There’s something magical about the combination of cinnamon and caramel that just speaks to my soul. When I first created these Dulce de Leche Cinnamon Sandwich Cookies, I knew I had stumbled upon something special. The warm, spicy notes of cinnamon perfectly complement the rich, creamy sweetness of dulce de leche, creating a flavor profile that’s both comforting and sophisticated.
These cookies aren’t just any ordinary treats—they’re little packages of joy that combine the best elements of traditional alfajores (those beloved South American sandwich cookies) with the familiar warmth of cinnamon cookies. The result is a decadent, melt-in-your-mouth experience that will have everyone asking for your secret recipe.
The Magic of Dulce de Leche
Before diving into the recipe, let’s talk about what makes these cookies so special: dulce de leche. This caramelized milk confection has captured hearts worldwide, and for good reason.
Dulce de leche literally translates to “sweet of milk” in Spanish, and it’s essentially a slow-cooked caramelized milk spread that transforms ordinary ingredients into something extraordinary. While you can certainly make your own (and I’ll share how), there’s no shame in using the store-bought version for convenience.
What sets dulce de leche apart from caramel is its milk base rather than sugar base, giving it a creamier, more complex flavor that pairs beautifully with the cinnamon-infused cookies in this recipe.
The Perfect Cookie Base
The cookie portion of these sandwich cookies isn’t just a vehicle for the dulce de leche—it’s a star in its own right. Buttery, tender, and infused with cinnamon, these cookies have a delicate texture that contrasts wonderfully with the creamy filling.
I’ve spent years perfecting this cookie base, adjusting the ratio of ingredients until I found the sweet spot between structure (they need to hold up to the filling) and tenderness (no one wants a hard cookie). The hint of vanilla and generous amount of cinnamon create a warm, aromatic base that complements rather than competes with the dulce de leche.
Now, let’s get to the part you’ve been waiting for—the complete recipe for these irresistible treats!
Dulce de Leche Cinnamon Sandwich Cookies Recipe
Ingredients
For the Cinnamon Cookies:
- 2½ cups (310g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons ground cinnamon
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
For the Filling:
- 1 cup dulce de leche (store-bought or homemade)
- Pinch of sea salt (optional)
For Decoration (Optional):
- ¼ cup powdered sugar for dusting
- 2 tablespoons ground cinnamon for rolling cookie edges
Equipment Needed
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Rolling pin
- 2-inch round cookie cutter
- Wire cooling rack
- Offset spatula for spreading dulce de leche
- Airtight container for storage
Instructions
Step 1: Prepare the Cookie Dough
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy, about 3-4 minutes.
- Add egg and vanilla extract, beating until fully incorporated, scraping down the sides of the bowl as needed.
- Gradually add the flour mixture on low speed, mixing just until combined. Be careful not to overmix.
- Divide the dough into two equal portions, shape each into a disk, and wrap tightly in plastic wrap.
- Refrigerate for at least 2 hours, or preferably overnight. This step is crucial for making sure the cookies hold their shape during baking.
Step 2: Roll and Cut the Cookies
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Take one disk of dough out of the refrigerator. Let it sit at room temperature for about 5-10 minutes to slightly soften.
- On a lightly floured surface, roll the dough to about ¼-inch thickness.
- Using a 2-inch round cookie cutter, cut out as many circles as possible.
- Transfer the circles to the prepared baking sheets, spacing them about 1 inch apart.
- Gather scraps, re-roll, and cut more cookies until all dough is used.
- Repeat with the second disk of dough.
Step 3: Bake the Cookies
- Bake in the preheated oven for 8-10 minutes, or until the edges are just beginning to turn golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- The cookies should be completely cool before filling to prevent the dulce de leche from melting.
Step 4: Assemble the Sandwich Cookies
- If your dulce de leche is too firm to spread easily, microwave it for 10-15 seconds to soften slightly.
- Stir in a pinch of sea salt if desired to enhance the caramel flavor.
- Using an offset spatula, spread about 1-1½ teaspoons of dulce de leche onto the bottom side of half of the cookies.
- Top with the remaining cookies, bottom side down, pressing gently to spread the filling to the edges.
Step 5: Decorate (Optional)
- If desired, dust the tops of the sandwich cookies with powdered sugar using a fine-mesh sieve.
- For an extra touch of cinnamon flavor, mix cinnamon with a little granulated sugar and roll the edges of the filled cookies to coat the exposed dulce de leche.
