The twinkling lights of the holiday season are synonymous with cozy gatherings and delectable treats. One bustling afternoon, as I scoured my pantry for inspiration, I stumbled upon a can of dulce de leche that beckoned to me. Memories of warm afternoons spent baking with my grandma flooded back, and in that moment, I knew I had to whip up something special. Thus, the idea for these Dulce de Leche Sandwich Cookies with Cinnamon and Cardamom was born.
These delightful cookies not only boast a rich, creamy filling that melts in your mouth, but their perfectly spiced dough is rolled in cinnamon sugar, creating an irresistible exterior. Each bite brings warmth and nostalgia while offering a unique twist that enchants both young and old alike. Perfect for any occasion, they are incredibly easy to prepare and ensure you’re never left craving something sweet again. Let’s dive into this charming recipe that promises to become a staple in your baking repertoire!
Why are Dulce de Leche Sandwich Cookies irresistible?
Delightfully unique flavor: The combination of dulce de leche, cinnamon, and cardamom creates an enticing taste that stands out.
Simple preparation: With just a handful of ingredients, you’ll find this recipe is a breeze to make.
Sweet nostalgia: Each cookie evokes memories of comforting home-baked treats, sure to bring smiles to your loved ones.
Crowd-pleasing treat: Perfect for parties or afternoon tea, these cookies are bound to impress guests of all ages.
Make-ahead option: Prepare them ahead of time for easy snacking. Just store in an airtight container to keep them fresh!
Dulce de Leche Sandwich Cookies Ingredients
Here’s everything you need to create these delightful cookies!
For the Cookie Dough
• All-purpose flour – A versatile base that creates a soft cookie texture.
• Baking soda – This helps the cookies rise and become fluffy.
• Salt – Enhances the sweetness and balances flavors.
• Cardamom – Adds a warm, aromatic spice which complements the dulce de leche.
• Unsalted butter – Ensures the perfect richness in the dough; make sure it’s at room temperature.
• Granulated sugar – Sweetens the dough beautifully; you’ll need extra for rolling.
• Large egg – Binds the ingredients together, adding moisture.
• Pure vanilla extract – Infuses the cookies with a warm vanilla flavor.
• Ground cinnamon – A fragrant spice that elevates the cookie’s taste.
For the Filling
• Unsalted butter – Used for melting, it adds creaminess to the filling.
• Ground cinnamon – Enhances the filling flavor profile with a warm spice.
• Cardamom – A hint of this spice creates a delightful contrast to the sweetness.
• Dulce de leche – A creamy, caramel-like delight that makes this filling irresistible.
These Dulce de Leche Sandwich Cookies are a treat for the taste buds, bringing warmth and happiness with each bite!
How to Make Dulce de Leche Sandwich Cookies
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Preheat your oven to 350°F. Line a baking sheet with parchment paper, giving your cookies the perfect stage to bake and crisp up beautifully.
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Mix the dry ingredients by combining the flour, baking soda, salt, and cardamom in a small bowl. This ensures an even distribution of flavors and helps your cookies rise perfectly.
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Beat the unsalted butter and 1 cup of granulated sugar in a stand mixer until light and fluffy. Add the egg and vanilla, then mix until just blended—this creates the rich base for your cookies.
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Incorporate the dry mixture into the wet ingredients gradually, mixing on low speed in three additions. Scrape the sides of the bowl as needed so everything is well blended and smooth.
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Prepare the cinnamon sugar by combining the remaining ⅔ cup of sugar with the ground cinnamon in a small shallow bowl. This mixture is key for giving the cookies their sweet, cinnamon-kissed finish.
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Roll the dough into 1-inch balls, about a heaping teaspoon each, and place them 2 inches apart on the prepared baking sheet. These little balls will spread and puff up beautifully while baking.
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Bake the cookies for about 10-12 minutes, until the edges are firm but the centers are still soft—it’s the secret to that delightful chewy texture!
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Cool the cookies for 1 minute after removing them from the oven, then roll each one in the cinnamon sugar mixture, coating both sides generously. Transfer them to a wire rack to cool completely—it’s hard to resist the smell!
