If you’re looking for a cookie that’s both elegant and absolutely irresistible, Dulce de Leche Linzer Cookies are about to become your new favorite. These delightful sandwich cookies take the classic Austrian treat and give it a sweet twist with creamy, caramel-like dulce de leche at the center. Buttery, nutty shortbread layers melt in your mouth and the dusting of powdered sugar makes them look as magical as they taste. Whether you’re baking for the holidays or just to treat yourself, this recipe promises a showstopper dessert that everyone will love.
Ingredients You’ll Need
The best part about Dulce de Leche Linzer Cookies is how simple, yet essential, each ingredient is in creating the perfect bite. Every component, from the butter to the almonds, plays a role in building flavor, texture, and color that sets these cookies apart.
- Unsalted butter (1 cup, softened): The base of our dough, bringing richness and a tender crumb to every cookie.
- Granulated sugar (1/2 cup): Adds sweetness and helps create a light, crisp texture.
- Powdered sugar (1/2 cup, plus more for dusting): Contributes extra softness and that classic finishing touch on top.
- Egg yolks (2 large): Bring moisture and richness, making the dough even more luxurious.
- Vanilla extract (1 teaspoon): A splash of vanilla rounds out the flavor and adds warmth to every bite.
- All-purpose flour (2 cups): Provides structure and the perfect foundation for shaping our cookies.
- Finely ground almonds or almond flour (1 cup): Essential for that signature Linzer taste and a subtle nuttiness.
- Ground cinnamon (1/2 teaspoon): Just a hint adds cozy spice and depth.
- Salt (1/4 teaspoon): Balances the sweetness and brings out all the other flavors.
- Dulce de leche (3/4 cup): The star of the show, providing that luscious, creamy caramel filling you’ll dream about.
How to Make Dulce de Leche Linzer Cookies
Step 1: Cream the Butter and Sugars
Start by beating together the softened butter, granulated sugar, and powdered sugar in a large mixing bowl. You’ll want to mix until the blend is light and fluffy—this step sets the stage for cookies that are tender, not dense. Take your time here, letting the mixture turn pale and creamy before moving on.
Step 2: Add Egg Yolks and Vanilla
Now, mix in those rich egg yolks and fragrant vanilla extract. This duo not only adds flavor but also makes your dough extra smooth and easy to work with. Blend until everything is just combined, scraping down the sides of the bowl if needed.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, almond flour, cinnamon, and salt. This combination brings texture, nutty flavor, and a hint of spice. Slowly add the dry ingredients into the wet mixture and mix until the dough just comes together—don’t overmix or your cookies might turn out tough.
Step 4: Chill the Dough
Divide the dough in half and shape each piece into a disk. Wrap them tightly in plastic wrap and refrigerate for at least an hour. This rest time is key for rolling out perfect cookies that won’t spread too much in the oven.
Step 5: Roll and Cut the Cookies
Once the dough is chilled, preheat your oven to 350°F and line your baking sheets with parchment paper. Roll out one disk at a time on a lightly floured surface to about 1/8-inch thickness. Use a round cutter for all the cookies, and for half of them, use a smaller cutter (like a heart or circle) to create a window for the dulce de leche to peek through. This step is where the classic Linzer look comes to life!
Step 6: Bake to Perfection
Transfer the cut-out cookies to your prepared sheets and bake for 10–12 minutes. Keep an eye out for those lightly golden edges—they signal that your cookies are ready. Let them cool completely before assembling, as this will keep the filling from melting all over.
Step 7: Fill and Finish
Spread a generous teaspoon of dulce de leche onto the flat side of each bottom cookie. Gently press a cut-out (top) cookie onto each, creating a beautiful sandwich. Finally, dust the tops with powdered sugar for that snowy, bakery-style finish. Be prepared for oohs and aahs!
How to Serve Dulce de Leche Linzer Cookies
Garnishes
A classic dusting of powdered sugar is all you need for a magical finish, but you can also add a sprinkle of finely chopped toasted almonds or a drizzle of melted chocolate for extra flair. If you want to get festive, edible gold leaf or a pinch of cinnamon on top will make your Dulce de Leche Linzer Cookies stand out on any dessert table.
Side Dishes
Pair these cookies with a cup of rich espresso, hot cocoa, or even a glass of cold milk for the ultimate comfort pairing. If you’re serving a dessert spread, Dulce de Leche Linzer Cookies play beautifully with a bowl of fresh berries, citrus sorbet, or a platter of assorted nuts.
