Description
These Dulce de Leche Cinnamon Sandwich Cookies are a delightful treat featuring soft cinnamon-spiced cookies sandwiched with a creamy dulce de leche filling. Perfectly balanced in sweetness with a hint of cinnamon warmth, these cookies are ideal for sharing or enjoying alongside a cup of coffee or tea.
Ingredients
Scale
For the Cookies:
- 1 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
For the Dulce de Leche Filling:
- 1/2 cup dulce de leche (store-bought or homemade)
- 2 tablespoons unsalted butter, softened
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a medium bowl, whisk together the flour, ground cinnamon, baking soda, and salt to combine the dry ingredients thoroughly. In a separate large bowl, beat the softened unsalted butter and packed brown sugar together until the mixture is light and fluffy. Then, add the large egg and vanilla extract and beat until smooth and fully blended.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredient batter, mixing gently until the dough is fully incorporated. The final dough should be soft yet not sticky to the touch.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes to allow it to firm up, making it easier to handle and shape.
- Preheat the Oven: While the dough chills, preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Shape the Cookies: Once chilled, roll the dough into 1-inch diameter balls. Roll each dough ball in granulated sugar to coat, then place the balls on the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball with the back of a spoon to promote even baking.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges turn lightly golden. After baking, allow the cookies to cool on the baking sheets for 5 minutes before transferring them onto wire racks to cool completely.
- Make the Filling: In a small bowl, beat the dulce de leche, softened unsalted butter, and vanilla extract together until the filling is smooth and creamy, ready for spreading.
- Assemble the Sandwich Cookies: When the cookies are completely cooled, spread a generous amount of the dulce de leche filling onto the flat side of one cookie, then gently press another cookie on top to create a sandwich. Repeat this process for the remaining cookies.
- Serve and Enjoy: Allow the assembled sandwich cookies to set for a few minutes so the filling firms slightly. Serve and enjoy these indulgent Dulce de Leche Cinnamon Sandwich Cookies with your favorite beverage.
Notes
- Ensure the butter is softened to room temperature for easier mixing and better cookie texture.
- Chilling the dough is crucial to prevent spreading and to handle it more easily for shaping.
- You can use store-bought dulce de leche for convenience or make your own by simmering sweetened condensed milk.
- Store the sandwich cookies in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
- For a variation, consider adding a pinch of nutmeg to the dry ingredients for extra warmth.
