Brown Sugar Pop Tart Cookies
Delightful and easy-to-make cookies filled with cinnamon and dark brown sugar, perfect for any occasion.
Ingredients
Cookie Dough Ingredients
- 2.5 cups gluten free 1:1 flour (or All Purpose flour) For structure
- 0.75 teaspoon baking soda For leavening
- 1 teaspoon baking powder For lift
- 0.5 teaspoon ground cinnamon For flavor
- 0.75 teaspoon kosher salt For balance
- 1.5 sticks unsalted butter, softened For moisture
- 0.25 cup coconut oil, room temperature For richness
- 1 tablespoon maple syrup For sweetness
- 1.5 cups dark brown sugar For depth of flavor
- 2 teaspoons vanilla extract For aroma
- 1 large egg, room temperature For binding
- 1 large egg yolk, room temperature For richness
Cinnamon Filling Ingredients
- 0.25 cup dark brown sugar For filling, for sweetness
- 2 tablespoons unsalted butter, softened For spreadability
- 1 tablespoon ground cinnamon For flavor
Icing Glaze Ingredients
- 1.5 cups powdered sugar For icing glaze, for sweetness
- 0.5 teaspoon kosher salt For balance
- 0.5 teaspoon ground cinnamon For flavor
- 3 tablespoons almond milk (or whole milk) For icing glaze fluidity
Instructions
Preparation
- Line a sheet pan with parchment paper and set it aside.
- In a medium mixing bowl, combine the gluten-free flour, baking soda, baking powder, cinnamon, and kosher salt with a whisk. Set this dry mixture aside.
- In the bowl of a stand mixer, cream together the softened unsalted butter, coconut oil, maple syrup, and dark brown sugar until the mixture is pale and fluffy.
- Incorporate the vanilla extract, egg, and egg yolk into the mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet, mixing until just combined, and then cover the dough and set it aside.
Cinnamon Filling
- In a small bowl, mix together the dark brown sugar, softened butter, and ground cinnamon until the mixture is smooth.
Assembly and Chilling
- Scoop out tablespoon-sized portions of cookie dough onto the prepared baking sheet.
- Top each portion with a bit of the cinnamon filling and use more cookie dough to sandwich the filling.
- Ensure the filling is enclosed well and place the sheet in the freezer to chill for at least an hour.
Baking
- Preheat your oven to 350℉.
- Bake the cookies on the lined sheet for about 12 to 14 minutes, rotating the trays halfway through.
- Let them cool on a wire rack after baking.
Icing Glaze
- In a mixing bowl, combine the powdered sugar, ground cinnamon, kosher salt, and almond milk until smooth.
- Frost the cooled cookies with the icing glaze and allow it to set before enjoying.
Notes
For best results, remember to soften your butter properly, chill the dough sufficiently, use room temperature eggs, rotate your baking sheet during baking, and let the cookies cool completely before icing. Adjust almond milk for glaze consistency as needed.