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These Brown Sugar “Pop-Tart” Cookies are a decadent take on the breakfast pastry we all grew up loving! Perfectly buttery cookies with a cinnamon center, topped with a simple icing, these will take you right back to your childhood favorite.

Brown Sugar "Pop-Tart" Cookies on a sheet pan.

These are a decadent and festive take on an all-time holiday classic, Brown Sugar Cinnamon Pop-Tarts. With a brown sugar cookie base, warm and buttery cinnamon layer, and a spiced glaze, these are a labor of love but absolutely worthy of adding to your holiday cookie repertoire! And if you are looking for that classic Strawberry Pop-Tart taste, try my Pop-Tart Cookie Bars.

I know it’s hard to wait to bake a batch of cookies, but these Brown Sugar “Pop-Tart” Cookies really need a chill in the freezer to hold their shape. We ask for at least 1 hours in the freezer, but overnight is even better to get the flavors to really develop. You can also make these weeks in advance, store in a gallon zip-top bag, and bake them off when you please.

Brown Sugar “Pop-Tart” Cookies Ingredients:

  • Gluten-Free 1:1 Flour (Or All-Purpose Flour)
  • Baking Soda
  • Baking Powder
  • Cinnamon
  • Salt
  • Unsalted Butter
  • Coconut Oil
  • Maple Syrup
  • Dark Brown Sugar
  • Vanilla Extract
  • Egg
  • Powdered Sugar
  • Almond Milk or Whole Milk
Brown Sugar "Pop-Tart" Cookies stacked on a pan.

Brown Sugar “Pop-Tart” Cookies Recipe Step-by-Step:

Step One: mix the dry ingredients

After you line a sheet pan with parchment paper, start the dough. Whisk together the flour, baking soda, baking powder, cinnamon, and salt in a medium mixing bowl. Set aside.

Step Two: mix the wet ingredients then combine

Next, in the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut oil, maple syrup, and dark brown sugar. Mix until fluffy. Add in the vanilla, egg, and egg yolk. Mix until combined. Once combined, slowly add the dry ingredients into the wet, mixing on low until just combined. Remove the paddle attachment, cover the bowl with clingwrap, and set aside.

Brown Sugar "Pop-Tart" Cookie dough in mixing bowl.

Step Three: Make the Cinnamon Filling

In a small bowl, mix together the brown sugar, butter, and cinnamon until totally combined and smooth.

Cinnamon filling in a small bowl.

Step Four: Assemble the Cookies

Scoop out 20 tablespoon-sized cookies onto the prepared sheet pan. Top each of the dough balls with a small, ½ teaspoon of the cinnamon filling in the middle of the ball. Finally, with the remaining cookie dough, scoop another 20 directly atop the existing cookies, making a sandwich. Using your fingers, gently press down atop each cookie to flatten. The cinnamon layer may squeeze out the sides a bit, but it should mostly remain within the cookie.

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

Step Five: Chill the Cookies

Transfer the baking sheet to the freezer and chill for at least an hour, or overnight.

Step Six: Bake the Cookies

Preheat the oven to 350℉. Bake the cookies for 12 to 14 minutes, rotating the pans halfway through. Remove from oven and follow tips below for perfectly flattened and round cookies!

Step Seven: Make the Frosting

While the cookies cool completely, make the frosting. In a medium mixing bowl, add the powdered sugar, cinnamon, kosher salt, and almond milk. Whisk until smooth and totally combined.

Step Eight: Frost, Set, Enjoy!

Add about 2 teaspoons of icing to each cookie, using a spoon to smooth the icing out, leaving about a 1-centimeter border around the edges. Allow to set before storing!

Brown Sugar "Pop-Tart" Cookies on a sheet pan.

Brown Sugar “Pop-Tart” Cookies Recipe FAQs:

Can I use almond flour in this recipe?

Gluten-free 1:1 flour or all-purpose flour is needed in this recipe!

Do I really need to let the dough chill for an hour?

YES! You absolutley need to let the dough rest for atleast 1 hour. This helps the dough keep its shape and ensures that the cinnamon filling will not pour out once baked. You also need to let them cool completely before frosting them!

Could I make the dough in advance?

Absolutely! Because you need to let the dough chill, you can make the dough up to a week in advance and bake once you are ready. Once the dough is frozen on the sheet pan, you can transfer the dough to a gallon zip-top bag for easier storage.

hOW DO YOU MAKE A PERFECTLY ROUND COOKIE?

Place a ramekin or cup over the still-warm cookies while on the sheet pan. Swirl the ramekin (or cup) around and you will be left with a perfectly round cookie.

