Name: Dulce de Leche Cinnamon Sandwich Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 2 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup granulated sugar; 2 tsp ground cinnamon; 1 tbsp butter; 1 can (13.4 oz) dulce de leche (such as Nestle Dulce de Lechera)

Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup sugar (for rolling)

2 tsp ground cinnamon (for rolling)

1 tbsp butter (for filling)

1 can (13.4 oz) dulce de leche (such as Nestle Dulce de Lechera)

Instructions

Step 1: In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar for about 4 minutes until light and fluffy. Add the egg and vanilla extract, mixing for another minute to combine. Gradually stir in the flour, baking soda, and salt until a dough forms. Chill the dough in the refrigerator for 10-15 minutes.

Step 2: While the dough chills, mix 1/2 cup sugar with 2 teaspoons ground cinnamon in a shallow bowl. Once chilled, roll the dough into 16 to 24 balls. Coat each ball thoroughly in the cinnamon-sugar mixture and place on a parchment-lined baking sheet.

Step 3: Bake the cookie dough balls at 350°F (175°C) for 9 to 11 minutes, until edges are lightly golden but centers remain soft. Sprinkle with any remaining cinnamon sugar immediately after baking for extra flavor.

Step 4: While cookies cool, melt 1 tablespoon butter in a small saucepan over low heat. Remove from heat and stir in the dulce de leche until smooth and well blended.

Step 5: Once cookies are completely cool, spread a layer of dulce de leche filling on the bottom of one cookie, then sandwich it with another cookie. Repeat for all cookies. For best results, let the assembled sandwiches rest for an hour to allow the filling to set and flavors to meld.

Tips & Variations

If you can’t find dulce de leche, simmer a can of sweetened condensed milk until it thickens or use caramel sauce as a substitute.

Try almond extract instead of vanilla for a different flavor, but reduce to 1 teaspoon because it’s stronger.

Use a gluten-free flour blend in place of all-purpose flour if needed, though texture may vary slightly.

Experiment with warming spices like cardamom or nutmeg instead of cinnamon.

Chill the dough well before baking to prevent spreading and keep cookie shapes intact.

Resist filling cookies while still warm to avoid melting and messiness.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to a week. Place parchment paper between layers to prevent sticking. They can also be frozen for up to 3 months in a freezer-safe container with parchment layers. Thaw at room temperature for about 30 minutes before serving. For make-ahead convenience, bake cookies and store unfilled for up to 5 days, then fill with dulce de leche when ready to serve.

FAQs

What kind of dulce de leche should I use?

Store-bought canned dulce de leche, like Nestle’s La Lechera, works best for its smooth and creamy texture. If yours is too runny, mix in some powdered sugar to thicken it for easier spreading.