Description
A creative twist on classic Pop-Tarts, these Brown Sugar Cinnamon Pop Tart Shortbread cookies are buttery, crumbly, and filled with a cinnamon sugar swirl, topped with a sweet icing drizzle. Perfect for nostalgic cravings or a fun dessert!
Ingredients
Units
Scale
For the Shortbread:
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
For the Cinnamon Filling:
- 1/2 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Icing:
- 3/4 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a baking dish with parchment paper.
- In a mixing bowl, cream the butter and sugars until light and fluffy.
- Gradually mix in the flour and salt until a dough forms.
- Press half the dough into the prepared dish.
- For the filling, mix together brown sugar, cinnamon, and melted butter until combined. Spread this mixture evenly over the dough layer.
- Crumble the remaining dough over the filling and gently press it down.
- Bake for 25–30 minutes or until golden brown.
- Allow the shortbread to cool completely before drizzling with icing.
- To make the icing, whisk together powdered sugar, milk, and vanilla extract. Drizzle over the cooled shortbread, then slice and serve.
Notes
- For a softer shortbread, bake closer to 25 minutes.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 square
- Calories: ~210
- Sugar: 14g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg