If you’re looking for a sweet little treat that’s just as charming to look at as it is delicious to eat, then I’ve got a real winner for you. This Heart Sandwich Cookies with Dulce de Leche Recipe is one of my absolute favorites — not only because the cookies are buttery and tender, but also because the luscious dulce de leche filling makes each bite unbelievably addictive. Whether you’re baking for a loved one or just craving something special, I promise these heart-shaped alfajores will steal the show.
Why You’ll Love This Recipe
- Irresistibly Soft & Buttery: These cookies have that perfect melt-in-your-mouth texture that everyone raves about.
- Rich Dulce de Leche Filling: The creamy, caramel-like spread perfectly balances the mild cookie flavor.
- Festive Heart Shape: Makes these cookies super cute for holidays, celebrations, or just showing someone you care.
- Simple Ingredients & Steps: You don’t need fancy stuff or complicated steps to pull this off beautifully at home.
Ingredients You’ll Need
It’s always reassuring to know that the ingredients for this Heart Sandwich Cookies with Dulce de Leche Recipe are simple pantry staples, coming together in harmony to create something truly special. Here’s what you’ll want to have ready before you start mixing:
- All-purpose flour: This forms the sturdy yet tender base of the cookie dough, giving you that soft crumb without being cakey.
- Cornstarch: Provides a delicate lightness to the cookies, making them irresistibly soft.
- Baking powder: Just a touch to help the cookies rise slightly and keep their tender texture.
- Salt: Enhances all the flavors, especially balancing the sweetness nicely.
- Unsalted butter: Softened butter is key here — it brings richness and moisture to the dough.
- Granulated sugar: Sweet but not overpowering, helping the cookies crisp just a little at the edges.
- Egg yolks: They make the dough richer and help with that lovely tender crumb.
- Pure vanilla extract: Aromatic and warming, this rounds out the flavor beautifully.
- Dulce de leche: The star of the filling! You can use store-bought or homemade if you’re feeling adventurous.
- Desiccated coconut: Used to coat the edges, adding a fun texture and slight nuttiness to each sandwich.
Variations
I love that this Heart Sandwich Cookies with Dulce de Leche Recipe is so adaptable. Whether you want to tweak the flavor, go gluten-free, or add a twist, there’s room to make it your own — that’s what baking at home is all about!
- Gluten-Free Version: I swapped regular flour with a 1:1 gluten-free baking flour once, and it still held shape beautifully — great for friends with allergies.
- Chocolate-Almond Delight: Adding finely chopped toasted almonds or dipping the filled edges in melted dark chocolate makes for a fantastic flavor upgrade.
- Spiced Cookies: A pinch of cinnamon or cardamom in the dough adds a cozy warmth which pairs nicely with the sweet dulce de leche.
- Miniature Cookies: Try smaller heart cutters for bite-sized treats perfect for parties or lunchbox surprises.
How to Make Heart Sandwich Cookies with Dulce de Leche Recipe
Step 1: Mix Dry Ingredients
Start by sifting the all-purpose flour, cornstarch, baking powder, and salt into a bowl. I discovered this little trick early on helps keep the dough light and prevents lumps, making your cookie texture silky smooth.
Step 2: Cream the Butter and Sugar
Next, beat the softened butter and granulated sugar together until light and fluffy — this step is crucial because it incorporates air, ensuring your cookies aren’t dense. Then, add the egg yolks one at a time, mixing well after each to keep the dough smooth and rich, followed by the vanilla extract.
Step 3: Combine Wet and Dry
Gradually fold the sifted dry ingredients into the wet mixture. I like to start with a spatula and finish kneading gently with my hands until a cohesive, slightly soft dough forms — careful not to overwork it as that can make the cookies tough.
Step 4: Chill the Dough
Divide the dough into two parts, wrap each in plastic wrap, and pop them in the fridge for at least an hour. This makes rolling out the dough easier and helps the cookies keep their perfect heart shapes during baking.
Step 5: Roll and Cut
Preheat your oven to 350°F (175°C). Roll each chilled dough portion between parchment paper sheets to about 1/4-inch thick. Parchment really helps prevent sticking and tearing, which I learned after a few sad cookie rescue missions. Use your heart-shaped cookie cutter to stamp out your shapes, then place them spaced on parchment-lined baking sheets.
Step 6: Bake to Perfection
Bake in the center rack for about 8 to 10 minutes. Watch closely — you want edges just starting to turn golden, but the centers should stay pale to keep that tender crumb. This timing ensures you don’t end up with hard cookies, a mistake I made the very first time!
Step 7: Cool and Fill
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, spread a generous spoonful of dulce de leche on one cookie, then sandwich with another, pressing gently to spread the filling evenly.
Step 8: Roll in Coconut and Set
Finally, roll the edges of your sandwich cookies in desiccated coconut — this not only looks pretty but adds a lovely texture contrast. Let them set for at least an hour before digging in; this wait time helps the flavors meld and the coconut stick perfectly.
Pro Tips for Making Heart Sandwich Cookies with Dulce de Leche Recipe
- Chill Twice: Don’t rush chilling — letting the dough rest after mixing and again after shaping really helps maintain cookie shape and texture.
- Soft Butter Matters: Make sure your butter isn’t too soft or melted; it should be pliable but cool to touch for the perfect dough consistency.
- Dulce de Leche Trick: Warm it slightly before spreading — this makes it easier to work with and gives a glossy finish.
- Baking Time Watch: Keep an eye in the last minutes to avoid overbaking which makes cookies dry and less tender.
