Let’s talk about something sweet, comforting, and just the right amount of fancy — Dulce de Leche Linzer Cookies. These little sandwich cookies are like tiny hugs in dessert form. With buttery, nutty shortbread-style cookies hugging a dreamy layer of dulce de leche, they’re impossible to resist. Trust me, you’re going to love this one. Whether you’re whipping up a batch for the holidays, a special gathering, or just because (because why not?), these cookies bring all the cozy vibes. Soft, crumbly, rich, and caramel-y — they check every box.
Why You’ll Love Dulce de Leche Linzer Cookies
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Great for holidays, birthdays, or just a lazy weekend treat. These cookies fit in everywhere.
Budget-Friendly: No need for fancy equipment or rare ingredients. Just pantry staples and a little love.
Quick and Easy: While they look elegant, these cookies come together in a surprisingly simple way.
Customizable: Fill them with Nutella, jam, or chocolate if dulce de leche isn’t your vibe today.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Dulce de Leche Linzer Cookies
Here’s the magic of this recipe — it looks impressive, but it’s made with basic, accessible ingredients that work together like a dream.
Almond Flour: Adds a rich, nutty depth to the cookies and that classic Linzer texture.
All-Purpose Flour: Gives the dough structure and balance.
Butter: Unsalted and softened, it brings the melt-in-your-mouth magic.
Sugar: Just the right amount to sweeten things up without overpowering.
Egg Yolk: Helps bind the dough and adds a little extra richness.
Vanilla Extract: A splash of warmth and aroma in every bite.
Dulce de Leche: The sweet, caramel-like filling that takes these cookies from lovely to legendary.
Powdered Sugar (for dusting): Adds a snowy, bakery-worthy finish.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 350°F (175°C). You want that steady, even heat for a perfect bake.
Combine Ingredients: In a bowl, cream together the butter and sugar until light and fluffy. Add the egg yolk and vanilla extract, then gradually mix in the almond flour and all-purpose flour. Mix until the dough is soft but holds together — like sugar cookie dough with a nutty twist.
Prepare Your Cooking Vessel: Line your baking sheet with parchment paper to prevent sticking and make cleanup easy.
Assemble the Dish: Roll out your dough on a lightly floured surface to about 1/4 inch thick. Use a round or fluted cookie cutter to cut out shapes. For half of them, cut out small centers to create the “window.” Place the cookies on the baking sheet, spacing them evenly.
Cook to Perfection: Bake for 10–12 minutes, or until the edges are lightly golden. Keep an eye on them — they bake fast and you want that perfect, delicate texture.
Finishing Touches: Let the cookies cool completely before assembling. Dust the top cookies (the ones with the holes) with powdered sugar.
Serve and Enjoy: Spread a small spoonful of dulce de leche on the bottom half of the cookies, then gently press the sugared tops on to create that iconic sandwich look. Serve and watch them disappear!
Nutrition Facts:
Servings: 12 sandwich cookies
Calories per serving: 220
Preparation Time
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
How to Serve Dulce de Leche Linzer Cookies
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve them alongside a cup of hot coffee or tea for the perfect afternoon pick-me-up. They also make a beautiful addition to a dessert tray or cookie box during the holidays. If you’re going all out, pair them with a scoop of vanilla ice cream for a rich, caramel-filled cookie sundae moment.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
– Chill the dough if it’s too soft to roll. A quick 15 minutes in the fridge can work wonders.
– Use a piping bag for neat dulce de leche filling.
– Don’t skip the powdered sugar—it adds sweetness and makes them look stunning.
– Swap almond flour for hazelnut or pecan meal if you want to switch up the flavor.
– Store cookies in an airtight container for up to 5 days.
– Make the cookies a day ahead—the flavor deepens overnight.
– If your dulce de leche is too thick, microwave it for a few seconds to soften.
– Don’t overbake; the cookies should be lightly golden, not browned.
– Freeze extra cookies before assembling for longer storage.
– Want a chocolate twist? Dip half the cookie sandwich in melted chocolate.
FAQs
1. Can I make these cookies ahead of time?
Yes! The dough can be made in advance and refrigerated for up to 2 days.
2. What if I don’t have almond flour?
You can blend whole almonds into a fine meal or use hazelnut flour instead.
3. Can I use store-bought dulce de leche?
Absolutely! Store-bought works perfectly and saves time.
4. Are these cookies gluten-free?
Not with all-purpose flour, but you can try a 1:1 gluten-free baking flour.
5. How do I keep them from getting soggy?
Assemble just before serving or store separately and sandwich when ready.
6. Can I freeze them?
Yes! Freeze unassembled cookies for up to 2 months.
7. Can I use jam instead of dulce de leche?
Totally! Raspberry or apricot jam are classic alternatives.
8. How thick should I roll the dough?
About 1/4 inch thick for the perfect crisp-tender bite.
9. Can I use cookie cutters in other shapes?
Of course! Hearts, stars, snowflakes — go wild.
10. How long do they stay fresh?
About 5 days in an airtight container, or longer if frozen.
Conclusion
Dulce de Leche Linzer Cookies aren’t just a treat — they’re a celebration of flavor, texture, and a little bit of fancy flair. Whether you’re baking them for loved ones or just to spoil yourself (which you absolutely should), these cookies deliver on every level. Rich, buttery, and filled with caramel goodness — this one’s a keeper. So go ahead, preheat that oven and let the sweet magic begin!
Print
Dulce de Leche Linzer Cookies
- Prep Time: 15min
- Cook Time: 12min
- Total Time: 1hr27min
- Yield: 24cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Dulce de Leche Linzer Cookies are a delightful twist on the classic Austrian treat. Featuring buttery almond shortbread cookies filled with rich, creamy dulce de leche and dusted with powdered sugar, they offer a perfect balance of sweetness and texture. Ideal for holidays or special occasions, these cookies are sure to impress.
Ingredients
– 3/4 cup (170g) unsalted butter, softened
– 1/2 cup (110g) granulated sugar
– 1/2 teaspoon ground cinnamon
– 1 large egg yolk
– 1 teaspoon vanilla extract
– 1 cup (147g) all-purpose flour
– 1 cup (100g) almond flour
– 1/4 teaspoon salt
– 1/3 cup dulce de leche
– Confectioners’ sugar, for dusting
Instructions
1. In a stand mixer fitted with the paddle attachment, beat the softened butter, sugar, and cinnamon on medium speed until smooth and fluffy, about 3-4 minutes. Scrape down the sides as needed.
2. Add the egg yolk and vanilla extract; beat until combined, approximately 1 minute.
3. In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
4. Gradually add the dry ingredients to the butter mixture, mixing just until incorporated.
5. Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 1 hour.
6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
7. On a lightly floured surface, roll out one portion of dough to about 1/8-inch thickness. Cut out cookies using a round cutter. Use a smaller cutter to cut out centers from half of the cookies.
8. Place cookies on prepared baking sheets and bake for 10-12 minutes, or until edges are lightly golden. Cool completely on wire racks.
9. Spread about 1/2 teaspoon of dulce de leche on the flat side of each whole cookie. Top with a cut-out cookie, pressing gently to sandwich.
10. Dust the assembled cookies with confectioners’ sugar before serving.
Notes
– For a festive touch, use holiday-themed cookie cutters.
– Store cookies in an airtight container at room temperature for up to 5 days.
– If dulce de leche is too thick, gently warm it to achieve a spreadable consistency.
Nutrition
- Serving Size: 1cookie
- Calories: 150kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg