Introduction

These 3 Ingredient Shortbread Cookie Sandwiches with Dulce De Leche are simple, buttery treats perfect for any occasion. With just a few pantry staples, you can create delicate cookies filled with rich, caramel-like sweetness.

Ingredients

225 g (8 oz / 2 sticks) unsalted butter, softened
1/2 cup icing sugar (powdered sugar), plus extra for dusting
2 cups plain flour
Dulce De Leche (see Slow Cooker Dulce De Leche)

Instructions

Step 1: Preheat your oven to 180°C (350°F) and line one or two baking trays with parchment paper.
Step 2: In a bowl, combine the softened butter and icing sugar, mixing until smooth and well blended.
Step 3: Add the plain flour to the butter mixture and mix until it begins to form dough. It will look crumbly at first but press it together with your hands into a rough ball.
Step 4: Dust your work surface with icing sugar. Turn the dough out onto it and flatten it to about 1 cm (1/2 inch) thickness with your hand.
Step 5: Place a sheet of baking paper over the dough and roll it lightly with a rolling pin to about 0.5 cm (1/4 inch) thickness.
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 spatula.
Step 7: Gather the excess dough, form it into a ball, and cut more rounds to make approximately 16 cookies total.
Step 8: Bake the cookies in the preheated oven for 15 to 18 minutes, until they are pale golden and just beginning to brown slightly at the edges. They may seem undercooked but will firm up as they cool.
Step 9: Remove the trays from the oven and allow the cookies to cool completely on the trays.
Step 10: Once cool, spread half of the cookies with a dollop of Dulce De Leche. Sandwich each with another cookie to create the cookie sandwiches.

Tips & Variations

For extra flavor, try adding a teaspoon of vanilla extract to the dough before rolling.
If you prefer a crunchier cookie, roll the dough thinner before cutting.
Replace Dulce De Leche with chocolate spread or fruit jam for different fillings.
Chill the dough for 30 minutes before rolling to make cutting easier and cookies firmer.

Storage

Store the cookie sandwiches in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to one week but allow them to come to room temperature before serving for best texture. Reheat briefly in a warm oven if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before rolling and cutting the cookies. Let it soften slightly before rolling out.

What if I don’t have a cookie cutter of the right size?

If you don’t have a 6.5 cm round cutter, use any round object of similar size like a glass rim or a jar lid. You can also cut squares or other shapes for a different look.

3 Ingredient Shortbread Cookie Sandwich with Dulce De Leche Recipe

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4.5 from 55 reviews

These 3 Ingredient Shortbread Cookie Sandwiches with Dulce De Leche are a simple yet indulgent treat. Made with just butter, icing sugar, and plain flour, these buttery cookies are baked to perfection and then sandwiched with rich, creamy Dulce De Leche for a decadent finish. Perfect for afternoon tea or a sweet snack, this easy recipe yields tender, melt-in-your-mouth cookies with a caramel twist.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 16 cookie sandwiches 1x
Category: Dessert
Method: Baking
Cuisine: International

Ingredients

Scale

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 Oven: Preheat your oven to 180°C (350°F) and line one or two baking trays with parchment paper to prevent sticking.
Make Cookie Dough: In a large bowl, combine softened unsalted butter and icing sugar. Mix thoroughly until the mixture is smooth and well combined.
Add Flour: Gradually add plain flour to the butter-sugar mixture, stirring until the dough begins to form. It will initially look crumbly but will come together as you mix. Use your hands to shape it roughly into a ball.
Prepare Dough for Rolling: Lightly scatter icing sugar over a clean work surface. Turn the dough out onto the surface and flatten it to about 1 cm (1/2 inch) thickness with your hand. Place a sheet of baking paper on top and use a rolling pin to roll gently to 0.5 cm (1/4 inch) thickness.
Cut Cookies: Use a 6.5 cm (2.5 inch) round cookie cutter to cut out cookie rounds. Transfer the cut cookies carefully to the prepared baking trays using a knife or egg flip. Gather and re-roll the excess dough to cut more cookies; you should get about 16 cookies in total.
Bake: Place the baking trays in the preheated oven and bake the cookies for 15 to 18 minutes until they are pale golden brown and just starting to brown on the edges. Do not worry if they seem slightly undercooked, they will firm up as they cool on the tray.
Cool Cookies: Remove the trays from the oven and allow the cookies to cool completely on the tray to set their texture.
Assemble Sandwiches: Once cooled, spread a dollop of Dulce De Leche on half of the cookies. Then place another cookie on top to form a sandwich, gently pressing together to spread the filling evenly.

Notes

Ensure the butter is softened to room temperature for easy mixing but not melted.
Dusting the work surface with icing sugar prevents the dough from sticking when rolling out.
You can substitute Dulce De Leche with caramel sauce if desired.
Store the cookie sandwiches in an airtight container to keep them fresh for up to 5 days.
For a decorative touch, dust the completed sandwich cookies lightly with icing sugar before serving.

Keywords: Shortbread, Cookie Sandwich, Dulce De Leche, Easy Cookies, Simple Dessert, Baking, Caramel Filling