These shortbread cookie sandwiches are buttery, tender, and filled with thick dulce de leche for a simple caramel-style treat. The cookie dough is made with butter, powdered sugar, and flour, then baked until lightly golden and sandwiched with dulce de leche.
These cookies are soft, crumbly, rich, and perfect for holidays, afternoon coffee, dessert trays, or homemade gifts.
The best part is that the shortbread dough only needs 3 basic ingredients. Once baked and cooled, the cookies are filled with creamy dulce de leche for a simple cookie sandwich that tastes special without being complicated.If you love simple butter-based cookies, try these Easy 3-Ingredient Butter Cookies. They use a similar simple dough with butter, powdered sugar, and flour.
Table of contents
- What Are Shortbread Cookie Sandwiches?
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- Ingredient Notes and Substitutions
- How to Make Shortbread Cookie Sandwiches
- Expert Tips for Perfect Shortbread Cookie Sandwiches
- Storage and Freezing
- Can I Use Jam Instead of Dulce de Leche?
- Variations
- Common Mistakes To Avoid
- What to Serve With Shortbread Sandwich Cookies
- FAQs
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What Are Shortbread Cookie Sandwiches?
Shortbread cookie sandwiches are buttery shortbread cookies filled with a sweet center such as dulce de leche, caramel, jam, or chocolate. The cookies are tender and lightly crumbly, while the filling adds a rich, creamy layer between each bite.
Why You’ll Love This Recipe
- Made with a simple 3-ingredient shortbread dough.
- Filled with rich dulce de leche.
- Buttery, tender, and lightly crumbly.
- Great for holidays, tea time, or gifting.
- Easy to make ahead.
- No complicated decorating needed.
Ingredients You’ll Need
For the Shortbread Cookies
- 1 cup unsalted butter, softened (225 g / 2 sticks)
- 1/2 cup powdered sugar (60 g)
- 2 cups all-purpose flour (250 g), plus extra for dusting if needed
For the Filling
- 2/3 cup dulce de leche (about 200 g), or as needed
Ingredient Notes and Substitutions
Use softened butter, not melted butter. The butter should be soft enough to beat easily but still cool and able to hold its shape. If it looks shiny, greasy, or melted, chill it briefly before mixing the dough. See this guide to softening butter for easy methods.
Powdered sugar gives the shortbread a soft, delicate texture. Do not replace it with granulated sugar unless you want a more grainy cookie.
All-purpose flour works best for this recipe. Measure it correctly so the dough does not become dry or crumbly. For the most accurate result, weigh the flour if possible, or spoon it into the measuring cup and level it off instead of scooping directly from the bag. See this guide to measuring flour.
Dulce de leche should be thick enough to hold between the cookies. If it is too runny, chill it slightly before filling.For another sweet cookie filling idea, try these Shortbread Cookies with Strawberry Jam. They have the same buttery cookie style with a glossy fruit center. It also thickens as it cools, so avoid filling the cookies while the dulce de leche is warm. See this dulce de leche guide for more helpful tips.
You can dust the finished cookies with extra powdered sugar, but it is optional.
How to Make Shortbread Cookie Sandwiches
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Add the softened butter and powdered sugar to a large mixing bowl. Beat until creamy, smooth, and pale.
- Add the flour and mix until a soft dough forms. The dough may look crumbly at first, but it will come together as you mix.
- Place the dough on parchment paper and gently roll it out to about 1/4 inch thick.
- Cut the dough into small rounds using a cookie cutter. Transfer the rounds to the prepared baking sheet.
- Bake for 12 to 15 minutes, or until the edges are lightly golden. Do not overbake; the cookies should stay pale on top.
- Let the cookies cool completely on the baking sheet or a wire rack.
- Spread or spoon dulce de leche onto the flat side of one cookie. Top with another cookie and press gently to make a sandwich.
- Repeat with the remaining cookies. Serve right away or chill briefly to help the filling set.
Expert Tips for Perfect Shortbread Cookie Sandwiches
- Use room-temperature butter for a smooth dough.
- Do not melt the butter.
- Mix the dough only until combined.
- If the dough feels too soft, chill it for 15 to 20 minutes before rolling.
- Roll the dough between parchment paper to prevent sticking.
- Keep the cookies pale; shortbread should not be deeply browned.
- Let the cookies cool fully before adding dulce de leche.
