If you’re on the hunt for a seriously scrumptious treat that feels nostalgic yet has a fresh twist, **Brown Sugar Cookie “Pop-Tarts Recipe”** is about to become your new go-to. Think tender, buttery cookie dough folded around a cinnamon-brown sugar filling, all topped with a dreamy glaze—just like the beloved toaster pastries but homemade and a thousand times better. I absolutely love how this recipe strikes the perfect balance between crisp edges and soft, chewy centers. Stick with me, and by the end, you’ll be serving up a batch that has your whole family begging for more.
Why You’ll Love This Recipe
- Nostalgic Flavors Made Easy: This recipe nails the classic Pop-Tart vibe with a homemade, wholesome twist.
- Gluten-Free Friendly: I use gluten-free flour that works perfectly for texture, but you can easily swap in all-purpose flour.
- Perfect Balance: Crispy edges meet soft dough and a gooey cinnamon-brown sugar filling each bite.
- Super Versatile: You can tweak the filling or glaze to your liking—more cinnamon, less sugar, whatever you fancy.
Ingredients You’ll Need
Each ingredient plays a crucial role in building the layers of flavor and texture here—from the tender dough base to the rich, spiced filling and that irresistible glaze. I always keep quality butter and dark brown sugar stocked up, as they truly elevate this Brown Sugar Cookie “Pop-Tarts Recipe” to next level deliciousness.
- Gluten Free 1:1 Flour: I love using this for a tender yet sturdy dough; if you’re not gluten-free, all-purpose flour works just fine.
- Baking Soda: For that gentle rise and lightness.
- Baking Powder: Helps make the dough perfectly puffed without being cakey.
- Ground Cinnamon: This warms everything up with its cozy spice—don’t skim on it!
- Kosher Salt: Brings out all those flavors beautifully.
- Unsalted Butter: Softened and rich; it’s key for the luscious dough and filling.
- Coconut Oil: Adds a slightly tropical undertone and helps keep the dough tender.
- Maple Syrup: Subtle sweetness and depth of flavor.
- Dark Brown Sugar: Infuses molasses-y richness in both dough and filling—essential for that Pop-Tart vibe.
- Vanilla Extract: For that warm, inviting aroma.
- Egg + Egg Yolk: Keeps the dough tender yet sturdy enough to hold the filling.
- Powdered Sugar: Smooth and sweet for the glaze.
- Almond Milk: Or whole milk, just enough to loosen the glaze perfectly.
Variations
One of the things I love about this Brown Sugar Cookie “Pop-Tarts Recipe” is how easy it is to personalize. Whether you want it fully classic or a little adventurous, feel free to mix and match flavors and textures to suit what you and your family love.
- Cinnamon Roll Inspired: I sometimes add a splash of cream cheese frosting instead of glaze for a decadent twist—my family goes nuts for it!
- Vegan Swap: Use dairy-free butter and a flax egg to adapt this recipe easily without losing that soft chewiness.
- Fruit Jam Filling: Swap the cinnamon-brown sugar filling with your favorite fruit jam for a classic strawberry or raspberry vibe.
- Spiced Up: I’ve added nutmeg or cardamom for holiday versions that really make these pop.
How to Make Brown Sugar Cookie “Pop-Tarts Recipe
Step 1: Prepare Your Dry Ingredients
Start by whisking together the gluten-free flour, baking soda, baking powder, cinnamon, and kosher salt in a large bowl. Getting these mixed well is key to ensuring your dough has even texture and flavor throughout. I like to set this aside while I work on the wet ingredients so everything stays neat and efficient.
Step 2: Cream the Butter, Oil, and Sugars
In a separate bowl, beat the softened unsalted butter and coconut oil together with dark brown sugar until the mixture becomes light and fluffy. This step is crucial and takes about 3-4 minutes with a hand mixer or stand mixer. I learned early on that rushing this stage results in dense cookies, so patience really pays.
