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Dulce de Leche Sandwich Cookies with Cinnamon and Cardamom

Recipe adapted from a Cook's Country Christmas Cookie Contest Winner by Karen Cope, Minneapolis, MN
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Course: Dessert
Servings: 34 -36 cookies
Author: Tricia

Ingredients

  • 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

Instructions

  • 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.

Notes

This is a very sweet cookie so if you prefer, skip coating the warm cookies in the cinnamon mixture.