What is better than a cookie? A Sandwich Cookie!! These Eggless Dulce de Leche Shortbread Sandwich Cookies are buttery, rich, incredibly tender, and delicious. I also included nine filling ideas included.
Oriana’s Thoughts On The Recipe
We love baking cookies, and the house smells amazing, so cookie season is all year long in our home. This is especially true for Eggless Dulce de Leche Shortbread Sandwich Cookies. These cookies are simply the best. The kids are always thrilled to help make them and can barely wait until they come 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. My kind of snack is a melt-in-your-mouth cookie and a good cup of coffee.
This easy shortbread cookie recipe requires just a few ingredients and produces the most mouthwatering, buttery, and sweet shortbread cookie you’ll ever have.
My secret ingredient for tender shortbread cookies is cornstarch, which really makes a BIG difference in the texture.
These Eggless Shortbread Cookies are super good on their own, but you can use a variety of fillings to make sandwich 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
Filled cookies can be stored in airtight containers at room temperature for up to 2 days, and unfilled cookies can be stored in airtight containers at room temperature for up to 7 days.
It can be refrigerated overnight or frozen for up to 3 months, covered tightly with plastic wrap. Thaw frozen dough overnight in the refrigerator before using.
- Eggless Snickerdoodle Cookies
- Eggless Sugar Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Oatmeal Breakfast Cookies
- Eggless Chocolate Crinkle Cookies
- Venezuelan Polvorosas Cookies
Recipe Card 📖
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)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
love them
Hello Fluffy! Glad you loved them =)