If you’ve ever craved a cookie that balances buttery crunch with a luscious caramel center, then you are absolutely going to fall in love with this Dulce de Leche Linzer Cookies Recipe. These charming sandwich cookies bring together the nutty warmth of finely ground almonds and the irresistible sweetness of rich dulce de leche tucked between delicately cut layers of tender dough. Perfect for holiday treats or anytime you want to impress friends and family with a timeless yet adventurous twist on a classic, this recipe delivers comfort and elegance in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
Everything needed for this recipe is delightfully simple but essential to create the perfect balance of texture and flavor. From creamy butter to finely ground almonds, each ingredient plays a role in crafting a cookie that’s tender, buttery, and marvelously nutty with a caramel surprise.
- 1 cup unsalted butter, softened: Provides a rich, creamy base to make the dough tender and flavorful.
- ½ cup granulated sugar: Adds just the right amount of sweetness and helps with cookie structure.
- ½ cup powdered sugar (plus more for dusting): Creates a melt-in-your-mouth texture and a beautiful snowy finish.
- 2 large egg yolks: Binds the dough with richness and helps achieve a delicate crumb.
- 1 teaspoon vanilla extract: Infuses warm aromatic notes that complement the dulce de leche filling.
- 2 cups all-purpose flour: The sturdy base of the cookies, ensuring the right crispness and shape.
- 1 cup finely ground almonds or almond flour: Adds nuttiness and moisture for an irresistibly tender bite.
- ¼ teaspoon salt: Balances the sweetness and enhances all the flavors.
- ¾ to 1 cup dulce de leche: The luscious caramel filling that is the star of this Dulce de Leche Linzer Cookies Recipe; use store-bought or homemade for best results.
How to Make Dulce de Leche Linzer Cookies Recipe
Step 1: Prepare the Dough
Start by creaming the softened butter with granulated sugar and powdered sugar until you get a light and fluffy mixture. This airiness is critical for a tender cookie. Beat in the egg yolks and vanilla extract until everything blends smoothly. Then, gradually stir in the flour, ground almonds, and salt, mixing just until a soft dough forms. Avoid overworking to keep the cookies tender.
Step 2: Chill the Dough
Divide your dough into two equal portions and shape each into a disc. Wrapping them tightly in plastic wrap and refrigerating for at least an hour helps firm up the dough, making it easier to roll out and ensuring the cookies hold their shape during baking.
Step 3: Roll and Cut the Cookies
Preheat your oven to 350°F. On a lightly floured surface, roll out one disc of dough to about an eighth of an inch thick. Using a round or fluted cookie cutter about 2 to 2½ inches in diameter, cut out your cookies. For half of these, use a smaller shape cutter—like a heart or circle—to cut out the center, creating the iconic Linzer “window.” Save and re-roll any scraps to maximize dough use.
Step 4: Bake to Golden Perfection
Arrange the cookies on a baking sheet lined with parchment paper, leaving a bit of space between them. Bake for 10 to 12 minutes or until the edges turn lightly golden. The key is to get just enough color for flavor without drying them out. Once baked, transfer to a wire rack and allow the cookies to cool completely before assembling.
Step 5: Assemble Your Dulce de Leche Linzer Cookies Recipe
Spread about a teaspoon of dulce de leche on the flat, bottom side of each whole cookie. Then gently press a cut-out cookie on top to form a sandwich. Make sure to use just enough filling so it doesn’t spill out when you bite in. Finally, dust the cookie tops generously with powdered sugar for that picture-perfect finish.
How to Serve Dulce de Leche Linzer Cookies Recipe
Garnishes
A simple dusting of powdered sugar is classic, but you can also sprinkle a touch of cinnamon or finely chopped toasted almonds for an extra hint of flavor and texture. These little touches elevate the presentation and taste beautifully.
Side Dishes
These Linzer cookies pair wonderfully with a cup of hot coffee, tea, or even a cozy glass of milk. For holidays, serve alongside spiced mulled wine or a rich dessert wine to complement the caramel notes.
Creative Ways to Present
For gifting or special occasions, arrange your Dulce de Leche Linzer Cookies Recipe in a beautifully lined box or wrap them with festive ribbons. You can also drizzle a little melted chocolate over the tops or sandwich a thin layer of jam with the dulce de leche for an exciting flavor twist.