Storage and Make-Ahead Tips
These cookies are actually better the day after they’re made, as the flavors have time to meld together. Here’s how to store them:
| Storage Method | Duration | Notes |
|---|---|---|
| Airtight Container at Room Temperature | 3-4 days | Best option for short-term storage. Keep away from heat sources. |
| Refrigerator | Up to 1 week | Bring to room temperature before serving for best texture and flavor. |
| Freezer (unfilled cookies) | Up to 3 months | Freeze cookies in a single layer, then transfer to a freezer-safe container with parchment between layers. |
| Freezer (filled cookies) | Up to 1 month | Texture may change slightly, but still delicious. Thaw in refrigerator overnight. |
Make-Ahead Options
| Component | Storage Time | Instructions |
|---|---|---|
| Cookie Dough | Up to 3 days in refrigerator | Wrap tightly in plastic wrap. Let sit at room temperature for 15-20 minutes before rolling. |
| Cookie Dough | Up to 2 months in freezer | Thaw overnight in refrigerator before using. |
| Baked Unfilled Cookies | Up to 1 week in airtight container | Store with parchment paper between layers. |
| Homemade Dulce de Leche | Up to 2 weeks in refrigerator | Store in airtight container. Warm slightly before using if too firm. |
Homemade Dulce de Leche Recipe
While store-bought dulce de leche works perfectly in this recipe, making your own adds an extra layer of satisfaction. Here’s a simple method using sweetened condensed milk:
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- Pinch of sea salt (optional)
Method 1: Oven Method
- Preheat oven to 425°F (220°C).
- Pour sweetened condensed milk into a 9-inch pie plate or similar shallow baking dish.
- Cover tightly with aluminum foil.
- Place the pie plate in a larger roasting pan and add hot water until it reaches halfway up the sides of the pie plate.
- Bake for 1.5-2 hours, checking water level occasionally and adding more hot water if needed.
- The dulce de leche is ready when it’s a deep golden brown color.
- Remove from oven, carefully remove foil, and whisk until smooth.
- Let cool completely before using.
Method 2: Stovetop Method
- Empty the can of sweetened condensed milk into the top of a double boiler.
- Bring water in the bottom pot to a simmer.
- Cook for about 3 hours, stirring occasionally and adding more water to the bottom pot as needed.
- The dulce de leche is ready when it reaches a deep caramel color and thickness.
- Let cool completely before using.
Variations to Try
One of the joys of this recipe is how adaptable it is. Here are some exciting variations to experiment with:
| Variation | Ingredients to Add/Change | Technique |
|---|---|---|
| Chocolate Cinnamon | Add 2 tablespoons unsweetened cocoa powder to cookie dough | Reduce flour by 2 tablespoons to compensate |
| Orange Spice | Add 1 tablespoon orange zest to dough | Pair with a pinch of cardamom and cloves |
| Maple Dulce de Leche | Replace ¼ cup of sugar with maple sugar | Add 1 teaspoon maple extract to dulce de leche |
| Coffee Infused | Add 1 tablespoon espresso powder to dough | Mix 1 teaspoon espresso powder into dulce de leche |
| Nutty Version | Add ½ cup finely chopped toasted nuts to dough | Roll edges in crushed nuts after filling |
| Salted Caramel | No change to dough | Add flaky sea salt on top of filled cookies |
Troubleshooting Tips
Even experienced bakers encounter issues sometimes. Here are solutions to common problems you might face with this recipe:
| Problem | Possible Cause | Solution |
|---|---|---|
| Cookies spread too much | Butter too soft or dough too warm | Chill dough longer; ensure butter is just softened, not melted |
| Cookies too hard | Overbaked or too much flour | Bake just until edges begin to brown; measure flour precisely |
| Filling leaks out | Too much filling or applied while cookies still warm | Use less filling; ensure cookies are completely cool before filling |
| Dough too crumbly | Not enough moisture or over-measured flour | Add 1-2 teaspoons of milk; spoon and level flour when measuring |
| Dough too sticky | Not chilled enough or too much moisture | Chill longer; add 1-2 tablespoons more flour if needed |
| Cookies not sweet enough | – | Increase sugar by 2 tablespoons or dust with more powdered sugar |
Serving Suggestions
These cookies are delightful on their own, but if you want to create a special dessert experience, consider these serving ideas:
- Serve alongside a scoop of cinnamon or vanilla ice cream for an elevated dessert
- Pair with a cup of Mexican hot chocolate for a spicy-sweet combination
- Create a dessert board with these cookies, fresh fruits, and a small bowl of extra dulce de leche for dipping
- Crush a few cookies and layer with whipped cream for an impromptu trifle
- Serve with coffee infused with cinnamon sticks for a complementary flavor pairing
- For a festive touch, sandwich a small scoop of cinnamon ice cream between two cookies for the ultimate ice cream sandwich
Nutritional Information
For those watching their nutritional intake, here’s an approximate breakdown per sandwich cookie:
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 240 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 35mg |
| Sodium | 95mg |
| Total Carbohydrates | 32g |
| Dietary Fiber | 0.5g |
| Sugars | 20g |
| Protein | 2g |
| Calcium | 40mg |
| Iron | 0.7mg |
Note: These values are approximate and may vary based on specific ingredients used.
