I love how beautifully decorated sugar cookies look, but I don’t eating the Royal Icing. To me it is just sweet with no real flavour. When I made the GF gingerbread cookies at Christmas I only ate the cookies plain. The picky eater in me is alive and well.
When I made these sugar cookies I opted to make them into dulce de leche sandwiches. I confess that I have stood in my kitchen and eaten dulce de leche our of the jar with a spoon. Mind you, I’m not the only one in my house that does this. You know who you are…Simon.
If you are like me and would like just one more reason to make and eat more dulce de leche, then sandwiching it between cookies is ideal. I also dipped some of these cookie sandwiches in chocolate but as you can see in the pictures, these were a popular option so only one made it to the picture.
Feel free to add any food related guilty pleasures you have in the comments. Chances are that you aren’t alone. Maybe I will even get another idea for indulgence.
Gluten Free Sugar Cookies made into Dulce de Leche sandwiches. These gluten free cookies can also be made decorated with Royal Icing if you prefer.
1 hr, 30 Prep Time
12 minCook Time
1 hr, 42 Total Time
- 1 1/2 cups Bob's Red Mill Gluten Free All Purpose Flour
- 1/2 cup ground almonds
- 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup icing sugar
- 1 tsp vanilla
- 1 egg
- 1/3 cup dulce de leche (for cookie filling)
- 1/4 melted chocolate for dipping (Optional)
- Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper.
- In a medium bowl mix together the flour, ground almonds, xanthan gum, baking soda and salt and set aside.
- In another bowl, cream together the butter, sugar and icing sugar. When the butter and sugars and well combined, add the egg and vanilla and beat well.
- Add the flour to the butter mixture and mix well until a uniform dough forms.
- Turn the dough out onto a board and form it into a ball. Divide the ball into 2 and form them into two discs and wrap them in plastic.
- Chill the discs of dough in the fridge for at least an hour.
- On a lightly floured board (gluten free flour) roll the dough out to a 1/4" thick.
- Cut out shapes with cookie cutters and bake at 350F for approximately 12 minutes or until the edges of the cookies start to get a light golden brown.*
- Take the cookies off the baking sheet and let them cool on a rack. When they are cool smear some dulce de leche on the underside of one cookie and match up another cookie and press together. The amount of dulce de leche depends entirely on the size of your cookie.
- If desired, dip some of the cookies in melted chocolate. Store cookies in an airtight container for up to 3 days.
- The recipe make approximately 4 dozen medium size cookies.
Note: I’m entering this recipe in a contest with Food Bloggers of Canada and the fabulous online magazine EatinEatout.ca