Creative Ways to Present
Stack your cookies in a pretty tin lined with parchment for a gift-worthy presentation, or arrange them on a tiered cake stand for a touch of vintage charm. For parties, wrap individual Dulce de Leche Linzer Cookies in cellophane bags tied with ribbon—guests will love taking a treat home!
Make Ahead and Storage
Storing Leftovers
Store any leftover Dulce de Leche Linzer Cookies in an airtight container at room temperature for up to 4 days. The flavors meld beautifully as they sit, and the cookies stay tender but keep their shape.
Freezing
You can freeze the unfilled cookies for up to a month—just stack them between sheets of parchment in a freezer-safe container. When you’re ready to serve, thaw at room temperature and fill with dulce de leche before dusting with powdered sugar. Filled cookies can also be frozen, but the texture of the filling may soften slightly upon thawing.
Reheating
These cookies don’t need reheating and are best enjoyed at room temperature. If you like, you can let chilled cookies sit out for a few minutes to take the chill off before serving, which brings out the full flavor and texture.
FAQs
Can I make Dulce de Leche Linzer Cookies nut-free?
Absolutely! Simply swap the almond flour for an equal amount of all-purpose flour. You’ll lose the subtle nutty flavor, but the cookies will still be delicious and safe for those with nut allergies.
Is it better to use homemade or store-bought dulce de leche?
Both work beautifully in Dulce de Leche Linzer Cookies. Homemade offers a slightly richer, deeper flavor if you have the time, but quality store-bought dulce de leche is wonderfully convenient and still tastes fantastic.
Can I make the dough in advance?
Yes, the dough can be made up to two days ahead and kept wrapped in the refrigerator. You can also freeze the dough disks for up to a month—just thaw overnight in the fridge before rolling out.
What’s the best way to keep the cookies crisp?
Let the cookies cool completely before filling and avoid overfilling with dulce de leche. If you’re storing them for more than a day or two, keep them chilled to help the filling set and the cookies stay crisp.
How do I prevent the dough from sticking when I roll it out?
Lightly flour your work surface and rolling pin, and work with one disk of dough at a time, keeping the other chilled. If the dough gets too soft, just pop it back in the fridge for a few minutes to firm up.
Final Thoughts
There’s something truly special about sharing a batch of Dulce de Leche Linzer Cookies with family and friends. With their melt-in-your-mouth shortbread and dreamy caramel filling, they’re sure to become a cherished favorite in your kitchen. Give them a try, and don’t be surprised if you find yourself baking them for every celebration!
Print
Dulce de Leche Linzer Cookies Recipe
- Total Time: 1 hour 42 minutes
- Yield: 18 sandwich cookies 1x
- Diet: Vegetarian
Description
These Dulce de Leche Linzer Cookies are a delightful twist on the classic Linzer, featuring buttery shortbread cookies filled with rich, creamy dulce de leche. Infused with ground almonds and a hint of cinnamon, they offer a perfect balance of nutty and sweet flavors. Ideal for holiday gatherings or anytime you crave a sophisticated, melt-in-your-mouth treat.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 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
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Filling
- 3/4 cup dulce de leche (store-bought or homemade)
Instructions
- Prepare the dough: In a large mixing 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 combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, ground cinnamon, and salt to ensure even distribution of the spices and nuts.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet butter mixture, mixing just until the dough forms and no flour pockets remain. Avoid overmixing to keep cookies tender.
- Rest the dough: Divide the dough in half and shape each half into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to firm up the dough and enhance flavors.
- Preheat and prepare: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Roll and cut cookies: On a lightly floured surface, roll out one dough disk to about 1/8-inch thickness. Use a round cookie cutter to cut out cookies. For half the cookies, cut a smaller shape (heart or circle) from the center to create tops that show the dulce de leche filling.
- Bake: Transfer cookies carefully to the prepared baking sheets and bake for 10 to 12 minutes, or until the edges turn lightly golden. Remove from oven and allow to cool completely on wire racks.
- Assemble cookies: Spread a heaping teaspoon of dulce de leche onto the flat side of each solid cookie. Top with the cut-out cookies to form sandwiches.
- Finish and serve: Dust the assembled cookies generously with powdered sugar before serving to add a delicate sweetness and festive look.
Notes
- For a nut-free version, replace almond flour with an equal amount of all-purpose flour.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Chill filled cookies before serving to allow the dulce de leche filling to set properly.
- Prep Time: 30 minutes (plus 1 hour chill time)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian-inspired
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 210
- Sugar: 10 g
- Sodium: 55 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
