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Dulce de Leche Linzer Cookies

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These Dulce de Leche Linzer Cookies are buttery shortbread-style sandwich cookies filled with rich, gooey dulce de leche. With cut-out tops and a dusting of powdered sugar, they’re as elegant as they are indulgent — perfect for special occasions, holidays, or gifting.

Ingredients

  • 1 can (14 oz) sweetened condensed milk (for dulce de leche)
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 cup almond flour (optional, for traditional flavor)
  • 1/4 teaspoon salt
  • Powdered sugar, for dusting

Instructions

  1. Make the Dulce de Leche: Place the unopened can of sweetened condensed milk in a large pot. Cover completely with water and simmer for 2–4 hours, ensuring the can remains fully submerged. Cool completely before opening.
  2. Make the Dough: In a bowl, cream together butter and sugar until light and fluffy. Add the egg and vanilla, and mix until combined.
  3. In a separate bowl, whisk together all-purpose flour, almond flour (if using), and salt. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
  4. Divide dough in half, shape into discs, wrap in plastic wrap, and chill for at least 30 minutes (or up to 24 hours).
  5. Roll and Cut: Preheat oven to 350°F (175°C). Roll out dough on a lightly floured surface to 1/4-inch thickness. Cut out cookies with a 2½–3-inch round cutter. For half the cookies, cut a small shape from the center (heart, star, circle).
  6. Place cookies on parchment-lined baking sheets. Bake for 8–12 minutes, or until edges are just golden. Let cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
  7. Assemble: Dust cut-out tops with powdered sugar. Spread or pipe about 1 teaspoon of dulce de leche onto the flat side of each bottom cookie, then top with a cut-out cookie. Press gently to form a sandwich.
  8. Let rest to set before serving or storing.

Notes

Make the dulce de leche a day ahead for convenience and cooling.Use parchment or wax paper between cookie layers during storage to prevent sticking.Add a pinch of sea salt to the filling for a salted caramel twist.Try cocoa powder in the dough for a chocolate variation.Chill dough again if it becomes too soft while rolling and cutting.

Nutrition

Find it online: https://cookibly.com/dulce-de-leche-linzer-cookies/