Photo: Leigh Beisch; Styling: Dan Becker
YieldsMakes 50 cookies
Time: 1 hour. Dulce de leche is a thick, rich sauce made by reducing milk for hours. It's a staple sweet in many Latin American countries.

How to Make It

Step 1
1

Beat butter and brown sugar together in a bowl with a mixer on medium speed. Mix in molasses, then egg, until blended, scraping bowl as needed.

Step 2
2

In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mi until combined.

Step 3
3

Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.

Step 4
4

Preheat oven to 350°. Unwrap dough. On a generously floured surface, roll out each disk until 1/8 in. thick. Using round 2 1/2- to 3-in. cookie cutters, cut out dough and arrange circles about 1 in. apart on parchment-lined baking sheets (use a small spatula to transfer). Reroll scraps as needed.

Step 5
5

Bake cookies until dry-looking and just starting to brown on edges, about 8 minutes. Set pans on racks and let cookies cool on pans.

Step 6
6

Spread 1 scant tbsp. dulce de leche on the flat side of 1 cookie and sandwich with another cookie. Repeat with remaining cookies.

Step 7
7

Make ahead: Chill dough (step 3) up to 1 week. Store baked cookies airtight up to 3 days.

Step 8
8

Note: Nutritional analysis is per cookie.

Ingredients

 1 cup butter, at room temperature
 1 cup packed brown sugar
 1/2 cup unsulphured molasses
 1 large egg
 3 1/2 cups flour
 1 teaspoon baking soda
 1/2 teaspoon salt
 2 teaspoons ground ginger
 1 teaspoon cinnamon
 1/2 teaspoon ground cloves
 1/2 teaspoon ground nutmeg
 1/2 teaspoon freshly ground black pepper
  About 3 cups dulce de leche

Directions

Step 1
1

Beat butter and brown sugar together in a bowl with a mixer on medium speed. Mix in molasses, then egg, until blended, scraping bowl as needed.

Step 2
2

In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mi until combined.

Step 3
3

Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.

Step 4
4

Preheat oven to 350°. Unwrap dough. On a generously floured surface, roll out each disk until 1/8 in. thick. Using round 2 1/2- to 3-in. cookie cutters, cut out dough and arrange circles about 1 in. apart on parchment-lined baking sheets (use a small spatula to transfer). Reroll scraps as needed.

Step 5
5

Bake cookies until dry-looking and just starting to brown on edges, about 8 minutes. Set pans on racks and let cookies cool on pans.

Step 6
6

Spread 1 scant tbsp. dulce de leche on the flat side of 1 cookie and sandwich with another cookie. Repeat with remaining cookies.

Step 7
7

Make ahead: Chill dough (step 3) up to 1 week. Store baked cookies airtight up to 3 days.

Step 8
8

Note: Nutritional analysis is per cookie.

Dulce de Leche Gingersnap Sandwich Cookies

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