Make Ahead and Storage
Storing Leftovers
Your assembled cookies will stay fresh in an airtight container at room temperature for up to three days—perfect for enjoying over a few days or sharing with visitors. Keep them in a single layer or separated with parchment to prevent sticking.
Freezing
You can freeze the unfilled cookies wrapped well in plastic wrap and placed in an airtight container for up to a month. Assemble with dulce de leche after thawing at room temperature to maintain the best texture and freshness.
Reheating
Reheating delicate cookies isn’t usually necessary, but if you want to enjoy them warm, pop them in a low-temperature oven (around 275°F) for a few minutes—just enough to soften the dulce de leche slightly without melting the cookie entirely.
FAQs
Can I use a different nut flour instead of almonds?
Absolutely! Hazelnut or pecan flour can add a unique twist to these cookies, though almonds offer a classic, mild flavor that balances perfectly with the dulce de leche. Just make sure the flour is finely ground for the best texture.
Is it better to use store-bought or homemade dulce de leche?
Homemade dulce de leche often has a creamier texture and a more nuanced flavor, but store-bought versions are convenient and still delicious. Either works wonderfully in the recipe, so choose based on your time and preference.
How can I prevent the cookies from spreading too much during baking?
Chilling the dough thoroughly before baking is key. Also, avoid overworking the dough and ensure your butter is softened but not melting. Using a floured, cool surface when rolling can help maintain cookie shape too.
Can I make these cookies vegan?
While this recipe relies on butter and egg yolks for texture and flavor, you could experiment with plant-based butter and an egg substitute, such as flax egg. Keep in mind that texture and flavor will be different, so some trial and error may be needed.
What’s the best way to cut out the centers for the top cookies?
Using small cookie cutters shapes like hearts, stars, or circles works beautifully. If you don’t have mini cutters, carefully cutting out a small shape with a sharp knife also works as long as you keep the cut-out clean and proportional.
Final Thoughts
There’s something truly magical about creating and sharing this Dulce de Leche Linzer Cookies Recipe. The tender, nutty cookies combined with that rich, silky caramel filling make every bite feel like a little celebration. Whether you’re baking for a special occasion or simply crave a delightful treat, these cookies are sure to bring joy and a touch of elegance to your kitchen. I can’t wait for you to try them and make them your own!
Print
Dulce de Leche Linzer Cookies Recipe
- Prep Time: 25 minutes (plus 1 hour chilling)
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: Austrian-Latin Fusion
- Diet: Vegetarian
Description
These Dulce de Leche Linzer Cookies are delicate sandwich cookies featuring a buttery almond-flavored dough filled with rich caramel-like dulce de leche. Perfect for holiday celebrations or any special occasion, they combine a tender cookie texture with a luscious, sweet filling and a dusting of powdered sugar for an elegant finish.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup powdered sugar (plus more for dusting)
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds or almond flour
- ¼ teaspoon salt
Filling
- ¾ to 1 cup dulce de leche (store-bought or homemade)
Instructions
- Prepare Dough: In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy. Add the egg yolks and vanilla extract and mix until fully incorporated. Stir in the all-purpose flour, finely ground almonds, and salt, combining until a soft dough forms.
- Chill Dough: Divide the dough into two equal portions. Shape each into a disc, wrap tightly with plastic wrap, and refrigerate for at least 1 hour to firm up before rolling.
- Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll and Cut Cookies: On a lightly floured surface, roll out one disc of dough to about ⅛-inch thickness. Use a round or fluted cookie cutter (2 to 2½ inches in diameter) to cut out whole cookies. For half of these cookies, use a smaller cutter (such as a heart or small circle) to cut out the center, creating holes for the top layer. Gather leftover scraps, re-roll, and cut more cookies as needed.
- Bake Cookies: Place cookies on the prepared baking sheets and bake for 10–12 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely on wire racks.
- Assemble Sandwiches: Spread approximately 1 teaspoon of dulce de leche on the flat side of each whole cookie. Carefully top with a cut-out cookie and gently press together to form a sandwich.
- Finish and Serve: Dust the tops of the assembled cookies with powdered sugar and serve. Store in an airtight container at room temperature for up to 3 days or keep unfilled cookies separate for longer storage.
Notes
- Store assembled cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, keep unfilled cookies separate and assemble just before serving to maintain freshness.
- You can make your own dulce de leche by slowly simmering sweetened condensed milk or purchase it ready-made for convenience.
- Finely grinding your almonds or using almond flour is key to achieving the cookie’s tender, nutty texture.
