There is something superb magical about biting into a cookie that’s soft, buttery, and filled with the rich, creamy sweetness of dulce de leche cookies.These delights combine a tender shortbread like base with the indulgent caramelized milk flavor that makes dulce de leche so irresistible. Whether you know them as alfajores (the classic South American sandwich version) or thumbprint cookies oozing with caramel, soft and buttery dulce de leche cookies are a perfect blend of textures and tastes. They’re melt-in-your-mouth tender, with a subtle buttery crumb that contrasts beautifully with the favorable, sweet filling.
In this blog post, we’ll dive deep into the world of these cookies. I’ll share their charm history, explain what makes them so soft and buttery, provide a detailed recipe (including variations), offer expert tips for perfect results, and suggest ways to enjoy and store them. By the end, you’ll be ready to bake a batch that will impress everyone!
Table of Contents:
What Makes These dulce de leche cookies
So Soft and Buttery?
The secret to that irresistible softness lies in the ingredients and technique:
- High butter content: Unsalted butter provides rich flavor and tenderness. Creaming it properly incorporates air for a light crumb.
- Powdered sugar or egg yolks: These add moisture and create a melt-in-your-mouth texture without toughness.
- Cornstarch or minimal leavening: Many recipes use cornstarch (common in alfajores) for extra tenderness, or skip baking powder for a dense, soft bite.
- Chilling the dough: This prevents spreading, keeping cookies thick and soft.
- Underbaking slightly: Bake just until edges are set for a gooey center.
My Favorite Recipe for Soft & Buttery dulce de leche Cookies:
This recipe yields about 24 cookies and combines a classic buttery shortbread thumbprint base with generous dulce de leche filling. It’s easy, customizable, and always a hit!
Ingredients for the cookies:
- 1 cup (226g) unsalted butter, softened to room temperature
- 1/2 cup (62g) powdered sugar
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups (318g) all-purpose flour
For the filling:
- 1 cup dulce de leche (store-bought or homemade; see notes below)
Optional topping:
- Flaky sea salt or melted chocolate for drizzling
Instructions:
- Cream the butter and sugar: In a large bowl or stand mixer, beat the softened butter and powdered sugar until light and fluffy, about 2-3 minutes. This step is crucial for softness!
- Add wet ingredients: Beat in the egg yolks, vanilla, and salt until fully combined.
- Incorporate flour: Gradually add the flour on low speed until just combined. The dough should be soft but not sticky. If it’s too dry, add 1 teaspoon of milk.
- Chill the dough: Wrap in plastic and refrigerate for 30-60 minutes. This makes it easier to handle and prevents spreading.
- Shape the cookies: Preheat the oven to 350°F (177°C). Line baking sheets with parchment. Scoop tablespoon-sized balls, roll in granulated sugar if desired, and place on sheets. Use your thumb or the back of a spoon to make an indentation in each.
- Bake: Bake for 10-12 minutes until edges are lightly golden but centers are still soft. Re-press indentations if needed while warm.
- Fill: Cool completely, then spoon or pipe dulce de leche into each thumbprint. Sprinkle it with sea salt for a salty-sweet kick.
- Optional finish: Drizzle with melted chocolate or let sit overnight the filling will soften the cookies even more.
Homemade Dulce de Leche:
If you want to make your own:
- Submerge a can of sweetened condensed milk in water in a slow cooker or pot.
- Cook on low for 8 hours (slow cooker) or simmer for 3-4 hours, turning occasionally.
- Cool completely before opening. Or use a pressure cooker for 40 minutes.
Store-bought brands like La Lechera work great too!
Variations:
- Alfajores-style sandwiches: Bake flat rounds, then sandwich two with dulce de leche. Roll edges in coconut.
- Chocolate twist: Add cocoa to the dough or dip in chocolate.
- Stuffed version: Enclose a dollop of dulce de leche in dough balls before baking for hidden gooey centers.
- Spiced: Add cinnamon to the dough for warmth.
Expert Tips for Perfect Soft & Buttery Results:
- Room temperature butter: It should indent easily when pressed but not be greasy.
- Don’t overmix: Stop once flour is incorporated to avoid tough cookies.
- Measure flour correctly: Spoon and level too much makes them dry.
- Chill thoroughly: Essential for shape and softness.
- Bake on parchment: Prevents sticking and ensures even baking.
- Store properly: In an airtight container, they soften beautifully over 1-2 days.
- Troubleshooting: If they spread too much, chill longer or add a bit more flour next time.
How to Serve and Store These Cookies:
These cookies pair perfectly with coffee, tea, or hot chocolate. They’re ideal for holiday platters, gifts, or anytime treats.
Store at room temperature in an airtight container for up to 1 week (they get softer!). Freeze baked cookies (unfilled) for 3 months, or freeze dough balls to bake fresh.
Final Thoughts: Why You’ll Love These Cookies
Soft and buttery dulce de leche cookies are more than just a dessert they’re a comforting hug in cookie form. The contrast of tender crumb and creamy filling is addictive, and once you try making them, they’ll become a staple in your baking repertoire. Whether for a special occasion or a cozy night in, these cookies deliver pure joy in every bite.
Busy day, big cravings? This quick Chewy Butter Crunch Cookies with Crispy Edges gives you crispy edges and soft centers in minutes.
Give this recipe a try and let me know in the comments how yours turned out! Happy baking!