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
Scale
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
