These Crumbl dulce de leche cookies are made with a soft and chewy cinnamon sugar cookie that’s topped with a swirl of dulce de leche and cream cheese frosting. It is sweet and perfect for caramel and dulce de leche lovers!
If you love Crumbl cookies, you need to try The Best CRUMBL Snickerdoodle Cupcake Cookies, Chewy CRUMBL Churro Cookies Copycat Recipe and this CRUMBL Cinnamon Swirl Cookies copycat recipe.
For anyone that knows me, they’ll know that I am dulce de leche obsessed. For those that do not, hello, my name is Chahinez and I am part of the Dulce de Leche lovers anonymous. So to be able to enjoy a thick cinnamon cookie with a sweet lightly caramelly cream cheese frosting and homemade dulce de leche swirls on top is a dream come true!
I mean for someone like me, that’s heaven. Now I’m sure that it’s the same case for you too otherwise you wouldn’t be here. So welcome, let me change your life with this easy yet impressive cookie recipe that you can make in the comfort of your own home and enjoy anytime.
This is the best Crumbl dulce de leche cookies
Something that is both awesome and annoying at the Crumbl bakery is the fact that they have different cookies flavors every week.
I like it because it allows me to try new things all the time, plus it’s a genius from a marketing standpoint. But… Yes, there is a but, whenever I really like a cookie I can only get it that week and that’s it for the next few months. That’s also another reason why I decided to start making these copycat crumbl cookies.
Why you need to make this recipe!
- It’s the ultimate cookie for both cinnamon lovers as well as dulce de leche lovers.
- This cookie tastes better than the real deal.
- You can have this anytime! No need to wait for Crumbl to release again in months.
- They’re super cute and will impress anyone.
- It takes a snickerdoodle cookie and turns in into a dulce de leche cookie.
Ingredients for this dulce de leche cookie recipe
Here are the ingredients you will need to make this cookie at home. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter- You will need butter for both the cookies base as well as the cream cheese frosting.
- Granulated & brown sugar– this cookie recipe uses both brown and granulated sugar to give you the softest cookie ever.
- Egg– The egg is the binding agent of this cookie recipe.
- Vanilla extract– The vanilla extract will add a little subtle vanilla flavoring.
- Flour– You will need All purpose flour for this recipe.
- Baking soda & baking powder– The baking powder and baking soda will give some some height to your cookie recipe.
- Cream of tartar– The creamf of tartar will give you that iconic snickerdoodle texture.
- Cinnamon– The cinnamon is one of the main flavor profiles of snickerdoodle cookies.
- Salt– The salt will help balance out the sweetness of this cookie recipe.
- Dulce le leche– You can make homemade dulde de leche or purchase it at the store to top this cookie/
- Cream cheese– You will need full fat cream cheese to make the cream cheese frosting for this recipe.
- Powdered sugar- The powdered sugar is used to make the cream cheese frosting as well.
How to make crumbl dulce de leche cookies
This is how you can make dulce de leche Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter brown sugar and granulated sugar together.
- Add in the egg and vanilla and mix until smooth and creamy.
- Mix in the flour, corn starch, cream of tartat, baking powder, baking soda, and salt until the flour mixture disappears.
- Using a cookie scooper, scoop out equally sized cookies dough balls, roll in the cinnamon sugar mixture and bake in the preheated oven.
- Make the cream cheese frosting while the cookies are cooling by mixing the cream cheese, butter, dulce de leche, vanilla, and powdered sugar until smooth and creamy.
- Frost your cookies with the cream cheese frosting then add in a generous swirl of dulce de leche and enjoy!
Frequently asked questions – FAQ
How can I make dulce de leche?
There are. a few ways to make dulce de leche.
- Here is the pressure cooker dulce de leche method.
- This is the instant pot dulce de leche method.
- Here is the boiling dulce de leche method in the can.
If you don’t want to make your own dulce de leche and skip this step, feel free to purchase it from the store.
How to store dulce de leche cupcake cookies?
You can store these cookies in an airtight container in the fridge for up to 7 days. Because they have cream cheese frosting it’s better not to leave them out at room temperature. Once you’re ready to enjoy them let them get back to room temperature slightly before enjoying them!
If you do prefer to leave them out at room temperature though, you can leave them unfrosted in an airtight container, and then whenever you’re ready to enjoy them frost them and enjoy!
How do these cookies taste like?
The best way for me to describe these cookies would be, imagine yourself biting into a thick snickerdoodle cookie that is topped with a not too sweet dulce de leche cream cheese frosting and some dulce de leche swirls.
So overall, it’s a pretty dulce de leche-y so if that’s not your thing, I would steer clear and make the CRUMBL Snickerdoodle Cupcake Cookies instead.
Crumbl dulce de leche cookies
If you made these crumbl dulce de leche cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
CRUMBL Dulce De Leche Cookeis
- 1 stick butter softened ( ½ cup or 8 tbsp)
- ½ cup granulated sugar
- 2 tablespoon brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 & ½ cup all purpose flour
- 2 tablespoon corn starch
- ¼ teaspoon cream of tartar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅔ cup dulce de leche for topping
Cinnamon sugar mixture
- 2 tablespoon granulated sugar
- ¼ teaspoon cinnamon
Cream cheese frosting
- 4 oz cream cheese cold
- 4 tablespoon butter softened
- ½ teaspoon vanilla extract
- 1 cup powdered sugar Add another ½ cup if the frosting seems too thin
- 1 tablespoon dulce de leche
Make the cookie dough
- Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
- Cream the butter, granulated sugar, and brown sugar together until light and creamy. Add in the egg, vanilla extract, and mix until combined.
- Gently mix in the flour, corn starch, cream of tartar, baking powder, baking soda, cinnamon, & salt until the flour mixture disappears.
