Picture this: you’re nestled in your kitchen on a cozy afternoon, and the delightful aroma of freshly baked cookies fills the air, promising comfort and sweetness. As I rolled out the dough for these Dulce de Leche Filled Shortbread Cookies, each step felt like a warm embrace, reminding me of family gatherings where treats were shared and memories made. The buttery shortbread pairs perfectly with the luscious, caramel-like filling that only takes a few hours to create, making it a wonderfully rewarding endeavor.
After a week immersed in the relentless hustle of life, there’s an undeniable joy in crafting something purely delicious from scratch. These cookies are not just indulgences; they’re a way to pause, savor, and share a piece of homemade love with the people you cherish. Whether for a gathering or a simple quiet moment with coffee, these cookies are sure to melt hearts and make any occasion feel special. So, let’s dive into this delightful recipe and bring some homemade happiness to your table!
Why You'll Love This Dulce De Leche Filled Shortbread Cookies
- These Dulce de Leche Filled Shortbread Cookies are incredibly easy to make, allowing both novice and experienced bakers to enjoy the process.
- With a rich buttery flavor complemented by the sweet, creamy dulce de leche filling, they deliver a taste that will leave everyone wanting more.
- Versatile enough for any occasion, these cookies can be a festive dessert at parties or a simple treat to enjoy with your afternoon coffee.
- Plus, their beautiful presentation with the glossy filling peeking out makes them a visually appealing centerpiece on any dessert table.
Dulce De Leche Filled Shortbread Cookies Ingredients
For the Cookie Dough
• All-purpose flour – provides structure to the cookies, ensuring they hold their shape beautifully.
• Salt – enhances the flavor and balances the sweetness of the cookies.
• Unsalted butter – adds a rich, creamy texture; remember to use it at room temperature for easier mixing.
• Confectioners sugar – ensures a soft, melt-in-your-mouth texture; don’t confuse it with granulated sugar!
• Pure vanilla extract – infuses a warm, aromatic flavor that complements the cookies perfectly.
For the Filling
• Sweetened condensed milk – transforms into a caramel-like irresistible dulce de leche; watch it simmer for that perfect consistency.
• Kosher salt – just a pinch brightens the sweetness, creating a balanced flavor profile in every bite.
These delectable Dulce de Leche Filled Shortbread Cookies are sure to make your next baking endeavor a sweet success!
How to Make Dulce De Leche Filled Shortbread Cookies
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Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. This step ensures your cookies bake evenly and don’t stick!
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Cream together the unsalted butter and confectioners sugar in a large bowl until the mixture is light and fluffy, which should take about 3-5 minutes. Mix in the vanilla extract for a fragrant touch.
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Whisk the all-purpose flour and salt together in a separate bowl. Gradually add this dry mix to the butter mixture until just combined; be careful not to overmix, or you’ll lose that tender texture.
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Shape the dough into a disk, wrap it in plastic wrap, and refrigerate it for 30 minutes. Chilling the dough helps prevent the cookies from spreading too much as they bake.
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Roll out the chilled dough to about 1/4-inch thickness on a lightly floured surface. Use cookie cutters or a round cutter to cut out shapes and place them on your lined baking sheet.
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Bake the cookies in the preheated oven for 10-12 minutes, until the edges are barely golden. Keep an eye on them to avoid over-baking, then cool completely on a wire rack.
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Simmer the unopened can of sweetened condensed milk in a pot of water for 2–3 hours, ensuring it’s fully submerged. When cooled, open the can to reveal your homemade dulce de leche.
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Mix in a pinch of kosher salt to the dulce de leche, then spread or pipe this luscious filling onto half of your cooled cookies. Top them off with the other half to create delightful sandwich cookies.
Optional: Dust with a sprinkle of confectioners’ sugar for a beautiful finish.
Exact quantities are listed in the recipe card below.
Dulce De Leche Variations
Feel free to add your own twist to these delightful cookies and make them uniquely yours!
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Chocolate Dipped: After assembling, dip half of each cookie in melted chocolate for a decadent touch. The contrast of flavors is simply heavenly.
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Nutty Crunch: Fold in chopped nuts like pecans or almonds into the cookie dough for added texture and flavor. They bring a delightful crunch that elevates each bite.
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Spiced Twist: Add a sprinkle of cinnamon or nutmeg to the dough for a warm, cozy aroma that brings the cookies to life. It’s perfect for colder months!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a friendly option that everyone can enjoy. Make the flavor shine by adding a dash of extra vanilla.
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Caramel-Apple Filling: Swap dulche de leche with a homemade apple compote for a seasonal spin. It’s like a warm hug in cookie form!
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Lavender Infusion: Incorporate dried culinary lavender into the dough for a fragrant and floral note. This delicate flavor will surprise and delight your guests.
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Citrus Zest: Brighten up the flavor profile by adding lemon or orange zest to the dough. This adds a refreshing twist that beautifully complements the sweetness.
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Spicy Kick: Mix in a pinch of cayenne pepper with the filling for a surprising heat that contrasts beautifully with the sweetness of the dulce de leche. It’s an adventurous choice!
What to Serve with Dulce de Leche Filled Shortbread Cookies?
Imagine enjoying these melt-in-your-mouth cookies alongside delightful pairings that enhance their sweetness and buttery richness.
- Rich Coffee: The bold flavors of coffee contrast beautifully with the sweetness of the cookies, making for a perfect afternoon treat.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream complements the caramel notes beautifully, creating a luscious dessert experience.
- Fresh Berries: Juicy strawberries or raspberries add a refreshing tartness that brightens each bite, balancing the cookie’s sweetness.
