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Dulce de Leche Sandwich Cookies with Cinnamon and Cardamom – a sweet, soft cookie coated with the warm flavors of cinnamon and cardamom then filled with a silky rich caramel.
Every year I seem to run out of time during the holidays and don’t get the chance to try new cookie recipes. I’ve already had a few inquiries about my regular homemade gifts like the Peanut Butter Fudge, Chocolate Fudge and English Toffee. So yes – dear friends, I will begin making these treats in early December! And … this year I may add these cookies to the rotation. To say they disappeared quickly would be an understatement. Be sure to tuck this one away for your holiday baking – it’s a winner!
No joke! This recipe (without my adaptations) won the Annual Reader Recipe Contest for Christmas Cookies with Cook’s Country. The original recipe calls for ground anise but I used cardamom instead. I’ve always been a fan of anise, especially in Pizzelles, but I thought cinnamon and cardamom would be a pretty great combination too. The cookies are simple to make and bake.
Once baked, dip the warm cookies in a mixture of cinnamon and sugar. Allow them to cool before filling with Dulce de Leche mixed with cinnamon, cardamom and butter.
I’ve tried making Dulce de Leche a few times using sweetened condensed milk and never seem to get it dark enough. Nestle makes a pretty terrific caramel with only milk and sugar. Preservative free and fairly inexpensive, I’m in!
These are an impressive cookie with very little effort. Dressed up in a pretty gift box and ribbon, you will make some of your favorite people very happy!
Let the holiday baking begin!
Don’t forget to PIN to your favorite cookie board!
Dulce de Leche Sandwich Cookies with Cinnamon and Cardamom
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cardamom
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar, plus 2/3 cup for rolling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoon ground cinnamon
For the filling:
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1 teaspoon cardamom
- 1 13.4 ounce can dulce de leche
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a small mixing bowl combine the flour, baking soda, salt and cardamom. Set aside.
- Using a stand mixer fitted with a paddle attachment, beat the butter and 1 cup of sugar until light and fluffy. Add the egg and vanilla and beat just until blended.
- Reduce the speed to low and mix in the flour mixture in 3 additions. Scrape sides as needed.
- Combine the cinnamon and remaining 2/3 cup of sugar in a small shallow bowl. Set aside.
- Roll the dough in 1 inch balls (about 1+ heaping teaspoon) and place 2 inches apart on the parchment lined baking sheet.
- Bake until the edges are firm, about 10-12 minutes.
- Remove and allow the cookies to cool for 1 minute then place each in the cinnamon sugar mixture, turn and coat both side. Transfer to a wire rack and cool completely.
- Roll remaining dough into balls but be sure to place on a cool cookie sheet to prevent excessive spreading.
- FOR THE FILLING: melt the butter in a small saucepan over medium heat. Whisk in the cinnamon and cardamom and stir until fragrant, about 1 minute. Remove from the heat and add the dulce de leche until blended. Spread 1 (scant) tablespoon of the dulce de leche mixture on the bottoms of half the cookies. Top with the remaining cookies to form a sandwich. Gently press to spread the filling to the edges.
- Store in an airtight container for 3 days at room temperature or in the refrigerator until served.
If you’re a caramel fan, you might like to try this super simple recipe for Chocolate Dulce de Leche Dip and these amazing Chocolate Chip Oatmeal Carmelitas, so good! And I would love to try this gorgeous Dulce de Leche Cheesecake by David Leibovitz. Finally, if you want to make your own Homemade Dulce de Leche, I recommend trying Ree’s method at The Pioneer Woman.
Thanks so much for stopping by – hope you have a great weekend!