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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
Cuisine: American
Keyword: cinnamon, cookies, dulce de leche
Servings: 34 -36 cookies
Calories: 106kcal
Author: Tricia


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cardamom
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar, plus ⅔ cup for rolling
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 ½ 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°F. 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.


  • 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.


  • This is a very sweet cookie so if you prefer, skip coating the warm cookies in the cinnamon mixture.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 106kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 69mg | Potassium: 13mg | Fiber: 1g | Sugar: 6g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg