Why You’ll Love This Recipe

The buttery, tender cookie pairs beautifully with the deep caramel flavour of dulce de leche.
They make an impressive presentation — you get a peek of the filling through the cookie cut‑out.
You can make the dough ahead of time, freeze it, or prep the filling in advance, making the bake manageable.
They’re versatile — you can experiment with different dough flavours (chocolate, nut‑based, almond) or fillings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sweetened condensed milk (to turn into dulce de leche)
Unsalted butter, softened
Granulated sugar (and/or brown sugar depending on dough)
Egg(s) or egg yolk (for richness)
Vanilla extract (or vanilla bean paste)
All‑purpose flour
Optional: almond flour or ground nuts (for a more traditional Linzer style)
Optional flavourings: cocoa powder (for a chocolate version), spices, salt
Powdered sugar (for dusting on the top cookie halves)

Directions

First: make the dulce de leche. Place the unopened can of sweetened condensed milk in a large pot, cover it with water so the can is submerged by several inches, and simmer for ~2‑4 hours (depending on your desired colour/thickness). Ensure the water stays above the can at all times. After cooking, allow the can to cool completely before opening.
Meanwhile, in a mixing bowl (stand mixer or hand‑mixer) cream the butter and sugar until light and fluffy. Add egg(s) and vanilla extract; mix to combine.
In a separate bowl, whisk together the dry ingredients: flour (and optional almond flour or ground nuts), cocoa powder if using, salt. Gradually add the dry mixture into the wet mixture, mixing on low until just combined. Divide the dough in half, flatten into discs, wrap in plastic wrap and chill in the refrigerator (at least 30 minutes or up to 24 hours) so the dough firms up.
Pre‑heat the oven (about 325‑350 °F / ~160‑175 °C depending on recipe). Line baking sheets with parchment paper.
On a lightly floured surface, roll one disk of dough to about ¼ inch (or ~6 mm) thickness. Using a cookie cutter (e.g., 2½‑3 inch round), cut out as many rounds as you can. For half of the rounds, use a smaller cutter in the centre (heart, circle, star, etc) to make cut‑out tops. Re‑roll scraps as needed (chill again if dough becomes too soft).
Place the cookie rounds on prepared baking sheets, leaving spacing. Bake for about 8‑12 minutes (depending on dough flavour and thickness) or until the edges are lightly golden and the cookies appear set. Cool on baking sheet for a few minutes then transfer to a wire rack to cool completely.
Once cookies are fully cooled, dust the top halves (with the cut‑out) lightly with powdered sugar. On each whole (bottom) cookie, pipe or spoon a generous amount of the dulce de leche filling. Then gently press a powdered‑sugar‑topped cut‑out cookie on top to form a sandwich. Repeat with all cookies.
Let the filled cookies rest briefly so the filling can set slightly before storing or serving.

Servings and timing

Servings: Makes approximately 24 cookie sandwiches (depends on size of cutter).
Prep time: About 20‑30 minutes active prep (not counting chilling time).
Cook time: Baking takes about 8‑12 minutes per batch; plus time to make dulce de leche (~2‑4 hours simmer, mostly unattended) and chill dough (~30 mins to overnight).
Total time: With make‑ahead and rest, plan ~3‑4 hours or schedule over two days if chilling overnight.

Variations

Try chocolate dough by adding cocoa powder to the cookie base (see “Chocolate Dulce de Leche Linzer Cookies”).
Use nut‑based dough (e.g., almond flour or ground hazelnuts instead of some/all of the flour) for a richer flavour.
Experiment with flavoured fillings: you can flavour the dulce de leche with sea salt (fleur de sel) or vanilla, or swirl in a bit of espresso for a mocha twist.
Make mini versions using smaller cutters and smaller fill amounts — great for parties or gifts.
For a lighter version: you could reduce sugar slightly in the dough, or use a lighter cookie base, while still keeping the delicious filling.

Storage/Reheating

Storage: Place the assembled sandwich cookies in an airtight container at room temperature for up to 2‑3 days. If your room is warm, you may prefer to refrigerate for 2‑3 days. Because the filling is soft, they may stick together — use parchment paper between layers.
Freezing: You can freeze the unfilled cookie rounds: freeze on a tray until firm, then transfer to freezer bags for up to ~3 months. Thaw and then fill with dulce de leche when ready to serve. Some recipes note the dough freezes well.
Reheating: These are cookies — no reheating needed. Serve at room temperature. If they have been refrigerated, bring to room temp before serving for best flavour and texture.

FAQs

1. Can I use store‑bought dulce de leche instead of making my own?

Yes — many recipes permit using high‑quality store‑bought dulce de leche for convenience. However, if you make your own you’ll get the richest flavour and creamy texture.

2. How do I make dulce de leche safely in a can?

Place an unopened can of sweetened condensed milk in a pot of water, ensure the can remains fully submerged by a couple of inches at all times while simmering for ~2‑4 hours. After cooking, allow the can to cool completely (preferably overnight in the fridge) before opening to avoid hot caramel spray.

3. My dough is getting too soft to handle. What should I do?

Chill the dough longer — you can wrap and refrigerate for at least 30 minutes or even overnight. If it becomes sticky while rolling, pop it back in the fridge for 10‑15 minutes. Use parchment between the dough and rolling surface if needed.

4. Why do half the cookies have cut‑out centres?

The cut‑out halves are the tops of the sandwich cookies — they let a glimpse of the filling show through and are often dusted with powdered sugar for a pretty finish. This is classic Linzer cookie design.

5. My filling is oozing out. What went wrong?

Possible reasons: the cookies were too warm when filled, causing the filling to spread; the filling may be too warm or runny; the cookie rounds may be too thin or not strong enough. Make sure cookies are fully cooled and filling is at a suitable consistency before assembling.

6. Can I make these gluten‑free?

Yes — you can swap in a gluten‑free flour blend that is suitable for cookies, and ensure any added ingredients (almond flour, etc) are gluten‑free. The texture may differ slightly, but the concept remains the same.

7. How can I make the cookies crisp rather than soft?

Roll the dough a little thinner and bake until the edges are just golden. Allow the cookies to cool completely on a rack. If you prefer, decrease the butter slightly or increase baking time by 1–2 minutes (watch closely).

8. What cookie cutter shapes work best?

Classic round cutters are easy; you can use fluted or scalloped edges for decorative effect. For the top half use a smaller cutter (circle, star, heart) to create the “window” for the filling. Multishape cutters work great for variety.

9. Can I substitute jam instead of dulce de leche?

Absolutely — you could fill with raspberry, apricot, or whatever fruit jam you prefer for a more traditional Linzer style. The dulce de leche version is simply a luxurious alternative.

10. How do I gift these cookies so they stay intact?

Layer them in a sturdy tin or container with parchment or wax paper between layers. Ensure they are fully cooled before packaging. If the filling is very soft, you might chill the assembled cookies for 20–30 minutes to firm them up before wrapping.

Conclusion

These Dulce de Leche Linzer Cookies combine the buttery goodness of a short‑bread sandwich cookie with the deep caramel richness of dulce de leche — a treat that looks as special as it tastes. With thoughtful prep, chilling and careful assembly you can bake them for festive occasions, holiday baking or simply to delight friends and family. They’re elegant, indulgent and definitely worth the effort. Enjoy baking and indulging!

Dulce de Leche Linzer Cookies