We love baking cookies, the smell in the house is amazing, so in our home, cookie season is all year long, special when it comes to Eggless Dulce de Leche Shortbread Sandwich Cookies. These cookies are simply the best. The kids are always thrilled to help them and can barely wait till they came out of the oven to spread the luscious dulce de leche.
These Eggless Dulce de Leche Shortbread Sandwich Cookies are great with a glass of milk, and I personally love them with my coffee as an afternoon snack. That’s my kind of snack, a melt-in-your-mouth cookie and a good cup of coffee.
This easy shortbread cookies recipe calls just for a few ingredients, and it produces the most mouthwatering, buttery and sweet shortbread cookie you’ll ever have in your life.
My secret ingredient to make tender shortbread cookies is the cornstarch, which really makes a BIG difference in the texture.
These Eggless Shortbread Cookies are super good by its own, but if you want to make sandwiches cookies you can use a variety of fillings.
9 Delicious Fillings you can Use to make Sandwiches Cookies:
- Fruit Jams
- Chocolate Spread
- Dulce de Leche
- Salted Caramel
- Marshmallow Cream
- Cookie Butter
- Peanut Butter, or any other nut butter of your preference.
- Ice Cream
- Apple or Pumpkin Butter
How long can you keep shortbread cookies?
Filled cookies can be stored in airtight containers at room temperature up to 2 days. Unfilled cookies can be stored in airtight containers at room temperature up to 7 days.
Can you refrigerate shortbread cookie dough?
Yes, it can be refrigerated overnight or frozen up to 3 months, covered tightly with plastic wrap. Thaw frozen dough overnight in the refrigerator before using.
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LOOKING FOR MORE EGGLESS COOKIE RECIPES?
- Eggless Snickerdoodle Cookies
- Eggless Sugar Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Oatmeal Breakfast Cookies
- Eggless Chocolate Crinkle Cookies
- Venezuelan Polvorosas Cookies
Happy Baking!!!
Eggless Dulce de Leche Shortbread Sandwich Cookies
Ingredients
- 1 ½ cup all-purpose flour
- 2 tablespoons cornstarch
- 1/3 cup confectioner's sugar, sifted
- 10 ½ tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup Dulce de Leche (store-bought or homemade)
Instructions
- Sift flour and cornstarch into a mixing bowl. Set aside.
- Beat sugar and butter with an electric mixer for 5 - 7 minutes, or until fluffy and pale. Add vanilla and mix to combine.
- Add flour and cornstarch mixture and beat until dough forms.
- Roll the dough out between two pieces of parchment paper to ¼ inch thick. Refrigerate for 30 minutes.
- Preheat oven to 350º F. Line two cookie sheets with parchment paper. Set aside.
- Using a 2 inches round cookie cutter, cut as many rounds as possible from the dough. Place them on cookie sheets.
- Bake for 10 -12 minutes, or until light golden.
- Remove baking trays from oven and let the cookies cool on the tray.
- When the cookies are cool, spread half the cookies with a dollop of Dulce de Leche. Then sandwich with remaining cookies.
- Eggless Snickerdoodle Cookies
- Eggless Sugar Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Oatmeal Breakfast Cookies
- Eggless Chocolate Crinkle Cookies
- Venezuelan Polvorosas Cookies
Nutrition
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- Round Cookie Cutters
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- Sheet Pan
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- Disposable Decorating Bags
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- Pastry Tube and Tips Set
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