Description
These Dulce De Leche Cookies are soft, buttery delights with a hint of cinnamon sugar and a luscious dollop of creamy dulce de leche in the center. Perfectly baked to golden perfection, they offer a delightful balance of sweet and spiced flavors, ideal for satisfying your dessert cravings or sharing with friends and family.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 2/3 cup white granulated sugar
- 1 large egg yolk
- 1 tsp vanilla bean paste
- 2 cups all purpose flour (spooned and leveled)
- 1/2 tsp salt
Coating and Filling
- 1/4 cup white granulated sugar
- 1 1/2 tsp cinnamon
- 1/3-1/2 cup dulce de leche
Instructions
- Prepare Baking Sheets: Start by lining two baking sheets with parchment paper and set them aside for later.
- Cream Butter and Sugar: In a large bowl, add the softened butter and granulated sugar. Using an electric mixer, cream them together for about two minutes until the mixture is smooth and fluffy.
- Add Egg Yolk and Vanilla: Incorporate the egg yolk and vanilla bean paste into the butter mixture. Continue to beat until the mixture turns pale and fluffy, about 1-2 minutes.
- Incorporate Dry Ingredients: Add the flour and salt to the wet mixture. Mix gently without overworking the dough. If the dough seems crumbly, use your hands to carefully knead it together until cohesive.
- Scoop and Shape Dough: Using an ice cream scoop or tablespoon, portion out the dough onto the prepared baking sheets. Roll each portion into a smooth ball shape.
- Coat with Cinnamon Sugar: Mix the 1/4 cup sugar with 1 1/2 tsp cinnamon. Gently roll each dough ball in this cinnamon sugar mixture to coat them evenly.
- Create Indentations: Press down the center of each dough ball with a teaspoon to make a small indentation, which will later hold the dulce de leche filling.
- Chill Dough Balls: Place the baking sheets with the dough balls in the freezer for 30 minutes. This step helps the cookies maintain their shape during baking.
- Preheat and Bake: Preheat your oven to 350℉ (175℃). Arrange the chilled dough balls on the baking sheets about 1 1/2 to 2 inches apart. Bake for 13-14 minutes until lightly golden.
- Press Indentations Again: After removing the cookies from the oven, press the centers again with a teaspoon since some indentations may have risen during baking.
- Fill with Dulce de Leche and Cool: Allow the cookies to cool slightly on the baking sheet. Then, using a piping bag or spoon, fill each indentation with the dulce de leche filling. Let the cookies cool completely before serving.
Notes
- Chilling the dough balls before baking is key to preventing spread and maintaining shape.
- If dulce de leche is too thick, warm it slightly to make filling easier.
- Use parchment paper or silicone mats to prevent sticking.
- For extra flavor, try adding a pinch of nutmeg to the cinnamon sugar coating.
- Store cookies in an airtight container for up to 3 days to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
