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Stacked shortbread cookie sandwiches with dulce de leche filling on a wooden board.

Shortbread Cookie Sandwiches with Dulce de Leche

Buttery shortbread cookie sandwiches made with a simple 3-ingredient dough and filled with creamy dulce de leche. These soft, crumbly cookies are perfect for holidays, coffee, or dessert trays.
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Prep Time 20 minutes
Cook Time 15 minutes
rest time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 1 cup unsalted butter softened (225 g / 2 sticks)
  • 1/2 cup powdered sugar 60 g, plus extra for dusting if desired
  • 2 cups all-purpose flour 250 g, plus extra for dusting if needed
  • 2/3 cup dulce de leche about 200 g, or as needed

Equipment

  • Large mixing bowl
  • Electric hand mixer or stand mixer
  • Measuring cups
  • Measuring spoons
  • Rolling Pin
  • Round cookie cutter
  • Baking sheet
  • Parchment paper
  • Wire rack
  • Small spoon or piping bag

Method
 

  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. Add the softened butter and powdered sugar to a large bowl. Beat until smooth and creamy.
  3. Add the flour and mix until a soft dough forms.
  4. Place the dough on parchment paper and roll it out to about 1/4 inch thick.
  5. Cut the dough into small rounds using a cookie cutter.
  6. Transfer the cookie rounds to the prepared baking sheet.
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden.
  8. Let the cookies cool completely.
  9. Spread dulce de leche on the flat side of one cookie.
  10. Top with another cookie and press gently to make a sandwich.
  11. Repeat with the remaining cookies and serve.

Nutrition

Calories: 250kcalCarbohydrates: 25gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 41mgSodium: 30mgPotassium: 55mgFiber: 1gSugar: 10gVitamin A: 475IUCalcium: 35mgIron: 1mg

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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