These Dulce de Leche Cinnamon Sandwich Cookies are a dreamy combination of buttery cinnamon cookies and a creamy, caramel-like dulce de leche filling. Perfect for special occasions or as an indulgent treat!
Ingredients
For the Cookies:
- 2 cups (250g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks, 226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
For the Filling:
- 1 cup dulce de leche
- 1/2 teaspoon ground cinnamon (optional)
Instructions
Make the Cookies:
- Prep the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside.
- Cream Butter and Sugars:
- In a large bowl, using a hand or stand mixer, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 2-3 minutes).
- Add Wet Ingredients:
- Beat in the egg and vanilla extract until well combined.
- Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Shape Cookies:
- Scoop 1-tablespoon portions of dough and roll them into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake:
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked—this is fine.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Assemble the Sandwiches:
- Prepare the Filling:
- Stir the ground cinnamon (if using) into the dulce de leche.
- Assemble:
- Once the cookies are completely cool, spread about 1 tablespoon of dulce de leche onto the flat side of one cookie. Top with another cookie, pressing gently to sandwich them together.
- Serve:
- Repeat with the remaining cookies and filling. Serve immediately or store for later.
Notes:
- Dulce de Leche Substitute: You can use caramel sauce or sweetened condensed milk cooked into dulce de leche as a substitute.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Optional Garnish: Dust the assembled sandwich cookies with powdered sugar for an elegant finish.
- Make-Ahead Tip: The cookies can be baked a day ahead and assembled the next day.
Nutrition (Per Sandwich Cookie, Makes 20 Sandwiches):
- Calories: 175
- Carbohydrates: 19g
- Protein: 2g
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 60mg
- Fiber: 0g
- Sugar: 12g
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