Step 3: Add Eggs, Maple Syrup, and Vanilla
Beat in the egg, egg yolk, maple syrup, and vanilla extract until fully combined. Room temperature eggs make the process smoother and help keep the dough tender. If your eggs are cold, pop them in some warm water for a few minutes first—you’ll thank me later!
Step 4: Combine Wet and Dry Ingredients
Gradually mix your dry ingredients into the wet mixture until just combined. Don’t overmix here; the goal is to have a soft, workable dough with no streaks of flour, but overworking will make it tough. This dough should feel a bit sticky but manageable—you’ll find it easier to roll once chilled.
Step 5: Make the Brown Sugar Cinnamon Filling
Mix together the softened butter, dark brown sugar, and cinnamon until combined and spreadable. This mixture is the heart of the “Pop-Tart” flavor. I always taste a little—you’ll probably end up sneaking bites, trust me!
Step 6: Roll, Assemble, and Bake
Divide the dough in half and roll one half between two sheets of parchment paper into a rectangle roughly the size of your baking pan. Spread the brown sugar filling evenly, then roll out the second half of the dough to the same size and gently place on top. Seal the edges with your fingers or a fork to keep the filling inside. Cut the dough into rectangular “Pop-Tarts” about 3×4 inches.
Transfer carefully to a parchment-lined sheet pan and bake at 350°F (175°C) for about 15–18 minutes, or until golden brown around the edges. I recommend rotating your pan halfway for even browning. Let cool completely before glazing.
Step 7: Prepare and Drizzle the Cinnamon Glaze
Whisk together powdered sugar, cinnamon, kosher salt, and almond milk until smooth but thick enough to coat a spoon. Drizzle over the cooled cookies using a spoon or a piping bag for neat lines. Let the glaze set for at least 20 minutes before digging in.
Pro Tips for Making Brown Sugar Cookie “Pop-Tarts Recipe
- Chill the Dough: I always chill my dough for at least 30 minutes before rolling. It makes it way easier to handle and helps prevent shrinking during baking.
- Use Parchment Paper for Rolling: Rolling dough between parchment sheets keeps things tidy and prevents sticking—game changer for delicate cookie dough like this.
- Don’t Skip the Filling Seal: Press edges firmly or use a fork to crimp them well; otherwise, the gooey filling might seep out while baking.
- Let Glaze Set Fully: To avoid sticky fingers and smudgy tops, let the glaze dry at room temp for 20-30 minutes before stacking or serving.
How to Serve Brown Sugar Cookie “Pop-Tarts Recipe
Garnishes
I like to sprinkle just a pinch of extra cinnamon or some finely chopped toasted pecans on top of the glaze before it sets to add a little crunchy contrast and an extra layer of flavor. Fresh berries on the side add a lovely balance for sweet-treat lovers who want a little brightness.
Side Dishes
Pair these Brown Sugar Cookie “Pop-Tarts” with a hot cup of coffee or chai tea for breakfast or afternoon snack. I’ve also served them alongside homemade vanilla yogurt or a dollop of whipped cream for a fun, light dessert.
Creative Ways to Present
For a birthday or party, I like to arrange these Pop-Tarts on a pretty wooden board, drizzling extra glaze in a zigzag over the platter and scattering edible flowers or fresh mint leaves around for a festive touch. Trust me, they disappear fast!
Make Ahead and Storage
Storing Leftovers
When storing leftover Brown Sugar Cookie “Pop-Tarts,” I place them in an airtight container at room temperature. They stay fresh and chewy for about 3-4 days, though I promise that rarely happens because they get eaten quickly!
Freezing
I’ve had great success freezing these before baking. Just cut and assemble your Pop-Tarts, place on a baking sheet to freeze until solid, then transfer to a freezer-safe bag. When you want them, bake straight from the freezer—just add a few extra minutes to the bake time.
Reheating
To reheat, pop a leftover Pop-Tart in a toaster oven or conventional oven at 300°F for 5-8 minutes to revive its crisp edges without drying it out. Avoid microwaving if you want to keep the texture just right.
