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Soft, fluffy cookies with a delicious, caramel filling – Cinnamon Sugar Dulce de Leche Sandwich Cookies are for the serious cookie lover – a rich dessert that looks just as good as it tastes!

Okay, all jokes aside; is this not the most mouthwatering cookie you’ve ever seen?  Well, maybe not ever, but at least today!  I swear, Dear Reader, it is not my intention to make you drool and crave this Cinnamon Sugar Dulce de Leche Sandwich Cookie; it’s doing it all on its own.  It’s out of control!

I love a good cookie just as much as the next person, but I don’t crave sweets like most people do.  For the most part, I crave salty treats and snacks.  Like, don’t ever leave me alone with a bag of pretzels, because I’ll devour them.  Seriously, the Cookie Monster will fail in comparison!

But every now and then, a cookie such as this comes along and I lose all of my senses.  I’m serious!  This was one such cookie.  First of all, it’s no secret that we love cinnamon in this house.  Not only do we add extra cinnamon to our baked goods, but we even make our own Cinnamon Ice Cream!

I told you were are serious cinnamon lovers!  So, when this particular cookie came along, all I could think about was all of that cinnamon.  But, the cookie is so much more than just cinnamon.  I want you to think about a cinnamon sugar donut.  Can you do that?

A cinnamon sugar donut is the most basic donut, but probably one of the most preferred among common, everyday, run of the mill, donuts.  Well, that’s what the cookies will remind you of.  They are soft and moist, and covered with that familiar cinnamon sugar coating.

So, take two of those cookies – why? Because in typical Lord Byron fashion, one cookie is never enough! – and then sandwich them together with that gorgeous, thick, creamy, sweet, caramel-y, dulce de leche.  Oh.  My.  God.

The combination of the cookies, the cinnamon sugar, and the dulce de leche is monumental.  It’s biblical.  It’s a religious passage.  It’s Godly.  (I’ve gone too far, haven’t I?)  The point is, Dear Reader, that Cinnamon Sugar Dulce de Leche Sandwich Cookies are really, really good!

Now, there are two things that will likely happen when you make these cookies.  First, you’ll most likely get a mess of cinnamon and sugar all over the place.  So, take my advice; before you dunk the fresh-out-of-the-oven cookie in the cinnamon sugar mixture and place it on the wire rack to cool, do yourself a favour and place the wire rack onto a rimmed cookie sheet.

Doing so will elimate the need  to clean up those tiny grains of sugar which make its way all over your counter tops and somehow onto your kitchen floor as well!  Next, comes the sandwiching part of the cookies.  Do not try to do this with a teaspoon, because dulce de leche is very sticky and very thick.

Use a teaspoon-sized cookie scoop to centre the dulce de leche onto one cookie.  Place the dulce de leche right in the middle and then press another cookie down on top until the dulce de leche oozes out to the edge of the bottom cookie.  Trust me, you’ll have sticky fingers, but you can lick them clean after you sandwiched the last cookie.

Room temperature will affect the consistency of the dulce de leche.  If it gets to warm, the dulce de leche will run off the cookie.  I keep the sandwiched cookies in the fridge until needed.  Remove from the fridge and let the cookies sit at room temperature for five to ten minutes.

These cookies will last up to a week in the fridge.  And, if they can last the long in your home, then you have way more willpower and self control that I can dream of!

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Cinnamon Sugar Dulce de Leche Sandwich Cookies

Course: Dessert
Cuisine: Dessert, North American
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 24 cookies
Calories: 200kcal
Author: Lord Byron's Kitchen
Soft, fluffy cookies with a delicious, caramel filling - Cinnamon Sugar Dulce de Leche Sandwich Cookies are for the serious cookie lover.  A rich dessert that looks just as good as it tastes!
Print Recipe

Ingredients

For the Cookies:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Cookie Assembly:

  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 2/3 cups dulce de leche

Instructions

  • Preheat oven to 350 degrees.  Prepare a baking sheet with a silicone baking mat or parchment paper.  Set aside.
  • In a mixing bowl, use a hand-held mixer to blend together the butter and sugar until light and fluffy.  
  • Add the egg and vanilla extract.  Beat until well mixed into the butter and sugar.
  • Add in the flour, baking soda, salt, and cinnamon.  Mix until well incorporated.
  • Portion cookie dough into 1-tablespoon portions.  Roll into balls and place on the baking sheet - at least 2 inches apart.  Bake one batch at a time on the center rack for 10 minutes.
  • While the cookies are baking, whisk together the 1 cup of sugar and 2 teaspoons of cinnamon.  Set aside.
  • Remove cookies from oven and let sit for less than one minute.  Use a slotted metal spatula to lift the cookie.  Gently place the cookie into the cinnamon sugar mixture and coat the cookie well.  Transfer cookie to a wire cooling rack to cool for 1 hour.
  • Once all cookies are baked and cooled, begin the assembly.  Add about 2 teaspoons of the dulce de leche to the bottom of a cookie.  Place another cookie - top side up - on top of the dulce de leche and press gently to create a sandwich.  Don't press so hard that the caramel oozes out.
  • Store in the refrigerator until ready to eat.  

Notes

The prep time includes the after baking assembly as well.
The dulce de leche will continue to soften if left at room temperature.  To serve, remove the desired number of cookies from the refrigerator and set aside for five to ten minutes before serving.

Nutrition

Calories: 200kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 164mg | Potassium: 16mg | Fiber: 0g | Sugar: 16g | Vitamin A: 5% | Calcium: 0.7% | Iron: 3%

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