These Dulce de Leche Sandwich Cookies or Alfajores are soft, tender cookies filled with deliciously sweet dulce de leche. They are easily one of my favourite sandwich cookies!
Who wouldn’t like 2 delicious cookies sandwiching a delicious, caramel-like filling? If this person exists, I have yet to meet them. These cookies are always a hit wherever I bring them and it’s not hard to see why! The perfect ratio of cookie to filling is so satisfying delicious!
Dulce de leche is a caramel like treat made from sweetened milk that is cooked until the sugar caramelizes. You can find it at some grocery stores but it is very easy to make at home. I make it in my slow cooker and it is honestly the simplest thing to do!
Homemade Dulce de Leche
To make dulce de leche at home, all you need is a can of sweetened condensed milk. I remove the label from the can and place it in my slow cooker. Then I fill the slow cooker with water so that the can is completely submerged. Set the slow cooker on low for 8 hours and walk away. Thats it. Before opening the can, allow it to come to room temperature first.
How to Make the Dulce de Leche Sandwich Cookies
To make the cookies, I use my basic sugar cookie recipe. It is simple but flavourful and works deliciously well with dulce de leche.
I preheat my oven to 350F. Then I use my stand mixer to make the cookie dough because it makes life so much easier! Start by creaming the butter and sugar together until it is nice and fluffy. Then I slowly add in the egg, vanilla extract, salt and finally the flour. Once the dough is formed, I transfer it to a flat work surface (my counter) and divide it into 4 equal portions. Then I flatten them into disks and wrap them in plastic wrap.
I let the dough rest for 5 minutes in the fridge while I prepare 2 baking trays with parchment paper. One disk at a time, I roll the disks out using 2 wooden skewers on either side of the dough to guide my rolling pin and ensure the cookies come out the same size.
I find the wooden skewers are the perfect height for my cookies but you can also eye-ball the height. Just be careful not to make your cookies too thick as you want a good ratio of cookie to filling. Too much cookie and then the dulce de leche gets lost in it and doesn’t shine through!
I cut out my cookies with my cookie cutter and transfer them to the oven to bake for 12 minutes. Once out of the oven, I transfer them to a cooling rack to cool completely before adding the filling. This is an important step. If you fill your cookies while they are still too warm, the dulce de leche will start to melt.
Once cooled, I place a tablespoon of filling into the center of one cookie and use another one to press down gently. Repeat with the remaining cookies and enjoy!
You may also like:
Chocolate Chip Shortbread
Dulce de Leche Sandwich Cookies (Alfajores)
- 1 cup butter softened
- 1 cup sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 3 cups flour
- dulce de leche (for homemade recipe, see blog post above)
- Preheat oven to 350F and line 2 baking trays with parchment paper.
- In the bowl if a stand mixer, cream the butter and sugar until fluffy using the paddle attachment. Add the egg, salt and vanilla extract and mix until well blended. With the mixer on low, add the flour and mix until it is thoroughly blended.
- Transfer the dough to your work surface and divide it into 4 equal portions. Form each one into a a disk shape and cover with food wrap. Place in the fridge to cool for 5 minutes.
- Roll each disk to desired thickness. I use 2 wooden skewers as a guide and roll the dough between the skewers with a rolling pin to ensure they are all the same height.
- Use your cookie cutter to cut out your cookies and carefully transfer to baking sheets. Bake in the oven for approximately 12 minutes or until the middle of the cookies no longer looks ‘wet’ and the bottom is beginning to brown slightly.
- Cool cookies on a cooling rack. Once cooled, spoon a tablespoon of dulce de leche on one cookie and place another on top, pressing down gently.