Brown Sugar “pop-tart” Cookies Recipe

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Brown Sugar “pop-tart” Cookies Recipe :-A delicious spin on the breakfast delicacy that we all grew up to adore, these Brown Sugar “Pop-Tart” Cookies were created by the author. These cookies, which are perfectly buttery, have a cinnamon middle, and are topped with a simple icing, will transport you back to your favorite childhood treat.

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Brown Sugar “pop-tart” Cookies Recipe

 

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ingredients :

for the dough:

  • 2 ½ cups gluten free 1:1 flour sub All Purpose flour if needed
  • ¾ teaspoons 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 coconut oil, 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

 

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for the cinnamon filling:

  • ¼ cup dark brown sugar
  • 2 tablespoons unsalted butter softened
  • 1 tablespoon ground cinnamon

 

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for the icing glaze:

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  • 1 ½ cups powdered sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 3 tablespoons almond milk or sub whole milk

 

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instructions  :

  • Put parchment paper on a sheet pan and set it aside. Put aside for later.

 

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make the dough:

  • Flour, baking soda, baking powder, cinnamon, and salt should be mixed together well in a medium-sized mixing basin using a whisk. Put aside for later.
  • Put the butter, coconut oil, maple syrup, and dark brown sugar into the bowl of a stand mixer that has the paddle attachment attached to it. While mixing on medium, cream together until the mixture is pale tan and fluffy, which should take around two to three minutes. Put in the egg, the egg yolk, and the vanilla extract. Mix until everything is included.
  • Working in increments, slowly add the dry ingredients into the wet, mixing on low until just combined. To set the bowl aside, remove the paddle attachment, cover it with cling film, and then set it aside.

 

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make the the cinnamon filling:

  • The brown sugar, butter, and cinnamon should be mixed together in a small bowl until they are completely incorporated and they are smooth.

 

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assemble and chill:

  • Using a cookie scoop, place twenty cookies that are about the size of a tablespoon onto the sheet pan that has been prepped. Do not be concerned if the sheet appears to be packed; this is solely for the purpose of chilling them and not baking them.
  • Put a small amount of the cinnamon filling, approximately ½ teaspoon, in the middle of each dough ball and place it on top of each dough ball. Last but not least, using the leftover cookie dough, scoop another twenty cookies directly on top of the ones that are already there to create a sandwich.
  • Flatten each cookie by applying light pressure with your fingers to the surface of each cookie. There is a possibility that the cinnamon layer will push out the sides of the cookie, but it should predominantly remain inside the cookie.
  • Placing the baking sheet in the freezer and allowing it to cold for at least an hour or overnight is recommended.

 

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bake the cookies:

  • The oven should be preheated to 350 degrees Fahrenheit. The parchment paper should be used to line two baking sheets.
    Spread your dough out on each of the trays, making sure to leave plenty of room between each one.
  • It’s possible that you’ll need to batch bake! The trays should be rotated halfway through the baking process. Transfer to the oven and bake for 12 to 14 minutes.
  • A small flattening of the cookies can be achieved by removing the sheet pan from the oven and pounding it on the counter. There is an additional piece of advice for cookies that are correctly shaped. Place the cookies on a wire rack, and then proceed to repeat the process with the remaining cookies.

Brown Sugar "Pop-Tart" Cookies being assembled on sheet pan.

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make the icing glaze and frost:

  • Please allow the cookies to completely cool down. During the time that the cookies are cooling, combine the frosting ingredients.
  • Put the powdered sugar, cinnamon, kosher salt, and almond milk into a bowl that is medium in size and mix them together. Whisk until the mixture is completely smooth and incorporated.
  • Add approximately two tablespoons of icing to each cookie, and then use a spoon to smooth down the frosting. Be sure to leave a border of approximately one centimeter around the edges of the cookies. Let it cool off before putting it away.

 

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Notes:

For Perfectly Shaped Cookies:
  • Take a look at this tip if you want to make sure that your cookies are excellent in every way! As the cookies are still warm, place a ramekin or cup on top of them while they are still on the sheet pan.
  • If you give the ramekin (or cup) a little spin, you will end up with a cookie that is precisely round.

 

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