Why You’ll Love Easy Dulce de Leche Cinnamon Sandwich Cookies Recipe

I appreciate how quickly these cookies come together with simple pantry ingredients. The cinnamon-sugar coating gives them a snickerdoodle-like charm, while the dulce de leche filling adds a luscious caramel sweetness that makes them feel extra special. I also like that I can prepare them in under an hour, making them perfect for gatherings or whenever I crave a bakery-style treat at home. The resting time after assembling allows the flavors to meld beautifully, which makes them even better.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

For rolling:
1/2 cup sugar
2 tsp ground cinnamon

For the dulce de leche filling:
1 tbsp butter
1 can (13.4 oz) dulce de leche (such as Nestle Dulce de Lechera)

Directions

In a large mixing bowl, I cream together the softened butter and 1 cup of granulated sugar for about 4 minutes, until the mixture becomes light and fluffy. I add the egg and vanilla extract, then continue mixing for another minute until everything is fully incorporated.

I gradually stir in the all-purpose flour, baking soda, and salt, mixing just until a dough forms. To make the dough easier to handle, I chill it in the refrigerator for 10 to 15 minutes.

While the dough chills, I combine 1/2 cup granulated sugar with 2 teaspoons ground cinnamon in a shallow bowl to create the cinnamon-sugar coating.

Once the dough has chilled, I roll it into 16 to 24 balls, depending on the size I prefer. I drop each dough ball into the cinnamon-sugar mixture, coating it well, and place them on a parchment- or Silpat-lined baking sheet.

I bake the cookies in a preheated 350°F (175°C) oven for 9 to 11 minutes, until the edges are lightly golden brown and the centers remain soft. As soon as they come out of the oven, I sometimes sprinkle them with any remaining cinnamon-sugar mixture for extra flavor and a beautiful finish.

While the cookies cool completely, I melt 1 tablespoon of butter in a small saucepan over low heat. Once melted, I remove it from the heat and immediately stir in the can of dulce de leche until smooth and well combined. I find that the butter adds a silky texture to the filling.

After the cookies are completely cool, I spread a layer of the dulce de leche filling on the bottom of one cookie and top it with another cookie to create a sandwich. I repeat this with the remaining cookies. I like to let the assembled sandwich cookies rest for about an hour so the filling sets and the flavors meld together.

Servings and Timing

Servings: 4
Prep Time: 12 minutes
Cook Time: 25 minutes
Total Time: 37 minutes

Variations

I sometimes add a pinch of nutmeg or cardamom to the cinnamon-sugar mixture for extra warmth. If I want a deeper caramel flavor, I sprinkle a tiny pinch of sea salt into the dulce de leche filling. For a festive twist, I drizzle melted chocolate over the tops of the sandwich cookies. I also enjoy making smaller cookie balls for bite-sized sandwich treats when serving at parties.

Storage/Reheating

I store the assembled sandwich cookies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to 5 days and let them come to room temperature before serving for the best texture. I can also freeze the unfilled cookies in a sealed container for up to 2 months, then thaw and fill them when ready to serve. I do not usually reheat them, as I prefer their soft texture at room temperature.

FAQs

Can I make the dough ahead of time?

I often prepare the dough a day in advance and keep it refrigerated until I am ready to bake.

Why do I need to chill the dough?

I chill the dough to make it easier to handle and to help prevent the cookies from spreading too much while baking.

Can I use store-bought dulce de leche?

I regularly use canned dulce de leche, and it works perfectly for this recipe.

What if I do not have cinnamon?

I can substitute with pumpkin pie spice or simply roll the cookies in plain sugar.

How do I know when the cookies are done?

I look for lightly golden edges while keeping the centers soft, as they continue to set while cooling.

Can I freeze the assembled sandwich cookies?

I can freeze them, but I prefer freezing the cookies without filling for the best texture.

Why is my filling too runny?

If the filling feels too thin, I let it cool longer so it thickens before spreading.

Can I double the recipe?

I easily double all the ingredients when I need a larger batch.

How thick should I spread the filling?

I spread enough to create a generous layer without squeezing out the sides when I press the top cookie on.

Do the flavors improve over time?

I find that letting the sandwich cookies rest for about an hour enhances the flavor and texture as everything melds together.

Conclusion

I truly enjoy how these Easy Dulce de Leche Cinnamon Sandwich Cookies combine warm cinnamon spice with smooth caramel sweetness. They feel special yet simple to make, and I love serving them when I want a comforting dessert that impresses with both flavor and texture. Each sandwich cookie is soft, rich, and completely satisfying.