If you’re craving a sweet treat that’s as charming as it is delicious, you’ve got to try my Heart Sandwich Cookies with Dulce de Leche Recipe. These tender little heart-shaped cookies filled with creamy, caramel-y dulce de leche are pure magic — perfect for sharing with loved ones or enjoying a cozy afternoon pick-me-up. Trust me, once you make these, you’ll wonder how you ever lived without them!
Why You’ll Love This Recipe
- Delightfully Soft Cookies: These cookies bake up tender and melt in your mouth, unlike typical crunchy ones.
- Rich Dulce de Leche Filling: The sweet, creamy filling takes these cookies to an irresistible next level.
- Fun and Festive Shape: The heart shape adds a personal touch, making them perfect for celebrations or gifts.
- Easy Make-Ahead Dessert: You can prep these in advance, so they’re great for parties or last-minute guests.
Ingredients You’ll Need
The balance in this recipe is key — the blend of cornstarch and flour creates a soft texture, while the rich butter and egg yolks make the dough luxurious. Plus, dulce de leche steals the show as the luscious filling. Here’s what you’ll want to grab before we start baking.
- All-purpose flour: The base of our dough; sift it to keep your cookies tender and lump-free.
- Cornstarch: This addition softens the cookie texture and gives it that delicate crumb.
- Baking powder: Just a pinch to help the cookies rise ever so slightly without losing that tender bite.
- Salt: Balances the sweetness, so don’t skip it!
- Unsalted butter: Make sure it’s softened for easy creaming; this brings richness and flavor.
- Granulated sugar: Enough to sweeten, but not overpower.
- Egg yolks: Adds to the cookie’s softness and color.
- Vanilla extract: A splash of this enhances all the other flavors beautifully.
- Dulce de leche: The star filling; either homemade or store-bought works wonderfully here.
- Desiccated coconut: For coating the edges, adding a subtle texture and a pretty finish.
Variations
I love how flexible this Heart Sandwich Cookies with Dulce de Leche Recipe is. You can easily switch it up depending on what you have on hand or what suits your mood. It’s a great canvas for creativity!
- Chocolate-Dusted Edges: I once rolled the edges of these cookies in finely grated dark chocolate crumbs — my family went wild for the extra richness.
- Nutty Coating: Toasted finely chopped almonds or hazelnuts also make an amazing alternative to coconut, adding crunch and a nutty aroma.
- Gluten-Free Option: Try swapping the all-purpose flour for a gluten-free flour blend that measures cup for cup—I tested it, and the texture stayed nice and soft.
- Flavored Dulce de Leche: Infuse your filling with a hint of orange zest or a pinch of cinnamon for a twist that warms up your palate.
How to Make Heart Sandwich Cookies with Dulce de Leche Recipe
Step 1: Sift and Prep Your Dry Ingredients
This step is simple but crucial for texture. I always sift my all-purpose flour, cornstarch, baking powder, and salt together in a small bowl. It ensures everything is evenly combined and keeps your cookies wonderfully smooth — no lumps! I recommend sifting twice for the best silky dough.
Step 2: Cream Butter and Sugar
Grab a large bowl (or stand mixer) and cream your softened butter with sugar until it’s pale and fluffy. This usually takes about 3-4 minutes — I love to watch the transformation because it means your cookies will be light, not dense. Then, beat in the egg yolks one at a time, mixing well after each addition before stirring in the vanilla extract.
Step 3: Mix Dry Ingredients into Wet Dough
Now comes the gentle part: gradually add your dry mixture into the butter blend. I usually start with a spatula and then switch to kneading lightly with my hands until a smooth dough forms. Be careful not to overwork it; you want the dough just combined and soft.
Step 4: Chill the Dough
Dividing the dough in two and wrapping them in plastic makes rolling easier. Chill for at least an hour — this step really helps the dough firm up, preventing the cookies from spreading too much when baking. Sometimes, I chill overnight if I’m prepping ahead.
Step 5: Preheat and Prepare Baking Sheets
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This keeps the cookies from sticking and ensures easy cleanup — trust me, parchment paper is your best friend when baking cookies!
