If you ask me, sandwich cookies are pure comfort food magic.
These cinnamon-spiced cookies are filled with creamy dulce de leche that melts in your mouth. The soft cookie layers have just the right amount of warmth from cinnamon, while the sweet caramel filling adds that perfect touch of richness.
They’re made with simple ingredients you probably already have in your pantry. A quick roll in cinnamon sugar before baking gives them a slight crunch on the outside.
These cookies are great for sharing with friends or packing in lunch boxes. They taste like a warm hug in cookie form.
Why You’ll Love These Dulce de Leche Cinnamon Sandwich Cookies
- Quick and easy baking – These cookies come together in just 30-45 minutes, making them perfect for when you need a sweet treat without spending all day in the kitchen.
- Simple pantry ingredients – You probably already have most of these basic baking staples on hand, with the dulce de leche being the special touch that makes them extra special.
- Irresistible flavor combination – The warm cinnamon sugar coating paired with creamy dulce de leche filling creates a sweet and spicy balance that’s hard to resist.
- Perfect for sharing – These sandwich cookies are ideal for parties, bake sales, or bringing to work because they’re easy to grab and always impress.
- Soft and chewy texture – The cookies stay tender and soft, especially with that luscious dulce de leche center that melts in your mouth.
What Kind of Dulce de Leche Should I Use?
You can find dulce de leche in most grocery stores these days, usually in the baking aisle or near the condensed milk. The canned variety like Nestle’s La Lechera works perfectly for this recipe and gives you that smooth, creamy consistency you want for sandwich cookie filling. If you’re feeling ambitious, you can make your own dulce de leche by slowly cooking sweetened condensed milk, but the store-bought version saves you time and tastes just as good. Some brands might be a bit thicker or thinner than others, so if yours seems too runny, you can mix it with a little powdered sugar to help it hold its shape between the cookies.
Options for Substitutions
These cookies are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:
- Dulce de leche: Can’t find dulce de leche at the store? You can make your own by simmering a can of sweetened condensed milk in a slow cooker for 6-8 hours, or use caramel sauce as a quick substitute. Nutella or peanut butter also work great for different flavor profiles.
- Butter: If you’re out of butter, you can use the same amount of vegetable shortening or margarine. Coconut oil (solid, not melted) works too, though it will give the cookies a slight coconut flavor.
- Vanilla extract: No vanilla on hand? Try almond extract instead, but use only 1 teaspoon since it’s stronger. You could also skip it entirely – the cookies will still taste great.
- All-purpose flour: You can substitute with a 1:1 gluten-free flour blend if needed, though the texture might be slightly different. Avoid using cake flour as it will make the cookies too tender.
- Cinnamon: Feel free to experiment with other warm spices like cardamom, nutmeg, or even a pinch of cayenne for a spicy kick. You can also omit the cinnamon entirely for plain sugar cookies.
Watch Out for These Mistakes While Baking
The biggest mistake with these sandwich cookies is rolling the dough balls in plain sugar instead of the cinnamon-sugar mixture – make sure you actually mix that cinnamon with the reserved half cup of sugar before rolling, or you’ll miss out on all that warm spice flavor.
Another common error is not chilling the dough long enough, which leads to cookies that spread too much and lose their shape – aim for at least 30 minutes in the fridge before rolling and baking.
When it comes to the dulce de leche filling, resist the urge to fill the cookies while they’re still warm, as this will cause the filling to melt and create a sticky mess – let them cool completely first.
Finally, don’t skip adding that tablespoon of butter to the dulce de leche, as it makes the filling much easier to spread and prevents it from being too thick and tearing your cookies.
What to Serve With Dulce de Leche Cinnamon Sandwich Cookies?
These sweet cinnamon cookies are perfect with a tall glass of cold milk for dunking, or try them alongside a warm cup of coffee or hot chocolate for an afternoon treat. I love serving them at parties with vanilla ice cream on the side – you can even crumble a cookie on top for extra sweetness. For a cozy evening dessert, pair them with some fresh berries or sliced apples to balance out all that rich dulce de leche. They also make a great addition to any cookie platter during the holidays, especially next to some lighter sugar cookies or shortbread.
Storage Instructions
Keep Fresh: These sandwich cookies stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to place a piece of parchment paper between layers to keep them from sticking together. The dulce de leche filling actually helps keep the cookies moist!
