Name: Dulce de Leche Linzer Cookies Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: Austrian-Inspired
Ingredients: 1 cup unsalted butter, softened; 2/3 cup powdered sugar; 1 tsp vanilla extract; 2 cups all-purpose flour; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1/2 cup finely ground almonds or almond flour; powdered sugar for dusting; 1 cup dulce de leche (store-bought or homemade)

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There’s just something magical about sandwich cookies, especially when they bring together buttery almond shortbread and gooey caramel. Dulce de Leche Linzer Cookies may look fancy, but they’re wonderfully simple to create at home! This dessert takes classic Austrian inspiration and gives it a delicious twist, swapping out traditional jam for rich, golden dulce de leche. Perfect for holidays, gatherings, or whenever you crave a treat that’s both nostalgic and irresistible, these cookies boast delicate crispness, a hint of cinnamon, and the creamiest caramel filling. Every bite brings a melt-in-your-mouth moment that’s sure to make Dulce de Leche Linzer Cookies a favorite in your baking repertoire.

Dulce de Leche Linzer Cookies Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Dulce de Leche Linzer Cookies is refreshingly straightforward, yet each element plays a starring role in bringing together this melt-in-your-mouth masterpiece. Every component has a purpose, from the rich butter to the toasty almonds, ensuring your cookies have the perfect blend of tenderness, warmth, and caramel decadence.

Unsalted butter, softened: Gives the cookies a rich, tender crumb and that classic melt-away texture.
Powdered sugar: Dissolves smoothly into the dough for extra softness and a fine crumb without grittiness.
Vanilla extract: Adds lovely warmth and rounds out the flavors, making every bite aromatic and homey.
All-purpose flour: The backbone of the dough, holding everything together with a delicate bite.
Ground cinnamon: Just a whisper accentuates the nutty notes and gives a hint of comforting spice.
Salt: Balances the sweetness so you taste every nuance rather than just sugar.
Finely ground almonds or almond flour: Adds both subtle nuttiness and a melt-in-your-mouth texture that’s classic Linzer.
Dulce de leche (store-bought or homemade): The star filling, with its luscious caramel flavor and creamy texture—absolutely irresistible between buttery cookies!
Powdered sugar for dusting: A snowy, just-baked bakery look and a touch of sweetness on every top.

How to Make Dulce de Leche Linzer Cookies

Step 1: Cream the Butter and Sugar

Start by grabbing a large mixing bowl and beating together the softened butter and powdered sugar. You want this mixture to look light, fluffy, and pale—about two to three minutes of mixing will do it. This simple creaming step is what makes Dulce de Leche Linzer Cookies so delightfully tender and ensures every bite melts in your mouth.

Step 2: Add the Vanilla

Once your butter and sugar are perfectly blended, add the vanilla extract and mix until combined. It’s a tiny addition, but it adds a warmth and gentle aroma that brings the whole cookie together.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, cinnamon, salt, and finely ground almonds or almond flour. This is where the nutty undertone and subtle spice get their start. Slowly pour the dry mix into the butter mixture, combining on low speed or by hand until a soft, pliable dough forms. Be careful not to overmix!

Step 4: Chill the Dough

Divide your dough in half and flatten each piece into a disc. Wrap them tightly in plastic wrap, then let them chill in the fridge for at least an hour. This is a key moment—chilled dough is much easier to roll and cut, and the flavors have a chance to meld together for richer-tasting Dulce de Leche Linzer Cookies.

Step 5: Roll, Cut, and Shape

After chilling, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Lightly dust your counter with flour and roll out one disc of dough to about 1/8 inch thickness. Cut out cookies with a round cutter, then use a smaller cutter to create a window in half the cookies. Gather up and re-roll any scraps—no dough gets wasted!

Step 6: Bake to Perfection

Arrange the cookies on your prepared baking sheets and bake for 10 to 12 minutes, just until the edges are lightly golden. They may look soft when they come out, but they’ll firm up as they cool. Be patient and let them cool completely—this makes assembly so much easier.

Step 7: Assemble the Cookies

Once cooled, spread about a teaspoon of luscious dulce de leche onto the underside of each whole (bottom) cookie. Carefully press a cut-out (top) cookie onto each, making a sweet sandwich with a peek-a-boo caramel center. Finally, sift a generous layer of powdered sugar over the tops for that bakery-fresh flourish.

