Dulce de Leche Butter Cookies

Dulce de Leche Butter Cookies are mouthwatering cookies filled with Dulce de Leche CreamThis soft buttery cookie also known as Alfajores, is a delicious shortbread cookie, lightly baked until firm and golden, then sandwiched together with a home-made dulce de leche caramel cream filling.  A cookie that melts-in-your-mouth, is pure heaven!

Dulce de Leche Butter Cookies are called Alfajores in Argentina.  They are part of the Argentina culture where people enjoy gathering at bars and eating treats, such as these cookies which are served mostly in the afternoon with some coffee.

Dulce de Leche Butter Cookies by 2sistersrecipes.com
 
 
 
 

These dulce de leche butter cookies actually won a bake-off cookie swap contest a few years ago at Liz’s office holiday party.  

Liz loved them so much she asked her co-worker for the recipe because we just had to make these cookies and share this recipe with you.  I am so glad she did!

Dulce de leche butter cookies are extremely light with a delicately soft, buttery texture.  And, when you add the luscious sweet caramel filling to it, makes them even more outstanding!

What is Dulce de Leche?

Dulce de leche is a sweet caramel-like sauce.  It is commonly used in Latin American countries as a spread on bread, or a sweetener in their coffee. 

Here it is used as a filling in these alfajores cookies.  You can use dulce de leche as a filling for cakes as well, or drizzle some over ice cream.

It’s made with a combination of whole milk and sugar and it is cooked on a stovetop; a little time consuming, but worth it.

Dulce de Leche Butter Cookies by 2sistersrecipes.com

Your family and friends will LOVE these cookies!

Best cookies are the ones that melt-in-your-mouth instantly!  This is that cookie! 

And ones that everyone will rave about!

We make these Dulce de Leche Butter Cookies every year around the holidays.  It is one of our favorite cookies and we hope it will be yours too!

ENJOY!!

*Full Recipe Card Below!!   …Be sure to check out our NOTES below.

Ingredients for Dulce de Leche Butter Cookies:

DULCE DE LECHE:

  • 4 cups (1 quart) (1 liter) whole milk

  • 3/4 cup (150 grams) granulated white sugar

  • 2 Tablespoons light corn syrup

  • 1/2 teaspoon of baking soda

  • 1/8 teaspoon of salt

  • 1 teaspoon of pure vanilla extract

SHORTBREAD COOKIES:

  • 2 cups (260 grams) all-purpose flour

  • 1/4 teaspoon of salt

  • 1 cup (2 sticks)  (226 grams) unsalted butter, room temperature

  • 1/2 cup (60 grams) confections (powdered or icing) sugar

  • 1 teaspoon of pure vanilla extract

Directions for Dulce de Leche Cream:

1.  Put the milk, sugar, corn syrup, baking soda, and salt in a heavy-duty 8 quart (8 liters) saucepan or Dutch oven.  Place over medium-high heat and bring just to a boil.

Watch it carefully, and as soon as the milk begins to foam up, stir with a heatproof spatula or wooden spoon, reduce heat until the milk is just at a low rolling boil.

2.  Continue to cook the milk, stirring the bottom and sides of the saucepan frequently, until the mixture becomes very thick and sticky and caramel colored (this will take about 40-60 minutes.)  It is important to frequently stir the milk so it does NOT burn.

A jar of the dulce de leche cream by 2sistersrecipes.com
 
 

A COOK’S NOTE:  

There are several stages the milk goes through during the cooking process:  

  • When the milk first comes to a boil, there is a lot of foam.  Eventually, the foam subsides and after about 15 minutes, the milk turns a light beige color.  As it continues to cook, the milk thickens and it gets darker in color. 

  • Once the Dulce de Leche has been reduced to about 1 + 1/4 cups (300ml) remove from heat and strain.  Stir in the vanilla extract.  Allow cooling before covering and storing. 

  • Wait for the cookies to cool completely before sandwiching them together, or they will fall apart.

  • The Dulce de Leche cream can be stored in the fridge for up to a month.

Directions for Butter Shortbread Cookies:

1.  In a separate bowl, whisk the flour with the salt.  In the bowl of your electric mixer (or with a hand mixer,) beat the butter until smooth and creamy.  Add the sugar and beat until smooth.  Beat in the vanilla extract. 

2.  Gently beat in the flour mixture just until incorporated.  Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.

3.  Preheat oven to 350 degrees F (177 C) with the rack in the middle of the oven.  Line two baking sheets with parchment paper.

4.  On a lightly floured surface, roll out the dough until it is about 1/4 inch (.6 cm) thick.  Using a lightly floured 2-inch (5 cm) round cookie cutter, cut out rounds.  You can find these round cookie cutters and many others at Flycalf.com.

