Who can resist the sweet, nostalgic charm of Brown Sugar “Pop-Tart” Cookies? These delightful treats perfectly blend the classic taste of everyone’s favorite breakfast pastry with the soft, chewy texture of a cookie, making them a must-try for any dessert lover.
Why You’ll Love This Recipe
- Simple Ingredients: Everything you need is likely already in your pantry.
- Nostalgic Flavor: These cookies perfectly capture the essence of a beloved classic.
- Chewy Texture: The perfect balance between a chewy cookie and a flaky pastry.
- Customizable: Easily adapt to fit dietary preferences or creativity streaks.
Ingredients You’ll Need
Let’s dive into the ingredients list! These simple yet crucial components are what give our Brown Sugar “Pop-Tart” Cookies their irresistible flavor and texture. Each ingredient brings its unique touch to this wonderful recipe.
- Gluten-Free 1:1 Flour: Ensures our cookies are accessible to everyone while still tasting delicious.
- Dark Brown Sugar: Adds a deep, rich sweetness and keeps your cookies delightfully chewy.
- Cinnamon: Provides that iconic “pop-tart” spiced flavor.
- Coconut Oil: Introduces a subtle tropical flavor while keeping the texture just right.
- Maple Syrup: Gives an extra layer of sweetness and depth to the dough.
Variations
One of the best things about recipes like this is how easily you can switch things up based on what you have available or your specific dietary needs. Let’s explore some delightful variations to suit your palate.
- Chocolate Chips: Add a handful of chocolate chips for a decadent chocolatey twist.
- Nutty Addition: Mix in some chopped pecans or walnuts for an added crunch.
- Spiced Up: Introduce a pinch of nutmeg or ginger to the dough for a warmly spiced upgrade.
How to Make Brown Sugar “Pop-Tart” Cookies
Step 1: Prepare the Dough
In a medium-sized bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. In a separate bowl, beat the butter, coconut oil, and dark brown sugar until creamy. Add in maple syrup and vanilla before gradually incorporating the dry ingredients. This foundation will set the stage for your Brown Sugar “Pop-Tart” Cookies’ delightful texture and taste!
Step 2: Layer with Cinnamon Filling
Blend the brown sugar, softened butter, and cinnamon to make a smooth filling. Roll the dough into small balls, place a dollop of the cinnamon mix in the center, and top with another dough ball—gently flatten to ensure the cinnamon filling stays snugly nestled between the dough layers.
Step 3: Chill, Bake, and Glaze
Chill the dough balls in the freezer for at least an hour. Once chilled, bake in a preheated oven. While they cool, whisk together icing ingredients to drizzle over your cooled cookies. This glaze will be the crown on your Brown Sugar “Pop-Tart” Cookies, enhancing their visual and taste appeal!
Pro Tips for Making Brown Sugar “Pop-Tart” Cookies
- Flour Mix-Ins: Consider sifting the flour before adding to avoid any lumps and ensure a smooth dough.
- Chill for Precision: Chilling is crucial for controlling the spread and achieving the right texture.
- Perfect Glaze Consistency: Adjust the amount of milk in the glaze to your liking for either a thicker or thinner icing.
- Shape Perfection: Use a ramekin to swirl over warm cookies to achieve a perfectly round shape.
How to Serve Brown Sugar “Pop-Tart” Cookies
Garnishes
Add an extra sprinkle of cinnamon or a dusting of cocoa powder for a visually appealing and flavor-enhancing touch. This simple garnish can elevate the presentation of your cookies and offer an enticing aroma as well.
Side Dishes
Pair these cookies with a glass of cold milk or a warm, comforting cup of coffee or tea. Their sweetness balances perfectly with the boldness of coffee or the subtle notes of tea, completing your delightful treat experience.
Creative Ways to Present
Consider serving the cookies stacked neatly on a decorative plate, perhaps with a small cinnamon stick or two on the side for charm. For an elegant touch, individual dessert stands or boxed presentations make them a sophisticated gift idea.
Make Ahead and Storage
Storing Leftovers
Keep these delightful cookies fresh by storing them in an airtight container at room temperature. They’ll stay delightfully chewy and flavorful for up to five days—if they last that long without being devoured!
