Description
These Dulce de Leche Cinnamon Sandwich Cookies are a delightful treat perfect for sweet moments. Soft, cinnamon-coated cookies sandwich a luscious dulce de leche filling, creating a perfect balance of warm spice and caramel sweetness. Ideal for sharing with friends and family or indulging in a cozy dessert.
Ingredients
Scale
For the Cookies
- 1 cup Unsalted butter (softened)
- 1 cup Granulated sugar (to sweeten the cookies)
- 1 Large egg (binds the dough)
- 2 tsp Vanilla extract (for flavor)
- 2 cups All-purpose flour (the dough’s foundation)
- 1 tsp Baking soda (helps cookies rise)
- 1/2 tsp Salt (enhances sweetness)
For the Coating
- 1/2 cup Granulated sugar (for rolling)
- 2 tsp Ground cinnamon (for flavor)
For the Filling
- 1 tbsp Butter (melted)
- 1 can (13.4 oz) Dulce de leche (for the filling)
Instructions
- Make the cookies: Cream together the softened butter and granulated sugar in a large bowl for about 4 minutes until the mixture becomes light and fluffy, providing a smooth base for the dough.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the creamed butter mixture, mixing for another minute until fully combined for enhanced flavor and binding.
- Mix dry ingredients: Gradually stir in the all-purpose flour, baking soda, and salt until a soft cookie dough forms. Ensure even mixing without overworking the dough.
- Chill the dough: Refrigerate the dough for 10 to 15 minutes to firm it up, which makes it easier to handle and helps with even baking.
- Prepare cinnamon sugar: In a separate bowl, combine granulated sugar with ground cinnamon to create the coating for the cookies that adds a sweet, spicy crust.
- Shape and coat dough balls: Roll the chilled dough into 16 to 24 small balls, then thoroughly coat each ball in the cinnamon-sugar mixture to evenly cover their surface.
- Arrange for baking: Place the coated dough balls onto a baking sheet lined with parchment paper, spacing them adequately to allow for spreading during baking.
- Bake the cookies: Preheat the oven to 350°F (175°C) and bake the cookies for 9 to 11 minutes until the edges are set and lightly golden.
- Add extra cinnamon sugar: While the cookies are still warm, sprinkle them with any remaining cinnamon-sugar for an extra layer of flavor and texture.
- Prepare dulce de leche filling: Melt the butter in a small saucepan over low heat and mix in the dulce de leche until completely smooth and combined, creating a creamy filling.
- Assemble sandwich cookies: Spread the dulce de leche mixture on the bottom of one cookie, then top it with another cookie to form a sandwich, gently pressing them together.
- Let cookies rest: Allow the assembled sandwich cookies to rest for about an hour to let the filling set and flavors meld before serving.
Notes
- For softer cookies, do not overbake; cookies should be slightly soft in the center when removed from the oven.
- Chilling the dough helps prevent cookies from spreading too much during baking.
- Use high-quality dulce de leche for the best flavor in the filling.
- The sandwich cookies can be stored in an airtight container at room temperature for up to 3 days.
- Optionally, roll the finished cookies in additional cinnamon sugar for extra sweetness and texture.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Keywords: Dulce de Leche Cookies, Cinnamon Cookies, Sandwich Cookies, Latin American Dessert, Sweet Treat
