Soft and Chewy Brown Sugar Cinnamon Shortbread Bars
This recipe takes the nostalgic flavors of a brown sugar cinnamon Pop Tart and turns it into an elevated, melt-in-the-mouth cookie. Featuring a soft and buttery shortbread base with layers of brown sugar filling and a cinnamon glaze, these shortbread bars require no chill time and are the perfect fall bake!
Brown Sugar Cinnamon Shortbread Bars
I didn’t grow up with a lot of sugary breakfast items, but every now and then our pantry would hold a bright blue box of Pop Tarts. Aside from the classic strawberry and chocolate chip varieties, I think we can agree on the one flavor that stands apart from the rest: brown sugar cinnamon. In today’s recipe, we’re taking those nostalgic fall-spiced flavors and giving them a grown-up twist!
These Brown Sugar Cinnamon Shortbread Bars take everything you love about the classic Pop Tart and layer it into a rich and buttery cookie. Instead of a flaky pie crust, we’re using a melt-in-your-mouth shortbread base that mimics the texture of an original Pop Tart (except 100x better), plus we’ll add a gooey brown sugar filling and a cinnamon glaze to top it off. Whether you’re baking for a dinner party, Thanksgiving, or just because you feel like it, these bars are the perfect recipe to whip up this fall season!
Ingredients You’ll Need
Aside from a few ingredients here and there, this recipe relies on baking staples that you (probably) already have on hand. Here’s what you’ll need to make it:
- All-purpose flour.
- Powdered sugar.
- Almond flour.
- Baking powder.
- Salt.
- Unsalted butter.
- Egg.
- Vanilla extract.
- Light brown sugar.
- Cinnamon.
- Whole milk.
How to Make Pop Tart Shortbread Bars
The inspiration for this recipe came from Butternut Bakery (be sure to check out her blog!), but I made several tweaks for my version. Here’s a quick step-by-step breakdown of the recipe:
- Make the shortbread. For this shortbread, you’ll mix together the dry ingredients and butter before adding in the wet ingredients. This step is called “reverse creaming” and it’s often used in pie dough recipes. By coating the flour particles in fat, we reduce gluten formation in the dough to create a dense, tender, and melt-in-the-mouth shortbread texture.
- Make the filling. This step couldn’t be any easier—all you have to do is stir together the filling ingredients until a sandy mixture forms. If needed, this can be prepared up to 1 week in advance.
- Layer the elements together. While this is a pretty easy recipe, layering everything together can get tricky. We’ll start by dividing the cookie dough into two pieces, then we’ll press one half into a prepared 8×8 square baking pan and sprinkle over the prepared filling. To ensure that we get even layers of shortbread and filling, we’ll shape the other half of dough onto parchment paper, then we’ll flip it on top of the other layers. Once you peel back the parchment and smooth the top, you’ll be left with two perfect sheets of shortbread dough sandwiched with brown sugar filling!
- Bake. To keep the cookie bars soft, we’ll bake them low and slow at 325°F until golden brown on the edges.
- Cool and glaze. After the pan has cooled completely, mix together the ingredients for the cinnamon glaze and spread all over. Once fully set, the bars are ready to slice and enjoy!
Shortbread Tips and Tricks
- Properly measure the flour. No one wants a dry and crumbly cookie bar, but that’s exactly what you’ll get if you overmeasure your flour. To make sure you get the right proportions, use a spoon to scoop the dry ingredients into a measuring cup before leveling off the top. It’s not quite as accurate as a kitchen scale, but it does the trick!
- Use room temperature butter. Since we’re mixing fat into the dry ingredients first, it’s really important that you use room temperature butter. It will incorporate much easier and creates a perfectly smooth shortbread dough!
- Don’t overmix. Just like any other cookie, only mix the dough until the flour is fully incorporated—this ensures that you’ll have soft and tender shortbread every time.
- Cool completely before glazing. It’s super important that you let the cookie bars chill completely before decorating and serving, otherwise the glaze will melt and seep everywhere.