Freezing
For longer storage, place the cookies in a freezer-safe bag or container. They can be frozen for up to three months, and you can enjoy them as a grab-and-go treat after a quick thaw at room temperature.
Reheating
To refresh the cookies and bring back their fresh-from-the-oven quality, warm them slightly in a preheated oven or microwave for a few seconds. This will revive the lovely aroma and soften the icing just enough to taste like they were just baked.
FAQs
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Can I make these cookies without gluten-free flour?
Absolutely! Feel free to substitute with regular all-purpose flour if gluten isn’t a concern for you.
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What type of milk should I use in the glaze?
Both almond milk and whole milk work beautifully, so choose based on your preference or dietary needs.
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How can I make my cookies look perfectly uniform?
For uniformly round cookies, try using a ramekin or cup to swirl over the warm cookies to shape them nicely.
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Is there an alternative to coconut oil?
If coconut oil isn’t suitable, simply use additional butter. It will alter the flavor slightly but still produce delectable results.
Final Thoughts
Baking these Brown Sugar “Pop-Tart” Cookies is like giving yourself a warm, sweetly-spiced hug. I highly encourage you to indulge in this homemade spin on a classic favorite and discover just how deliciously fun making these cookies can be!
Print
Brown Sugar “Pop-Tart” Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 2 hours 30 minutes (including chilling time)
- Yield: 20 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These irresistibly delicious Brown Sugar ‘Pop-Tart’ Cookies combine a flaky, sweet cookie dough with a cinnamon brown sugar filling and a smooth icing glaze. Inspired by the classic toaster pastry, they are perfect for a sweet breakfast treat or a satisfying snack, featuring a homemade, gluten-free friendly dough that’s easy to customize and enjoy.
Ingredients
For the Dough:
- 2 1/2 cups gluten-free 1:1 flour or all-purpose flour if needed
- 3/4 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1 1/2 sticks unsalted butter, softened
- 1/4 cup coconut oil, room temperature
- 1 tablespoon maple syrup
- 1 1/2 cups dark brown sugar
- 2 teaspoons vanilla extract
- 1 large egg plus 1 egg yolk, room temperature
For the Cinnamon Filling:
- 1/4 cup dark brown sugar
- 2 tablespoons unsalted butter, softened
- 1 tablespoon ground cinnamon
For the Icing Glaze:
- 1 1/2 cups powdered sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 3 tablespoons almond milk or whole milk
Instructions
- Line a sheet pan with parchment paper. Prepare a baking sheet lined with parchment paper and set aside.
- Make the Dough: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. In a stand mixer fitted with the paddle attachment, beat butter, coconut oil, maple syrup, and dark brown sugar on medium until pale and fluffy, about 2-3 minutes. Mix in vanilla, egg, and egg yolk until combined. Gradually add dry ingredients on low speed until just combined. Cover with cling wrap and refrigerate.
- Make the Cinnamon Filling: In a small bowl, mix brown sugar, softened butter, and cinnamon until smooth and combined.
- Assemble and Chill: Using a cookie scoop, form 20 tablespoon-sized cookies on the prepared pan. Place ½ teaspoon of cinnamon filling in the center of each dough ball. Cover with remaining dough to form sandwiches. Gently press down to flatten, allowing filling to squeeze out slightly. Freeze for at least 1 hour or overnight.
- Bake the Cookies: Preheat oven to 350°F and line two baking sheets with parchment. Divide dough between sheets, leaving space. Bake for 12-14 minutes, rotating halfway. Remove and let cool on wire racks. Repeat with remaining dough.
- Prepare the Icing Glaze: In a bowl, whisk powdered sugar, cinnamon, salt, and milk until smooth. Once cookies are cooled, drizzle about 2 teaspoons of icing on each, smoothing with a spoon. Let set before serving.
Notes
- For perfectly round cookies, swirl a ramekin or cup over warm cookies while on the sheet pan for a smooth, uniform shape.
- If making gluten-free, ensure the flour blend is a 1:1 ratio to achieve the right consistency.
- Chilling the assembled cookies helps maintain their shape while baking for a better texture.
- Cookies can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
