These shortbread cookie sandwiches are made with tender, buttery cookies and a thick dulce de leche filling. The simple shortbread dough combines butter, powdered sugar, and flour, then the cookies are baked until pale with lightly golden edges.
The finished cookies have a soft, crumbly texture with a rich caramel-style center. They are perfect for afternoon coffee, holiday cookie trays, dessert boards, or homemade gifts.
The best part is that the shortbread dough requires only three basic ingredients. Once the cookies have baked and cooled completely, they are filled with dulce de leche and gently pressed together.
For another simple cookie made with butter, powdered sugar, and flour, try my Easy 3-Ingredient Butter Cookies. You may also enjoy these classic Galettes Bretonnes with golden egg-washed tops.
Ingredients You’ll Need
Let’s 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.
What Are Shortbread Cookie Sandwiches?
Shortbread cookie sandwiches are made by placing a thick, sweet filling between two tender shortbread cookies. The filling can be dulce de leche, thick jam, chocolate ganache, buttercream, or another spread that is firm enough to hold its shape.
This version uses dulce de leche, which adds a smooth, creamy filling with a mellow milk-caramel flavor. Dulce de leche differs from traditional caramel because its flavor and color develop mainly by slowly heating milk and sugar. This guide to dulce de leche
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.
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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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.
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