Recipe FAQs
- What if my glaze is too thick or thin? No problem—if the glaze is too thick, add a dash of milk. If too thin, mix in more powdered sugar until the desired consistency is reached.
- Can I double the recipe? You bet! Just double the ingredient measurements and use a 9×13 pan instead of an 8×8. Also be sure to keep an eye on the bars when they bake and adjust the cook time as necessary.
- Can I make the bars ahead of time? Yes! The cinnamon filling can be made up to 1 week in advance, and the shortbread dough can be prepared and assembled the day before. Cover the pan with plastic wrap and refrigerate until ready to bake, then add a few more minutes’ cook time as needed.
- How do I store leftovers? These shortbread bars are best enjoyed the day of, but leftovers can be stored in an airtight container at room temperature for 3 to 4 days.
- Can I freeze the bars? Yes! Once the bars have completely set, freeze them in a single layer on a baking sheet. After one hour, transfer the cookie bars to a plastic bag and keep in the freezer for up to 3 months. Allow to thaw at room temperature before serving.
If you guys give this recipe a try, be sure to tag me @gourmae.cafe—I love seeing your recreations! Happy fall and happy baking!
Soft and Chewy Brown Sugar Cinnamon Shortbread Bars
This recipe takes the nostalgic flavors of a brown sugar cinnamon Pop Tart and turns it into an elevated, melt-in-the-mouth cookie. Featuring a soft and buttery shortbread base with layers of brown sugar filling and a cinnamon glaze, these shortbread bars require no chill time and are the perfect fall bake!
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Servings: 12 cookie bars
Ingredients
For the shortbread
- 2 cups all-purpose flour, spooned and leveled
- 1 cup powdered sugar
- ½ cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup high-quality unsalted butter, sliced and softened
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
For the brown sugar cinnamon filling
- ¾ cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 ½ tablespoons all-purpose flour
- 2 tablespoons melted unsalted butter
- A dash of salt
For the glaze
- ½ cup powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 tablespoon whole milk
- Flaky salt, for garnish
Instructions
- Preheat the oven to 325℉, then grease and line an 8×8 square baking pan with parchment paper and set aside.
- To a medium bowl, add all of the filling ingredients—the brown sugar, cinnamon, flour, melted butter, and salt. Stir until a sandy mixture forms, then set aside.
- In a large bowl with a hand mixer or stand mixer fitted with the paddle attachment, mix together the all-purpose flour, almond flour, baking powder, and salt.
- With the mixer running on medium speed, add in the butter slices one at a time. Mix until fully incorporated and no butter chunks remain, around 1 to 2 minutes.
- Add in the egg and vanilla, then mix on low until everything comes together into a smooth dough.
- Divide the dough into two, then press half into the prepared baking pan and spread into a smooth and even layer. Shape the remaining half of dough into an 8×8 inch square on a separate piece of parchment paper and set aside.
- Scatter the prepared filling over the shortbread in the pan and pat into an even layer.
- Carefully flip the other half of dough on top of the filling layer and peel back the parchment paper, using an offset spatula or knife to carefully scrape away the paper if it sticks. If needed, smooth the surface of the cookie bars.
- Bake for around 40 minutes, or until the shortbread is puffed, set, and matte on top and the edges are golden brown.
- Remove the pan from the oven and allow to cool fully before lifting out the shortbread.
- Once the bars have completely cooled, prepare the icing by mixing together the powdered sugar, cinnamon, vanilla, and salt. Stir in the milk until a smooth glaze forms, adding more milk or powdered sugar to adjust the consistency as needed.
- Immediately pour the icing over the shortbread bars and spread into an even layer. Sprinkle over flaky salt, if desired, then let the glaze set completely before slicing and serving.
- These shortbread bars are best enjoyed the day of, but leftovers can be stored in an airtight container at room temperature for 3 to 4 days.
Notes
- Make-ahead instructions. The cinnamon filling can be made up to 1 week in advance, and the shortbread dough can be prepared and assembled the day before. Cover the pan with plastic wrap and refrigerate until ready to bake, then add a few more minutes’ cook time as needed.
