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
Scale
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
