These pretty, caramel sandwich cookies are super quick and simple to make.
They're great fun to make with the kids - all you need is some basic cookie ingredients, a jar of dulce de leche and some cookie cutters.
The resulting cookies are sweet, crumbly and delicious - they'll disappear in record time!
Let's make 24 caramel sandwich cookies!
Ingredients
- 110 g (3.9 oz) salted butter softened
- 100 g (3.5 oz) white caster sugar (superfine sugar)
- 1 medium free range eggs
- 1/2 tsp vanilla extract
- 250 g (8.8 oz) plain white flour (all purpose flour)
- 1 tsp baking powder
- 250 g (8.8 oz) caramel / dulce de leche
Instructions
Put the butter and sugar in a large mixing bowl.
Cream together with a wooden spoon or whisk until pale and fluffy.
Add the egg and vanilla.
Beat again with the wooden spoon or whisk. It might seem like scrambled egg at first, but keep mixing until it's smooth.
Add the flour and baking powder.
Mix everything together until it starts to clump together as a dough.
Form into a ball, wrap and chill in the refrigerator for an hour.
Preheat the oven to 180C (160C fan assisted, 350F)
Lightly flour your surface, then roll out the dough to about 5mm thick.
Cut out as many circles as you can.
Cut smaller holes out of half of your cookies. Gather up any offcuts and re-roll to get as many cookies as you can.
Line a baking sheet with baking paper and carefully place the cookies on top. You may need to do more than one batch.
Bake for 6-8 minutes until just starting to colour
Remove from the oven and cool on wire rack
When cool, they should be firm.
Turn a whole cookie (one without a hole) onto its back and spread with 1/2-1 tsp of caramel.
Put a cookie with a hole on top to create your caramel sandwich cookie.
Repeat until you've made up all the cookies.
What do you think? Pretty cute, right?
Will you be having a go at making them?
Print this caramel sandwich cookies recipe
Caramel Sandwich Cookies Recipe
Ingredients
- 110 g (3.9 oz) salted butter softened
- 100 g (3.5 oz) white caster sugar (superfine sugar)
- 1 medium free range eggs
- 1/2 tsp vanilla extract
- 250 g (8.8 oz) plain white flour (all purpose flour)
- 1 tsp baking powder
- 250 g (8.8 oz) caramel / dulce de leche
Instructions
- Beat the butter, sugar, egg and vanilla until fully combined.
- Fold in the flour and baking powder until you can knead it into a smooth dough.
- Wrap the dough in cling film and chill for an hour.
- Preheat the oven to 180C (160C fan assisted, 350F).
- On a lightly floured surface, roll out the dough to 3mm thick and cut out 12 complete rounds and 12 with a shape punched in the centre. I used this linzer cookie cutter set which works brilliantly and is great for little hands, but you could get a similar effect with one large cookie cutter and one small one.
- Line a baking sheet with greaseproof paper – I did mine in two batches.
- Bake for 6-8 minutes until just starting to colour.
- Remove from the oven and cool on wire rack.
- When cool, cover each of the complete rounds in about 1/2-1 tsp of dulce de leche, then top with a punched round to complete, taking care to line up the edges if you used a frilled cutter.
Nutrition
More irresistible caramel recipes to try
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Winnie says
Beautiful cookies!! Love the idea of usuing dulce de leche
If I could I'd grab a few right now
Pinned
kellie@foodtoglow says
These are far too tempting to be safe around me - and I'm not even a 'sweet person!' Really pro looking, too.
Robin says
These are so cute! I've never made them before because they never sounded as delicious as the effort involved, but these actually look like something I would like to eat.