Perfect Dulce de Leche Linzer Cookies
Introduction
I first fell in love with these Dulce de Leche Linzer Cookies on a snowy afternoon when my grandmother and I set out to recreate an old family cookie. The kitchen smelled of browned butter and toasted almonds, and the sound of the rolling pin was as comforting as a familiar tune.
I remember pressing the dough, cutting little heart-shaped windows, and stealing more than one cookie straight from the tray before they cooled. That warm, caramel center folding into tender, nutty shortbread felt like a tiny celebration.
What makes this cookie special to me is the way simple ingredients combine to create layers of texture and memory: crumbly nutty dough, silky dulce de leche, and a dusting of powdered sugar that melts on the tongue.
It became our weekend ritual and soon a favorite at holiday gatherings, because everyone loves a cookie that looks delicate but tastes deeply comforting. For a fun twist while you bake, compare a different cookie texture over here: Almond Chocolate Chip Cookies.
What Makes This Recipe Special
This recipe delivers a bakery-style result at home with minimal fuss. Key benefits: family-approved, make-ahead friendly, and easily adapted for dietary swaps. You will love it for its tender, buttery shortbread infused with ground nuts and its luscious dulce de leche center that never gets soggy. The cookies hold their shape well, making them ideal for gifting or filling with different jams or spreads.
What You’ll Need for Dulce de Leche Linzer Cookies
For the Cookies (makes about 24 cookie sandwiches)
- 1 cup (227 g) unsalted butter, at room temperature use high-quality butter for best flavor
- 2/3 cup (135 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1 cup (100 g) finely ground almonds or hazelnuts fresh nuts give the best aroma
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon (optional, adds warmth)
For the Filling and Finish
- 1 to 1 1/4 cups dulce de leche (store-bought or homemade) smooth and thick
- 1/2 cup powdered sugar, for dusting
- Optional: extra finely chopped nuts for edges
Notes: If you prefer gluten-free, replace the all-purpose flour with an equal-weight 1:1 gluten-free blend and ensure nut flour is finely ground. For a dairy-free version, use a plant-based butter and a vegan dulce de leche alternative.
How to make Perfect Dulce de Leche Linzer Cookies
Step 1: Cream the butter and sugar
- In a large bowl, beat 1 cup room-temperature butter and 2/3 cup sugar on medium-high until light and fluffy, about 3 to 4 minutes. The mixture should look paler and slightly aerated.
Step 2: Add egg and vanilla
- Beat in 1 large egg and 1 teaspoon vanilla until combined. Scrape down the bowl so everything is evenly mixed.
Step 3: Combine dry ingredients
- In a separate bowl, whisk together 2 cups flour, 1 cup ground almonds, 1/2 teaspoon salt, 1/2 teaspoon baking powder, and 1/4 teaspoon cinnamon if using.
Step 4: Mix dough
- Add the dry ingredients to the butter mixture in two additions, mixing on low until just combined. The dough will be soft but not sticky.
Step 5: Chill the dough
- Shape the dough into a disk, wrap in plastic, and chill for at least 1 hour or up to 2 days. Chilling firms the dough and makes it easier to roll thinly.
Step 6: Roll and cut
- Preheat oven to 350°F (175°C). Line baking sheets with parchment. Roll dough on a lightly floured surface to 1/8 inch (3 mm) thickness. Cut with a 2-inch round cookie cutter. For the tops, use a small cookie cutter or shape to cut out a small center (heart, circle, star).
Step 7: Bake
- Place cookies 1 inch apart on prepared sheets. Bake for 9 to 12 minutes, until edges are just golden and centers are set. The tops should be matte, not glossy. Rotate pans halfway for even browning.
Step 8: Cool
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. The bottoms should be lightly golden and the texture crumbly but holding together.
Step 9: Assemble
- Spread about 1 teaspoon to 1 1/2 teaspoons of dulce de leche on each whole cookie, then gently place a top cookie with a cutout window. Lightly dust the top with powdered sugar just before serving.
Tips for Dulce de Leche Linzer Cookies
- Use finely ground nuts for best texture; pulse whole nuts in a food processor and sift to remove any large bits.
- Chill the dough well. Cold dough yields cleaner cutouts and less spreading.
- If dulce de leche is too thick, warm it briefly in a bowl set over warm water to make it spreadable.
- For cleaner assembly, pipe the filling with a small spoon or piping bag.
- To avoid sticky edges when stacking, chill assembled cookies briefly before packing.
- Variations: swap dulce de leche for raspberry jam, apricot preserves, or Nutella. For a nut-free version, replace the nut flour with an extra 1/2 cup flour and 2 tablespoons cornstarch.
- Storage: keep in an airtight container at room temperature up to 3 days, or refrigerate up to 1 week. Freeze unfilled cookies in a single layer for up to 3 months; thaw and fill before serving.
Serving Suggestions for Dulce de Leche Linzer Cookies
- Pair with strong coffee, espresso, or a nutty black tea to balance the sweetness.
- For parties, arrange cookies on a tiered plate, dusting tops just before guests arrive so powdered sugar remains pristine.
- Serve with a small bowl of extra dulce de leche for dipping.
- Estimation: each cookie sandwich is about 160 to 200 calories depending on filling amount.
Frequently Asked Questions
Q: Can I make these cookies ahead of time?
A: Yes. Bake the cookies up to 2 days ahead and store unfilled in an airtight container. Fill the day you plan to serve.
Q: Can I freeze the filled cookies?
A: Freeze unfilled cookies only. Filled cookies can become soft when frozen. Thaw unfilled cookies and assemble after warming filling.
Q: What can I use instead of dulce de leche?
A: Raspberry jam, apricot preserves, Nutella, or a thick lemon curd are great alternatives.
Q: How do I keep the cutout from tearing?
A: Chill cutout tops on the baking sheet for 10 minutes before transferring to a cooling rack, and use a thin spatula when moving them.
Blockquote Review
“These cookies are a revelation. The shortbread is buttery and tender, the nutty crumb adds depth, and the dulce de leche filling is pure comfort. They disappear before I can offer them to guests.” – A happy home baker
Conclusion
I hope this recipe brings the same cozy joy to your kitchen that it has to mine. These Dulce de Leche Linzer Cookies are simple enough for a weekday baking session and special enough for holidays. If you want another version or inspiration from a well-loved recipe, check this detailed guide: Dulce de Leche Linzer Cookies Recipe – Olivia’s Cuisine. Try them, share your results, and tell me which filling became your favorite.
Dulce de Leche Linzer Cookies
Ingredients
Method
- In a large bowl, beat the butter and sugar on medium-high until light and fluffy, about 3 to 4 minutes.
- Beat in the egg and vanilla until combined. Scrape down the bowl to ensure everything is mixed.
- In a separate bowl, whisk together the flour, ground nuts, salt, baking powder, and cinnamon if using.
- Add the dry ingredients to the butter mixture in two additions, mixing on low until just combined.
- Shape the dough into a disk, wrap in plastic, and chill for at least 1 hour or up to 2 days.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
- Roll out the dough on a lightly floured surface to about 1/8 inch (3 mm) thickness and cut with a 2-inch round cutter.
- To create the tops, cut out small centers with a smaller cutter.
- Bake for 9 to 12 minutes, until edges are golden and centers are set. Let cool on the pan for 5 minutes, then transfer to a wire rack.
- Spread about 1 teaspoon of dulce de leche on each whole cookie, then place a top cookie with a cutout window.
- Dust the tops with powdered sugar just before serving.
Notes
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