Dulce de Leche Cookies with Frosting
These dulce de leche cookies are soft cinnamon cookies frosted with dulce de leche buttercream, topped with swirls of dulce de leche and flaky salt. They're rich, sweet, and melt-in-your-mouth delicious!
Equipment
- 2 baking sheets
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Ingredients
Cookies
- 113 grams unsalted butter room temperature
- 50 grams granulated sugar
- 50 grams brown sugar light or dark, packed
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 ½ teaspoon vanilla extract
- 185 grams all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
Dulce de Leche Frosting
- 113 grams unsalted butter room temperature
- 64 grams dulce de leche
- 200 grams powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
Cookies
- Preheat the oven to 350°F (180°C). Line 2 cookie sheets with parchment paper and set aside.
- In the bowl of a stand mixer or electric hand mixer, cream the butter, sugar, and brown sugar together on high speed until the mixture is light and fluffy.113 grams unsalted butter, 50 grams granulated sugar, 50 grams brown sugar
- Add the egg, egg yolk, and vanilla extract. Mix on medium speed for about 1 minute.1 large egg, 1 egg yolk, 1 ½ teaspoon vanilla extract
- Mix the all purpose flour, baking powder, cinnamon, and salt into the wet ingredients on low speed. The dough will be thick and slightly sticky.185 grams all purpose flour, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon salt
- Use a medium cookie scoop to scoop 6-8 cookie dough balls on each cookie sheet. Press down on each gently to promote spreading
- Bake the cookies for 10-12 minutes until they're golden brown. The edges will look set but the middles will look slightly underdone.
- Remove the cookies from the oven. Let cool on the hot baking tray for 5 minutes before transferring to a wire rack to cool completely.
Dulce de Leche Frosting
- Cream softened butter in a large mixing bowl with a hand mixer until smooth and creamy.113 grams unsalted butter
- Beat in the dulce de leche. Gradually add the powdered sugar one cup at a time, mixing on low speed. Stop to scrape down the sides of the bowl occasionally.64 grams dulce de leche, 200 grams powdered sugar
- Mix in the vanilla and salt on medium-low until light and fluffy.1 teaspoon vanilla extract, ½ teaspoon salt
- Spread about 2 tablespoons of frosting on each cookie with a small offset spatula or the back on a spoon. You can also pipe it on using a piping bag fitted with a small round piping tip.
- Sprinkle with salt if desired and enjoy!
Notes
Use room temperature butter and eggs so they are easy to mix.
Weigh the flour in grams with a digital food scale for the best results.
Storage: Store the unfrosted cookies in an airtight container on the counter for up to 3 days. You can store the frosting in an airtight container in the refrigerator for up to 5 days. Frosted cookies should be stored in the fridge for up to 5 days.
Freezing: Place cool, unfrosted cookies in an airtight container and freeze for up to 3 months. Thaw on the counter for 30 minutes before frosting and serving. You can also freeze the cookie dough balls- freeze on a baking tray for 1-2 hours before transferring to a zip-top bag. Freeze for up to 3 months and add 1-2 extra minutes on the bake time.
Nutrition
Serving: 1cookieCalories: 300.8kcalCarbohydrates: 37gProtein: 2.5gFat: 16.2gSaturated Fat: 10gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 4.3gTrans Fat: 0.6gCholesterol: 70.3mgSodium: 318.3mgPotassium: 35.7mgFiber: 0.5gSugar: 24.7gVitamin A: 512.6IUVitamin C: 0.01mgCalcium: 26.2mgIron: 0.9mg
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