TWD: Dulce de Leche Cookies

Can I just mention something? These photos? NATURAL LIGHT. DURING THE WEEK. Now, to be fair, I only managed this feat because I was up at 4:30a and did my workout (swimming) in the morning rather than after work. But what it meant was that I not only managed to whip these cookies up in no time, I also managed to bake them and photograph them while the sun was still up. I think this calls for confetti. And balloons. Maybe a pinata. No cake though, because I'm a bit sugar-ed out at the moment.

The reason for the sugar overload? Well, that can be placed smack dab on these cookies as well. Natural cane sugar, brown sugar, dulce de leche... Forgive me if I go brush my teeth a few times just thinking about it! A friend of mine had already made these and gave me a few tips though - reduce the sugar, up the salt, and add a little somethin' somethin' to distract from all the sugar. As the good rule and advice follower that I am (ha!), I went with just those suggestions. I reduce the white sugar by half, added a teaspoon of cinnamon, and tripled the salt. Yes, I did say tripled.


After baking, I realized I could have done a couple more things - sprinkling salt on top of the cookies would have given a more assertive nudge to go up against the extreme sweetness of the cookies, and reducing the butter so that they were a bit less greasy. Not to say they aren't good. They're amazing, but just a bit overwhelming on the sweet and caramelly front. So below is my adaptation, with the changes I didn't manage to make as well - thanks to Jodie for picking such a wonderful cookie!

Dulce de Leche Cookies
adapted from Dorie Greenspan's Baking from my home to yours

2 1/2 cups flour
1 tsp baking soda
1 tsp salt, plus more for topping the cookies
1 tsp cinnamon
12 Tbsp unsalted butter, at room temperature
3/4 cup store-bought dulce de leche, plus more for filling
3/4 cup (packed) light brown sugar
1/4 cup sugar
2 large eggs

Getting ready: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.

Whisk together flour, baking soda, salt and cinnamon.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat butter at medium speed until soft. Add the Dulce de Leche and both sugars and continue to beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Don't be concerned if the mixture looks a little curddled, it will smooth out when the flour mixture is added. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the batter.

Spoon the dough onto the baking sheets, using a heaping teaspoon of dough for each cookie and leaving 2 inches between them. Sprinkle each sparingly with salt, preferably a flaky finishing salt.

Bake the cookies for 10-12 minutes, rotating the pans from top to bottom and front to back at the midway point. The cookies should be honey brown with a light sugar crust, but they will be soft, so remove the sheets from the oven but don't touch the cookies for another minute or two. Then, using a wide metal spatula, transfer the cookies to a rack to cool to room temperature.

Repeat with the remaining dough, making sure you cool the baking sheets before spooning the dough onto them.

When the cookies are completely cool, spread the flat bottoms of half the cookies with a small amount of dulce de leche, and sandwich with the flat sides of the remaining cookies.

Last Week: Soft Chocolate and Raspberry Tart
Next Week: Coconut Tea Cake