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Shape any remaining dough into balls, ensuring they are placed on a cool cookie sheet to prevent excessive spreading. We want all our cookies to be perfect!
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Prepare the filling by melting the butter in a small saucepan over medium heat. Once it’s melted, whisk in the cinnamon and cardamom until fragrant, about 1 minute. Remove from heat and stir in the dulce de leche until smooth and blended.
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Spread about 1 scant tablespoon of the dulce de leche filling onto the bottoms of half the cookies. Top them with the remaining cookies to form delightful sandwiches, pressing gently to spread the filling to the edges.
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Store your scrumptious cookies in an airtight container for up to 3 days at room temperature or in the refrigerator. They will stay delicious and ready to enjoy whenever the mood strikes!
Optional: Dust with a sprinkle of extra cinnamon before serving for an added touch of warmth!
Exact quantities are listed in the recipe card below.
Expert Tips for Dulce de Leche Sandwich Cookies
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Butter Temperature: Use room temperature butter for the best texture. Cold butter won’t cream properly, leading to dense cookies.
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Cinnamon Sugar Coating: Coat cookies promptly after removing from the oven for a sticky outer layer that perfectly captures the cinnamon sugar.
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Chilling the Dough: If dough is too soft to roll, chill it for 15-30 minutes. This prevents excessive spreading and ensures beautiful shapes.
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Cooling Time: Allow cookies to cool completely on a wire rack before assembling. This prevents the filling from melting away into the cookies.
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Filling Consistency: Be sure to whisk the dulce de leche filling thoroughly. A smooth filling spreads easily and enhances your Dulce de Leche Sandwich Cookies.
What to Serve with Dulce de Leche Sandwich Cookies?
These cookies are perfect for creating a sweet, inviting atmosphere that your friends and family will adore.
- Hot Cocoa: The rich warmth of hot cocoa is a delightful match, perfect for cozy gatherings or a sweet afternoon treat.
- Fresh Berries: Juicy strawberries or raspberries provide a refreshing contrast, cutting through the sweetness of the cookies with their tartness. A bright burst of flavor!
- Whipped Cream: A dollop of lightly sweetened whipped cream on the side adds a creamy element that enhances the overall indulgence. It’s simply heavenly!
- Espresso: The robust flavor of espresso balances the sweetness, making it the ideal companion for an indulgent coffee break.
- Vanilla Ice Cream: Serve a scoop of smooth vanilla ice cream on the side for a decadent dessert experience. The melting ice cream creates a lovely contrast with the warm cookies.
- Cinnamon Tea: A cup of aromatic cinnamon tea harmonizes beautifully, mirroring the spices in the cookies and elevating the entire dessert experience.
- Chocolate Drizzle: Consider a light drizzle of chocolate over the cookies for an added touch of elegance and flavor. It’s a treat for the eyes and taste buds!
- Caramel Sauce: A drizzle of caramel sauce complements the dulce de leche, creating a luscious experience in every bite. It’s pure bliss!
How to Store and Freeze Dulce de Leche Sandwich Cookies
Room Temperature: Store cookies in an airtight container for up to 3 days to maintain their freshness and soft texture.
Fridge: For prolonged shelf life, refrigerate the cookies in an airtight container; they can last up to a week and stay cool and delicious!
Freezer: To freeze, place unfilled cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 2 months.
Reheating: When ready to enjoy, thaw at room temperature before assembling with the dulce de leche filling for the best flavor and texture in your Dulce de Leche Sandwich Cookies.
Make Ahead Options
These Dulce de Leche Sandwich Cookies are perfect for busy home cooks looking to save time! You can prepare the cookie dough and refrigerate it for up to 24 hours before baking—simply wrap it tightly in plastic wrap to prevent drying out. Additionally, you can make the filling ahead of time; store the dulce de leche mixture in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy, bake your refrigerated dough as instructed, and assemble with the filling once the cookies have cooled. This way, you’ll have delicious homemade cookies with minimal effort, ready to impress your family or guests!
