Print

Brown Sugar “Pop-Tart” Cookies

Brown Sugar "Pop-Tart" Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These delightful cookies feature a soft brown sugar base, a sweet cinnamon filling, and a simple glaze, reminiscent of a favorite breakfast pastry.

Ingredients

Scale
  • 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
  • ¼ cup dark brown sugar
  • 2 tablespoons unsalted butter softened
  • 1 tablespoon ground cinnamon
  • 1 ½ cups powdered sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 3 tablespoons almond milk or sub whole milk

Instructions

  1. Line a sheet pan with parchment paper.
  2. Set the lined sheet pan aside.
  3. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  4. Set the dry ingredient mixture aside.
  5. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut oil, maple syrup, and dark brown sugar.
  6. Mix on medium speed until the mixture is pale tan and fluffy, about 2-3 minutes.
  7. Add in the vanilla, egg, and egg yolk.
  8. Mix until just combined.
  9. Slowly add the dry ingredients into the wet mixture in increments.
  10. Mix on low speed until just combined.
  11. Remove the paddle attachment.
  12. Cover the bowl with clingwrap.
  13. Set the dough aside.
  14. In a small bowl, mix together the ¼ cup dark brown sugar, 2 tablespoons softened butter, and 1 tablespoon cinnamon until totally combined and smooth.
  15. Using a cookie scoop, scoop out 20 tablespoon-sized cookie dough balls onto the prepared sheet pan.
  16. Top each dough ball with a small, ½ teaspoon of the cinnamon filling in the middle.
  17. Scoop another 20 cookie dough balls directly atop the existing cookies, making a sandwich.
  18. Using your fingers, gently press down atop each cookie to flatten.
  19. Transfer the baking sheet to the freezer.
  20. Chill for at least 1 hour, or overnight.
  21. Preheat the oven to 350℉.
  22. Line two baking sheets with parchment paper.
  23. Divide your chilled dough between each tray, leaving ample space between them.
  24. Transfer to the oven and bake for 12-14 minutes.
  25. Rotate the trays halfway through baking.
  26. Remove from the oven.
  27. Bang the sheet pan on the counter to flatten the cookies slightly.
  28. Transfer the cookies to a wire rack.
  29. Repeat with any remaining unbaked cookies.
  30. Allow the cookies to cool entirely.
  31. While the cookies are cooling, prepare the icing.
  32. In a medium mixing bowl, add the powdered sugar, ½ teaspoon cinnamon, ½ teaspoon kosher salt, and almond milk.
  33. Whisk until the icing is smooth and totally combined.
  34. Add about 2 teaspoons of icing to each cooled cookie.
  35. Use a spoon to smooth the icing out, leaving about a 1-centimeter border around the edges.
  36. Allow the icing to set before storing.

Notes

Always use room temperature butter and eggs for the best dough consistency.
Don’t skip chilling the dough; it helps prevent spreading.
Rotate your baking sheets for even browning.
Ensure cookies are completely cool before glazing to prevent melting.

Nutrition

Find it online: https://pinchofwarmthbakes.com/brown-sugar-pop-tart-cookies/