Dulce de Leche Gingersnap Sandwich Cookies

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.

Yield: Makes 50 cookies
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 28%
  • Protein: 2.1g
  • Fat: 4.6g
  • Saturated fat: 2.9g
  • Carbohydrate: 25g
  • Fiber: 0.3g
  • Sodium: 100mg
  • Cholesterol: 19mg

Ingredients

  • 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

Preparation

  1. 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. 2. In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined.
  3. 3. Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.
  4. 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. 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. 6. Spread 1 scant tbsp. dulce de leche on the flat side of 1 cookie and sandwich with another cookie. Repeat with remaining cookies.
  7. Make ahead: Chill dough (step 3) up to 1 week. Store baked cookies airtight up to 3 days.
  8. Note: Nutritional analysis is per cookie.
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