Dulce de Leche (Caramel) Filled Shortbread Cookies

Imagine two buttery shortbread cookies gently holding a rich, golden layer of dulce de leche — soft, crumbly, and melting in your mouth with every bite. These dulce de leche filled shortbread cookies are the kind of treat that feels both luxurious and comforting, perfect for holidays or any time you’re craving something truly special.

Behind the Recipe

This recipe came from my deep love for both caramel and classic shortbread. One chilly weekend, I had a can of sweetened condensed milk sitting in the pantry and a craving for something nostalgic and cozy. I decided to transform it into homemade dulce de leche, then pair it with delicate shortbread cookies — and the result was pure heaven. These cookies have now become a go-to for gift boxes and cozy weekend baking sessions.

Recipe Origin or Trivia

Shortbread has been a favorite for centuries, dating back to 12th-century Scotland. Its simple mix of flour, butter, and sugar creates a melt-in-your-mouth texture that’s beloved around the world. Dulce de leche, which translates to “sweet milk,” is a Latin American classic made by slowly caramelizing sweetened condensed milk. Together, they make a match made in cookie heaven — buttery, sweet, and utterly indulgent.

Why You’ll Love Dulce de Leche Filled Shortbread Cookies

From flavor to texture, these cookies check all the boxes. Here’s why you’re going to fall in love:

Versatile: Great for holidays, gifts, or pairing with tea or coffee.

Budget-Friendly: Just a few pantry staples and one canned item.

Quick and Easy: Simple to make, no fancy tools or ingredients.

Customizable: You can add spices, drizzle with chocolate, or shape them any way you like.

Crowd-Pleasing: Soft, sweet, and satisfying — they disappear fast.

Make-Ahead Friendly: Bake the cookies in advance and assemble later.

Great for Leftovers: They store beautifully and taste even better the next day.

Chef’s Pro Tips for Perfect Results

Here’s how to make sure every bite is buttery, soft, and filled with caramel goodness:

1. Use room temperature butter for easy creaming and a smooth dough.
2. Do not overwork the dough — this keeps the cookies tender, not tough.
3. Chill the dough before rolling or shaping to help maintain the cookie’s shape.
4. Cook the dulce de leche low and slow to get that deep caramel flavor.
5. Let cookies cool completely before adding the filling to avoid melting.

Kitchen Tools You’ll Need

You don’t need a lot, just a few simple tools:

Mixing bowl and hand mixer: For creaming the butter and sugar.

Measuring cups and spoons: Precision is key with shortbread.

Baking sheet and parchment paper: For even baking and easy cleanup.

Small saucepan: To make the dulce de leche (or use a pressure cooker or oven method).

Cookie cutter or glass: If you want uniform shapes.

Spatula or spoon: For spreading the filling neatly.

Ingredients in Dulce de Leche Filled Shortbread Cookies

Each ingredient here plays a simple but powerful role in building flavor and texture.

For the Cookies:

1. All-Purpose Flour: 2 cups The structure of the cookie — gives body and crisp edges.
2. Salt: 1/4 teaspoon Enhances the sweetness and brings out the buttery flavor.
3. Unsalted Butter: 1 cup (2 sticks), room temperature The base of the shortbread, creating that melt-in-your-mouth texture.
4. Confectioners Sugar: 1/2 cup Keeps the dough soft and gives the cookie a tender crumb.
5. Pure Vanilla Extract: 1 teaspoon Adds a warm depth of flavor to the dough.

For the Filling:

6. Sweetened Condensed Milk: 1 can (14 oz) Slowly cooked into luscious dulce de leche.
7. Kosher Salt: Pinch Enhances the caramel flavor and balances the sweetness.

Ingredient Substitutions

Need to make a few swaps? No problem:

Butter: Use vegan butter for a dairy-free version.
Confectioners Sugar: Use finely ground coconut sugar for a natural alternative.
Vanilla Extract: Almond extract for a slightly nuttier finish.
Sweetened Condensed Milk: Store-bought dulce de leche or caramel sauce in a pinch.

Ingredient Spotlight

Dulce de Leche: Made by gently heating sweetened condensed milk until it turns golden and thick, this ingredient adds creamy, caramel richness that pairs perfectly with buttery cookies.

Unsalted Butter: The quality of your butter really shines here. Choose the best you can — it defines the flavor and texture of your shortbread.

Instructions for Making Dulce de Leche Filled Shortbread Cookies

This recipe is simple, comforting, and surprisingly easy. Let’s get baking.

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a large bowl, cream the butter and confectioners sugar until light and fluffy. Mix in the vanilla extract. In a separate bowl, whisk together the flour and salt, then slowly add to the butter mixture until just combined.
3. Prepare Your Cooking Vessel:
   Turn the dough out onto a lightly floured surface. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
4. Assemble the Dish:
   Roll the dough out to about 1/4-inch thickness. Cut out rounds or desired shapes and place on prepared baking sheet. Re-roll scraps as needed.
5. Cook to Perfection:
   Bake for 10–12 minutes or until the edges are just barely golden. Let cool completely on a wire rack.
6. Finishing Touches:
   Meanwhile, make the dulce de leche by simmering the can of sweetened condensed milk (unopened) in a pot of water for 2–3 hours, fully submerged. Cool completely before opening. Add a pinch of salt and stir until smooth.
7. Serve and Enjoy:
   Spread or pipe about 1 teaspoon of dulce de leche on one cookie, then gently sandwich with another. Dust with extra sugar if desired and serve!

Texture & Flavor Secrets

These cookies have that perfect crumbly snap of shortbread that melts on the tongue, paired with the silky, creamy sweetness of the caramel center. It’s a balance of buttery and rich, with a slight chew from the dulce de leche that keeps things interesting.

Cooking Tips & Tricks

A few helpful hints to keep things smooth and delicious:

• Use a serrated knife for cleaner cookie edges.
• Let dulce de leche cool completely before spreading — it thickens as it rests.
• Add cinnamon or espresso powder to the caramel for an extra twist.

What to Avoid

To keep your cookies perfect, skip these pitfalls:

• Don’t skip chilling the dough. It helps the cookies hold their shape.
• Avoid overbaking. Pale is perfect with shortbread.
• Don’t fill while cookies are warm. The filling will melt and ooze.

Nutrition Facts

Servings: 18 sandwich cookies
Calories per serving: 190

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 1 hour 2 minutes

Make-Ahead and Storage Tips

Shortbread cookies can be baked ahead and stored in an airtight container for up to 1 week. Dulce de leche can be made in advance and refrigerated for up to 2 weeks. Assemble just before serving or store sandwiched cookies in the fridge for up to 5 days.

How to Serve Dulce de Leche Filled Shortbread Cookies

Serve with espresso, tea, or warm milk. Stack them neatly on a platter dusted with powdered sugar for an elegant presentation, or wrap them up in little parchment packets as edible gifts.

Creative Leftover Transformations

If you have extras, here’s how to make them new again:

• Crumble into vanilla ice cream for a caramel-cookie swirl.
• Use as the base for a quick parfait with whipped cream and berries.
• Chop and layer into dessert bars with brownies or blondies.

Additional Tips

• Add a sprinkle of sea salt on the filling for a salted caramel twist.
• Dip one side in dark chocolate for an elegant upgrade.
• Use a cookie stamp for patterned tops.

Make It a Showstopper

Dust the tops with powdered sugar or edible gold dust. Stack them in a spiral on a cake stand or tiered tray. Tie small stacks with twine for rustic charm at a dessert table.

Variations to Try

• Chocolate Shortbread: Add cocoa powder to the dough for a twist.
• Coconut Caramel: Stir in shredded coconut to the filling.
• Spiced Shortbread: Add cinnamon and cardamom for warmth.
• Nutty Sandwiches: Add crushed pecans to the cookie dough.
• Mini Versions: Make bite-sized cookies for parties or tea service.

FAQ’s

1. Can I use store-bought dulce de leche?

Absolutely! It saves time and still tastes amazing.

2. Can I freeze the cookies?

Yes, freeze baked cookies or dough. Fill after thawing.

3. How long does dulce de leche last?

Up to 2 weeks in the fridge in a sealed container.

4. Can I use caramel sauce instead?

You can, but it won’t be as thick or rich as dulce de leche.

5. Do I need a cookie cutter?

Nope. You can use a glass, lid, or even roll into balls and flatten.

6. Is it okay if my cookies are still pale?

Yes! Shortbread should stay pale for that tender texture.

7. Can I flavor the dough?

Sure! Try citrus zest, spices, or espresso powder.

8. How do I thicken runny caramel?

Let it cool longer, or heat gently until it reduces.

9. What makes these melt in your mouth?

The high butter content and confectioners sugar create a tender crumb.

10. Can I make these gluten-free?

Yes! Use a 1:1 gluten-free flour blend.

Conclusion

Dulce de leche filled shortbread cookies are the perfect combination of elegance and comfort. Buttery, crumbly cookies paired with rich caramel filling — it’s a pairing that’s timeless and irresistible. Trust me, one bite and you’ll understand why these are a favorite in every season.

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