- Scoop out equally sized cookie dough balls and top them with the cinnamon-sugar mixture and place on the baking sheet. (Read make the cinnamon-sugar mixture below to see how to make it)
- Bake the cookies in the preheated oven for 10 minutes then let the cookies sit on the baking sheet until fully cool.
Make the cinnamon sugar mixture
- Mix the 2 tablespoons of granulated sugar with ¼ teaspoon of cinnamon in a shallow bowl.
- Roll the cookie dough balls in this cinnamon sugar before baking.
Make the cream cheese frosting
- Cream the butter, cream cheese, dulce de leche, powdered sugar, and vanilla together until smooth and creamy. If the frosting is too thin to pipe, chill in the fridge or freezer for 15-20 minutes or add the extra ¼ cup powdered sugar and mix again.
- Fill a piping bag or a ziplock bag with the cream cheese frosting and pipe the frosting around the cookie to create a swirl look. Fill in the rest of the swirl by piping the dulce leche in there and enjoy!
How to store dulce de leche cookies?You can store these cookies in an airtight container in the fridge for up to 7 days. Because they have cream cheese frosting it’s better not to leave them out at room temperature. Once you’re ready to enjoy these cookies you can let them get back to room temperature before enjoying them!
Thank you for making it all the way down here 🙂
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So, so, so, so, so good! A very easy, delicious, amazing recipe. My daughter has been begging me to make these. She took the lead and made them herself. They’re incredible! I do have a question…(and a rather embarrassing one)…they didn’t flatten. So we ended up with seven very round cookie balls. What did we do wrong?
Hi Donna!Thank you for trying the recipe 🙂 When baking, what did you use to measure your ingredients?
When I make 7 equal sized dough balls it’s about a 1/4 cup of dough. I am having to bake mine for 15 minutes at 350 and let them cool down fully on the baking sheet for them to be done. The recipe says 10 minutes. Why am I having to bake mine so much longer? Are you at a high altitude? I am at sea level. I love your recipes, they are delicious and I don’t have any issues with most of them but I have experienced this with a few.
I am not at high altitude, but the thing that I’m guessing is that you prefer more baking cookies as opposed to the more soft less baked ones. Since these are crumbl copycats I like to keep them pretty underdone in the center. I know that oven temperatures also differ from time to time so that can also affect it.
I’m glad they still turned out delicious for you!
These have become mine and my family’s favorite!!
Thank you so much for sharing!
Mary Ann Geary
How do I follow you for more awesome recipes?
Hi Mary! 🙂 You can follow my recipes on my facebook, instagram, and tiktok page as well 🙂
i love these cookies but want to make them and freeze the dough to have whenever i feel like it. Do they hold up well in the freezer well or is this not recommended?
They hold well in the freezer! Just add a few minutes to your bake time 🙂
These cookies are delicious. They only complaint i have was my icing was too soft. I did add more powdered sugar but it never got firm enough like the real ones from the bakery shop. Any idea of
What i might have done wrong? Want to make them again just want icing firmer
YAY!! The thing that could have happened with the frosting is that it was too warm so next time try to chill it and frost again!
At what temperature should I bake them? Mine are staying doughy
You have to let your cookies cool down on the baking sheet to allow them to continue baking in the center. Then you can frost them 🙂
These are amazing! So glad I doubled on the first try so I can share these with friends and family. Cannot wait to try all the other copycat recipes! Also, I now want to include Dulce de Leche in so many more baked goods! Did anyone else eat some with a spoon??
Dulce de leche with a spoon is a god sent. It’s so so good! Try it on toast next time!
Holy moly, these are amazing! Great work!
I am so glad to hear that friend 🙂
Can you clarify the 2/3 Dulce de Leche listed as part of the cinnamon sugar part of the recipe? Thanks.
the 2/3 cup of dulce de leche is to make the swirls on top of the cookie!
I LOVE THESE COOKIES!!! Holy guacamole they taste incredible!!! The texture is ideal and the flavors from the cream cheese frosting go very well with the snickerdoodle-like cookie. My neighbors loved them too and they said that the recipe tasted better than the actual cookies from Crumbl! I used caramel syrup instead of Dulce De Leche in the swirl and it worked perfectly! I will be making these again soon. Thank you!
Thank you so much for trying these out, Tess!! Glad to hear that they turned out well even with the caramel syrup instead of the dulce de leche swirls!
Im from Argentina where dulce de leche is from. I had never had a combination of cinnamon cookie with dulce de leche but it was very good! All my friends love it. I’ve also done your red velvet copycat cookies and you cinnamon swirl cookies. Everybody love them.
Thank you for your recipes
So happy to hear you enjoyed all the recipes you tried Marga!
Question- when rolling in the cinnamon sugar mixture, where does the 2/3 cup dulce de leche come in?
So sorry for the confusion! The 2/3 cup of dulce de leche is for swirling on top of the cookies.
These are so so so good, I wasn’t sure so only made one batch (7) and am already going to make more tonight. My husband ate them up. My only thing would be to not make a perfect ball when baking the cookies or even make 8 so that they get a little thinner. But the frosting and cookies were delicious
Thank you so much for trying these, Lisa! Yes, gently pressing the cookie dough down a bit helps make them a little thinner.
INCREDIBLE. Honestly, we love snickerdoodles in this household so when I saw this recipe I knew it would be a hit. I don’t have a proper piping bag set so my swirls came out a little more rustic but my god WHO cares when these taste like this. I also did 12 smaller cookies rather than her yielded 7 just to see if I could use more of my frosting up but still had a little leftover as I treat I suppose I can hide from my family. 😉
I love that!! Thank you so much for sharing Amber! Can’t wait for you to try more of these copycat crumbl recipes.