Dulce de Leche Gingersnap Sandwich Cookies

Dulce de Leche Gingersnap Sandwich CookiesRecipe
Photo: Leigh Beisch; Styling: Dan Becker
Time: 1 hour. Dulce de leche is a thick, rich sauce made by reducing milk for hours. It's a staple sweet in many Latin American countries.
Makes 50 cookies


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1 cup butter, at room temperature
1 cup packed brown sugar
1/2 cup unsulphured molasses
1 large egg
3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
About 3 cups dulce de leche


1. Beat butter and brown sugar together in a bowl with a mixer on medium speed. Mix in molasses, then egg, until blended, scraping bowl as needed.

2. In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined.

3. Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.

4. Preheat oven to 350°. Unwrap dough. On a generously floured surface, roll out each disk until 1/8 in. thick. Using round 2 1/2- to 3-in. cookie cutters, cut out dough and arrange circles about 1 in. apart on parchment-lined baking sheets (use a small spatula to transfer). Reroll scraps as needed.

5. Bake cookies until dry-looking and just starting to brown on edges, about 8 minutes. Set pans on racks and let cookies cool on pans.

6. Spread 1 scant tbsp. dulce de leche on the flat side of 1 cookie and sandwich with another cookie. Repeat with remaining cookies.

Make ahead: Chill dough (step 3) up to 1 week. Store baked cookies airtight up to 3 days.

Note: Nutritional analysis is per cookie.

Created date

November 2009

Nutritional Information

Calories 145
Caloriesfromfat 28 %
Protein 2.1 g
Fat 4.6 g
Satfat 2.9 g
Carbohydrate 25 g
Fiber 0.3 g
Sodium 100 mg
Cholesterol 19 mg