Shortbread dulce de leche cookies are buttery, melt-in-your-mouth treats made with a rich, crumbly shortbread base and a luscious layer of sweet, creamy dulce de leche. The combination of the rich caramel flavor from the dulce de leche and the crisp, tender texture of the shortbread creates a delightful contrast in every bite. These cookies are perfect for indulging in a sweet, comforting snack or for sharing with loved ones.
Shortbread Dulce de Leche Cookies
Rated 5.0 stars by 1 users
Category
Cookies
Prep Time
15 minutes
Cook Time
10-12 minutes
Ingredients
-
1 ½ cups unsalted butter, softened (3 sticks)
-
1 cup granulated sugar
-
1 teaspoon vanilla extract
-
½ teaspoon salt
-
3 ½ cups all purpose flour
-
Powdered sugar for coating
-
13.4 oz jar of dulce de leche
Directions
Preheat oven to 350ºF. Line two baking sheets with parchment paper.
In a medium sized bowl, add butter, sugar vanilla and salt and beat on high speed for 3-5 minutes. Scrape the bowl down and mix again until mixture is very smooth.
Turn the mixer on low and slowly add flour just until combined. Don’t over-mix the dough.
Lightly flour a work surface and roll the dough out evenly, 1/8 inch thick. Use one 2-inch cookie cutter and one small shaped cookie cutter. Cut out 2” cookies and place them on your prepared cookie sheets. You should have two sheets of cookies. With half of them use the small cookie cutter to cut a shape into the center of the cookies.
Gather the remaining dough from the cut outs and cut it out. Don’t over roll the dough because it will get tough.
For the full cut out cookies, prick each cookie with a fork.
Bake cookies for 10-12 minutes or until the edges are lightly browned.
Once the cookies are cooled, sprinkle powdered sugar over the cookies with the cut out.
Scoop the dulce de leche into a large icing bag or large freezer bag. Snip the end of the bag for piping. Pipe a small amount onto the whole cookies and gently press the cut out cookie on top to create a cookie sandwich. Don’t overfill.
Store cookies in an airtight container for up to 2 weeks.
Enjoy these beautiful cookies!
Recipe Video
Recipe Note
Note: Look for dulce de leche in the baking isle near the condensed milk.
You can make your own dulce de leche by placing a 14 oz can of condensed milk (remove label) in a large pot of water so the can is submerged. On medium heat, bring the water to a boil, then reduce to a simmer and cook for 2 hours for a light golden color or 3 hours for a darker amber color with a richer flavor.
Leave a comment