FAQs
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Can I make this Brown Sugar Cookie “Pop-Tarts Recipe” vegan?
Absolutely! To keep it vegan, swap the butter with a plant-based alternative and replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). The texture might be slightly different but still delicious and chewy.
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Do I have to use coconut oil in the dough?
You can use regular unsalted butter instead if you prefer. The coconut oil adds a subtle richness and helps keep the dough tender, but swapping it out won’t drastically change the overall flavor.
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What’s the best way to prevent filling from leaking?
Make sure to seal the edges tightly by pressing firmly with your fingers or a fork. Chilling the dough helps too, as it firms up and makes the edges less likely to separate while baking.
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Can I use all-purpose flour instead of gluten-free?
Yes! If you’re not avoiding gluten, all-purpose flour works perfectly and may even produce a slightly more classic texture, but this recipe is designed so gluten-free baking is just as enjoyable.
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How do I store the baked Pop-Tarts?
Store cooled and glazed Pop-Tarts in an airtight container at room temperature. They’re best within 3-4 days but can last longer if refrigerated, though that might slightly change their texture.
Final Thoughts
Honestly, this Brown Sugar Cookie “Pop-Tarts Recipe” has become a staple whenever I crave something comforting and a little nostalgic. The balance of cinnamon spice, buttery dough, and sweet glaze really hits all the right notes. I love sharing these with friends because they’re impressive yet surprisingly easy to pull off. If you’re ready to wow your taste buds and create a sweet treat that feels like a warm hug, give this recipe a try—you’ll be so glad you did!
Print
Brown Sugar Cookie “Pop-Tarts Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Brown Sugar “Pop-Tart” Cookies offer a deliciously soft and flavorful treat reminiscent of the classic pop-tart, featuring a tender gluten-free cookie dough filled with a spiced brown sugar cinnamon filling and topped with a smooth cinnamon glaze.
Ingredients
Dry Ingredients
- 2 ½ cups gluten free 1:1 flour (substitute all-purpose flour if needed)
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¾ teaspoon kosher salt
Wet Ingredients & Dough
- 1 ½ sticks unsalted butter, softened
- ¼ cup coconut oil, room temperature (regular, 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 substitute whole milk)
Instructions
- Prepare the Baking Sheet: Line a sheet pan with parchment paper and set aside to prevent sticking and facilitate easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, ground cinnamon, and kosher salt to evenly distribute the leaveners and spices.
- Cream Butter and Oils: In a large bowl, use a mixer to cream the softened unsalted butter, coconut oil, and dark brown sugar until light and fluffy, about 3 to 4 minutes.
- Add Wet Ingredients: Beat in the maple syrup, vanilla extract, large egg, and egg yolk one at a time until fully incorporated and smooth.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to form a soft dough.
- Prepare Filling: In a small bowl, mix together ¼ cup dark brown sugar, 2 tablespoons softened unsalted butter, and 1 tablespoon ground cinnamon until creamy and well combined.
- Assemble Cookies: Scoop half of the dough onto the prepared sheet pan and gently flatten each mound into a disk. Add a dollop of the cinnamon brown sugar filling on top of each disk, then cover with the remaining dough, sealing edges lightly to enclose the filling.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 12 to 15 minutes, or until the edges are slightly golden and the cookies are set.
- Cool: Remove from oven and let the cookies cool completely on the baking sheet.
- Prepare Glaze: In a bowl, whisk together powdered sugar, kosher salt, ground cinnamon, and almond milk until smooth and pourable.
- Glaze Cookies: Drizzle or spread the cinnamon glaze over the cooled cookies evenly and allow the glaze to set before serving.
Notes
- This recipe is gluten-free when using gluten-free 1:1 flour.
- You can substitute all-purpose flour if gluten is not a concern, but texture may vary slightly.
- Use regular solid coconut oil, not the liquid version, for best results.
- Room temperature eggs produce a smoother dough and better texture.
- Allow glaze to fully set before stacking or storing to avoid sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
