Brown Sugar Cinnamon Pop Tart Shortbread Recipe

Introduction

These Brown Sugar Cinnamon Pop Tart Shortbread bars combine buttery shortbread with a sweet, spiced filling and a smooth cinnamon maple icing. They’re a delightful homemade treat that tastes like your favorite breakfast pastry but with a comforting homemade twist.

Ingredients

• 1 1/2 cups (195g) all purpose flour
• 1 cup (100g) almond flour
• 1/2 tsp kosher salt
• 1 cup (220g) unsalted butter, room temperature
• 1 1/2 cups (170g) powdered sugar
• 1 large egg
• 1 tsp vanilla extract or vanilla bean paste
• 1 cup (205g) light brown sugar, packed
• 1 tbsp cinnamon
• 2 tbsp all purpose flour
• 2 tbsp unsalted butter, melted
• 1 tbsp pure maple syrup
• 3/4 cup (75g) powdered sugar
• 1 tsp cinnamon
• 2 tbsp unsalted butter, melted and cooled
• 1 tbsp pure maple syrup
• 1-2 tbsp milk, room temperature
• Flaky sea salt, for sprinkling (optional)

Instructions

1. Step 1: Preheat the oven to 325°F and coat a square 8×8-inch baking dish with nonstick spray. Line all four sides with parchment paper, allowing it to hang over the edges for easy removal.
2. Step 2: Trace a square outline of the pan on a separate sheet of parchment paper and set aside.
3. Step 3: In a medium bowl, whisk together the salt, almond flour, and all purpose flour. Set this dry mixture aside.
4. Step 4: In a large mixing bowl, use a hand or stand mixer fitted with a paddle attachment to cream together the butter and powdered sugar. Start on low speed and gradually increase to avoid sugar flying out of the bowl.
5. Step 5: Once the mixture is smooth and fluffy, beat in the egg and vanilla extract until combined.
6. Step 6: Switch to a rubber spatula and fold in the dry ingredients by hand until the dough is combined and resembles mashed potatoes in texture.
7. Step 7: Scoop half of the dough into the prepared pan and spread it evenly using a small offset spatula or the back of a spoon.
8. Step 8: Spread the remaining half of the dough onto the parchment paper with the traced square, shaping it to fit as best as possible.
9. Step 9: Prepare the filling by mixing together the brown sugar, cinnamon, flour, melted butter, and maple syrup in a bowl until it looks like wet sand.
10. Step 10: Crumble and press an even layer of the filling over the dough in the baking pan.
11. Step 11: Carefully flip the parchment paper with the second dough layer onto the filling, then peel back the paper. If dough sticks, use an offset spatula or butter knife to gently scrape it away.
12. Step 12: Spread the top layer to even it out as best as you can.
13. Step 13: Bake the shortbread for 40-45 minutes, until it is evenly puffed and the edges turn light golden brown.
14. Step 14: Let the shortbread cool at room temperature for 30 minutes before transferring it to the refrigerator to chill uncovered for about one hour.
15. Step 15: While bars chill, prepare the cinnamon maple icing by whisking together powdered sugar, cinnamon, melted and cooled butter, maple syrup, and 1 tablespoon of milk.
16. Step 16: Add the additional tablespoon of milk if the icing is too thick, stirring until smooth.
17. Step 17: Spread the icing over the chilled shortbread bars immediately to allow it to set.
18. Step 18: Optionally, sprinkle with flaky sea salt, slice into squares, and enjoy!

Tips & Variations

• Use an offset spatula for even spreading to achieve uniform layers and a clean finish.
• For a nut-free version, substitute almond flour with additional all purpose flour.
• Add chopped nuts or raisins to the filling for added texture and flavor.
• If you prefer a less sweet icing, reduce the powdered sugar slightly or add a pinch of salt.

Storage

Store the shortbread bars in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months; thaw in the refrigerator before serving. Reheat briefly at room temperature to soften the icing if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and keep it refrigerated until ready to use.

What if I don’t have maple syrup for the filling and icing?

You can substitute pure honey or agave syrup in equal amounts for a slightly different but still delicious flavor.

