If you’ve been hunting for a cookie that tastes like a little homemade treat-meet-breakfast delight, you’re in for a serious win with this Brown Sugar Pop-Tart Cookies Recipe. I absolutely love how these cookies have that buttery brown sugar vibe, with a cinnamon swirl and a glaze that gives you that nostalgic pop-tart flair without the fuss of making a real pastry. Trust me, once you try these, they’ll disappear at your house just as quickly as a pop-tart off a breakfast plate. Ready to make some magic happen?
Why You’ll Love This Recipe
- Rich Brown Sugar Flavor: The dark brown sugar in both dough and filling gives these cookies an irresistibly deep caramel taste you’ll crave again and again.
- Simple Ingredients, Big Reward: You probably have most of these pantry staples on hand, making it easy to whip up whenever the mood strikes.
- Perfectly Soft with a Little Chew: These cookies hit that sweet spot — soft edges with a tender center, just how I like my pop-tart inspired sweets.
- Gluten-Free Friendly: I use a 1:1 gluten free flour blend that makes these accessible without skimping on texture or taste.
Ingredients You’ll Need
This recipe balances a mix of gluten-free flours, warm spices, and rich fats to create that tender, cinnamon-spiced pop-tart cookie vibe. A few pantry tricks like adding maple syrup really bring out the flavor here.
- Gluten free 1:1 flour: I use a blend with xanthan gum included for texture, but you can swap all-purpose flour if preferred.
- Baking soda and baking powder: A combo that helps these cookies rise gently without becoming cakey.
- Ground cinnamon: Essential for that cozy pop-tart spice profile.
- Kosher salt: Adds depth and balances sweetness.
- Unsalted butter: Softened butter creates the tender crumb and rich flavor.
- Coconut oil: Use room temperature solid coconut oil – it helps add chewiness and moisture.
- Maple syrup: Just a tablespoon amps natural sweetness and pairs beautifully with brown sugar.
- Dark brown sugar: Used twice — once in the dough and again in the filling — for that deep caramel flavor.
- Vanilla extract: Always boosts complexity in baked goods.
- Egg + egg yolk: Eggs enrich the dough for softness and structure.
- Powdered sugar: For the cinnamon glaze that tops the cookies.
- Almond milk (or whole milk): Adds just enough liquid to make the glaze silky smooth.
Variations
I love that this Brown Sugar Pop-Tart Cookies Recipe is a perfect canvas for playing around. You can easily tweak the filling, add mix-ins, or switch up the glaze for seasonal spins or dietary needs.
- Use jam or fruit preserves: I’ve swapped out the brown sugar cinnamon filling for raspberry jam, which is an instant crowd-pleaser and offers a fruity surprise inside.
- Make it vegan: Replace butter and eggs with vegan alternatives like vegan butter and flax eggs; just keep an eye on dough texture and add a touch more coconut oil if needed.
- Add nuts: Throw in chopped pecans or walnuts for an added crunch that complements the warm cinnamon flavor nicely.
- Chocolate drizzle: Melt some dark chocolate and drizzle it on top for a decadent twist your friends will rave about.
How to Make Brown Sugar Pop-Tart Cookies Recipe
Step 1: Prepare Your Baking Space and Ingredients
Start by lining a sheet pan with parchment paper—this prevents sticking and makes cleanup a breeze. Make sure your butter and coconut oil are softened to room temperature for the creamiest dough. I like to sift together my dry ingredients first (flour, baking soda, baking powder, cinnamon, and salt) so everything distributes evenly later on.
Step 2: Cream the Butter, Coconut Oil, and Sugars
Using a stand or hand mixer, beat the softened butter, coconut oil, and dark brown sugar until fluffy and well combined—this usually takes about 2 to 3 minutes. The maple syrup and vanilla extract join here to enrich the mixture. This creaming step is crucial because it ensures your cookies turn out soft, tender, and just a bit chewy.