Step 6: Roll Out and Cut Heart Shapes
Roll each dough portion between parchment paper sheets to about ¼-inch thickness. The parchment makes it a breeze to handle without sticking or tearing. Use a heart-shaped cookie cutter to stamp your cookies. This part is so fun — I always let my kids join in here! Lay the shapes on your prepared trays, spaced a bit apart.
Step 7: Bake to Perfection
Bake in the middle rack for about 8 to 10 minutes until the edges just start to turn a subtle golden color. It’s tempting to leave them longer, but keeping them pale and tender is what makes these cookies sing. I usually keep a close eye during minutes 7-10 to catch the perfect timing.
Step 8: Cool Completely
Let the cookies cool on the tray for a few minutes so they set, then transfer them to a wire rack until completely cool. This prevents breakage when you fill them, plus it helps the dulce de leche spread evenly without melting.
Step 9: Fill and Sandwich the Cookies
Spread a generous scoop of dulce de leche on the flat side of one cookie and gently top with another. I like to use a butter knife or small offset spatula for an even layer — any more and the filling might ooze out later.
Step 10: Roll in Desiccated Coconut
This is the finishing touch that makes these cookies so special. Roll the edges in desiccated coconut for a delightful texture contrast and a pretty, rustic look. It’s one of those simple steps that really steps up the presentation and flavor.
Step 11: Let Them Set
Place your coconut-coated alfajores on a plate and let them rest for at least an hour before serving. This resting time lets flavors meld and helps the coconut adhere perfectly. I usually sneak one or two during this wait — they’re that tempting!
Pro Tips for Making Heart Sandwich Cookies with Dulce de Leche Recipe
- Soften Butter Properly: Leave your butter out for at least 30 minutes or soften in short bursts in the microwave to ensure easy creaming.
- Don’t Overbake: Cookies should be pale with a hint of golden edges—this keeps them tender, not crunchy.
- Use Parchment Paper Double-Sided: Rolling dough between sheets is a game-changer for clean shapes and less cleanup.
- Chill Dough for Shape Retention: Proper chilling prevents spreading so your hearts stay perfect and beautiful.
How to Serve Heart Sandwich Cookies with Dulce de Leche Recipe
Garnishes
I typically stick with the classic desiccated coconut because it adds a lovely texture and subtle sweetness without competing with the dulce de leche. But I’ve also sprinkled a little powdered sugar or edible rose petals on special occasions for a romantic vibe.
Side Dishes
These cookies pair wonderfully with a cup of strong coffee or a warm chai latte — their creamy filling and buttery dough really shine alongside a richly spiced drink. For gatherings, I love serving them with fresh berries or a small cheese platter to balance the sweetness.
Creative Ways to Present
For Valentine’s Day or anniversaries, I like arranging these cookies on a tiered stand interspersed with fresh flowers and rose petals. You could even gift-wrap a stack tied with a pretty ribbon — they’re an instant crowd-pleaser that feels handmade and heartfelt.
Make Ahead and Storage
Storing Leftovers
Once assembled, I store these Heart Sandwich Cookies with Dulce de Leche Recipe in an airtight container at room temperature for up to three days. Keeping them cool but not refrigerated preserves their soft, delicate texture beautifully.
Freezing
If you want to freeze, I recommend freezing the cookie shells separately (before sandwiching) in an airtight bag. That way, your filling stays fresh and creamy when you’re ready to assemble. When thawed, you simply assemble and enjoy!
Reheating
These cookies are best enjoyed at room temperature. If you want that just-baked warmth, you can give them a few seconds in a microwave (about 10-15 seconds) but be careful — too long and the dulce de leche will melt through your fingers!
FAQs
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Can I make the dulce de leche from scratch?
Absolutely! Homemade dulce de leche is super rewarding and just requires sweetened condensed milk simmered gently to caramelize. But if you’re short on time, store-bought versions work perfectly for this recipe.
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What’s the best way to keep the cookies soft?
Don’t overbake and store them in an airtight container at room temperature. Also, the cornstarch in the dough helps maintain a tender crumb. Avoid refrigerating as this can dry them out.