Dulce de Leche Sandwich Cookies Variations
Feel free to get creative and put your personal touch on this delightful recipe!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a delicious gluten-friendly option.
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Vegan: Replace butter with coconut oil and use a flax egg for a plant-based twist while keeping that sweetness intact.
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Chocolate Lovers: Add 1 cup of chocolate chips to the dough for a luscious chocolatey flavor that perfectly complements the dulce de leche.
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Nutty Crunch: Incorporate finely chopped nuts, like pecans or walnuts, into the dough for an added texture and depth of flavor.
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Spicy Kick: Mix in a pinch of cayenne pepper or crushed red pepper flakes to bring a surprising heat that balances the sweetness beautifully. This unique twist is sure to intrigue the taste buds!
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Citrus Zest: Add the zest of an orange or lemon to the dough for a fresh, zesty undertone that brightens up the flavors.
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Chai Infusion: Swap the cinnamon and cardamom for a chai spice blend to create a warm, aromatic flavor reminiscent of cozy chai lattes.
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Coconut Bliss: Roll the cookies in shredded coconut after coating in cinnamon sugar to add a delightful tropical twist that is irresistible!
Dulce de Leche Sandwich Cookies Recipe FAQs
What type of dulce de leche should I use?
Absolutely! For these cookies, I recommend using a canned dulce de leche, which is readily available and provides a smooth, creamy texture. You can also make your own by slowly simmering sweetened condensed milk, but that requires some time and patience!
How should I store the cookies after baking?
The cookies should be stored in an airtight container at room temperature for up to 3 days. If you’re looking to keep them fresher for longer, you can refrigerate them in the same container for up to a week. Just be sure to separate layers with parchment paper to prevent sticking!
Can I freeze the cookies for later use?
Certainly! To freeze, lay the unfilled cookies in a single layer on a baking sheet and place them in the freezer until they are firm, about 1-2 hours. Afterward, transfer them into a freezer-safe bag or container, separating layers with parchment paper, and they can be stored for up to 2 months. When you’re ready to enjoy them, simply thaw them at room temperature before adding the dulce de leche filling.
What should I do if my cookie dough is too sticky to roll?
If you find that your cookie dough is sticky, don’t worry! This can happen if your butter was a little too warm. Chill the dough in the refrigerator for 15-30 minutes, which will help firm it up, making it easier to roll into balls without excessive sticking.
Are there any allergy considerations for this recipe?
Always consider allergies! This recipe contains gluten (from flour) and dairy (from butter and dulce de leche). If you’re looking for substitutions, there’s gluten-free flour available, and you could try coconut oil or a dairy-free butter substitute in place of the butter. Always double-check labels to ensure they meet your dietary needs.
How do I know when my cookies are perfectly baked?
Great question! You’ll want to bake them until the edges are firm, about 10-12 minutes, but make sure the centers are still slightly soft. A good visual cue is that the tops should have a light golden color, and once cool, they’ll maintain a delightful chewy texture inside—just like a warm hug in cookie form!
Dulce de Leche Sandwich Cookies: Sweet Spice Delight for You
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Mix the dry ingredients: combine the flour, baking soda, salt, and cardamom in a small bowl.
- Beat the unsalted butter and 1 cup of granulated sugar until light and fluffy. Add the egg and vanilla, mixing until just blended.
- Gradually incorporate the dry mixture into the wet ingredients, mixing on low speed in three additions.
- Prepare the cinnamon sugar by combining the remaining ⅔ cup of sugar with ground cinnamon in a small bowl.
- Roll the dough into 1-inch balls, placing them 2 inches apart on the prepared baking sheet.
- Bake the cookies for about 10-12 minutes until the edges are firm but the centers are still soft.
- Cool the cookies for 1 minute after removing them from the oven, then roll each in the cinnamon sugar mixture.
- Prepare the filling by melting the butter in a small saucepan. Whisk in the cinnamon and cardamom until fragrant.
- Stir in the dulce de leche until smooth. Spread about 1 scant tablespoon of the filling on half the cookies and top with the remaining cookies.
- Store cookies in an airtight container for up to 3 days at room temperature or in the refrigerator.