If you’re looking for a cookie that’s pure comfort with a wow-factor twist, Dulce de Leche Cinnamon Sandwich Cookies are about to become your new weakness. Imagine two melt-in-your-mouth cinnamon shortbread rounds, joined together with luscious, golden dulce de leche — it’s an irresistible pairing that hits all the right notes. These cookies bring together the toasty warmth of cinnamon and the creamy sweetness of caramel in every bite, creating a dessert that feels both nostalgic and completely special at once.
Ingredients You’ll Need
These cookies come together with just a handful of fuss-free pantry staples, each one playing a starring role in the flavor and texture of the final treat. It’s a case of simple ingredients working magic when baked together!
- Unsalted butter (1 cup, softened): Provides that rich, tender crumb and helps the cookies literally melt in your mouth.
- Powdered sugar (3/4 cup): Sweetens without graininess and makes for a delicate, shortbread-like texture.
- Vanilla extract (1 teaspoon): Adds fragrant depth and rounds out all the flavors beautifully.
- All-purpose flour (2 cups): The backbone of the cookie, giving just the right amount of structure while keeping things tender.
- Ground cinnamon (1/2 teaspoon): Injects a cozy, aromatic warmth, making every bite special.
- Salt (1/4 teaspoon): Balances sweetness and intensifies all the other flavors.
- Dulce de leche (1 cup): The creamy caramel center that ties these sandwich cookies together in the most irresistible way.
- Optional powdered sugar for dusting: A gentle snowfall on top adds an extra touch of sweetness and elegant presentation.
How to Make Dulce de Leche Cinnamon Sandwich Cookies
Step 1: Prep Your Kitchen
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This little bit of prep work helps ensure the cookies bake evenly and release effortlessly — no stuck-on bottoms or burnt edges!
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and powdered sugar together until the mixture is light, fluffy, and noticeably paler. Don’t rush this step — that creamy, dreamy texture sets the foundation for tender Dulce de Leche Cinnamon Sandwich Cookies with every batch.
Step 3: Add Vanilla and Dry Ingredients
Mix in the vanilla extract to the creamed butter and sugar. In a separate bowl, whisk your flour, cinnamon, and salt. Gradually incorporate the dry ingredients into the wet, mixing slowly until a soft, cohesive dough forms. It should be smooth, but not sticky — think playdough consistency!
Step 4: Roll and Cut the Dough
Lightly flour your work surface and roll the dough out to about a ¼-inch thickness. Use a small round or fluted cookie cutter to shape your cookies, then transfer them to the prepared baking sheet. The shapes bake beautifully and give each cookie its charming, classic look.
Step 5: Bake to Golden Perfection
Slide your tray into the oven and bake for 10 to 12 minutes, watching for just a hint of golden color around the edges — that means they’re perfectly done. Let the cookies cool completely on a wire rack; patience is key, as warm cookies are too delicate to handle just yet.
Step 6: Sandwich with Dulce de Leche
Once your cookies are cooled, add about a teaspoon of dulce de leche to the flat side of one cookie and gently press a second cookie on top. The creamy caramel gets perfectly squished between the spiced shortbread, making every bite heavenly. If the dulce de leche is a bit thick, warm it slightly for easier spreading.
Step 7: Dust with Powdered Sugar (Optional)
For that irresistible finishing touch, dust your assembled Dulce de Leche Cinnamon Sandwich Cookies with a light snowfall of powdered sugar. It’s a touch of elegance that makes the cookies look as good as they taste.
How to Serve Dulce de Leche Cinnamon Sandwich Cookies
Garnishes
A final dusting of powdered sugar is the classic choice, but get creative with a sprinkle of finely ground cinnamon or even a drizzle of melted chocolate for extra flair. A few flakes of sea salt can also bring out the caramel notes in the filling.
Side Dishes
Pair these Dulce de Leche Cinnamon Sandwich Cookies with a steamy mug of coffee or hot chocolate. On a warm day, enjoy them with a scoop of vanilla bean ice cream or a chilled glass of milk — the cookie and caramel combo loves creamy companions!
Creative Ways to Present
For a festive twist, stack cookies in mason jars or decorative boxes tied with twine for charming edible gifts. Create a cookie platter with fresh berries, or stack them in a tower with extra dulce de leche drizzled in between for an occasion-worthy centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Dulce de Leche Cinnamon Sandwich Cookies in an airtight container at room temperature for up to four days. The cookies stay tender and dreamy, and the flavors meld even more as they sit. Just be sure they’re stored in a single layer or with parchment between them to prevent sticking.
Freezing
If you want to make these ahead, freeze the unfilled cookies in airtight bags or containers for up to two months. When you’re ready, thaw them completely, then fill and sandwich with fresh dulce de leche for best results. Assembled cookies can also be frozen, though the texture of the filling may soften slightly after thawing.
Reheating
Since these cookies don’t require reheating to enjoy, just let them come to room temperature if you’ve stored them in the fridge or freezer. If you prefer the filling warm and gooey, pop a filled sandwich cookie in the microwave for 5–10 seconds — just enough to gently soften the dulce de leche.
FAQs
Can I use store-bought dulce de leche?
Absolutely! Store-bought dulce de leche works wonderfully and saves time. If you’d like to make your own, simply simmer a can of sweetened condensed milk until caramelized, but store-bought is the convenient, tasty choice for these cookies.
What’s the best way to get evenly sized cookies?
Using a small round or fluted cookie cutter guarantees uniform shapes and ensures your sandwich cookies stack up perfectly. If you don’t have a cutter, try using the rim of a small glass or jar lid dusted with flour.
Can these cookies be made gluten-free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking flour blend. The rest of the ingredients are naturally gluten-free, so you won’t miss out on any flavor or texture.
Why do my cookies turn out hard instead of tender?
Overbaking is the most common culprit. Be sure to pull the cookies from the oven as soon as their edges are just turning golden. Using softened (not melted) butter and not overmixing the dough also keeps the cookies beautifully delicate.
Can I flavor the dulce de leche filling?
Definitely! Stir in a pinch of sea salt for salted caramel flavor, or even a dash of espresso powder for a subtle mocha kick. You can also fold in a few drops of vanilla or a sprinkle of cinnamon to echo the cookie flavors.
Final Thoughts
I genuinely can’t wait for you to sink your teeth into these Dulce de Leche Cinnamon Sandwich Cookies. They’re the kind of bake that brings people together, turning ordinary moments into sweet celebrations. Give them a try and watch them disappear — I bet you’ll be reaching for seconds!
Print
Dulce de Leche Cinnamon Sandwich Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 20 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: Latin American-Inspired
- Diet: Vegetarian
Description
Indulge in these delightful Dulce de Leche Cinnamon Sandwich Cookies that are perfect for any sweet occasion. These tender cookies encase a rich dulce de leche filling, creating a heavenly treat with a hint of cinnamon in every bite.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Filling:
- 1 cup dulce de leche
- Optional powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Roll out the dough: Roll the dough out on a lightly floured surface to about ¼-inch thickness. Use a small round or fluted cookie cutter to cut out cookies and place them on the prepared baking sheet.
- Bake: Bake for 10 to 12 minutes or until the edges are just turning golden. Allow cookies to cool completely.
- Assemble the sandwiches: Once cooled, spread about a teaspoon of dulce de leche on the bottom side of one cookie and sandwich with another cookie. Repeat with remaining cookies. Dust with powdered sugar if desired.
Notes
- Store in an airtight container at room temperature for up to 4 days.
- For easier spreading, warm the dulce de leche slightly before using.
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