Step 3: Add Eggs and Dry Ingredients
Beat in the large egg and egg yolk one at a time, making sure each one is fully mixed. Then, gradually add your dry ingredients and mix on low speed until the dough just comes together. Overmixing here can make cookies tough, so be gentle.
Step 4: Make the Brown Sugar Cinnamon Filling
In a small bowl, combine the extra butter, dark brown sugar, and ground cinnamon. Mix this filling until smooth and keep it handy for when you assemble the cookies. Trust me, this cinnamon sugar filling is what makes these cookies feel special—don’t skip it!
Step 5: Assemble and Bake the Cookies
Take small balls of dough and flatten them slightly. Place a dollop of the brown sugar cinnamon filling in the center, then top with another flattened dough ball and pinch the edges to seal gently. Place the assembled cookies on your parchment-lined pan, spaced a couple of inches apart.
Bake at 350°F (175°C) for about 12–15 minutes, until the edges begin to golden but the centers stay soft. Let them cool completely before glazing.
Step 6: Whip Up the Cinnamon Glaze
Mix powdered sugar, cinnamon, salt, and almond milk until smooth and pourable. When the cookies are cool, drizzle or spread the glaze on top. This glaze brings back that classic pop-tart sweetness and makes each bite delightfully sticky and luscious.
Pro Tips for Making Brown Sugar Pop-Tart Cookies Recipe
- Don’t Overwork the Dough: Handling the dough gently keeps your cookies tender, so mix just until combined after adding flour.
- Room Temperature Ingredients: I learned early on that the softened butter and coconut oil blend better and trap air for fluffier cookies when not cold.
- Seal Those Edges Well: Press around the filling edges to avoid leaks during baking, keeping your cinnamon sugar inside where it belongs.
- Cool Completely Before Glazing: If you glaze warm cookies, the frosting melts off and the magic glaze effect disappears—let them rest to get that perfect shiny finish.
How to Serve Brown Sugar Pop-Tart Cookies Recipe
Garnishes
I like topping mine with a pinch of flaky sea salt right after the glaze sets—it adds a tiny salty contrast that amps up the sweetness. Sometimes I toast a little coconut on top of the glaze for texture and a tropical twist that pairs with the coconut oil.
Side Dishes
These cookies are awesome alongside a cup of hot coffee or chai tea, but I also love pairing them with fresh fruit or even a small scoop of vanilla ice cream for dessert. Your morning breakfast just got a whole lot sweeter—and smarter!
Creative Ways to Present
For holiday parties, I stack these cookies with a little cinnamon stick on the side and wrap them in kraft paper tied with twine—super cute and gift-ready. Or arrange them on a pretty platter with edible flowers and fresh berries for a brunch spread that’ll have everyone asking for the recipe.
Make Ahead and Storage
Storing Leftovers
Once glazed, these cookies keep well in an airtight container at room temperature for up to 3 days. I like to store them in a single layer to prevent smearing the glaze. If you want them a touch softer, pop them in a sealed container with a slice of bread—it really helps retain moisture.
Freezing
I often freeze the cookie dough balls pre-baking so I can bake fresh cookies whenever I want. Just thaw them in the fridge overnight before baking. You can also freeze fully baked, unglazed cookies for about 2 months and glaze after thawing for fresh flavor.
Reheating
To revive leftover cookies, warm them gently in a 300°F oven for 5-7 minutes. This softens the texture without melting the glaze, making them taste just like fresh from the oven.
FAQs
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Can I make this Brown Sugar Pop-Tart Cookies Recipe without coconut oil?
Yes! If you don’t have coconut oil or prefer not to use it, you can substitute with an equal amount of softened unsalted butter. The texture will stay tender and the flavor still rich, though the slight chewiness coconut oil adds will be missing.
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What gluten free flour works best for these cookies?
I recommend using a 1:1 gluten free baking flour blend that contains xanthan gum for best texture. This ensures your cookies hold together well and have that soft yet chewy pop-tart feel. If using all-purpose flour, results are equally delicious but might be a touch more cakey.
