Dulce de Leche Cinnamon Sandwich Cookies
These Dulce de Leche Cinnamon Sandwich Cookies are soft cinnamon sugar cookies filled with creamy dulce de leche caramel.
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Servings: 12
Ingredients
For the Cinnamon Cookies
- 1 cup 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 the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
For the Dulce de Leche Filling
- 1 tbsp butter
- 1 can dulce de leche 13.4 oz, such as Nestle Dulce de Lechera
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the softened butter and 1 cup granulated sugar.
- Cream the butter and sugar together for approximately 4 minutes, or until the mixture is light and fluffy.
- Add the egg and vanilla extract.
- Mix for approximately 1 minute, or until fully combined.
- Add the all-purpose flour, baking soda, and salt to the bowl.
- Mix just until the dough comes together. Do not overmix.
- Cover the dough and refrigerate for 10 to 15 minutes, or until slightly firm.
- In a shallow bowl, combine the remaining 1/2 cup granulated sugar and ground cinnamon.
- Roll the chilled dough into 16 to 24 balls, depending on the desired cookie size.
- Place each dough ball into the cinnamon sugar mixture.
- Roll each dough ball until fully coated on all sides.
- Arrange the coated dough balls on the prepared baking sheet, leaving space between each cookie.
- Bake for 9 to 11 minutes, or until the edges are lightly golden and the centers remain soft.
- If desired, sprinkle the warm cookies with any remaining cinnamon sugar immediately after removing them from the oven.
- Allow the cookies to cool on the baking sheet for a few minutes.
- Transfer the cookies to a wire rack and allow them to cool completely before filling.
- To prepare the filling, melt 1 tbsp butter in a small saucepan over low heat.
- Remove the saucepan from the heat.
- Immediately stir in the dulce de leche until the mixture is smooth and spreadable.
- Turn half of the cooled cookies over so the flat bottoms face upward.
- Spread a layer of dulce de leche filling onto the bottom of each turned cookie.
- Top each filled cookie with another cookie to form a sandwich.
- Press gently until the filling reaches the edges.
- Serve immediately, or store in an airtight container.
Notes
To make these Dulce de Leche Cinnamon Sandwich Cookies gluten free, replace the all-purpose flour with a gluten-free 1:1 baking flour blend that contains xanthan gum.
Confirm that the dulce de leche, vanilla extract, baking soda, cinnamon, and sugar are labeled gluten free or free from gluten-containing additives.
Use clean mixing bowls, baking sheets, utensils, and measuring cups to prevent cross-contamination.
Line the baking sheet with fresh parchment paper or a clean silicone baking mat.
Store gluten-free cookies separately from wheat-based cookies or baked goods.