If you’re looking for an irresistibly sweet treat that’s a bit different from your usual cookie routine, you’re going to absolutely adore this Brown Sugar Cookie Tarts Recipe. I first tried making these little gems on a whim, and ever since, they’ve been my go-to dessert when I want a chewy, buttery cookie with a surprise cinnamon-sugar filling. They kinda remind me of those classic pop-tarts but way better because they’re homemade and so full of rich brown sugar flavor. Trust me, once you make these, you’ll find yourself sneaking them before anyone else gets a chance.

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Why You’ll Love This Recipe

Rich, Cozy Flavor: The dark brown sugar and cinnamon combo gives these tarts a warm, comforting taste you’ll crave.
Perfectly Chewy Texture: A blend of butter and coconut oil creates a soft yet slightly crisp cookie exterior with a tender center.
Gluten-Free Friendly: Using gluten-free flour 1:1 means anyone can enjoy these without missing out on texture or flavor.
Fun and Unique: These tarts mimic pop-tarts but with a homemade twist that’s sure to impress friends and family.

A tall stack of ten golden brown cookies with a smooth white icing layer on top, the top cookie is broken in half showing a soft brown interior. Around the stack, there are more iced cookies placed on a white marbled surface. The cookies have a rough texture with some sprinkled cinnamon on the icing. The scene is warm and cozy with soft lighting. photo taken with an iphone --ar 2:3 --v 7 - Brown Sugar Cookie Tarts, brown sugar cookie tart recipe, cinnamon sugar tart, homemade cookie tarts, chewy buttery dessert

Ingredients You’ll Need

This Brown Sugar Cookie Tarts Recipe uses simple ingredients that come together beautifully. The key is balancing the brown sugar’s deep molasses flavor with warm cinnamon spice—and don’t underestimate the impact of mixing coconut oil with butter for texture!

Flat lay of a small white ceramic bowl of gluten free flour, a small white ceramic bowl of dark brown sugar, a small white ceramic bowl of powdered sugar, two whole brown eggs with clean shells, a few small chunks of unsalted butter, a small white ceramic bowl of coconut oil solid pieces, a small white ceramic bowl of maple syrup, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of ground cinnamon powder, a small white ceramic bowl of kosher salt, and a small white ceramic bowl of almond milk placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Brown Sugar Cookie Tarts, brown sugar cookie tart recipe, cinnamon sugar tart, homemade cookie tarts, chewy buttery dessert

Gluten-Free 1:1 Flour: This is my go-to for keeping the cookies tender without sacrificing structure, but you can sub all-purpose flour if you prefer.
Baking Soda & Baking Powder: Combined to give just the right lift and lightness to your cookies—don’t skip either.
Ground Cinnamon: Adds that cozy touch, both in the dough and the filling.
Kosher Salt: Balances sweetness and enhances the cookie’s depth.
Unsalted Butter (Softened): Provides richness and ensures creaminess when creamed with sugars.
Coconut Oil (Room Temperature): Adds moisture and a subtle tropical note, plus helps keep the cookies chewy.
Maple Syrup: A touch of natural sweetness that complements the brown sugar perfectly.
Dark Brown Sugar: Use for both dough and filling—its deep flavor is what makes these tarts so special.
Vanilla Extract: Enhances all the other flavors with warmth and sweetness.
Egg and Egg Yolk (Room Temperature): Help bind the dough and add richness.
Powdered Sugar: For the frosting that goes on top—a sweet, creamy finish.
Almond Milk (or Whole Milk): To thin out the frosting to just the right consistency.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best parts about this Brown Sugar Cookie Tarts Recipe is how easily it adapts to your tastes. I like to switch things up based on what I have on hand or the season. Feel free to make it your own!

Spiced Up: I once added a pinch of nutmeg and ground ginger to the dough for a little extra holiday warmth — it turned out fantastic!
Nutty Add-Ins: Chopped pecans or walnuts stirred into the filling add delightful crunch and texture.
Dairy-Free: Substitute the butter for plant-based spreads and use coconut milk instead of almond milk for the frosting—still deliciously creamy.
Fruit Twist: Try adding a smear of raspberry jam inside before baking for a little fruity surprise that complements the cinnamon perfectly.

How to Make Brown Sugar Cookie Tarts Recipe

Step 1: Prep Your Baking Sheet and Ingredients

Before you start mixing, line a sheet pan with parchment paper—that’s going to keep the cookie tarts from sticking and make cleanup a breeze. Also, make sure your butter and eggs are at room temperature; this helps the dough come together smoothly and ensures your cookies bake evenly.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your gluten-free flour, baking soda, baking powder, ground cinnamon, and kosher salt. This combination gets your dough the perfect lift and subtle spice without overpowering the brown sugar’s deep flavor. I like to sift these together to avoid clumps.

Step 3: Cream Butter, Coconut Oil, Sugars, and Syrup

In a large bowl, cream together the softened butter, coconut oil, dark brown sugar, maple syrup, and vanilla extract until the mixture looks light and fluffy. This step is key—it incorporates air for that tender crumb. I discovered that scraping down the bowl after a couple of minutes of mixing really helps get everything even.

Step 4: Add Eggs and Combine All Ingredients

Beat in the egg and extra egg yolk one at a time, making sure each is fully incorporated. Then slowly add the dry ingredients, mixing just until everything is combined. Don’t overmix here, or your cookies might turn out tougher than you want.

