Ingredients
For the cookies:
- 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
For rolling:
- 1/2 cup sugar
- 2 tsp ground cinnamon
For the dulce de leche filling:
- 1 tbsp butter
- 1 can (13.4 oz) dulce de leche (such as Nestle Dulce de Lechera)
Instructions
- Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar for about 4 minutes, until the mixture is light and fluffy.
- Add egg and vanilla: Add the egg and vanilla extract, and continue mixing for another minute until fully incorporated into the creamed butter and sugar mixture.
- Mix dry ingredients and form dough: Gradually stir in the all-purpose flour, baking soda, and salt, mixing until a soft dough forms.
- Chill the dough: Place the dough in the refrigerator for 10-15 minutes to firm up and make it easier to handle.
- Prepare cinnamon-sugar coating: While dough chills, combine 1/2 cup granulated sugar with 2 teaspoons ground cinnamon in a shallow bowl.
- Shape and coat cookies: Roll the chilled dough into 16 to 24 balls depending on cookie size preference. Drop each dough ball into the cinnamon-sugar mixture and roll to coat thoroughly, then place onto a baking sheet lined with parchment paper or a Silpat mat.
- Bake the cookies: Bake in a preheated 350°F (175°C) oven for 9 to 11 minutes, until edges are lightly golden and centers remain soft. Optionally, sprinkle remaining cinnamon-sugar on baked cookies for extra flavor and a pretty finish.
- Prepare dulce de leche filling: In a small saucepan over low heat, melt 1 tablespoon of butter. Remove from heat and immediately stir in the can of dulce de leche until smooth and silky.
- Assemble sandwich cookies: Once cookies have cooled completely, spread a generous layer of the dulce de leche filling onto the bottom of one cookie, then top with a second cookie to form a sandwich. Repeat with remaining cookies.
- Set and serve: For best results, let the assembled cookie sandwiches rest for about an hour to allow the filling to set and flavors to meld before serving.
Notes
- Chilling the dough helps prevent spreading for a better texture and shape.
- Use a light hand when coating with cinnamon sugar to maintain a balanced sweetness.
- If dulche de leche is too thick, gently warm it again to soften before spreading.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