How to Serve Heart Sandwich Cookies with Dulce de Leche Recipe
Garnishes
I usually keep it simple with the desiccated coconut coating, but sometimes I add a light dusting of powdered sugar on top for an extra touch of sweetness and prettiness. If you want to get fancy, a drizzle of melted dark chocolate can turn these into show-stoppers for any occasion.
Side Dishes
These cookies pair beautifully with a cup of strong coffee or black tea — the bittersweet beverages complement the dulce de leche so well. For an afternoon treat, serve with fresh fruit or a scoop of vanilla ice cream to elevate the experience.
Creative Ways to Present
For Valentine’s or a bridal shower, I’ve arranged these Heart Sandwich Cookies with Dulce de Leche Recipe on a tiered platter decorated with fresh rose petals and greenery—it adds a natural, romantic vibe. Wrapping individual cookies in cellophane with a ribbon makes charming party favors or gifts that everyone loves.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature. They stay fresh and soft for about 3-4 days, but honestly, they rarely last that long in my house! Placing a slice of bread in the container also helps keep them moist if you want to extend their softness.
Freezing
Freezing these cookies works wonders if you want to prep ahead. I freeze the unfilled cookie rounds flat in a single layer wrapped tightly, then fill and coat them once thawed. This method helps keep the dough fresh and avoids sogginess in the filling.
Reheating
If you want to enjoy them slightly warm, I pop the assembled cookies in a low oven (about 275°F) for 5 minutes. This softens the dulce de leche just enough without melting the coconut, giving a freshly-baked experience every time.
FAQs
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Can I make the dulce de leche from scratch for this recipe?
Absolutely! Homemade dulce de leche adds a personal touch. You can make it by simmering sweetened condensed milk gently until it caramelizes, or by boiling unopened cans carefully for several hours. Just make sure you cool it completely before using it as filling.
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What if I don’t have a heart-shaped cookie cutter?
No worries! You can use any small cookie cutter shape you like or even a glass rim for a round shape. The heart shape is fun and festive but not mandatory for delicious results.
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How do I prevent the cookies from cracking during baking?
Chilling the dough thoroughly before cutting and baking is your best defense. Also, rolling the dough to an even thickness and not overstretching when transferring to the baking sheet helps avoid cracks.
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Can I replace desiccated coconut with something else?
If you’re not a fan of coconut, finely crushed nuts like pistachios or almonds work beautifully for coating the edges and add a nutty crunch.
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Is it possible to make these cookies vegan?
Making a vegan version is a bit tricky because of the egg yolks and butter, but you can experiment with vegan butter and flaxseed “eggs.” For the dulce de leche, you’d need a vegan caramel or a similar spread. It’s an exciting challenge if you like to tinker!
Final Thoughts
I absolutely love how this Heart Sandwich Cookies with Dulce de Leche Recipe brings a slice of warmth and sweetness to my kitchen every time I make it. It’s that perfect balance of simple ingredients crafted into something heartfelt — literally! Whether you’re gifting them, making a cozy afternoon treat, or just spoiling yourself, these cookies definitely hit the spot. Give this recipe a try; I’m betting you’ll fall for these tender little heart-shaped delights just as hard as I did.
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 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Description
Heart Alfajores are delicate, buttery sandwich cookies filled with creamy dulce de leche and coated with desiccated coconut. These tender, melt-in-your-mouth treats are shaped like hearts, making them perfect for special occasions or a delightful snack. The combination of a lightly sweet cookie and the rich caramel filling offers a classic Latin American dessert with a charming twist.
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 vanilla extract for added flavor.
- Combine – Gradually incorporate the dry ingredients into the butter mixture. Use a spatula or your hands to gently knead the dough until it forms a smooth, cohesive ball, avoiding overmixing.
- Chill – Divide the dough into two equal portions. Wrap each portion tightly in plastic wrap and refrigerate for at least one hour to firm up the dough, which helps with rolling and cutting.
- Oven preparation – Preheat your oven to 350°F (175°C) or Gas Mark 4. Line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Cut – Roll one chilled dough portion between two sheets of parchment paper to about 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out cookies and place them spaced apart on the prepared baking sheets. Repeat with the second dough portion.
- Bake – Bake the cookies on the middle oven rack for 8 to 10 minutes or until the edges turn a light golden color. Be careful not to overbake; the cookies should remain pale and tender to the touch.
- Cool – Let the cookies cool on the baking sheets for a few minutes after removing from the oven, then transfer to a wire rack to cool completely before assembly.
- Sandwich – Spread a generous layer of dulce de leche on the flat side of one cookie, then top with another cookie to create a sandwich.
- Coat – Roll the edges of the filled cookies in desiccated coconut until evenly coated for a pleasant texture and added flavor.
- Store – Place the coated alfajores on a tray or plate and allow them to set for at least an hour before serving; this helps meld the flavors and ensures the coconut sticks well.
Notes
- For best results, use room temperature butter to achieve a light and fluffy texture when creaming with sugar.
- Dulce de leche can be store-bought or homemade; if homemade, make sure it’s thick and scoopable.
- Chilling the dough is essential to make rolling and cutting easier and to prevent spreading during baking.
- Be careful not to overbake the cookies; they should remain pale and tender for the best texture.
- Store alfajores in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies can also be made with gluten-free flour blends to accommodate gluten sensitivities, though texture may vary.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 190
- Sugar: 15g
- Sodium: 55mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 75mg
