Easy Dulce de Leche Cinnamon Sandwich Cookies Recipe
These Easy Dulce de Leche Cinnamon Sandwich Cookies are soft, cinnamon-coated cookies filled with a luscious, buttery dulce de leche spread. Perfectly golden on the outside and tender on the inside, these sandwich cookies combine the warm flavors of cinnamon with the rich caramel taste of dulce de leche for a delightful treat that’s simple to make and irresistible to eat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 16 to 24 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
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 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
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar for about 4 minutes, until the mixture is light and fluffy.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter and sugar, mixing for another minute until fully incorporated.
- Mix Dry Ingredients: Gradually stir in the all-purpose flour, baking soda, and salt, mixing until a dough forms. Chill the dough in the refrigerator for 10-15 minutes to make it easier to handle.
- Prepare Cinnamon-Sugar Coating: While the dough chills, combine 1/2 cup granulated sugar with 2 teaspoons ground cinnamon in a shallow bowl.
- Roll and Coat Dough: Once chilled, roll the dough into 16 to 24 balls depending on desired size. Drop each ball into the cinnamon-sugar mixture and coat thoroughly before placing onto a lined baking sheet.
- Bake Cookies: Bake the coated dough balls in a preheated 350°F (175°C) oven for 9 to 11 minutes, or until edges are lightly golden but centers remain soft. Optionally sprinkle with remaining cinnamon-sugar right after baking for extra flavor.
- Make Dulce de Leche Filling: While cookies cool, melt 1 tablespoon of butter in a small saucepan over low heat. Remove from heat, then stir in the dulce de leche until smooth and silky.
- Assemble Sandwich Cookies: Once cookies are completely cooled, spread a layer of the dulce de leche filling on the bottom of one cookie and top with another cookie to form a sandwich. Repeat with remaining cookies.
- Set and Serve: For best results, let the sandwich cookies rest for about an hour so the filling sets and flavors meld together before serving.
Notes
- Chilling the dough is crucial for easier handling and better cookie shape.
- Use a good quality dulce de leche for the best flavor and texture in the filling.
- These cookies are best enjoyed once the filling has set for an hour, but they can be eaten immediately as well.
- Store sandwich cookies in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
Keywords: dulce de leche cookies, cinnamon sugar cookies, sandwich cookies, easy cookie recipe, Latin American desserts
