat the oven to 350°F. Combine the white cake mix, cornstarch, flour and salt in a large bowl and whisk to combine. Add the softened butter, shortening, eggs and vanilla bean paste to the dry mixture and cream together using a hand held or stand mixer. The dough will be a nice thick consistency.
Filling
- Add the filling ingredients to a medium bowl and stir until smooth. Use a tablespoon to scoop the filling out and roll it into a ball.
Assembly
- Divide the cookie dough into 12 equal portions using a large cookie scoop. Use your thumb to make an indentation in the center of each portion and fill with a ball of the cinnamon filling. Seal the edges carefully around the filling and gently roll the cookie dough into a ball. Place on the baking sheet, then repeat the process with all of the cookie dough. Bake 6 cookies at a time. Bake for 12-14 minutes or until the cookies are set around the edges but still slightly soft in the center. Remove from the oven and allow them to cool completely on the baking sheet. Continue baking the 2nd batch.
Glaze
- Once the cookies are completely cooled, combine the glaze ingredients and add about ½ tablespoon on top of each cookie. Allow the glaze to set before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were easy to make and WAY better than store-bought!