Experience the ultimate combination of buttery, melt-in-your-mouth shortbread cookies filled with rich, homemade dulce de leche in these irresistible sandwich cookies. This recipe elevates simple shortbread to gourmet status by pairing tender, vanilla-scented cookies with silky, caramelized sweetened condensed milk that’s slowly transformed into golden dulce de leche through gentle oven cooking. The result is a sophisticated treat that’s perfect for special occasions, holiday gift-giving, or whenever you want to create something truly memorable.
What makes these dulce de leche filled shortbread cookies extraordinary is the homemade caramel filling that develops deep, complex flavors through slow cooking. The buttery shortbread provides the perfect vehicle for the rich, creamy dulce de leche, creating a harmonious balance of textures and flavors that will have everyone asking for the recipe.
Ingredients
For the Shortbread Cookies:
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (226g) unsalted butter, room temperature (2 sticks)
- 1/2 cup (60g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
For the Dulce de Leche Filling:
- 1 can (14 oz/397g) sweetened condensed milk
- 1 pinch kosher salt
For Finishing:
- Additional confectioners’ sugar for dusting
Instructions
Step 1: Prepare the Cookie Dough
Preheat your oven to 425°F (220°C). In a medium-sized bowl, whisk together the all-purpose flour and salt until well combined. Set this mixture aside while you prepare the butter mixture.
Step 2: Cream the Butter
In a larger mixing bowl, beat the room temperature unsalted butter with an electric mixer on medium speed for 2-3 minutes until it becomes smooth, creamy, and light in color. The butter should be noticeably lighter and fluffier than when you started.
Step 3: Add Sugar and Vanilla
Add the confectioners’ sugar to the creamed butter and beat on medium speed until the mixture is smooth and well combined. The sugar should be completely incorporated with no visible lumps. Beat in the pure vanilla extract until evenly distributed throughout the mixture.
Step 4: Incorporate Flour Mixture
Reduce the mixer speed to low and gently beat in the flour mixture, adding it gradually until just incorporated. Be careful not to overmix, as this can make the cookies tough. The dough should come together and pull away from the sides of the bowl.
Step 5: Chill the Dough
Transfer the cookie dough to a piece of plastic wrap and shape it into a flat disk. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or until firm. This chilling step is crucial for easy rolling and helps the cookies maintain their shape during baking.
Step 6: Begin Dulce de Leche Preparation
While the dough is chilling, prepare the dulce de leche filling. Empty the entire can of sweetened condensed milk into an oven-proof dish with a tight-fitting lid or one that can be securely covered with aluminum foil. Sprinkle the condensed milk with a pinch of kosher salt, which will enhance the caramel flavor.
Step 7: Create Water Bath
Cover the dish tightly with its lid or aluminum foil, ensuring a secure seal. Place the covered dish inside a larger roasting pan or casserole dish. Fill the outer pan with hot water until it reaches three-quarters of the way up the sides of the inner dish, creating a water bath that will ensure gentle, even cooking.
Step 8: Cook the Dulce de Leche
Place the water bath setup in the preheated 425°F oven and bake for 2 1/2 to 3 hours. Check every 30 minutes to ensure the water level remains constant, adding more hot water as needed. The dulce de leche is ready when it has transformed from white to a rich brown, caramel-like color and has thickened significantly.
Step 9: Finish the Dulce de Leche
Remove the dulce de leche from the oven and water bath. Carefully remove the cover and whisk the caramel until smooth and glossy. Let it cool completely before using. The dulce de leche can be stored in the refrigerator for up to one week.
Step 10: Prepare for Cookie Baking
Reduce the oven temperature to 350°F (175°C) and position the rack in the middle of the oven. Line two large baking sheets with parchment paper to prevent sticking and ensure even browning.
Step 11: Roll and Cut the Cookies
Remove the chilled dough from the refrigerator and place it on a lightly floured surface. Using a rolling pin, roll the dough to an even 1/4-inch (6mm) thickness. Using a lightly floured 1 1/2 to 2-inch round cookie cutter, cut the dough into circles, re-rolling scraps as needed.
