I am a big fan of Joy the Baker. Her site is what you might call, ahem… food porn. Not only does she have beautiful pictures of her finished products, her recipes are also very well written and I have yet to be disappointed by anything of hers that I have made. I made her Dulce de Leche Sandwich Cookies the day that she posted about them on her blog. They are amazing and quickly became one of our family’s favorite cookies.
When we had to start converting recipes to gluten-free, this was one of the first things I made and it worked out really well. The consistency of the gluten-free cookies is slightly different than the original, but the melt-in-your-mouth-oh-my-goodness-I’m-in-Heaven taste is still there. I will warn you; it is impossible to eat just one.
Gluten-Free Dulce de Leche Sandwich Cookies
Adapted from Joy the Baker
Ingredients:
- 2 ½ cups gluten-free multi-purpose flour (I like the one from King Arthur Flour)
- 1 ¼ teaspoons xanthan gum
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt, plus more for sprinkling
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 3/4 cup store-bought dulce de leche, plus more for filling
- 3/4 cup packed light brown sugar
- 1/2 cup sugar
- 2 large eggs
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Line two baking sheets with parchment paper and set aside.
- In a medium bowl, mix together the flour, xanthan gum, baking soda and sea salt.
- In the bowl of an electric mixer, cream together the butter, 3/4 cup dulce de leche, brown sugar and granulated sugar. Beat on medium speed until light and fluffy (about 3 minutes).
- Add the eggs one at a time and continue mixing until fully incorporated.
- Reduce the mixer speed to low and add the flour mixture in two batches, mixing until just incorporated.
- Spoon a heaping teaspoon of dough for each cookie and leave about two inches of space between each cookie.
- Bake the cookies for 10 to 12 minutes at 350 degrees Fahrenheit, until they are light brown (they will still be very soft)
- Allow the cookies to cool for about five minutes before removing to wire racks to cool completely.
- Once the cookies have cooled completely begin filling them.
- To fill the cookies, pair together cookies of similar size and shape. Using a butter knife, spread one of the cookies with dulce de leche and sprinkle with a pinch of sea salt. Finish by sandwiching the two cookies together.