Freeze: You can freeze these cookies for up to 3 months in a freezer-safe container with layers separated by parchment paper. They thaw beautifully at room temperature in about 30 minutes, and honestly taste almost as good as fresh. I sometimes make a double batch just to have some stashed away.
Make Ahead: Want to get ahead? You can bake the cookies and store them unfilled for up to 5 days, then add the dulce de leche filling when you’re ready to serve. You can also roll the cookie dough into balls, freeze them on a baking sheet, then transfer to a bag and bake straight from frozen – just add an extra minute or two to the baking time.
| Preparation Time | 20-30 minutes |
| Cooking Time | 9-15 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3500
- Protein: 25-30 g
- Fat: 160-180 g
- Carbohydrates: 420-460 g
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)
Step 1: Prepare the Cookie Dough
- 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
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 the egg and vanilla extract, and continue mixing for another minute until fully incorporated.
Gradually stir in the all-purpose flour, baking soda, and salt, mixing until a dough forms.
Chill the dough in the refrigerator for 10-15 minutes to make it easier to handle.
Step 2: Shape and Coat Cookie Dough Balls
- 1/2 cup sugar
- 2 tsp ground cinnamon
- cookie dough (from Step 1)
While the dough is chilling, combine 1/2 cup granulated sugar with 2 teaspoons ground cinnamon in a shallow bowl to create the cinnamon-sugar coating.
Once the dough has chilled, roll it into 16 to 24 balls, depending on your desired cookie size.
Drop each dough ball into the cinnamon-sugar mixture and coat well before placing them onto a parchment- or Silpat-lined baking sheet.
Step 3: Bake the Cookies
- cookie dough balls coated in cinnamon sugar (from Step 2)
- remaining cinnamon-sugar mixture (from Step 2)
Bake the coated cookie dough balls in a preheated 350°F (175°C) oven for 9 to 11 minutes, or until the edges are lightly golden brown but the centers are still soft.
When the cookies come out of the oven, you may sprinkle them with any remaining cinnamon-sugar mixture for extra flavor.
I almost always add this sprinkle as it gives the tops a lovely finish.
Step 4: Prepare the Dulce de Leche Filling
- 1 tbsp butter
- 1 can (13.4 oz) dulce de leche (such as Nestle Dulce de Lechera)
While the cookies cool, melt 1 tablespoon of butter in a small saucepan over low heat.
Once melted, remove the pan from the heat and immediately stir in the can of dulce de leche until smooth and well incorporated.
The touch of butter really adds silkiness to the filling.
Step 5: Assemble the Cookie Sandwiches
- baked cookies (from Step 3)
- dulce de leche filling (from Step 4)
Once the cookies are completely cool, spread a layer of the dulce de leche filling on the bottom of one cookie, then top with another cookie to create a sandwich.
Repeat for the remaining cookies.
For a special touch, I like to let the assembled sandwich cookies rest for an hour so the filling sets up and the flavors meld together.
Easy Dulce de Leche Cinnamon Sandwich Cookies
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
- 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 the egg and vanilla extract, and continue mixing for another minute until fully incorporated. Gradually stir in the all-purpose flour, baking soda, and salt, mixing until a dough forms. Chill the dough in the refrigerator for 10-15 minutes to make it easier to handle.
- While the dough is chilling, combine 1/2 cup granulated sugar with 2 teaspoons ground cinnamon in a shallow bowl to create the cinnamon-sugar coating. Once the dough has chilled, roll it into 16 to 24 balls, depending on your desired cookie size. Drop each dough ball into the cinnamon-sugar mixture and coat well before placing them onto a parchment- or Silpat-lined baking sheet.
- Bake the coated cookie dough balls in a preheated 350°F (175°C) oven for 9 to 11 minutes, or until the edges are lightly golden brown but the centers are still soft. When the cookies come out of the oven, you may sprinkle them with any remaining cinnamon-sugar mixture for extra flavor. I almost always add this sprinkle as it gives the tops a lovely finish.
- While the cookies cool, melt 1 tablespoon of butter in a small saucepan over low heat. Once melted, remove the pan from the heat and immediately stir in the can of dulce de leche until smooth and well incorporated. The touch of butter really adds silkiness to the filling.
- Once the cookies are completely cool, spread a layer of the dulce de leche filling on the bottom of one cookie, then top with another cookie to create a sandwich. Repeat for the remaining cookies. For a special touch, I like to let the assembled sandwich cookies rest for an hour so the filling sets up and the flavors meld together.
