Oh, the nostalgia! Our Brown Sugar “Pop-Tart” Cookies are a delightful nod to those cherished childhood treats. These cookies meld a rich cinnamon filling with a buttery, tender dough, all draped in a sweet, icing glaze. Perfect for a snack or a cozy dessert, they promise to whisk you straight back to the simpler times of your past!
Why You’ll Love This Recipe
- Nostalgic Flavor: The cookies capture the beloved taste of original pop-tarts but with a homemade touch.
- Layered Decadence: A buttery dough encompasses a cinnamon-rich filling for a satisfying bite.
- Versatile Treat: Ideal for breakfast, snacks, or dessert, these cookies are sure to become a staple.
Ingredients You’ll Need
The ingredients for these Brown Sugar “Pop-Tart” Cookies are straightforward but crucial for nailing the flavor and texture. Each component plays a pivotal role in crafting the layers of taste and soft chewiness that make this recipe a true favorite.
- Gluten-Free Flour: This gives your cookie the perfect structure, making it ideal for those with dietary preferences.
- Dark Brown Sugar: Essential for that deep, caramel-like flavor that makes these cookies irresistible.
- Cinnamon: Infuses the filling with warmth and spice, complementing the sweetness.
- Coconut Oil: Provides a subtle tropical note and ensures these cookies are delightfully moist.
Variations
The beauty of this recipe lies in its adaptability. You can tweak these Brown Sugar “Pop-Tart” Cookies to match your taste, ingredient availability, or dietary needs while still achieving that cherished flavor combination.
- Dairy-Free: Substitute almond milk and a plant-based butter to fit a dairy-free diet without losing richness.
- Extra Spice: Add a pinch of nutmeg or cardamom for a unique, spicier twist on the traditional cinnamon filling.
- Chocolate Drizzle: For a delightful contrast, drizzle melted chocolate over the icing glaze before it sets.
How to Make Brown Sugar “Pop-Tart” Cookies
Step 1: Prepare the Dough
Start by mixing your dry ingredients—flour, baking powder, baking soda, cinnamon, and salt—in one bowl. In another bowl, cream together the butter, coconut oil, maple syrup, and dark brown sugar until the mix is light and fluffy. Gradually incorporate the dry mix into the creamed butter mixture until they’re just combined, forming a cohesive dough.
Step 2: Create the Cinnamon Filling
Combine dark brown sugar, softened butter, and cinnamon to make the filling. This will form a fragrant paste that balances the sweetness of the cookie dough and is easy to spread.
Step 3: Assemble and Chill
Scoop tablespoon-sized balls of dough onto a lined baking sheet, add a dollop of cinnamon filling to each, and top with another dough ball. Gently press them together, then chill the assembled cookies to help them firm up before baking.
Step 4: Bake to Perfection
Bake the cookies until golden brown before moving them to a rack to cool entirely. While they cool, prepare your icing glaze, which you will lavishly spread across each cookie.
Pro Tips for Making Brown Sugar “Pop-Tart” Cookies
- Chill for Consistency: Allowing the cookie dough to chill will result in an even bake with beautifully shaped cookies.
- Mix-Ins: Consider adding white chocolate chips to complement the cinnamon filling with some extra sweetness.
- Ramekin Trick: Use a ramekin to shape your cookies into perfect rounds as soon as they come out of the oven.
How to Serve Brown Sugar “Pop-Tart” Cookies
Garnishes
For a festive touch, sprinkle a dash of cinnamon or drizzle colorful icing over the cookies. You might even pop on some edible glitter for special occasions to make them sparkle!
Side Dishes
Pair these cookies with a fresh fruit platter or a scoop of vanilla ice cream. A warm spiced cider or a chilled glass of milk are also perfect sidekicks for the ultimate comfort experience.
Creative Ways to Present
For a charming tea party setup, stack these cookies creatively on a tiered dessert stand. You can alternately line them along a decorative platter with icing drizzle artfully crisscrossed over each piece.
Make Ahead and Storage
Storing Leftovers
To maintain freshness, store your cookies in an airtight container at room temperature. They’ll stay deliciously chewy and flavorful for up to five days.
Freezing
You can freeze the cookie dough for up to three months. Simply scoop and layer your dough and cinnamon filling, then freeze. When you’re ready to bake, allow them to thaw slightly before baking as directed.
Reheating
To reheat, pop them in a preheated oven at 300°F for a few minutes to bring back the freshly-baked feel and get the icing slightly glossy again!
FAQs
-
Can I substitute the gluten-free flour with regular flour?
Absolutely! Regular all-purpose flour is a great alternative if you’re not adhering to a gluten-free diet. The texture remains beautiful and chewy.
-
What can I use instead of coconut oil?
If you’re not a fan of coconut oil, unsalted butter works well as a substitute, providing a rich taste without the coconut flavor.
-
How can I make the icing thicker?
To thicken your icing, simply add more powdered sugar incrementally until you reach the desired consistency.
-
Is there a dairy-free alternative for the icing glaze?
Yes! You can use any plant-based milk such as almond or soy milk in place of regular milk for a dairy-free icing glaze.
Final Thoughts
These Brown Sugar “Pop-Tart” Cookies are a warm invitation to nostalgia and comfort. Whether you’re sharing with friends or savoring solo, they promise sweet memories and happy taste buds. Go ahead, bake a batch and enjoy the scrumptious journey!
Print
Brown Sugar “Pop-Tart” Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Total Time: 1 hour 40 minutes (including chilling)
- Yield: 20 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These Brown Sugar ‘Pop-Tart’ Cookies are a delicious treat that mimics the flavor of classic Pop-Tarts with a cinnamon-filled center and a sweet icing glaze. Made with gluten-free or all-purpose flour, they are layered and chilled for perfect texture and flavor. The cinnamon filling adds warmth, while the icing ties everything together with a sweet touch, making these cookies a homemade alternative to store-bought pastries.
Ingredients
For the Dough:
2 1/2 cups gluten free 1:1 flour or all-purpose flour
3/4 teaspoon 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 parchment-lined sheet for chilling the assembled cookies.
- Make the Dough: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. In a stand mixer, beat butter, coconut oil, maple syrup, and dark brown sugar until pale and fluffy. Add vanilla, egg, and yolk, and mix until combined. Gradually add dry ingredients on low speed until just incorporated. Cover and set aside.
- Prepare the Cinnamon Filling: Mix brown sugar, softened butter, and cinnamon in a small bowl until smooth and combined.
- Assemble and Chill: Scoop out 20 tablespoon-sized dough balls onto the prepared sheet. Top each with ½ teaspoon of cinnamon filling. Place another dough scoop on top to form a sandwich, then gently flatten with fingers. Chill in the freezer for at least 1 hour or overnight.
- Bake the Cookies: Preheat oven to 350°F and line baking sheets with parchment. Divide dough between sheets, leaving space, and bake for 12-14 minutes, rotating halfway through. Let them cool slightly, then transfer to a wire rack.
- Make the Icing Glaze: Mix powdered sugar, cinnamon, salt, and milk until smooth. Once cookies are cooled, spoon about 2 teaspoons of icing over each, spreading slightly as desired. Let set before storing.
Notes
- For perfectly round cookies, place a ramekin or cup over warm cookies and swirl to shape.
- Chilling the assembled sandwiches ensures the cookies hold together during baking.
- Adjust baking time slightly based on your oven for evenly baked cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
