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Dulce de Leche Cinnamon Sandwich Cookies Recipe

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These Easy Dulce de Leche Cinnamon Sandwich Cookies feature soft, chewy cinnamon-spiced cookies rolled in cinnamon sugar and sandwiched with a creamy, rich dulce de leche filling. Perfect for a comforting treat that combines warm spice with luscious caramel sweetness, made quickly from simple pantry ingredients.

Ingredients

Scale

For the Cookies:

  • 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

For Rolling:

  • 1/2 cup granulated sugar
  • 2 tsp ground cinnamon

For the Dulce de Leche Filling:

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

Instructions

  1. Prepare the Cookie Dough: 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 until fully incorporated. Gradually stir in the all-purpose flour, baking soda, and salt until a dough forms. Chill the dough in the refrigerator for 10-15 minutes to make it easier to handle.
  2. Shape and Coat Cookie Dough Balls: While the dough chills, combine 1/2 cup granulated sugar with 2 teaspoons ground cinnamon in a shallow bowl to create the cinnamon-sugar coating. Roll the chilled dough into 16 to 24 balls depending on desired cookie size. Drop each dough ball into the cinnamon-sugar mixture, coating well, then place on a parchment or Silpat-lined baking sheet.
  3. Bake the Cookies: Bake the coated cookie dough balls in a preheated 350°F (175°C) oven for 9 to 11 minutes, until edges are lightly golden but centers remain soft. Optionally sprinkle any remaining cinnamon sugar on top right after baking for extra flavor and a lovely finish.
  4. Prepare the Dulce de Leche Filling: While cookies cool, melt 1 tablespoon butter in a small saucepan over low heat. Remove from heat and stir in the entire can of dulce de leche until smooth and well combined. The butter adds silkiness and makes the filling easier to spread.
  5. Assemble the Cookie Sandwiches: Once cookies are completely cool, spread a layer of the dulce de leche filling on the bottom of one cookie, then top with another cookie to create a sandwich. Repeat for all cookies. For best results, let the assembled sandwiches rest for an hour to set and meld the flavors.

Notes

  • Roll dough balls in cinnamon-sugar mixture, not plain sugar, to ensure warm spice flavor.
  • Chill dough for at least 10-15 minutes to prevent spreading and maintain cookie shape during baking.
  • Let cookies cool completely before adding filling to avoid melting and a sticky mess.
  • Butter in the filling smooths the dulce de leche and makes it spreadable without being too thick.
  • Store cookies in an airtight container at room temperature for up to 1 week; separate layers with parchment paper to prevent sticking.
  • Freeze assembled or unfilled cookies up to 3 months; thaw at room temperature for about 30 minutes before serving.
  • Optional substitutions include making your own dulce de leche by slow-cooking sweetened condensed milk or using caramel sauce, Nutella, or peanut butter for varied fillings.
  • Dough can be frozen as balls and baked straight from frozen with slightly longer baking time.

Keywords: dulce de leche cookies, cinnamon cookies, sandwich cookies, easy cookie recipes, homemade dulce de leche, cinnamon sugar cookies, dulce de leche filling

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