5.  Place on the baking sheets and place in the fridge for about 15 minutes.  (This will firm the cookies so they maintain their shape when baked.)

6.  Bake for about 15 to 20 minutes, or until cookies are brown around the edges.  Cool on a wire rack.  Shortbread cookies will keep in an airtight container for about a week.

A baking sheet with round cookie dough to be baked. by 2sistersrecipes.com
 
 

Finally, take two baked shortbread cookies and sandwich them together with a heaping teaspoon of Dulce de Leche cream. 

Sprinkle with confectioners sugar on top.  Store cookies in a sealed container, they will stay fresh for up to 2 weeks in the refrigerator.

Yields: about 24 cookies

 

Another Great Tip!

Try a few different fillings as well.  Fill some shortbread cookies with Nutella or with melted dark chocolate.  These are called Chocolate Alfajores!

Just open a jar of Nutella and gently spoon a thin layer of Nutella onto one side of the cookie and close with another cookie.  So yummy!  ๐Ÿ™‚

Dulce de Leche Butter Cookies by 2sistersrecipes.com
 
 

For a few more Christmas Cookie recipes, try these:

 
Yield: 24 cookies

Butter Cookies filled with "Dulce de Leche" Creme

Soft buttery Christmas cookie also known as Alfajores, is a delicious shortbread cookie, lightly baked until firm and golden, then sandwiched together with a home-made dulce de leche caramel cream filling. A cookie that practically melts in your mouth, is pure heaven!

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes

Ingredients

DULCE de LECHE Creme:

  • 4 cups (1 quart) (1 liter) whole milk
  • 3/4 cup (150 grams) granulated white sugar
  • 2 Tablespoons light corn syrup
  • 1/2 teaspoon of baking soda
  • 1/8 teaspoon of salt
  • 1 teaspoon of pure vanilla extract

SHORTBREAD COOKIES:

  • 2 cups (260 grams) all-purpose flour
  • 1/4 teaspoon of salt
  • 1 cup (2 sticks) (226 grams) unsalted butter, room temperature
  • 1/2 cup (60 grams) confections (powdered or icing) sugar
  • 1 teaspoon of pure vanilla extract

Instructions

    Directions for Dulce de Leche:

    1. Put the milk, sugar, corn syrup, baking soda, and salt in a heavy-duty 8 quart (8 liters) saucepan or Dutch oven. Place over medium-high heat and bring just to a boil.
    2. Watch carefully, and as soon as the milk begins to foam up, stir with a heatproof spatula or wooden spoon, reduce heat until the milk is just at a low rolling boil.
    3. Continue to cook the mil, stirring the bottom and sides of the saucepan frequently, until the mixture becomes very thick and sticky and caramel colored (this will take about 40-60 minutes.) It is important to frequently stir the milk so it does NOT burn.

    DIRECTIONS for SHORTBREADS:

    1. In a separate bowl, whisk the flour with the salt. In the bowl of your electric mixer (or with a hand mixer,) beat the butter until smooth and creamy. Add the sugar and beat until smooth. Beat in the vanilla extract. Gently beat in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.
    2. Preheat oven to 350 degrees F (117 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
    3. On a lightly floured surface, roll out the dough until it is about 1/4 inch (.6 cm) thick. Using a lightly floured 2 inch (5 cm) round cookie cutter, cut out rounds.
    4. Place on the baking sheets and place in the fridge for about 15 minutes. (This will firm the cookies so they maintain their shape when baked.)
    5. Bake for about 15-20 minutes, or until cookies are brown around the edges. Cool on a wire rack. Shortbread cookies will keep in an airtight container for about a week.
    6. Take two shortbread cookies and sandwich them together with a heaping teaspoon of Dulce de Leche. Sprinkle with confectioners sugar on top. Can be covered and stored for up to 2 weeks in the refrigerator.

    Notes

    There are several stages the milk goes through during the cooking process. When the milk first comes to a boil, there is a lot of foam. Eventually, the foam subsides and after about 15 minutes, the milk turns a light beige color. As it continues to cook, the milk thickens and gets darker in color. Once the Dulce de Leche has been reduced to about 1 + 1/4 cups (300ml) remove from heat and strain. Stir in the vanilla extract. Let cool before covering and storing. The Dulce de Leche can be stored in the fridge for up to a month.

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    Dulce de Leche Butter Cookies by 2sistersrecipes.com

    Hello friends!  If you make these delicious Dulce de Leche Butter Cookies, please tell us and leave a comment and a star rating below!  Or have fun and snap a photo and share it on Instagram and on Pinterest; be sure to hashtag or tag us @2sistersrecipes.

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    HAPPY BAKING!  ๐Ÿ™‚

    Thanks for stopping by!  ๐Ÿ™‚

     xo Anna and Liz

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