The Perfect Gift
These Dulce de Leche Cinnamon Sandwich Cookies make for a thoughtful homemade gift. Here are some packaging ideas:
- Stack cookies in clear cellophane bags, tie with a rustic twine, and attach a handwritten tag
- Layer cookies in a decorative tin between sheets of parchment paper
- Package in a small gift box lined with colored tissue paper
- Create a DIY cookie kit with unfilled cookies and a small jar of dulce de leche for the recipient to assemble
- Include the recipe card for a personal touch that keeps on giving
Q&A Section
Q: Can I make these cookies gluten-free? Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Look for one that contains xanthan gum to help with binding. The texture might be slightly different, but they’ll still be delicious.
Q: How do I know when the cookies are done baking? The cookies should be just barely golden at the edges while still looking somewhat pale on top. They’ll firm up as they cool, so it’s better to slightly underbake than overbake them.
Q: My dulce de leche is too runny. How can I thicken it? If your dulce de leche is too thin for filling, you can simmer it in a small saucepan over low heat, stirring constantly, until it thickens to your desired consistency. Just remember to cool it completely before using.
Q: Can I use cinnamon extract instead of ground cinnamon? While you can use cinnamon extract in addition to ground cinnamon for extra flavor, I wouldn’t recommend substituting it entirely. The ground cinnamon provides both flavor and that characteristic speckled appearance that makes these cookies special.
Q: Do I have to chill the dough? Yes, chilling the dough is crucial for this recipe. It allows the flour to hydrate, the butter to firm up, and the flavors to develop. Skipping this step will result in cookies that spread too much and lack depth of flavor.
Q: Can I use something other than dulce de leche for the filling? Absolutely! These cookies pair beautifully with various fillings. Try Nutella, chocolate ganache, or even a cream cheese frosting flavored with cinnamon. Each variation offers a different but equally delicious experience.
Q: How can I make these cookies less sweet? You can reduce the sugar in the cookie dough by up to ¼ cup without significantly affecting the texture. Additionally, adding a pinch of salt to the dulce de leche helps balance the sweetness and enhances the caramel flavor.
Q: Can I make smaller cookies for a party? Yes! Use a smaller cookie cutter (about 1.5 inches) and reduce the baking time by 1-2 minutes. These bite-sized versions are perfect for a dessert platter or cookie exchange.
A Little History Behind the Recipe
These cookies draw inspiration from multiple culinary traditions. The dulce de leche filling is a nod to South American alfajores, while the cinnamon-infused cookies reflect the warm spices often found in Mexican and Spanish pastries.
I first developed this recipe after returning from a trip to Argentina, where I fell in love with the local alfajores. Wanting to put my own spin on these beloved treats, I incorporated my favorite spice—cinnamon—into the cookie base. After many batches and tweaks, these Dulce de Leche Cinnamon Sandwich Cookies were born.
What makes these cookies special is how they combine familiar flavors in a way that feels both nostalgic and new. The buttery, spiced cookies provide the perfect canvas for the rich, creamy dulce de leche, creating a balance of textures and flavors that’s truly irresistible.
Whether you’re an experienced baker or trying your hand at sandwich cookies for the first time, this recipe is approachable yet impressive. The cookies themselves aren’t overly sweet, allowing the dulce de leche to shine, while the hint of salt enhances all the flavors.
I hope these cookies bring as much joy to your kitchen as they have to mine. There’s something magical about sharing homemade treats, especially ones with such a perfect balance of flavors. So preheat that oven, gather your ingredients, and get ready to create something truly special!