Step 5: Prepare the Cinnamon Brown Sugar Filling

Mix the remaining dark brown sugar, softened butter, and cinnamon until well blended. This filling is basically the heart of these tarts and gives them that warm, gooey pop-tart feel. You can even make this ahead of time and keep it chilled.

Step 6: Assemble Your Brown Sugar Cookie Tarts

Roll out half the dough between two sheets of parchment paper to about 1/8-inch thickness. Cut into rectangles around 3×4 inches. Spoon a thin layer of cinnamon filling onto half the rectangles, leaving a border around the edges. Top with remaining rectangles, pressing edges lightly to seal or crimping with a fork. Don’t worry if your edges aren’t perfect—it adds charm!

Step 7: Bake and Cool

Bake your cookie tarts at 350°F (175°C) for about 12-14 minutes until the edges are golden and the tops look set. Let them cool completely on the sheet—they firm up as they cool, giving you that nice chewy bite.

Step 8: Frost and Enjoy

Whisk together powdered sugar, cinnamon, salt, and almond milk until smooth and a little runny (add more milk if needed). Drizzle or spread the frosting over the cooled tarts. Look at those swirls of brown sugar and cinnamon peeking inside—you’ve just made magic happen in your kitchen!

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Pro Tips for Making Brown Sugar Cookie Tarts Recipe

Butter and Coconut Oil Combo: I always use softened, not melted, coconut oil to keep the dough moist without making it greasy.
Room Temperature Eggs: Cold eggs can cause your dough to seize up; warm eggs mix better and give a smoother texture.
Seal the Edges Well: To avoid any filling leaks, press the edges firmly with a fork and even chill the assembled tarts in the fridge for 15 minutes before baking.
Don’t Overbake: Take them out when edges just start to brown—this keeps your tarts tender and chewier rather than crisp and hard.

How to Serve Brown Sugar Cookie Tarts Recipe

The image shows a group of round cookies arranged close together on crinkled white parchment paper over a white marbled surface. Each cookie has two layers: a golden-brown base with a slightly rough texture and a smooth, light beige icing layer on top that covers most of the cookie but leaves a thin border around the edge. The icing has speckles of brown spice sprinkled evenly over it. The scene is bright with natural light and has a cozy, homemade look. Photo taken with an iphone --ar 2:3 --v 7 - Brown Sugar Cookie Tarts, brown sugar cookie tart recipe, cinnamon sugar tart, homemade cookie tarts, chewy buttery dessert

Garnishes

When I serve these, I like to add a light dusting of extra cinnamon or a sprinkle of flaky sea salt on top of the frosting—it really makes the sweetness pop! Sometimes, I even add a drizzle of melted chocolate for a decadent touch that my family goes crazy for.

Side Dishes

These little tarts are fantastic with a classic cup of hot coffee or chai tea to balance the sweetness. For brunch, I like to serve them alongside fresh berries and whipped cream to keep things light and fresh.

Creative Ways to Present

For a party, I’ve laid them out on a rustic wooden board alongside small jars of jam and honey for guests to customize. Or, stacked in a pretty box tied with twine, these make adorable edible gifts that everyone raves about.

Make Ahead and Storage

Storing Leftovers

I keep leftover Brown Sugar Cookie Tarts stored in an airtight container at room temperature for up to 3 days. They stay soft and chewy, though the frosting might soften a bit, which I actually love!

Freezing

If I want to save some for later, I freeze the baked and cooled tarts (without frosting) in a single layer on a baking sheet, then transfer them into a freezer bag. They freeze beautifully for up to 2 months. Just thaw in the fridge overnight when ready.

Reheating

To bring back that freshly baked taste, pop a tart in a 300°F oven for about 5 minutes. Then add the frosting after warming if you’d like it melty, or frost them cold for a cleaner look. Microwave works in a pinch but can make cookies too soft.

FAQs

Can I use regular all-purpose flour instead of gluten-free flour in the Brown Sugar Cookie Tarts Recipe?

Yes! While I love using gluten-free 1:1 flour for a tender texture and to accommodate dietary needs, all-purpose flour works just fine if you don’t require gluten-free baking. It’ll give you a slightly different texture but still delicious results.
How do I prevent the filling from leaking out during baking?

The trick is to leave a clean border around the edges of your dough rectangles and firmly press or crimp them together with a fork. I also recommend chilling the assembled tarts briefly before baking to help the dough hold its shape.
Can I make the filling and frosting ahead of time?

Absolutely! Both the cinnamon brown sugar filling and frosting can be made a day or two ahead and stored in airtight containers in the fridge. Just bring them back to room temperature before use for easy spreading.
What’s the best way to store leftover Brown Sugar Cookie Tarts?

Store leftovers in an airtight container at room temperature for up to 3 days. If you want longer storage, freeze the baked tarts (without frosting) wrapped tightly, then thaw before adding frosting and serving.

Final Thoughts

I honestly love how this Brown Sugar Cookie Tarts Recipe feels like a cozy hug in cookie form. From the first bite, you get that nostalgic pop-tart vibe but with real, wholesome ingredients and a buttery, chewy twist that just hits the spot. Whenever I make these, I end up sharing them with friends and family because they’re too good to keep to myself. I really hope you give them a try—you’ll love the way your kitchen smells and the smiles they bring around your table.