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!
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cardamom
- 2 sticks unsalted butter, room temperature (16 tablespoons)
- 1 cup granulated sugar, plus ⅔ cup for rolling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1½ teaspoon ground cinnamon
- FOR THE FILLING
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1 teaspoon cardamom
- 2 (13.4 ounce) cans 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 ⅔ 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!