Step 12: Final Chill Before Baking
Place the cut cookies on the prepared baking sheets, spacing them about 1 inch apart. Refrigerate the shaped cookies for 15 minutes to firm up the dough, which helps them maintain their shape during baking and prevents spreading.
Step 13: Bake the Cookies
Bake the chilled cookies in the preheated 350°F oven for 7-10 minutes, or until the edges are lightly golden brown. The centers should still appear slightly soft. Avoid overbaking, as the cookies will continue to cook slightly on the hot pan after removal from the oven.
Step 14: Cool Completely
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire cooling rack. Allow the cookies to cool completely before filling, as warm cookies will cause the dulce de leche to melt and become messy.
Step 15: Assemble the Sandwich Cookies
Once the cookies are completely cool, spread a thin layer of dulce de leche on the flat side of half the cookies. Be careful not to spread the filling too thick, as it will ooze out when topped with the second cookie. Place another cookie on top, flat side down, and gently press to create a sandwich.
Step 16: Final Presentation
Dust the assembled cookies lightly with confectioners’ sugar using a fine-mesh sieve for an elegant presentation. The powdered sugar adds a beautiful finish and a slight sweetness that complements the rich filling.
Time and Serving Information
Prep Time: 30 minutes Chill Time: 1 hour 15 minutes Dulce de Leche Cook Time: 2 1/2 to 3 hours Bake Time: 7-10 minutes per batch Total Time: 4 hours 45 minutes to 5 hours 15 minutes Servings: 12-18 sandwich cookies Serving Size: 1 sandwich cookie
Nutrition Information (Per Sandwich Cookie)
- Calories: 265
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 85mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 26g
- Protein: 4g
- Calcium: 95mg
- Iron: 0.8mg
Tips for Perfect Dulce de Leche Shortbread Cookies
Success with these dulce de leche filled shortbread cookies depends on attention to detail and patience. When making the dulce de leche, maintain the water bath level throughout the cooking process, as this ensures even cooking and prevents the mixture from burning. The transformation from white condensed milk to golden caramel is gradual, so don’t rush the process.
For the shortbread cookies, ensure your butter is at proper room temperature – it should give slightly when pressed but not be melted or too soft. Cold butter won’t cream properly, while overly soft butter can make the dough too sticky to handle.
When rolling the dough, work quickly and keep it chilled. If the dough becomes too soft to handle, return it to the refrigerator for 10-15 minutes. The final chill before baking is crucial for maintaining the cookies’ shape and preventing excessive spreading.
Storage and Make-Ahead Tips
The dulce de leche filling can be made up to one week in advance and stored covered in the refrigerator. Bring it to room temperature before using, or warm it gently in the microwave for easier spreading.
Unbaked cookie dough can be wrapped tightly and frozen for up to three months. Thaw in the refrigerator overnight before rolling and cutting. The shaped, unbaked cookies can also be frozen on baking sheets, then transferred to freezer bags once solid.
Assembled sandwich cookies should be stored in an airtight container at room temperature for up to one week. For longer storage, freeze the assembled cookies for up to three months, thawing at room temperature before serving.
Creative Variations
While traditional dulce de leche filling is divine, you can experiment with flavored variations by adding a pinch of sea salt, a teaspoon of vanilla extract, or even a tablespoon of rum to the finished caramel. For chocolate lovers, add a tablespoon of cocoa powder to the dulce de leche while it’s still warm.
The shortbread cookies can be customized with different extracts like almond or lemon, or enhanced with finely grated citrus zest. Rolling the cookies in coarse sugar before baking adds a delightful crunch and sparkle.
These dulce de leche filled shortbread cookies represent the perfect marriage of simple ingredients transformed into something extraordinary through careful technique and patience, creating a treat that’s worthy of any special occasion.