Brown Sugar Pop Tart Cookies
These Brown Sugar Pop Tart Cookies are a homemade twist on the classic childhood treat! They feature a soft, buttery cookie base, a gooey cinnamon filling, and a sweet cinnamon glaze. Perfectly nostalgic and absolutely delicious, these cookies are great for holidays or any time you crave a warm, comforting dessert.
Ingredients
- Dry Ingredients:
- 2 ½ cups all-purpose flour or gluten-free 1:1 flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Wet Ingredients:
- ½ cup unsalted butter softened
- ¼ cup coconut oil
- ⅓ cup maple syrup
- ¾ cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 large egg + 1 egg yolk
- Cinnamon Filling:
- ½ cup dark brown sugar
- 2 tablespoons unsalted butter softened
- 1 teaspoon ground cinnamon
- Cinnamon Glaze:
- 1 cup powdered sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons almond milk or whole milk
Instructions
- Prepare the Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Mix the Wet Ingredients: In a mixing bowl, cream the butter, coconut oil, maple syrup, and brown sugar until fluffy. Add the vanilla, egg, and egg yolk, mixing until combined. Slowly incorporate the dry ingredients until just mixed.
- Make the Cinnamon Filling: In a small bowl, mix brown sugar, butter, and cinnamon until smooth.
- Assemble the Cookies: Scoop 20 tablespoon-sized cookie dough balls onto a parchment-lined baking sheet. Place ½ teaspoon of cinnamon filling in the center of each. Top with another layer of dough and gently press down.
- Chill the Dough: Freeze for at least 1 hour (or overnight) to prevent spreading and enhance the flavor.
- Bake the Cookies: Preheat your oven to 350°F. Bake for 12-14 minutes, rotating the tray halfway through. Let them cool completely before frosting.
- Make the Cinnamon Glaze: Whisk powdered sugar, cinnamon, and almond milk until smooth.
- Frost the Cookies: Spread about 2 teaspoons of glaze over each cooled cookie, leaving a small border.
- Let Them Set & Enjoy! Once the glaze sets, serve and enjoy!
Notes
- Chilling the dough is essential to prevent spreading and develop flavor.
- For perfectly round cookies, swirl a ramekin over warm cookies right after baking.
- Storage: Keep in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Make-Ahead Tip: Freeze unbaked cookie dough balls and bake fresh when needed.