How to Serve Dulce de Leche Linzer Cookies

Garnishes

Give your Dulce de Leche Linzer Cookies a dazzling finish with a dusting of powdered sugar just before serving. For a festive touch, add a sprinkle of toasted chopped almonds or even an extra drizzle of caramel over the tops—they look stunning on a dessert platter!

Side Dishes

These cookies love the company of good coffee or a glass of cold milk. For a dessert spread, pair them with fresh berries, a scoop of vanilla ice cream, or even alongside some citrusy madeleines for a contrasting flavor. Dulce de Leche Linzer Cookies are versatile enough to fit any sweet moment!

Creative Ways to Present

Stack your cookies in clear jars tied with ribbon for a heartfelt homemade gift, or layer them artfully on tiered platters for a party. Get playful by using seasonal shapes as your window cut-outs—hearts, stars, or even snowflakes bring a bit of your personality and cheer to every batch of Dulce de Leche Linzer Cookies.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, keep your Dulce de Leche Linzer Cookies in an airtight container at room temperature for up to five days. The cookies will stay moist and tender, with the flavors actually improving as they rest. Just be sure to layer them between parchment to prevent sticking.

Freezing

You can easily freeze both unassembled cookies and completed sandwich cookies. Place them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or airtight container for up to two months. If freezing assembled cookies, add the powdered sugar dusting just before serving, since it can melt in the freezer.

Reheating

If you want to bring back a little fresh-from-the-oven softness, warm the finished cookies for just a few seconds in the microwave or let them come to room temperature if frozen. Avoid over-warming, as the dulce de leche can get gooey and spill out, but a gentle bit of heat can refresh the cookies beautifully!

FAQs

Can I make Dulce de Leche Linzer Cookies with a different nut flour?

Absolutely! Hazelnut flour is a fantastic swap for the almonds if you’re craving a deeper, toastier flavor. Just keep proportions the same, and your cookies will be just as delicious.

Can I use homemade dulce de leche?

Yes, homemade dulce de leche is welcome here! Simply simmer a can of sweetened condensed milk until caramelized, or use your favorite stovetop method. The fresh, rich flavor pairs beautifully with the almond cookies.

How can I make these cookies gluten-free?

For gluten-free Dulce de Leche Linzer Cookies, use a 1-to-1 gluten-free flour blend in place of all-purpose and ensure your almond flour is certified gluten-free. The cookies remain tender and tasty with a subtle almond-caramel bite!

Why chill the dough before rolling?

Chilling allows the butter to firm up, making the dough much easier to roll and cut without sticking. It also helps the cookies hold their shape when baked—for crisp-edged, picture-perfect Linzers every time.

Can I prepare the dough ahead of time?

Definitely! You can make the dough up to two days in advance and store it tightly wrapped in the fridge. This is perfect for prepping ahead during the holidays or busy weeks—just let it soften slightly before rolling out.

Final Thoughts

Once you’ve tasted these Dulce de Leche Linzer Cookies, you’ll see just how special a homemade treat can be. Whether for a festive occasion or just to bring a bit of joy to your day, these cookies promise buttery, nutty flavors and caramel bliss in every bite—so preheat that oven and share the magic!

Dulce de Leche Linzer Cookies Recipe

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4.6 from 23 reviews

Author: admin
Total Time: 1 hour 30 minutes (includes chilling)
Yield: 20 sandwich cookies 1x
Diet: Vegetarian

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Description

These Dulce de Leche Linzer Cookies are a delightful twist on the classic Linzer cookie, with a rich dulce de leche filling sandwiched between two almond-flavored cookies. Perfect for holiday gatherings or any time you crave a sweet treat.

Ingredients

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For the cookies:

1 cup unsalted butter, softened
2/3 cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup finely ground almonds or almond flour
powdered sugar for dusting

For the filling:

1 cup dulce de leche (store-bought or homemade)

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Instructions

In a large bowl, beat the softened butter and powdered sugar together until creamy and smooth. Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the flour, cinnamon, salt, and ground almonds. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one disc of dough to about 1/8 inch thickness. Cut out cookies using a round cutter, then use a smaller cutter to create a center hole in half of them (these will be the tops). Re-roll scraps as needed.
Transfer cookies to baking sheets and bake for 10–12 minutes or until edges are lightly golden. Let cool completely.
To assemble, spread about 1 teaspoon of dulce de leche on the bottom of each whole cookie, then gently press a cut-out cookie on top. Dust the tops with powdered sugar before serving.