Crispy Brown Sugar Pop Tart Cookies
Crispy on the outside and soft on the inside, these Brown Sugar Pop Tart Cookies are the perfect homemade treat. After making these many times, I’ve discovered the trick to getting that iconic Pop-Tart texture is all in the rolling and cutting. They’re crispier than regular sugar cookies and way better than store-bought. Jump to Recipe or keep reading for my best tips, including how to prevent a common mistake. If you love recipes like this, you’ll also enjoy Ultimate Cheesy Potato Burritos Recipe and Cheese Stuffed Soft Pretzels Recipe.
Why This Crispy Brown Sugar Pop Tart Cookies Is Pure Comfort
- Crispy on the outside, soft on the inside
- Better than store-bought Pop-Tarts
- Easy to make with simple ingredients
- Perfect for a quick breakfast or snack
What You'll Need for Crispy Brown Sugar Pop Tart Cookies
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- all-purpose flour
- brown sugar
- unsalted butter
- egg
- vanilla extract
- brown sugar
- vanilla extract
- Optional: powdered sugar glaze
- Optional: sprinkles
📝 Ingredient Notes
- all-purpose flour: Measure accurately for best results.
🛒 Tools & Equipment I Recommend
- Rolling Pin — Ensures even thickness for perfect Pop-Tart shape. → See on Amazon
- Pizza Cutter — Makes quick work of cutting out Pop-Tart shapes. → See on Amazon
How to Make Crispy Brown Sugar Pop Tart Cookies
- Make the dough: Cream butter and sugar, add egg and vanilla, then gradually add flour until a dough forms.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Roll out the dough: Roll the dough to about 1/8-inch thickness on a lightly floured surface.
- Cut out shapes: Use a pizza cutter or sharp knife to cut the dough into your desired Pop-Tart shape and size.
- Bake: Place the cut-outs on a parchment-lined baking sheet and bake at 350°F (180°C) for 10-12 minutes or until golden brown.
- Glaze: Mix powdered sugar with a bit of milk or water to make a glaze, then drizzle over the cooled Pop-Tarts and add sprinkles if desired.
Cook's Tips for Perfect Crispy Brown Sugar Pop Tart Cookies
- Common mistake and fix: Avoid overworking the dough to prevent tough cookies. If the dough becomes too tough, add a bit of milk or water to help it come together.
- Tip: For even baking, place the baking sheet on the middle rack of the oven.
- Tip: Store leftover Pop-Tart cookies in an airtight container at room temperature for up to 5 days.
Storing & Reheating Crispy Brown Sugar Pop Tart Cookies
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 1 week. Make-ahead tip: The dough can be made ahead and refrigerated for up to 2 days.
Freezing Crispy Brown Sugar Pop Tart Cookies
Freeze for up to 3 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 5-7 minutes or until warmed through. Microwave: Reheat in the microwave for 10-15 seconds or until warmed through.
Recipe Notes
- Chef tip: For a fun twist, try adding a spoonful of jam or chocolate spread to the center of each Pop-Tart before baking and sealing the edges.
- Best substitution: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for gluten-free Pop-Tart cookies.
- Make-ahead: The dough can be made ahead and refrigerated for up to 2 days.
- Scaling: This recipe can easily be doubled or halved to make more or fewer Pop-Tart cookies.
- Troubleshooting: If the dough is too crumbly, add a bit of milk or water to help it come together. If it's too sticky, add a bit more flour.
Want to level up this recipe?
Stand Mixer — Makes quick work of creaming the butter and sugar for a smooth dough. → Check price on Amazon
Crispy Brown Sugar Pop Tart Cookies
Ingredients
Main Ingredients
- all-purpose flour
- brown sugar
- unsalted butter
- egg
- vanilla extract
Seasonings
- brown sugar
- vanilla extract
Optional Toppings
- powdered sugar glaze
- sprinkles
Instructions
- Make the dough: Cream butter and sugar, add egg and vanilla, then gradually add flour until a dough forms.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Roll out the dough: Roll the dough to about 1/8-inch thickness on a lightly floured surface.
- Cut out shapes: Use a pizza cutter or sharp knife to cut the dough into your desired Pop-Tart shape and size.
- Bake: Place the cut-outs on a parchment-lined baking sheet and bake at 350°F (180°C) for 10-12 minutes or until golden brown.
- Glaze: Mix powdered sugar with a bit of milk or water to make a glaze, then drizzle over the cooled Pop-Tarts and add sprinkles if desired.
Notes
- Chef tip: For a fun twist, try adding a spoonful of jam or chocolate spread to the center of each Pop-Tart before baking and sealing the edges.
- Best substitution: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for gluten-free Pop-Tart cookies.
- Make-ahead: The dough can be made ahead and refrigerated for up to 2 days.
- Scaling: This recipe can easily be doubled or halved to make more or fewer Pop-Tart cookies.
- Troubleshooting: If the dough is too crumbly, add a bit of milk or water to help it come together. If it's too sticky, add a bit more flour.
Storage
- Fridge: Store in an airtight container in the fridge for up to 1 week.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat in a 300°F (150°C) oven for 5-7 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 10-15 seconds or until warmed through.
- Make ahead: The dough can be made ahead and refrigerated for up to 2 days.
Nutrition Per Serving
- Calories: 120
- Protein: 1g
- Fat: 5g
- Carbs: 18g
- Fiber: 0g
- Sugar: 8g
- Sodium: 50mg
- Cholesterol: 20mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Brown Sugar Pop Tart Cookies FAQs
Yes, the dough can be made ahead and refrigerated for up to 2 days. You can also freeze the baked Pop-Tarts for up to 3 months.
Overbaking can cause the cookies to become dry. Keep an eye on them and remove them from the oven when they're golden brown but still slightly soft to the touch.
Yes, air fry at 350°F (180°C) for 8-10 minutes or until golden brown.
A sharp knife can be used to cut out the Pop-Tart shapes. For a cleaner edge, you can also use a cookie cutter or a pastry wheel.
Yes, simply omit the brown sugar and use granulated sugar instead for a classic sugar cookie dough.
A Warm Final Note
I can’t wait for you to try Crispy Brown Sugar Pop Tart Cookies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