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Can I skip the glaze on top?
You can, but the glaze brings that signature sweet cinnamon finish that really makes this recipe special. Without it, the cookies are still tasty but a little less “pop-tart inspired.” For a simpler treat, dust with powdered sugar as an alternative.
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How thick should I flatten the cookie dough before baking?
About ½ inch thick is ideal—thick enough to hold the filling inside, but not so thick that the cookies don’t bake evenly. If you flatten too thin, the filling might leak out during baking.
Final Thoughts
This Brown Sugar Pop-Tart Cookies Recipe really holds a special spot in my baking rotation. It’s the perfect mix of nostalgic comfort and fresh, fun flavor—and the fact it’s gluten-free makes it one of those “everyone’s want one” recipes at my gatherings. Baking these feels like giving a warm hug with every bite, and I’m excited for you to experience the same joyful indulgence in your kitchen. Give it a try and watch how quickly these little gems vanish — and don’t forget to share!
Print
Brown Sugar Pop-Tart Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Brown Sugar “Pop-Tart” Cookies are a delightful twist on the classic toaster pastry, featuring a tender, buttery gluten-free cookie dough filled with a sweet cinnamon and brown sugar filling. Finished with a smooth cinnamon glaze, these cookies are perfect for a nostalgic treat with a homemade touch.
Ingredients
Cookie Dough
- 2 ½ cups gluten free 1:1 flour (sub All Purpose flour if needed)
- ¾ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- 1 ½ sticks unsalted butter (softened)
- ¼ cup coconut oil (room temperature, regular coconut oil, not liquid)
- 1 tablespoon maple syrup
- 1 ½ cups dark brown sugar
- 2 teaspoons vanilla extract
- 1 large egg plus 1 egg yolk (room temperature)
Filling
- ¼ cup dark brown sugar
- 2 tablespoons unsalted butter (softened)
- 1 tablespoon ground cinnamon
Glaze
- 1 ½ cups powdered sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 3 tablespoons almond milk (or sub whole milk)
Instructions
- Prepare the Cookie Dough: In a large bowl, whisk together the gluten free flour, baking soda, baking powder, ground cinnamon, and kosher salt. In a separate bowl, cream the softened butter, coconut oil, maple syrup, dark brown sugar, and vanilla extract until light and fluffy. Add the eggs and egg yolk, mixing until well combined. Gradually blend the dry ingredients into the wet ingredients until dough forms.
- Make the Filling: In a small bowl, combine the softened butter, dark brown sugar, and ground cinnamon. Mix until smooth and creamy. Set aside.
- Chill the Dough: Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 1 hour to firm up for easier rolling.
- Roll Out the Dough: On a lightly floured surface, roll out one half of the dough into a rectangle approximately ⅛ inch thick. Use a cookie cutter or knife to cut rectangles about the size of traditional Pop-Tarts.
- Assemble the Cookies: Spoon a small amount of the cinnamon brown sugar filling onto half of the cut dough rectangles, leaving a border around the edges. Top each filled piece with a matching plain dough rectangle. Press edges together firmly to seal, using a fork to crimp the edges for decoration and sealing.
- Bake: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Place assembled cookies on the pan, spacing them about 1 inch apart. Bake for 12-15 minutes or until the edges are lightly golden.
- Prepare the Glaze: While cookies bake, whisk together powdered sugar, kosher salt, ground cinnamon, and almond milk until smooth. Adjust milk quantity to achieve desired glaze consistency.
- Glaze the Cookies: Allow the cookies to cool completely on a wire rack before drizzling or spreading the cinnamon glaze on top. Let the glaze set before serving.
Notes
- Gluten-Free
- For best results, ensure all ingredients are at room temperature unless specified.
- Use coconut oil that is solid at room temperature for proper dough consistency.
- Almond milk can be substituted with whole milk or any plant-based milk.
- Keep cookies stored in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