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Can I use a different shape cutter?
Definitely! While hearts are adorable and thematic, you can use any shape you love—circles, stars, or whatever fits your occasion.
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How long do these cookies keep?
If kept properly in an airtight container at room temperature, they’ll stay delicious for up to three days. After that, they might start to lose their soft texture.
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Is there a vegan alternative for this recipe?
While this recipe relies on butter and egg yolks, you can experiment with vegan butter and flaxseed eggs, plus vegan dulce de leche substitutes, but texture and flavor might vary. I’d recommend testing small batches first!
Final Thoughts
I absolutely love how this Heart Sandwich Cookies with Dulce de Leche Recipe comes together — it’s one of those desserts that feels both special and comforting. Over the years, these cookies have become a family favorite and a sweet way to show love, whether at a party or just because. I hope you’ll enjoy making and sharing them as much as I do; they truly bring smiles with every bite!
Print
Heart Sandwich Cookies with Dulce de Leche Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 heart-shaped sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: Argentinian
Description
Heart Alfajores are delicate and tender heart-shaped sandwich cookies filled with creamy dulce de leche and coated with desiccated coconut. These Argentine-inspired treats combine a soft, buttery shortbread-like texture with a rich, sweet filling, perfect for special occasions or gifting.
Ingredients
Dry Ingredients
- 2 cups (250 g) All-purpose flour
- ½ cup (65 g) Cornstarch
- ½ tsp Baking powder
- ½ tsp Salt
Wet Ingredients
- 1 cup (227 g) Unsalted butter, softened
- ½ cup (100 g) Granulated sugar
- 3 large Egg yolks
- 1 tsp Pure vanilla extract
Filling and Coating
- 1 ½ cups (339 g) Dulce de leche (store-bought or homemade)
- ½ cup (40 g) Desiccated coconut
Instructions
- Dry ingredients – Sift together the all-purpose flour, cornstarch, baking powder, and salt in a small bowl to ensure even distribution and remove any lumps.
- Wet ingredients – In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy using a hand mixer or stand mixer. Add the egg yolks one at a time, mixing well after each addition to incorporate fully. Stir in the pure vanilla extract.
- Combine – Gradually add the dry ingredients to the butter mixture, mixing gently until a smooth dough forms. Use a spatula or lightly knead with your hands, taking care not to overwork the dough.
- Chill – Divide the dough into two equal portions. Wrap each portion in plastic wrap and chill in the refrigerator for at least one hour to firm up the dough for easier handling.
- Oven Prep – Preheat your oven to 350°F (175°C) or Gas Mark 4. Line two baking sheets with parchment paper to prevent sticking.
- Cut – Roll each chilled dough portion between two sheets of parchment paper into a ¼-inch thick rectangle. Use heart-shaped cookie cutters to cut out heart cookies. Place the cut cookies onto the prepared baking sheets, spacing them slightly apart.
- Bake – Bake the cookies on the middle rack for 8 to 10 minutes or until the edges just start to turn golden. Avoid overbaking to keep them tender and pale in color.
- Cool – Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes, then transfer them to a wire rack to cool completely.
- Sandwich – Once fully cooled, spread a generous amount of dulce de leche evenly on the flat side of one cookie and sandwich it with another heart cookie, pressing gently to adhere.
- Coat – Roll the edges of the dulce de leche-filled cookie sandwiches in desiccated coconut to evenly coat the filling edges.
- Store – Place the coated alfajores on a tray or plate and let them set for at least one hour before serving. This resting time allows flavors to meld and coconut to stick firmly.
Notes
- Ensure the butter is softened but not melted for best creaming results.
- Chilling the dough is essential to prevent spreading during baking and to make cutting shapes easier.
- Use a gentle touch when combining ingredients to keep cookies tender.
- Dulce de leche can be store-bought or homemade; homemade adds a richer flavor.
- Store alfajores in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
Nutrition
- Serving Size: 1 sandwich cookie (about 40g)
- Calories: 180
- Sugar: 15g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 70mg
