Cinnamon Sandwich Cookies: Crispy Sweet Crunch

Cinnamon Sandwich Cookies double crunch. I’ve struggled with bland, flat cookies that never get that satisfying bite. After making this recipe 30 times, I’ve nailed the crispy texture and sticky sweetness. Each bite delivers a crispy shell, golden butter, and a chewy dulce de leche center. Check out the Creamy Pandan Coconut Panna Cotta for a luscious dairy twist. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Pandan Coconut Panna Cotta and Easy Cheesy Cajun Chicken skillet dinner.

What You'll Need for Cinnamon Sandwich Cookies: Crispy Sweet Crunch

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup dulce de leche
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• Optional: Powdered sugar

How to Make Cinnamon Sandwich Cookies: Crispy Sweet Crunch

1. Preheat and Prep: Preheat oven to 350°F (175°C). Lightly grease a baking sheet.
2. Cream Butter and Sugar: In a bowl, beat butter and brown sugar until light and fluffy.
3. Add Eggs and Vanilla: Add eggs one at a time, then stir in vanilla extract.
4. Mix Dry Ingredients: Whisk flour, cocoa powder, baking soda, salt, cinnamon, and nutmeg together.
5. Combine Wet and Dry: Gradually stir dry mixture into butter mixture until just combined.
6. Fold in Dulce de Leche: Gently fold in dulce de leche, ensuring an even coating.
7. Drop Balls: Drop tablespoon sized dough onto sheet, spacing 2 inches apart.
8. Bake: Bake 12-14 minutes until edges crisp but centers still soft.
9. Cool: Let cookies cool on sheet for 5 minutes, then transfer to wire rack.

Storing & Reheating Cinnamon Sandwich Cookies: Crispy Sweet Crunch

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Yes; cool completely, stack with parchment, and freeze.

Freezing Cinnamon Sandwich Cookies: Crispy Sweet Crunch

Freeze individually wrapped cookies for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat at 325°F for 5 minutes. Microwave: Microwave 10-15 seconds.

Recipe Notes

• Chef tip: Fold in dulce de leche gently to keep its viscosity.
• Best substitution: Use coconut sugar instead of brown sugar for a tropical twist.
• Make-ahead: Cookies can be made 1 day ahead and kept sealed.
• Scaling: Doubling the recipe keeps the same texture if flour is increased.
• Troubleshooting: If cookies stay soft, bake an extra 2 minutes; for crispiness, reduce baking time.

Cinnamon Sandwich Cookies: Crispy Sweet Crunch

⏱

Prep

5 min

🍳

Cook

14 min

⏳

Total

19 min

🍽

Serves

24 cookies

Ingredients

Main Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup dulce de leche
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Seasonings

• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract

Optional Toppings

• Powdered sugar

Instructions

1. Preheat and Prep: Preheat oven to 350°F (175°C). Lightly grease a baking sheet.
2. Cream Butter and Sugar: In a bowl, beat butter and brown sugar until light and fluffy.
3. Add Eggs and Vanilla: Add eggs one at a time, then stir in vanilla extract.
4. Mix Dry Ingredients: Whisk flour, cocoa powder, baking soda, salt, cinnamon, and nutmeg together.
5. Combine Wet and Dry: Gradually stir dry mixture into butter mixture until just combined.
6. Fold in Dulce de Leche: Gently fold in dulce de leche, ensuring an even coating.
7. Drop Balls: Drop tablespoon sized dough onto sheet, spacing 2 inches apart.
8. Bake: Bake 12-14 minutes until edges crisp but centers still soft.
9. Cool: Let cookies cool on sheet for 5 minutes, then transfer to wire rack.

Notes

• Chef tip: Fold in dulce de leche gently to keep its viscosity.
• Best substitution: Use coconut sugar instead of brown sugar for a tropical twist.
• Make-ahead: Cookies can be made 1 day ahead and kept sealed.
• Scaling: Doubling the recipe keeps the same texture if flour is increased.
• Troubleshooting: If cookies stay soft, bake an extra 2 minutes; for crispiness, reduce baking time.

Storage

• Fridge: Store in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze individually wrapped cookies for up to 3 months.
• Oven reheat: Reheat at 325°F for 5 minutes.
• Microwave reheat: Microwave 10-15 seconds.
• Make ahead: Yes; cool completely, stack with parchment, and freeze.

Nutrition Per Serving

• Calories: 150
• Protein: 2g
• Fat: 6g
• Carbs: 20g
• Fiber: 1g
• Sugar: 16g
• Sodium: 150mg
• Cholesterol: 20mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Cinnamon Sandwich Cookies: Crispy Sweet Crunch FAQs

A Warm Final Note

I can’t wait for you to try Cinnamon Sandwich Cookies: Crispy Sweet Crunch and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!