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
Units
Scale
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
