Description
These Dulce de Leche Linzer Cookies are buttery, tender sandwich cookies filled with rich, caramel-like dulce de leche and dusted with powdered sugar. A delightful treat perfect for holidays or special occasions, combining the classic Linzer cookie concept with a creamy dulce de leche filling for an irresistible flavor and texture.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Filling and Finishing
- 1 cup dulce de leche
- Powdered sugar, for dusting
Instructions
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which will help give the cookies a tender texture.
- Add Egg Yolk and Vanilla: Beat in the egg yolk and vanilla extract thoroughly until well combined, which adds richness and flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, and salt to ensure the spices and salt are evenly distributed.
- Combine Ingredients to Form Dough: Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Divide the dough in half, flatten each portion into discs, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour to firm up the dough for easier rolling.
- Prep Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Roll Out Dough: On a lightly floured surface, roll out one dough disc at a time to about 1/8-inch thickness, making sure the dough is neither too thick nor too thin for perfect cookies.
- Cut Cookies: Use a round or fluted cookie cutter to cut out an even number of cookies. For half of them, cut a small window shape in the center to create the classic Linzer look.
- Bake Cookies: Transfer the cookies to the prepared baking sheets, spacing them evenly, and bake for 10–12 minutes or until the edges are lightly golden, indicating they are cooked through but still tender.
- Cool Completely: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely, preventing melting of the filling.
- Assemble Cookies: Spread about 1 teaspoon of dulce de leche on the bottom halves of the cookies. Then gently top each with a windowed cookie to form a sandwich.
- Dust with Powdered Sugar: Lightly dust the assembled cookie sandwiches with powdered sugar to add a touch of sweetness and a festive finish before serving.
Notes
- Store assembled cookies in an airtight container at room temperature for up to 3 days to keep them fresh.
- Refrigerate to extend their freshness if keeping longer than 3 days.
- You can use either store-bought or homemade dulce de leche depending on your preference and availability.
- Rolling the dough to consistent thickness is key for even baking, so use rolling pin guides if available.
- For an extra festive touch, try cutting the windows in different shapes like hearts or stars.