I cannot wait for y’all to make these Brown Sugar “Pop-Tart” Cookies! Comment below once you try them!

Looking for more baking ideas?

Lofthouse Cookie Bars

Perfect Paleo Chocolate Chip Cookies

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Iced Oatmeal Cookie Bars

Brown Sugar "Pop-Tart" Cookies on a sheet pan.
4.95 from 17 votes

Brown Sugar “Pop-Tart” Cookies

Gluten-Free

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

For the Cinnamon Filling:

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

For the Icing Glaze:

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

Instructions 

  • Line a sheet pan with parchment paper. Set aside.

Make the Dough:

  • In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut oil, maple syrup, and dark brown sugar. Mixing on medium, cream together until pale tan and fluffy, 2-3 minutes. Add in the vanilla, egg, and egg yolk. Mix until combined.
  • Working in increments, slowly add the dry ingredients into the wet, mixing on low until just combined. Remove the paddle attachment, cover the bowl with clingwrap, and set aside.

Make the the Cinnamon Filling:

  • In a small bowl, mix together the brown sugar, butter, and cinnamon until totally combined and smooth.

Assemble and Chill:

  • Using a cookie scoop, scoop out 20 tablespoon-sized cookies onto the prepared sheet pan. Don’t worry if the sheet looks crowded, this is only to chill them, not to bake. Top each of the dough balls with a small, ½ teaspoon of the cinnamon filling in the middle of the ball. Finally, with the remaining cookie dough, scoop another 20 directly atop the existing cookies, making a sandwich.
  • Using your fingers, gently press down atop each cookie to flatten. The cinnamon layer may squeeze out the sides a bit, but it should mostly remain within the cookie.
  • Transfer the baking sheet to the freezer and chill for at least an hour, or overnight.

Bake the Cookies:

  • Preheat the oven to 350℉. Line two baking sheets with parchment paper.
  • Divide your dough between each tray, leaving ample space between them. You may need to bake in batches! Transfer to the oven and bake for 12-14 minutes, rotating the trays halfway through.
  • Remove from the oven, and bang the sheet pan on the counter to flatten the cookies slightly. See note for an extra tip for perfectly shaped cookies! Transfer the cookies to a wire rack and repeat with the remaining cookies.

Make the Icing Glaze and Frost:

  • Allow the cookies to cool entirely. While the cookies are cooling, mix together the icing. In a medium mixing bowl, add the powdered sugar, cinnamon, kosher salt, and almond milk. Whisk until smooth and totally combined.
  • Add about 2 teaspoons of icing to each cookie, using a spoon to smooth the icing out, leaving about a 1-centimeter border around the edges. Allow to set before storing.

Notes

For Perfectly Shaped Cookies:  If you’d like to be a perfectionist with your cookies, try this trick! Place a ramekin or cup over the still-warm cookies while on the sheet pan. Swirl the ramekin (or cup) around and you will be left with a perfectly round cookie.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Photography and styling by Eat Love Eats.



Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!


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Recipe Rating




36 Comments

  1. 5 stars
    I made these last night and they’re already gone! My husband and son both said they were the best cookies I’d ever made and couldn’t believe they were gluten free. I halved the recipe and they still turned out PERFECT! They taste just like a brown sugar cinnamon pop tart but a hundred times better!! Alex, you have truly outdone yourself with this one!

  2. 5 stars
    These are simply perfect. I do not bake a lot, but when I do, I am always worried about how they will turn out (under or overcooked/ burned on bottom). These ended up perfect. I followed the exact recipe with oven timing and everything but subbed regular all purpose flour for the dough and whole milk for the icing glaze. They are soft, delicious, and well balanced. The cookie looks and tastes like something you’d get from a bakery. Just amazing! Thank you!

  3. 5 stars
    These are amazing! I don’t usually make GF cookies but happened to have 1:1 flour and all of the ingredients and Omg they’re so easy to make and delicious. I was worried about having regular coconut oil (vs refined) but they do not have coconut flavor. I also didn’t have the patience or space to refrigerate the cookies on a sheet pan so I put in the freezer for an hour and baked 6-7 at a time. I scooped all of the dough before filling them to ensure I’d have enough for all 20. You’ve done it again, thank you!!

      1. 5 stars
        These were amazing! So good. Quick question- I didn’t see the nutritional information…just a note that it’s automatically calculated. Can you provide that pretty please?

    1. No, they are fine left at room temperature! The glaze hardens just like the pop tarts!! Just let them cool completely, then store in an airtight container.