Cinnamon is the star ingredient in these dulce de leche and cinnamon sandwich cookies, giving them a warm, comforting flavour – perfect for colder days like today… These cookies are sweet, soft, fragrant and filled with silky, rich dulce de leche.
Makes 20 sandwich cookies.
Ingredients for the dulce de leche and cinnamon sandwich cookies:
- 230 g butter
- 170 g caster sugar
- 1 tsp vanilla extract
- 1 large egg
- 240 g plain flour
- ½ tsp bicarbonate of soda
- a pinch of salt
- ½ tsp ground aniseed or cardamom
- ½ tsp ground cinnamon
All ingredients should be at room temperature.
In a mixing bowl, beat the butter, sugar and vanilla until very light and fluffy. Add the egg and beat until well combined. Add the plain flour, bicarbonate of soda, salt, aniseed/cardamom and cinnamon, and mix until a soft dough forms.
Line two baking trays with baking paper. Scoop out the dough using two teaspoons, roll into balls (about 20 g each), and place on the trays, leaving space between each cookie to allow for spreading.
Bake at 175°C for about 12 minutes, or until lightly golden. Leave the cookies on the tray for a few minutes, then gently roll each warm cookie in the cinnamon sugar to coat evenly. Transfer to a wire rack to cool completely.
For the cinnamon sugar and filling:
- ½ cup caster sugar
- 1 tsp ground cinnamon
- 400–600 g dulce de leche
Combine the caster sugar and cinnamon in a bowl.
Pipe or spread about 1½ teaspoons of dulce de leche onto the flat side of one cookie, then sandwich with another cookie.
Recipe source: „The perfect cookie” America’s Test Kitchen.
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author