- Use a small amount of filling so it does not squeeze out too much.
Storage and Freezing
Store the filled shortbread cookie sandwiches in an airtight container at room temperature for up to 2 days.
For longer storage, keep them in the refrigerator for up to 5 days. Let them sit at room temperature for 10 to 15 minutes before serving for the best texture.
You can freeze the plain baked cookies without filling for up to 2 months. Thaw them, then fill with dulce de leche before serving.
Filled cookies can also be frozen, but the texture may soften slightly after thawing.
Can I Use Jam Instead of Dulce de Leche?
Yes. You can fill these shortbread cookie sandwiches with thick strawberry jam, raspberry jam, apricot jam, or any fruit preserve you like. Use a small amount in the center of each cookie so the filling does not squeeze out when you press the sandwich together.
Variations
Chocolate Drizzle Shortbread Sandwiches
Drizzle melted chocolate over the filled cookies and let it set.
Coconut Dulce de Leche Cookies
Roll the dulce de leche edges in shredded coconut after sandwiching the cookies.
Salted Caramel Shortbread Cookies
Sprinkle a tiny pinch of flaky sea salt over the dulce de leche before adding the top cookie. For another caramel-style dessert topping, try this Salted Caramel Sauce.
Vanilla Shortbread Sandwiches
Add 1 teaspoon vanilla extract to the butter mixture for a sweeter bakery-style flavor.
Holiday Shortbread Sandwiches
Dust the tops with powdered sugar and serve them on a cookie platter.
Shortbread Cookie Sandwiches with Dulce de Leche
Ingredients
Equipment
Method
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Add the softened butter and powdered sugar to a large bowl. Beat until smooth and creamy.
- Add the flour and mix until a soft dough forms.
- Place the dough on parchment paper and roll it out to about 1/4 inch thick.
- Cut the dough into small rounds using a cookie cutter.
- Transfer the cookie rounds to the prepared baking sheet.
- Bake for 12 to 15 minutes, or until the edges are lightly golden.
- Let the cookies cool completely.
- Spread dulce de leche on the flat side of one cookie.
- Top with another cookie and press gently to make a sandwich.
- Repeat with the remaining cookies and serve.
Nutrition
Video
Notes
- – Use softened butter, not melted butter.
- If the dough is too soft, chill it for 15 to 20 minutes before rolling.
- Do not overbake the cookies shortbread should stay light in color.
- Let the cookies cool completely before filling.
- Store filled cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Nutrition values are estimated per sandwich cookie and may vary depending on the amount of dulce de leche used.
Tried this recipe?
Let us know how it was!Common Mistakes To Avoid
- Using butter that is too cold or melted.
- Overmixing the shortbread dough, which can make the cookies tough.
- Rolling the dough too thin, so the cookies break easily.
- Baking the cookies until they are too dark.
- Filling the cookies before they are completely cool.
- Adding too much dulce de leche, which can make the sandwiches messy.
What to Serve With Shortbread Sandwich Cookies
Serve these cookies with coffee, tea, cold milk, or Best Homemade Hot Chocolate. They are also lovely on a dessert board with fresh berries, chocolate pieces, or other small cookies.
FAQs
Yes. You can bake the cookies 1 to 2 days ahead and fill them with dulce de leche before serving.
Shortbread dough can look crumbly at first. Keep mixing gently until it comes together. If it still feels dry, press it together with your hands.
Yes. If the dough is too soft to roll, chill it for 15 to 20 minutes.
You can, but dulce de leche is thicker and works better for sandwich cookies. Regular caramel sauce may be too runny.
Use softened butter, not melted butter, and chill the cut cookies for 10 minutes before baking if your kitchen is warm.
Yes. Smaller cookies work well, but reduce the baking time by a few minutes and watch the edges closely.
Yes. You can fill these shortbread cookie sandwiches with strawberry jam, raspberry jam, apricot jam, or any thick fruit preserve. Use a small amount so the filling does not squeeze out.
Dulce de leche, thick caramel, jam, chocolate ganache, buttercream, or lemon curd all work well. The filling should be thick enough to hold between the cookies.
Yes. Use thick jam, caramel spread, Nutella, chocolate ganache, or buttercream instead of dulce de leche.
Let the cookies cool completely before filling, use a thick filling, and store them in an airtight container. For the crispest texture, fill them close to serving time.
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Estimated reading time: 8 minutes
