Shortbread Sandwich Cookies with Dulce de Leche
Crumbly, tender, tasty, quick to make, melts in your mouth! These are two delicate shortbread halves paired with a sweet filling. Made fast from a minimum of simple ingredients - perfect with tea or coffee.
Updated : 29 January, 2026
Easy
About 45 min.
Ingredients
120 grams
Butter
45 grams
Powdered sugar
0.5 teaspoon
Vanilla sugar
to taste
Salt
30 grams
Cornstarch
150 grams
Wheat flour
200 grams
Boiled condensed milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake shortbread cookies with dulce de leche? Measure the ingredients. Take the butter out in advance so it softens. Cornstarch can be replaced with potato starch. Since the filling is sweet, keep the dough moderately sweet; if you want it sweeter, use more powdered sugar. Choose a good-quality dulce de leche - no vegetable fats or additives.
Step 2
In a bowl, combine softened butter, powdered sugar, and vanilla sugar (or a pinch of vanilla). Add a little salt to balance the flavor. Use powdered sugar, not granulated sugar, or the crystals may not dissolve and can be noticeable in the dough.
Step 3
Rub/mix everything until smooth.
Step 4
Mix the flour with the starch and gradually sift it into the butter mixture. Mix quickly. You may need less flour - go by the dough’s consistency.
Step 5
The dough will be very soft, pliable, and not sticky. Refrigerate it for 15 minutes.
Step 6
Divide the dough into two parts to make rolling easier. Roll the dough into a thin sheet. It’s best to roll it right on parchment so the cookies don’t lose shape when moved.
Step 7
Cut out cookies with cutters. Make holes in the center of the top cookies, if you like. You can also cut simple rounds using a glass.
Step 8
Cut cookies from the second portion of dough as well.
Step 9
Gather the scraps, roll again, and cut the remaining cookies.
Step 10
Bake in a preheated oven at 180°C / 356°F for about 15 minutes. Don’t overbake or they’ll turn hard. They should stay fairly pale - then they’ll be tender and crumbly. Keep in mind time and settings may vary; adjust to your oven. Cool the baked cookies.
Step 11
Spread a layer of dulce de leche on one cookie.
Step 12
Cover with a second cookie. Assemble all the cookies this way. I got 16 cookies, 5 cm (about 2 inches) in diameter.
Step 13
The shortbread cookies with dulce de leche are ready to serve. Enjoy!
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