These Soft Dulce de Leche Cinnamon Sandwich Cookies combine tender, cinnamon-spiced cookies with a luscious caramel center for an irresistible treat that’s perfect any time of day. Each bite delivers a soft, chewy texture balanced by warm cinnamon and a melt-on-your-tongue dulce de leche filling. Whether you’re sharing with friends, sneaking one alongside your afternoon coffee, or gifting a batch to loved ones, these sandwich cookies will disappear in no time. Keep reading to discover how easy they are to whip up—and why they’ll become your new favorite homemade dessert.
Key Ingredients
To create these soft, spiced sandwich cookies, you’ll need a handful of pantry staples and a jar of dreamy dulce de leche. Here’s what goes into every batch:
- 2 1/2 cups all-purpose flour: The foundation of the dough that provides structure and a tender crumb.
- 1 teaspoon baking powder: A gentle leavening agent that helps cookies rise ever so slightly.
- 1/2 teaspoon baking soda: Adds lift and contributes to a soft, chewy texture.
- 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
- 2 teaspoons ground cinnamon: Infuses cookies with warm, aromatic spice.
- 1/2 cup unsalted butter, softened: Yields rich flavor and a melt-in-your-mouth bite.
- 1/2 cup granulated sugar: Sweetens the dough and helps create slightly crisp edges.
- 1/2 cup brown sugar, packed: Introduces moisture and deep caramel notes.
- 1 large egg: Binds ingredients and adds tenderness.
- 1 teaspoon vanilla extract: Rounds out flavors with a sweet, fragrant aroma.
- 1/2 cup dulce de leche (plus more for filling): Provides the signature creamy, caramel-kissed center.
- Additional powdered sugar for dusting: Optional finishing touch for extra sweetness and presentation.
How To Make Soft Dulce de Leche Cinnamon Sandwich Cookies
Ready to bake up a batch that will wow your family and friends? These cookies come together in under an hour, starting with a simple dough and ending with a decadent dulce de leche sandwich. Follow the detailed steps below to ensure perfectly spiced, soft, and chewy treats every time.
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined. Set this dry mixture aside.
3. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed for about 3 minutes, until the mixture is light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and continue to beat until fully incorporated, scraping down the sides of the bowl as needed.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix; the dough should be soft and slightly sticky.
6. Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the palm of your hand.
7. Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers may look underbaked, but they will firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Once the cookies are completely cool, spread a generous dollop of dulce de leche on the flat side of half of the cookies. Top with the remaining cookies, flat side down, to form sandwiches.
10. If desired, dust the tops of the cookies with powdered sugar for added sweetness and presentation.
Serving Suggestions
These playful cinnamon sandwich cookies are versatile enough to serve at brunch, teatime, or as a sweet after-dinner treat. Their soft texture and sticky caramel center pair beautifully with both warm and chilled beverages. Whether you’re entertaining guests or indulging on your own, try these ideas to elevate presentation and enjoyment:
- Serve with hot coffee or spiced tea: The warmth of your drink accentuates the cinnamon notes.
- Arrange on a beautiful platter with fresh berries for a brunch or dessert buffet.
- Offer alongside vanilla ice cream for a delightful contrast of temperatures and textures.
- Package in decorative boxes as homemade gifts—perfect for holidays or special occasions.
Tips For Perfect Soft Dulce de Leche Cinnamon Sandwich Cookies
Nailing the ideal balance between soft cookie and gooey caramel is all about small tweaks and thoughtful prep. Here are a few friendly pointers to keep these treats turning out like a dream:
- For an extra touch, consider adding a pinch of nutmeg or cloves to the dough for a more complex flavor.
- You can store these cookies in an airtight container for up to a week, but they are best enjoyed fresh.
- This cookie dough freezes well, so you can make a batch ahead of time and bake them whenever you desire.
- Feel free to experiment with different fillings, such as chocolate ganache or whipped cream, to change up the flavor profile.
How To Store It
Keeping your sandwich cookies at peak freshness is simple with the right storage methods. Whether you bake now and eat later or prep in advance, follow these guidelines to maintain that soft bite and luscious filling:
- Room temperature storage: Place cooled, filled cookies in an airtight container. Store at room temperature for up to one week.
- Freezing dough: Scoop dough balls onto a parchment-lined tray and freeze until solid. Transfer to a freezer bag for up to three months; bake straight from frozen, adding 1–2 extra minutes.
- Freezing assembled sandwiches: Wrap each cookie sandwich in plastic wrap, then place in an airtight container. Freeze for up to one month; thaw at room temperature before serving.
