These dulce de leche cookies are tender, buttery, melt-in-your-mouth sandwich cookies filled with rich dulce de leche and lightly dusted with powdered sugar. The filling tastes like a creamy, milky caramel and pairs perfectly with the shortbread-like cookie. They’re simple to make and a lovely addition to any holiday cookie assortment.
This recipe is inspired by alfajores, the classic South American sandwich cookie filled with dulce de leche. For a finishing touch, you can roll the edges in shredded coconut or colorful sprinkles.
✨ Why you’ll LOVE this recipe:
- Texture: Buttery, crisp at the edges, and tender—these cookies practically melt in your mouth.
- Dulce de leche: A gooey, creamy caramel filling that elevates a simple cookie into something special.
- Impressive but easy: They look elegant on a cookie platter yet are straightforward to prepare.
📝 Key ingredients
The cookies are a shortbread-style dough using butter, egg yolks, and a touch of cornstarch to create a delicate, tender crumb. They are assembled with dulce de leche and dusted with powdered sugar.
Read through for tips to ensure success. Full ingredient amounts and steps are in the recipe card below.
- Dulce de leche: Use a thick store-bought dulce de leche or make your own. The consistency matters for a neat filling.
- Egg yolks: Only yolks are used to keep the cookies rich and tender. Save the whites for another recipe.
- All-purpose flour: Weigh for accuracy when possible; otherwise spoon and level the flour into the cup to avoid packing.
- Butter: Use good-quality real butter. If using salted butter, reduce or omit any additional salt called for in the dough.
- Cornstarch: A small amount creates a light, delicate crumb. Arrowroot starch or rice flour can be substituted in equal measure.
👩🍳 How to make dulce de leche cookies
Step 1: Beat the butter with the powdered sugar and salt until the mixture is light and fluffy.
Step 2: Add the egg yolks one at a time, beating after each addition. Scrape the bowl and mix in the vanilla.
Step 3: Sift the flour, cornstarch, and baking powder into the bowl and fold gently until a cohesive dough forms.
Step 4: Shape the dough into a disc, wrap tightly, and refrigerate for at least 45 minutes or up to two days.
Step 5: Preheat the oven to 355°F (180°C). Roll the chilled dough to about 1/8″ thick on a lightly floured surface and cut 2½” circles.
Step 6: For half the cookies, cut a small ¾” circle from the center to create a window. Chill the cut cookies in the freezer for 5 minutes before baking to help them hold their shape.
Step 7: Bake the cookies for about 10–12 minutes, or until the bottoms are just a very pale golden color. Let them cool completely on a rack. Place the cookies with the cut-out centers on a tray and dust them with powdered sugar.
Step 8: Spread or pipe a generous layer of dulce de leche onto the bottom of each whole cookie. Top with the powdered-sugar cookies to form sandwiches and press gently to adhere.
🕰️ Make Ahead and Storage
For the best texture, fill the sandwich cookies the same day you assemble them. Once filled, store in an airtight container for up to 2 days; they will soften slightly over time.
Unfilled cookies keep well at room temperature in an airtight container for up to 5 days or frozen for up to 2 months. The dough can be refrigerated for up to 24 hours or frozen for 2 months.
❔ What is dulce de leche?
Dulce de leche is sweetened condensed milk cooked slowly until it caramelizes into a thick, golden, creamy spread. It has a milky caramel flavor and works beautifully as a filling or spread.
✔️ Where to buy dulce de leche
Dulce de leche is commonly found near sweetened condensed milk in the baking aisle or near ice cream toppings. It comes in jars or cans. If your dulce de leche is too thin for filling, gently simmer it on low, stirring constantly, until it reaches a spreadable consistency.
✔️ How to make dulce de leche at home
Homemade dulce de leche is made by slowly caramelizing sweetened condensed milk. There are several safe methods—oven-baking a can (opened and transferred to a baking dish), stovetop simmering in a pot of water, or using a slow cooker. Follow trusted instructions and safety tips when using canned condensed milk.
📖 Recipe
Dulce de Leche Cookies (Alfajores)
Servings: 20 cookies
Ingredients — Cookies
- ¾ cup unsalted butter, softened
- 1½ cups powdered sugar
- ½ teaspoon sea salt
- 2 large egg yolks, room temperature
- 1 tablespoon pure vanilla extract
- 2 1/8 cups all-purpose flour (260 g)
- 3 tablespoons cornstarch
- ½ teaspoon baking powder
Assembly
- 1 can or jar dulce de leche
- ¼ cup powdered sugar for dusting
Times
Prep: 15 mins • Chill: 45 mins • Cook: 10–12 mins • Total: ~25 mins active time
Instructions
- Beat the butter, powdered sugar, and salt until light and fluffy.
- Add egg yolks one at a time, beating after each addition. Mix in the vanilla.
- Sift the flour, cornstarch, and baking powder into the bowl. Fold until a dough forms.
- Form the dough into a disc, wrap, and refrigerate for at least 45 minutes.
- Preheat the oven to 355°F (180°C). Line a baking sheet with parchment paper.
- Roll dough to 1/8″ thickness on a lightly floured surface and cut 2½” circles. For half the cookies, cut ¾” centers to create windows. Freeze cut cookies for 5 minutes before baking to reduce spreading.
- Bake 10–12 minutes, until bottoms are a pale golden color. Cool completely on a rack.
- Dust the cookies with cut-out centers with powdered sugar. Spread or pipe dulce de leche onto the bottom of each whole cookie, then top with the powdered-sugar cookie to form sandwiches.
Notes
Filled cookies are best the day they are assembled. Unfilled cookies store up to 5 days at room temperature or 2 months frozen. The recipe yields about 20 cookies and roughly 163 kcal per cookie.