Introduction

These Easy Dulce de Leche Cinnamon Sandwich Cookies combine soft, buttery cookies rolled in cinnamon sugar with a luscious dulce de leche filling. They’re simple to make and perfect for sharing or enjoying with a warm drink.

A close-up image of several stacked cookies each with two layers: a light golden-brown cookie with a coarse sugar and cinnamon coating on the outside, and a thick layer of smooth, rich, dark caramel filling in between. The cookies are round and slightly textured with granules visible on their surface, and the caramel filling is slightly shiny, thick, and creamy, filling the space between each pair of cookies. The stack is tightly arranged, showing the repeating pattern of cookie and caramel layers. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted 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
1/2 cup granulated sugar
2 tsp ground cinnamon
1 tbsp butter
1 can (13.4 oz) dulce de leche (such as Nestle Dulce de Lechera)

Instructions

Step 1: In a large bowl, cream together the softened butter and 1 cup granulated sugar for about 4 minutes until light and fluffy. Add the egg and vanilla extract, mixing for another minute until combined. Gradually stir in the flour, baking soda, and salt until a dough forms. Chill the dough in the refrigerator for 10–15 minutes to make handling easier.
Step 2: While the dough chills, mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon in a shallow bowl. Roll the dough into 16 to 24 balls, then coat each ball well in the cinnamon-sugar mixture. Place the coated balls on a baking sheet lined with parchment or a Silpat mat.
Step 3: Bake the cookies in a preheated 350°F (175°C) oven for 9 to 11 minutes, until the edges are lightly golden but centers remain soft. Sprinkle any remaining cinnamon-sugar on top as soon as the cookies come out of the oven for extra flavor.
Step 4: While the cookies cool, melt 1 tablespoon butter in a small saucepan over low heat. Remove from heat and stir in the can of dulce de leche until smooth and silky.
Step 5: Once the cookies are completely cool, spread a layer of the dulce de leche filling on the bottom of one cookie and top with another to form a sandwich. Repeat with the remaining cookies. For best results, let the assembled sandwiches rest for an hour to let the filling set and flavors meld.

Tips & Variations

For a festive twist, add a pinch of nutmeg or cloves to the cinnamon-sugar mixture.
If dulce de leche is unavailable, try caramel sauce or sweetened condensed milk reduced to a caramel consistency as a substitute.
Chilling the dough slightly before rolling helps prevent the cookies from spreading too much while baking.

Storage

Store the assembled sandwich cookies in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to a week, but allow cookies to come to room temperature before serving for best texture. Leftover cookies without filling can be frozen for up to 3 months. Reheat gently before assembling.

How to Serve

A close-up image of a cookie sandwich held by a woman's hand, showing two rough-textured, round cookies coated in sugar and cinnamon on the outside. Between the cookies is a thick, shiny caramel filling visible in two layered strips, smoothly spreading across the middle. The colors mainly include the light brown of the cookie and the rich amber of the caramel, all set against a blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend in a 1:1 ratio. Be sure to choose a blend that includes xanthan gum for best results.

What is the best way to soften dulce de leche if it’s too firm?

To soften firm dulce de leche, place the unopened can in a bowl of hot water for 10–15 minutes, or gently warm the dulce de leche in a saucepan over low heat, stirring frequently to avoid burning.