CINNAMON COOKIES WITH DULCE DE LECHE FILLING
I love cookies. I thought a lot about how to start this post because I feel like I start all cookie posts by declaring my love for cookies in general. But the thing is, I really do love cookies. Right now as I write this, I’m thinking that I should go defrost at least two cookies I have in the freezer and bake them for a snack. So, here we love cookies. In all its forms, flavors, textures and combinations. Today’s cookies, these cinnamon cookies with dulce de leche filling.
That’s also something I seem to say constantly. That each new cookie is one of my favorites. That’s how I feel, I promise. Every time a new cookie recipe turns out right I feel like it gives me as much happiness as the first time I ate a good chocolate chip cookie.
Before we keep talking about today’s cookie, I’ll link some cookie recipes that might also interest you.
PARTS OF THESE CINNAMON COOKIES WITH DULCE DE LECHE FILLING
While there aren’t many parts to a cookie, this Cinnamon Cookie has a few elements that makes it so amazing. Let’s start by talking about cookie dough. The cinnamon cookie dough is super soft. That’s why this cookie is going to need a little time in the freezer or refrigerator before baking. We are going to fill the cookies with some dulce de leche.
Finally, what will give this cookie the perfect texture and flavor is to cover it with a layer of cinnamon sugar before baking. It’s super simple. You combine white sugar with a little powdered cinnamon in a bowl and before taking the cookies into the oven, you cover them completely. That “topping” will also melt a bit in the oven and will create a super thin crust on top of the cookie. So you have three textures in each bite. The creamy dulce de leche filling, the soft cookie and the sugar on the outside.
TIPS FOR PERFECT COOKIES
The time in the fridge or freezer: We don’t want the dough to be hard as stone before putting it in the oven. What we are looking for is that yes, it hardens a little but not to the point of completely freezing. This will help your cookie hold its shape better in the oven. Remember, place them in the fridge or freezer once they are completely ready, already with the filling and covered in sugar.
The filling: Before even making the dough, the first thing you’re going to do is separate the dulce de leche into portions on parchment paper. Place the parchment paper on a baking sheet and in the freezer. While you make the cookie dough, it’ll freeze and you can wrap the dough around the frozen dulce de leche. Much easier.
The filling part 2: Make sure that the dough is well closed around the dulce de leche. This is very important so that when baking the cookies, they do not explode.
EQUIPMENT
Bowls: A large bowl for the cookie dough and a smaller one for the cinnamon-sugar mixture.
Parchment paper: To freeze the dulce de leche and to bake the cookies so that they do not stick to the cookie sheet.
Baking sheet: To take the cookies to the oven.
Silicone spatula: To mix the cookie dough.
Cutlery: Knives to cut ingredients such as butter, spoons for steps such as freezing dulce de leche, etc.
CINNAMON COOKIES WITH DULCE DE LECHE FILLING
Ingredients
- 1 Egg
- 1 Egg yolk
- 1 Tsp baking powder
- 1 Tbsp cinnamon
- 2 3/4 Cups of flour
- 1 Pinch of salt
- 1 1/2 Cups of sugar
- 200 gr Butter (unsalted)
- 1 Tsp vanilla extract
TOPPING AND FILLING
- 500 gr Dulce de leche
- 1/2 White sugar
- 1 Tbsp cinnamon
Instructions
- Preheat the oven to 190 degrees Celsius and prepare a baking sheet with parchment paper, plain butter or silicone silpat.
- Separate the dulce de leche into portions on parchment paper and place in the freezer.
- Add butter and sugar to a bowl. Mix well.
- Add egg, yolk and vanilla extract. Mix until combined.
- With a silicone spatula add the dry ingredients. Flour, baking powder, cinnamon and salt.
- Once the dough is ready, take out the frozen dulce de leche and wrap the portions of dulce de leche with dough. You can also make a little circle in the middle of the ball of dough and put the dulce de leche there. Close the dough well around the filling.
- Cover the dough with the mixture of sugar and cinnamon.
- Take the cookies to the fridge for 30 minutes at least.
- Bake the cookies for 15 to 20 minutes.
