Dulce de Leche Sandwich Cookies

30 sandwich cookies
4 hrs prep time
04 hrs 10 min total time

These dulce de leche sandwich cookies AKA alfajores are the perfect bite sized cookie for all your holiday cookie boxes. Made with soft shortbread cookies and held together with homemade dulce de leche, everyone will love these cookies from Broma Bakery.


1 can sweetened condensed milk

3/4 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

3/4 cup granulated sugar

3 egg yolks

2 teaspoons vanilla extract

1 cup corn starch

1 1/4 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt


  • STEP 1

    for the dulce de leche:
    Remove the label from the sweetened condensed milk and place the can on its side in a pot of boiling water. Make sure the water covers the can completely, with at least an inch (preferable more! of water above it.

  • STEP 2

    Lower the heat and simmer for 4 hours. Make sure the water covers the top of the can at all times (you will have to pour in more water about every 30 minutes or so depending on how big your pot it). 

  • STEP 3

    After 4 hours, remove the can from the water, allow to cool completely, then open the can and stir in salt. Set aside.

  • STEP 4

    for the cookies:
    Cream the butter and the sugar together until light and fluffy. Add the egg yolks in one at a time, beating until completely incorporated. Add the vanilla extract and mix well.

  • STEP 5

    Scrape down the bowl using a rubber spatula. Add the cornstarch, all purpose flour, baking powder and salt. Beat until a soft dough forms and no streaks of flour remain. Do not overmix.

  • STEP 6

    Turn the dough out of the bowl and shape into two flat oval disks. Wrap tightly in plastic wrap and refrigerate for an hour until firm.

  • STEP 7

    Once the dough is chilled, preheat the to 350°F and line two cookie sheets with parchment paper. Set aside.

  • STEP 8

    On a well floured surface roll out the dough into a large circle about 1/8 of an inch thick. Use a small round cookie cutter to cut out cookies, placing the shapes on the prepared cookie sheets about an inch apart. 

  • STEP 9

    Bake for 8 minutes or until just golden brown on the edges and dry to the touch. Allow cookies to cool completely. 

  • STEP 10

    To assemble the cookies take a cookie and spread 1 teaspoon of dulce de leche over the backside. Place a second cookie on top and sandwich together. Repeat with the rest of the cookies. Enjoy!

Broma Bakery

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Broma Bakery

Sarah Fennel is a professional photographer, food writer and baker. Her love of food is showcased on her blog, Broma Bakery, and has lead to opportunities to work with people and businesses who share her passion for eating and living well. She has been profiled by Yahoo and Boston.com, and her photography has been featured in magazines, restaurants, and cookbooks. When she's not dreaming up recipes, she enjoyes practicing yoga and going out to eat with her boyfriend, Alex. She lives in Detroit. To learn more about Sarah, visit her blog, Broma Bakery.