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
- 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
- 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
- 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 substitute whole milk)
Instructions
- Line a sheet pan with parchment paper and set aside to prevent sticking and facilitate easy cleanup.
- 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.
- 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.
- Beat in the maple syrup, vanilla extract, large egg, and egg yolk one at a time until fully incorporated and smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to form a soft dough.
- 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.
- 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.
- 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.
- Remove from oven and let the cookies cool completely on the baking sheet.
- In a bowl, whisk together powdered sugar, kosher salt, ground cinnamon, and almond milk until smooth and pourable.
- Drizzle or spread the cinnamon glaze over the cooled cookies evenly and allow the glaze to set before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg