3 Ingredient Shortbread Cookie Sandwich with Dulce De Leche Recipe
Introduction
These 3 Ingredient Shortbread Cookie Sandwiches with Dulce De Leche are a simple yet indulgent treat. Buttery, crisp shortbread cookies are perfectly complemented by the rich, caramel-like sweetness of dulce de leche. They’re easy to make and sure to impress.
Ingredients
- 225 g / 8 oz unsalted butter, softened (2 sticks)
- 1/2 cup icing sugar (powdered sugar), plus extra for dusting
- 2 cups plain flour
- Dulce De Leche (see Slow Cooker Dulce De Leche recipe)
Instructions
- Step 1: Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Use two trays if needed.
- Step 2: In a bowl, combine the softened butter and icing sugar. Mix until smooth and fully blended.
- Step 3: Add the plain flour to the butter mixture and mix until it forms a dough. It will look crumbly at first but come together when pressed.
- Step 4: Lightly dust your work surface with icing sugar and turn the dough onto it. Flatten the dough to about 1 cm (1/2 inch) thick with your hand.
- Step 5: Place a sheet of baking paper over the dough and gently roll it out to 0.5 cm (1/4 inch) thickness using a rolling pin.
- Step 6: Use a 6.5 cm (2.5 inch) round cookie cutter to cut out cookie rounds. Transfer them carefully to the baking tray using a knife or egg lifter.
- Step 7: Gather the excess dough, re-roll, and cut out more rounds until you have about 16 cookies.
- Step 8: Bake the cookies for 15 to 18 minutes until they are pale golden with slightly browned edges. They might appear undercooked but will firm up as they cool.
- Step 9: Remove from the oven and let the cookies cool completely on the tray.
- Step 10: Spread a dollop of dulce de leche on half of the cookies, then sandwich with the remaining cookies to make sandwiches.
Tips & Variations
- Use chilled dough if it becomes too soft while working to make cutting easier.
- For added flavor, sprinkle a little sea salt on the dulce de leche before sandwiching.
- Try rolling the dough in finely chopped nuts before cutting for a crunchy edge.
- Substitute dulce de leche with chocolate spread or jam for different fillings.
Storage
Store the cookie sandwiches in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If refrigerated, let the cookies come to room temperature before serving for the best texture. They can also be frozen for up to a month; thaw fully before assembling with dulce de leche.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be wrapped in plastic wrap and refrigerated for up to 2 days before rolling and cutting.
Why do the cookies look soft after baking?
Shortbread cookies stay soft when hot but firm up as they cool. Slightly underbaking ensures they stay tender and crumbly rather than dry.
Print3 Ingredient Shortbread Cookie Sandwich with Dulce De Leche Recipe
This recipe creates delightful 3-ingredient shortbread cookie sandwiches filled with rich, creamy Dulce De Leche. Perfectly buttery and crumbly cookies are baked to a pale golden brown, then paired together with a luscious caramel-like filling to make an irresistible treat ideal for any occasion.
- Prep Time: 15 mins
- Cook Time: 15-18 mins
- Total Time: 30-35 mins
- Yield: 16 cookie sandwiches 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Shortbread Cookies
- 225 g / 8 oz (2 sticks) unsalted butter, softened
- 1/2 cup icing sugar (powdered sugar), plus extra for dusting work surface
- 2 cups plain flour
Filling
- Dulce De Leche (see Slow Cooker Dulce De Leche – 1 ingredient recipe)
Instructions
- Preheat the Oven: Set your oven to 180C/350F to prepare for baking the cookies.
- Prepare Baking Trays: Line one or two baking trays with parchment paper, depending on their size, to ensure cookies don’t stick.
- Mix Butter and Icing Sugar: In a bowl, combine the softened butter and icing sugar and mix until you achieve a smooth, well-combined mixture.
- Add Flour and Form Dough: Gradually add plain flour to the butter-sugar mixture; initially, it will look crumbly but keep mixing until it starts to form a dough. Use your hands to roughly shape it into a ball.
- Roll Out Dough: Dust your work surface with icing sugar and turn the dough out onto it. Flatten the dough to about 1cm (1/2 inch) thick using your hand, then cover with a sheet of baking paper and roll gently with a rolling pin to an even 0.5cm (1/4 inch) thickness.
- Cut Cookie Rounds: Using a 6.5cm (2.5 inch) round cookie cutter, cut out cookie shapes from the rolled dough. Transfer them carefully to the prepared baking tray using a knife or egg flip.
- Re-roll Excess Dough: Gather the leftover dough scraps into a ball, roll out again, and continue cutting cookies until you have about 16 rounds total.
- Bake the Cookies: Place the trays in the preheated oven and bake the cookies for 15 to 18 minutes until they turn pale golden brown with slightly browned edges. Though they may seem undercooked, they will firm up as they cool.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool completely on the baking trays.
- Assemble Cookie Sandwiches: Once cool, spread a generous dollop of Dulce De Leche onto half of the cookies. Sandwich each filled cookie with a plain cookie to create delicious shortbread cookie sandwiches.
Notes
- Make sure the butter is softened to room temperature for easy mixing and a smooth dough consistency.
- Dust the work surface generously with icing sugar to prevent the dough from sticking since it’s quite soft.
- If you don’t have Dulce De Leche on hand, you can substitute with caramel sauce or use sweetened condensed milk cooked until thickened.
- Store the assembled cookie sandwiches in an airtight container to keep them fresh for up to 3-4 days.
- The cookies will seem soft right out of the oven but will crisp up as they cool, so avoid overbaking.
Keywords: shortbread cookies, dulce de leche, cookie sandwiches, buttery cookies, easy dessert