- Tea Time: Classic Earl Grey or herbal tea warms the soul and enhances the comforting vibe of these homemade cookies.
- Chocolate Sauce: Drizzling a bit of warm chocolate sauce adds another layer of indulgence and richness to the sweet filling.
- Caramel Flan: This dessert echoing the dulce de leche flavors makes a harmonious pair, elevating your dessert table with elegance.
- Milk: A cold glass of milk comforts and complements the buttery shortbread, echoing childhood memories of cookies and milk.
- Coconut Macaroons: Their chewy texture and subtle sweetness make for a delightful contrast that surprises the palate.
- Lemon Tart: The bright acidity of lemon tart cuts through the richness, offering a refreshing end to your dessert experience.
Make Ahead Options
These Dulce de Leche Filled Shortbread Cookies are perfect for busy home cooks looking to save time in the kitchen! You can prepare the cookie dough and refrigerate it for up to 24 hours before baking, ensuring it stays fresh and maintains its flavor. Additionally, the dulce de leche filling can be made in advance; simply simmer the sweetened condensed milk and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to indulge, bake the cookies from the chilled dough and assemble them with the filling just before serving. This way, you’ll enjoy warm, freshly made cookies with minimal effort, bringing sweetness to your day with no hassle!
How to Store and Freeze Dulce De Leche Filled Shortbread Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to retain their freshness and flavor.
Fridge: If you prefer, you can refrigerate the cookies for up to a week. Be sure to wrap them in plastic to prevent them from absorbing other odors.
Freezer: Freeze individual cookies in a single layer, then transfer to an airtight container or freezer bag for up to 2 months. Thaw at room temperature before enjoying.
Reheating: To enjoy them warm, microwave for 10-15 seconds. This will soften the cookies, enhancing the delightful taste of both the buttery shortbread and dulce de leche filling.
Chef's Helpful Tips
- For making Dulce de Leche Filled Shortbread Cookies, ensure your butter is at room temperature for easier mixing and a smoother batter.
- Be careful not to overmix the dough after adding the flour; this will help maintain the cookies’ tender texture.
- When simmering the sweetened condensed milk, make sure to keep it fully submerged in water to prevent any burning or uneven cooking.
- Lastly, allow the cookies to cool completely on a wire rack before adding the dulce de leche filling to avoid any melting or mess.
Dulce De Leche Filled Shortbread Cookies Recipe FAQs
What type of butter should I use for the cookies?
Absolutely use unsalted butter for this recipe! Using unsalted butter allows you to control the saltiness of your cookies, which is especially important when you’re adding that pinch of kosher salt to the dulce de leche. Make sure the butter is at room temperature for easy mixing—this will help create that light and fluffy texture we all adore.
How should I store the Dulce de Leche Filled Shortbread Cookies?
You can store these delightful cookies in an airtight container at room temperature for up to 3 days. This method keeps them fresh and keeps that melt-in-your-mouth texture intact. If you’d like them to last longer, you can refrigerate them for a week, just remember to wrap them in plastic to avoid odor absorption from the fridge.
Can I freeze the cookies for later?
Yes, indeed! Freeze individual cookies in a single layer on a baking sheet for about an hour, then transfer them to an airtight container or freezer bag for up to 2 months. When you’re ready to enjoy them, just thaw them at room temperature. If you prefer them warm, microwave them for about 10-15 seconds—this will enhance the flavors of both the buttery shortbread and the luscious dulce de leche!
What if my cookies spread too much during baking?
If your cookies spread too much, it could be due to a few reasons. First, ensure that your butter is at room temperature but not too soft. Next, chilling the dough is critical; it helps prevent spreading. Make sure you’ve also measured your flour correctly; too little flour can cause cookies to spread. Lastly, remember to avoid overmixing the dough once you add the flour, as this can lead to tougher cookies.
Is there an alternative for the sweetened condensed milk if I want a dairy-free option?
Absolutely! If you’re looking to make a dairy-free version of the dulce de leche, consider using a can of coconut milk combined with a bit of brown sugar. Simmer the coconut milk with sugar until it thickens into a caramel-like consistency. However, keep in mind that the flavor will vary slightly from traditional dulce de leche, but it will still be delicious!
What if I have a nut allergy?
While this recipe doesn’t call for nuts, it’s always good to check your ingredients. Ensure that your butter and any substitutive products don’t contain traces of nuts. If you’re also avoiding flour with potential cross-contamination, opt for a certified gluten-free flour to ensure your cookies remain safe!
Dulce De Leche Filled Shortbread Cookies
Ingredients
- 2 cups All-purpose flour provides structure to the cookies
- 1/2 teaspoon Salt enhances flavor
- 1 cup Unsalted butter room temperature
- 1/2 cup Confectioners sugar for a soft texture
- 1 teaspoon Pure vanilla extract for flavor
- 1 can Sweetened condensed milk to make dulce de leche
- 1/4 teaspoon Kosher salt for balanced flavor
Method
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- Cream together the unsalted butter and confectioners sugar in a large bowl until light and fluffy, about 3-5 minutes. Mix in the vanilla extract.
- Whisk together the all-purpose flour and salt in a separate bowl. Gradually add to the butter mixture until just combined.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll out the chilled dough to about 1/4-inch thickness on a lightly floured surface and cut out shapes.
- Bake the cookies for 10-12 minutes until edges are barely golden. Cool completely on a wire rack.
- Simmer the unopened can of sweetened condensed milk in a pot of water for 2-3 hours. Open can to reveal dulce de leche.
- Mix in a pinch of kosher salt to the dulce de leche, then spread onto half of the cooled cookies. Top with other half to create sandwich cookies.
- Dust with confectioners' sugar if desired.
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