Moss Sandwich Cookies

moss sandwich cookies on tree trunk platter
Photo: Pernille Loof
Prep Time:
35 mins
Total Time:
2 hrs 20 mins

These dulce-de-leche sandwich cookies are made to resemble the sort of mossy stones you would find a fairy living under in a magical woodland world. They're perfect for a themed party alongside other fantastical treats like this 'birch' de noel cake.


  • 1 ¼ cups unbleached all-purpose flour

  • ¼ cup cornstarch

  • ½ teaspoon kosher salt

  • 1 ½ sticks unsalted butter, room temperature

  • ½ cup confectioners' sugar

  • 1 tablespoon pure vanilla extract

  • Dark-green gel-paste food coloring, such as Wilton in Moss Green

  • ¼ cup store-bought or homemade dulce de leche


  1. In a medium bowl, whisk together flour, cornstarch, and salt. In a stand mixer bowl fitted with paddle attachment, beat butter with sugar on medium speed until light and fluffy, 2 minutes. Beat in vanilla. Reduce speed to low and gradually add flour mixture; beat until combined. Tint dough with food coloring until deep green. Divide dough in half; shape each piece into a disk. Cover tightly with plastic wrap and refrigerate until firm, at least 1 hour.

  2. Preheat oven to 350°F, with racks in upper and lower thirds. Line 2 baking sheets with parchment. Working with one disk at a time, scoop teaspoons of dough, roll into balls, and place on baking sheets, about 1 inch apart. Flatten cookies slightly with a spatula.

  3. Bake, rotating sheets halfway through, until edges are just set, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. (Baked cookies can be stored in an airtight container at room temperature up to 3 days.)

  4. Crush 6 cookies until finely ground. With an offset spatula, spread 1/2 teaspoon dulce de leche each on flat sides of half of remaining cookies; sandwich with other half. Refrigerate until firm, 30 minutes. Sprinkle tops with crushed cookie "moss." (Filled cookies are best eaten the same day.)

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