- Refrigeration: If your kitchen is very warm, store filled sandwiches in the fridge in a sealed container for up to five days—bring to room temperature before enjoying.
Frequently Asked Questions
Here are quick answers to common questions about making and storing these delightful sandwich cookies:
- How long does it take to prepare and bake these Soft Dulce de Leche Cinnamon Sandwich Cookies?
From start to finish, plan for about 30 minutes of prep—measuring, mixing, scooping, and preheating the oven—plus 10–12 minutes of baking time and another 10–15 minutes of cooling before assembling the sandwiches.
- Can I make the cookie dough in advance or freeze it for later?
Yes. Scoop the dough into balls, place them on a parchment-lined tray, freeze until firm, then transfer to a freezer bag for up to three months. When you’re ready, bake straight from frozen, adding 1–2 extra minutes to the baking time.
- What’s the best way to store assembled cookies and keep them soft?
Store the filled sandwiches in an airtight container at room temperature for up to one week. If you want to keep them longer, freeze the assembled sandwiches (wrapped well) for up to one month and thaw at room temperature before enjoying.
- My cookies spread too much and came out very flat. How can I fix this?
Over-creaming the butter or baking at too low a temperature can cause excess spread. Chill the dough for 15–30 minutes before baking, ensure your oven is fully preheated to 350°F (175°C), and avoid over-mixing once you add the flour.
- The centers look underbaked when I pull them from the oven. Is that a problem?
Not at all. Because these cookies are meant to be soft, the centers will appear slightly underdone. They continue to set as they cool on the baking sheet for 5 minutes, then again on a wire rack, resulting in the perfect tender texture.
- Can I substitute margarine or a dairy-free spread for the butter?
Butter provides both flavor and structure, so substituting it may alter texture and taste. If you must, choose a high-quality vegan stick butter (not a spread) and chill the dough briefly before baking to achieve better results.
- I’d like to vary the flavor. What other ingredients work well in the dough or as fillings?
You can add a pinch of nutmeg, ground cloves, or orange zest to the dough for extra warmth. For fillings, try chocolate ganache, mascarpone cream, or salted caramel for a delicious twist on the classic dulce de leche.
- How do I assemble the sandwich cookies neatly without the filling oozing out?
Use a piping bag or a small spoon to apply a modest, even layer of dulce de leche to the flat side of one cookie. Gently press a second cookie on top, turning it slightly to distribute the filling. If desired, chill assembled sandwiches for 10 minutes to firm up before dusting with powdered sugar.
What Makes This Special
These Soft Dulce de Leche Cinnamon Sandwich Cookies strike the perfect balance between cozy spice and rich caramel, delivering a bite that’s soft, chewy, and utterly addictive. The simplicity of the dough—just pantry essentials plus cinnamon—lets the dulce de leche truly shine, while optional tweaks like nutmeg or chocolate ganache invite your own creative spin. Feel free to print this article and tuck it into your recipe binder for future cookie emergencies. Got questions, tweaks, or funny baking tales to share? Drop a comment below and let’s keep the cookie conversation rolling!
Soft Dulce de Leche Cinnamon Sandwich Cookies
Description
These tender cookies are infused with warm cinnamon and sandwich a luscious layer of dulce de leche. Each bite reveals a soft, chewy texture with a caramel-kissed center that melts on your tongue. Perfect for sharing or a solo treat.
Ingredients
Instructions
-
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
-
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined. Set this dry mixture aside.
-
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed for about 3 minutes, until the mixture is light and fluffy.
-
Add the egg and vanilla extract to the butter mixture and continue to beat until fully incorporated, scraping down the sides of the bowl as needed.
-
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix; the dough should be soft and slightly sticky.
-
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the palm of your hand.
-
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look underbaked, but they will firm up as they cool.
-
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
-
Once the cookies are completely cool, spread a generous dollop of dulce de leche on the flat side of half of the cookies. Top with the remaining cookies, flat side down, to form sandwiches.
-
If desired, dust the tops of the cookies with powdered sugar for added sweetness and presentation.
Note
- For an extra touch, consider adding a pinch of nutmeg or cloves to the dough for a more complex flavor.
- You can store these cookies in an airtight container for up to a week, but they are best enjoyed fresh.
- This cookie dough freezes well, so you can make a batch ahead of time and bake them whenever you desire.
- Feel free to experiment with different fillings, such as chocolate ganache or whipped cream, to change up the flavor profile.
