Dulce de Leche Cinnamon Sandwich Cookies

A Little Story About My Kitchen Window

I bake these cookies every fall. The smell fills my whole house. It reminds me of my friend Rosa.

She taught me this recipe years ago. We shared coffee and stories at her table. I still laugh at that. Her kitchen was always so warm. Now, my kitchen feels that way too when I make them.

Why These Flavors Are Friends

Let’s talk about cinnamon and anise. They are like a cozy hug. Cinnamon is sweet and warm. Anise has a gentle, licorice-like taste.

Together, they make magic. They stop the dulce de leche from being too sweet. This matters. It makes the cookie interesting, not just sugary. Doesn’t that smell amazing?

A Fun Tip for Rolling Dough

Here is a mini-anecdote. My first batch of balls were too big. The cookies ran into each other! I had a cookie sheet monster. It was funny.

So, use just two teaspoons of dough. Keep them small. Give them space on the sheet. They need room to dance. What’s your funniest kitchen mistake? I’d love to hear it.

The Magic of the Cinnamon Sugar Coat

Do not skip the cinnamon sugar step. It is my favorite part. You roll the warm cookies in it. This gives them a lovely, sparkly crust.

Fun fact: The warmth helps the sugar stick. It creates a tiny, crunchy layer. This matters because texture is everything. A soft cookie needs a little crunch. Do you prefer chewy or crunchy cookies?

Making the Filling Shine

Do not just use dulce de leche from the can. Warm the butter and spices first. This wakes up the spices. It makes the filling taste deeper and richer.

Stir it all together off the heat. Let it cool a bit before spreading. This keeps the cookies from getting soggy. Trust me on this. It makes all the difference.

Sharing Is the Best Part

These cookies are for sharing. Wrap a few in a napkin. Give them to a neighbor. Leave them for your family. Food is a love letter.

That is the final lesson. Cooking connects us. Who will you share your first batch with? Tell me about them. I think sharing stories is as sweet as the cookies.

Ingredients:

Ingredient	Amount	Notes
all-purpose flour	2 cups (10 ounces/283 grams)	For the cookies
baking soda	1 teaspoon	For the cookies
salt	½ teaspoon	For the cookies
ground anise	½ teaspoon	For the cookies
unsalted butter, softened	16 tablespoons	For the cookies
sugar, divided	1 ½ cups (10 ½ ounces/298 grams)	For the cookies
large egg	1	For the cookies
vanilla extract	1 teaspoon	For the cookies
ground cinnamon	1 teaspoon	For the cookies
unsalted butter	1 tablespoon	For the filling
ground cinnamon	½ teaspoon	For the filling
ground anise	½ teaspoon	For the filling
dulce de leche	1 ½ cups	For the filling

My Dulce de Leche Cookie Sandwiches

Hello, my dear. Come sit. The kitchen smells like my childhood today. I’m making my special sandwich cookies. They are sweet, spiced, and filled with creamy caramel.

My Abuela taught me this recipe. She always had a tin of these cookies ready. I still laugh at that. She called them “besos de abuela,” or grandma’s kisses. Let’s make some together. It’s easier than you think.

Step 1: Prepare the Dough

First, get your oven ready. Heat it to 350 degrees. Line your baking sheet with parchment paper. Now, mix your dry things. Put flour, baking soda, salt, and anise in a bowl. Anise has a lovely, gentle licorice taste. Doesn’t that smell amazing?

Step 2: Mix the Wet Ingredients

Now, let’s make the dough. Beat the soft butter and one cup of sugar. Do this until it’s pale and fluffy. Add the egg and vanilla. Mix it all in. Then, add your flour mixture slowly. (A hard-learned tip: scrape the bowl’s sides often. Dough hides there!)

Step 3: Bake & Coat the Cookies

Mix cinnamon with the leftover sugar. Roll small bits of dough into balls. Place them on your sheet. Bake them for about 11 minutes. They should have firm edges. Let them cool just one minute. Then, roll each warm cookie in the cinnamon sugar. This makes a sparkly, tasty coat.

Step 4: Make the Filling & Assemble

Time for the magical filling. Melt a little butter in a pan. Whisk in cinnamon and anise. Cook until it smells wonderful. Then, stir in the dulce de leche. This is just sweet, milky caramel. Spread it on the flat side of a cookie. Top it with another. You have a sandwich! Do you like cinnamon or vanilla more? Share below!

Cook Time: 30–36 minutes
Total Time: About 1 hour 15 minutes
Yield: 12 sandwich cookies
Category: Dessert, Cookies

Three Fun Twists to Try

Once you master the basic recipe, play a little. I love adding small changes. It makes the cookie your own. Here are three ideas I adore.

Chocolate Dip: Dip half of each finished cookie in melted dark chocolate. Let it set. It’s so elegant.

Sea Salt Sparkle: Sprinkle a tiny pinch of flaky sea salt on the filling. It makes the sweet caramel taste even deeper.

Apple Pie Style: Add a pinch of nutmeg to the cookie dough. It feels like a cozy autumn day. Which one would you try first? Comment below!

Serving with a Smile

These cookies are perfect all by themselves. But sometimes, I like to make it an event. For a pretty plate, stack them in a little tower. Dust the top with powdered sugar. It looks like snow.

What to drink? For a cozy night, a glass of cold milk is classic. For the grown-ups, a small glass of cream sherry is lovely. It tastes of raisins and nuts. It pairs so well with the spices. Which would you choose tonight?

Keeping Your Cookie Jars Full

These cookies are perfect for making ahead. They keep well at room temperature for three days. Just store them in a tin with a tight lid.

You can freeze the baked, unfilled cookies for a month. Place them in a single layer on a tray first. Once frozen, pack them into a freezer bag. Thaw at room temperature when you need them.

I once filled all my cookies for a party a day early. They stayed wonderfully soft. The dulce de leche filling just gets better. Batch cooking lets you enjoy treats anytime.

It turns baking from a chore into a gift for your future self. Have you ever tried storing it this way? Share below!

Cookie Troubles? Let’s Fix Them

First, your cookies might spread too much. This means your butter was too warm. Chill your dough for 30 minutes before baking. This helps them keep their perfect round shape.

Second, the cinnamon sugar might not stick. You must coat them right after baking. I remember when I waited too long. The sugar just fell right off. Timing is everything here.

Third, the filling can be too runny. Make sure your dulce de leche is cool. The warm spiced butter will thin it a bit. Let the mixture thicken for ten minutes before using.

Fixing small issues builds your kitchen confidence. It also makes sure every bite is delicious. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. The results will be just as tasty.

Q: Can I make the dough ahead? A: Absolutely. Wrap it tightly and refrigerate for up to two days.

Q: What if I don’t have anise? A: You can use a pinch of nutmeg instead. It gives a similar cozy warmth.

Q: Can I double the recipe? A: You can. Just mix in two separate batches for best results.

Q: Any optional tips? A: A tiny pinch of sea salt on the filling is lovely. Fun fact: Salt makes sweet flavors taste even sweeter.

Which tip will you try first?

From My Kitchen to Yours

I hope you love making these cookies. The smell of cinnamon baking is pure happiness. It always reminds me of my own grandma’s kitchen.

Sharing food is how we share love. I would love to hear about your baking adventure. Tell me all about it in the comments.

Have you tried this recipe? Give your experience in the comments. Your stories are my favorite thing to read. Happy cooking!

—Grace Ellington