Name: Easy Dulce de Leche Cinnamon Sandwich Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Cuisine: Latin 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 sugar; 2 tsp ground cinnamon; 1 tbsp butter; 1 can (13.4 oz) dulce de leche (such as Nestle Dulce de Lechera)

Jump to Recipe

Introduction

These Easy Dulce de Leche Cinnamon Sandwich Cookies combine soft, buttery cookies rolled in cinnamon sugar with a luscious dulce de leche filling. They’re simple to make and perfect for sharing or savoring with a cup of coffee.

A close-up view of a stack of four sandwich cookies, each with two round, light brown cookies coated in granulated sugar and cinnamon, giving them a grainy texture. Between each cookie pair is a thick layer of smooth, glossy caramel filling that is dark amber in color and slightly oozes out from the edges. The cookies show a soft, cakey texture with a fine crumb, and the caramel filling contrasts with its creamy, shiny surface. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 (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 granulated sugar for about 4 minutes until light and fluffy.
Step 2: Add the egg and vanilla extract, mixing for another minute until fully combined.
Step 3: 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.
Step 4: Meanwhile, mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon in a shallow bowl for the coating.
Step 5: Roll the chilled dough into 16 to 24 balls. Roll each ball in the cinnamon-sugar mixture to coat well and place on a lined baking sheet.
Step 6: Bake at 350°F (175°C) for 9 to 11 minutes, until edges are lightly golden but centers remain soft. Optionally, sprinkle with extra cinnamon sugar right after baking.
Step 7: While cookies cool, melt 1 tablespoon butter in a small saucepan over low heat. Remove from heat and stir in dulce de leche until smooth.
Step 8: Once cookies are completely cool, spread dulce de leche filling on the bottom of one cookie and top with another to make a sandwich. Repeat with remaining cookies.
Step 9: For best results, let the sandwich cookies rest for an hour to allow the filling to set and flavors to meld.

Tips & Variations

Chilling the dough helps prevent spreading and makes it easier to handle.
For extra flavor, add a pinch of nutmeg or cloves to the cinnamon-sugar mixture.
Try using chocolate dulce de leche for a richer filling.
Store sandwich cookies in an airtight container at room temperature for softer cookies or in the fridge for firmer ones.

Storage

Store these sandwich cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week; allow them to come to room temperature before serving for best texture. Reheat briefly in a microwave if you prefer a warm, gooey filling.

How to Serve

A close-up view of a cookie sandwich held by a woman's hand, showing two thick, golden-brown cookies covered with a granulated sugar coating that sparkles in the light. Between the cookies, there is a smooth, glossy caramel layer in a rich amber color, slightly oozing out at the edges. The cookie texture looks crumbly and soft, with small cracks visible on the surface. The background is softly blurred with a white marbled texture, emphasizing the dessert's warm colors and details. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free blend of equal measure, but be sure it contains xanthan gum or a similar binder to maintain the cookie’s texture.

What can I use instead of dulce de leche?

If you can’t find dulce de leche, you can use caramel sauce or a thick butterscotch spread, though the flavor will be slightly different. Homemade dulce de leche made by slowly simmering sweetened condensed milk is also a great option.