Brown Sugar Cinnamon Pop Tart Shortbread Recipe

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★★★★★

4.6 from 62 reviews

• Author: Elara
• Total Time: 1 hour 35 minutes
• Yield: 16 servings (bars) 1x

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Description

Indulge in the delightful Brown Sugar Cinnamon Pop Tart Shortbread, a perfect blend of buttery shortbread and sweet cinnamon brown sugar filling, topped with a smooth cinnamon maple icing. This treat brings nostalgic pop tart flavors in a rich, crumbly bar form, ideal for dessert or a special snack.

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Ingredients

Scale 1x2x3x

Shortbread Dough

• 1 1/2 cups (195g) all purpose flour
• 1 cup (100g) almond flour
• 1/2 tsp kosher salt
• 1 cup (220g) unsalted butter, room temperature
• 1 1/2 cups (170g) powdered sugar
• 1 large egg
• 1 tsp vanilla extract or vanilla bean paste

Brown Sugar Cinnamon Filling

• 1 cup (205g) light brown sugar, packed
• 1 tbsp cinnamon
• 2 tbsp all purpose flour
• 2 tbsp unsalted butter, melted
• 1 tbsp pure maple syrup

Cinnamon Maple Icing

• 3/4 cup (75g) powdered sugar
• 1 tsp cinnamon
• 2 tbsp unsalted butter, melted and cooled
• 1 tbsp pure maple syrup
• 1–2 tbsp milk, room temperature
• Flaky sea salt, for sprinkling (optional)

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Instructions

1. Preheat and Prepare Pan: Preheat the oven to 325°F (163°C) and coat an 8×8-inch square baking dish with nonstick spray. Line all four sides with parchment paper, leaving an overhang for easy removal.
2. Trace Parchment Paper: On a separate sheet of parchment paper, trace the outline of the pan and set aside; this will be used later for the top dough layer.
3. Mix Dry Ingredients: In a medium bowl, whisk together kosher salt, almond flour, and all-purpose flour until combined. Set aside.
4. Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer with paddle attachment to cream unsalted butter with powdered sugar, starting on low speed and gradually increasing until smooth and fluffy.
5. Add Egg and Vanilla: Mix in the egg and vanilla extract (or vanilla bean paste) until fully incorporated.
6. Combine Dry Ingredients: Switch to a rubber spatula and fold in the dry flour mixture by hand until combined; the dough should resemble mashed potatoes in consistency.
7. Assemble Bottom Layer: Scoop half of the dough into the prepared baking pan and spread evenly using a small offset spatula or the back of a spoon to achieve a smooth, uniform layer.
8. Shape Top Layer Dough: Spread the other half of the dough evenly onto the traced parchment paper square, shaping it to fit the pan dimensions.
9. Prepare Filling: In a bowl, mix together light brown sugar, cinnamon, all-purpose flour, melted butter, and maple syrup until the mixture resembles wet sand.
10. Add Filling Layer: Crumble the filling evenly over the shortbread dough in the baking pan, pressing lightly to distribute.
11. Place Top Dough Layer: Carefully invert the parchment paper with the dough onto the filling layer in the pan, then gently peel off the parchment. Use an offset spatula or butter knife to help scrape off dough sticking to the paper. Smooth out the top dough layer as evenly as possible.
12. Bake: Bake the assembled shortbread for 40-45 minutes or until puffed and the edges turn light golden brown.
13. Cool: Let the baked shortbread rest at room temperature for 30 minutes, then place it uncovered into the refrigerator to chill for about an hour.
14. Make Icing: While the shortbread chills, whisk together powdered sugar, cinnamon, melted and cooled butter, maple syrup, and 1 tablespoon of milk. Add up to another tablespoon of milk if the icing is too thick.
15. Ice and Finish: Spread the cinnamon maple icing evenly over the chilled shortbread bars immediately after mixing. Optionally, sprinkle with flaky sea salt for contrast.
16. Serve: Slice into bars and enjoy the rich, cinnamon-spiced dessert.

Notes

• Room temperature butter and egg help achieve a smooth dough consistency.
• Using parchment paper with an overhang makes it easy to lift the shortbread bars out after baking.
• The filling resembles wet sand—loosely packed brown sugar mixture that bakes into a soft, chewy layer.
• Scrape dough off the parchment carefully when transferring the top layer to avoid tearing.
• Chilling the bars before applying icing ensures the frosting sets properly.
• Optional flaky sea salt adds a sophisticated salty-sweet contrast.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: brown sugar, cinnamon, pop tart, shortbread, dessert bars, cinnamon maple icing, baked treats