Description
These Dulce de Leche Cinnamon Sandwich Cookies combine soft, cinnamon-flavored cookies with a rich, creamy dulce de leche filling for a delightful Latin-American dessert that’s perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
Wet Ingredients
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Filling
- 1½ cups dulce de leche (store-bought or homemade)
Optional
- Extra cinnamon sugar for rolling
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined to create the cookie base.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and packed light brown sugar until the mixture is light and fluffy, which will give the cookies a tender texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition. Then, beat in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated to form the cookie dough.
- Shape Dough and Optional Rolling: Scoop tablespoon-sized balls of dough. If desired, roll each ball in cinnamon sugar for extra cinnamon flavor and texture. Place dough balls about 2 inches apart on the prepared baking sheets.
- Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are set and the centers appear slightly soft, for a chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely, which prevents breakage when assembling.
- Assemble Sandwiches: Once cooled, spread or pipe about 1 tablespoon of dulce de leche onto the flat side of one cookie, and then sandwich it with another cookie. Repeat until all cookies are paired.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- Lightly dust the filled cookies with powdered sugar for an elegant presentation.
- Store the filled sandwich cookies in an airtight container for up to 3 days to maintain freshness.
