If you’re on the hunt for a treat that’s delicate, sweet, and utterly adorable, then you’re going to fall head over heels for this Heart Sandwich Cookies with Dulce de Leche Recipe. I love this recipe because it creates tender, melt-in-your-mouth cookies filled with luscious dulce de leche, and the heart shape just adds that extra touch of charm that makes them perfect for any occasion. Whether you’re making them for a cozy afternoon snack or a special gift, you’ll find this recipe both easy and incredibly rewarding. So, grab your apron and let’s get baking!
Why You’ll Love This Recipe
- Delicate Texture: These cookies come out perfectly tender, thanks to the mix of all-purpose flour and cornstarch.
- Irresistible Filling: Dulce de leche adds a creamy, caramel-like sweetness that pairs beautifully with the cookies.
- Charming Presentation: The heart shape and coconut coating make these cookies look as good as they taste.
- Simple Yet Special: You don’t need fancy skills to make something that impresses everyone.
Ingredients You’ll Need
Every ingredient in this Heart Sandwich Cookies with Dulce de Leche Recipe plays a role in creating that signature tender crumb and rich flavor. Here’s the rundown and a few tips I’ve picked up along the way to make sure yours come out perfect.
- All-purpose flour: Provides structure; be sure to measure it properly to avoid dry cookies.
- Cornstarch: This is the secret to making these cookies so tender—you won’t want to skip it.
- Baking powder: Gives the cookies a light lift; fresh baking powder is best.
- Salt: Balances sweetness and enhances flavor.
- Unsalted butter: Make sure it’s softened, not melted, for the right texture.
- Granulated sugar: Adds sweetness and helps with the cookie’s delicate crumb.
- Egg yolks: These enrich the dough and add tenderness.
- Pure vanilla extract: Elevates the flavor with a warm, comforting note.
- Dulce de leche: The star of the filling—homemade or store-bought works wonderfully.
- Desiccated coconut: Adds a lovely texture and looks beautiful rolled around the edges.
Variations
One of the things I adore about this Heart Sandwich Cookies with Dulce de Leche Recipe is how versatile it is. Once you’ve nailed the basics, feel free to experiment and make it your own. Here are some variations I’ve tried and loved.
- Chocolate-Dipped Edges: I dipped the coconut-coated edges in melted dark chocolate once and it was heavenly—the bitter dark chocolate balances the dulce de leche’s sweetness perfectly.
- Almond Flour Twist: Substituting a bit of the all-purpose flour with almond flour adds a delightful nutty flavor that feels more decadent.
- Spiced Filling: Stir in a pinch of cinnamon or cardamom into the dulce de leche for a warm, cozy flavor that’s incredible in cooler months.
- Vegan Version: I experimented by replacing butter with coconut oil and using flax egg yolks—results were quite good, though a touch denser.
How to Make Heart Sandwich Cookies with Dulce de Leche Recipe
Step 1: Sift and Combine the Dry Ingredients
I always start by sifting together the all-purpose flour, cornstarch, baking powder, and salt in a small bowl. This is super important—it helps avoid any lumps and ensures everything is evenly distributed. Take your time here; a good mix of dry ingredients lays the foundation for tender cookies.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream your softened butter and granulated sugar until the mixture is light and fluffy. I usually use my stand mixer for this—it takes about 3 to 4 minutes on medium speed. The fluffiness you achieve at this step really contributes to the cookies’ gentle texture, so don’t rush it. Adding the right air here is key.
Step 3: Add Egg Yolks and Vanilla
Next up, add the egg yolks one at a time, mixing thoroughly after each addition. This gradual incorporation helps the dough stay smooth and tender. Then, stir in the pure vanilla extract to bring that cozy, aromatic note to your dough.
Step 4: Combine Wet and Dry Ingredients
Now, gradually add your dry ingredients to the wet mixture. I find it easiest to fold everything in with a spatula first, then gently knead with my hands once it starts coming together. You’ll want a smooth, cohesive dough that’s soft but not sticky. If it’s a bit crumbly, a few drops of milk can help—but be careful not to overdo it!
Step 5: Chill the Dough
Here’s a trick I learned early on: dividing the dough into two portions, wrapping them tightly in plastic wrap, and chilling them in the fridge for at least an hour makes rolling out so much easier. This resting time lets the butter firm up, which gives you cleaner cookie cuts and a tender bite.
Step 6: Roll and Cut Your Heart-Shaped Cookies
When you’re ready, roll each portion into roughly 1/4-inch thick rectangles sandwiched between two parchment sheets. This prevents sticking and makes transferring your dough to the baking tray a breeze. Then, use your favorite heart-shaped cookie cutter to cut out cookies—don’t forget to wiggle your cutter gently for clean edges. Place them on a lined baking sheet, keeping a little room around each cookie.
Step 7: Bake Until Just Golden
Pop your cookies in a preheated oven at 350°F (175°C) and bake for 8 to 10 minutes. Keep a close eye so they don’t brown too much—you want them pale with golden edges because that’s when they’re perfectly tender. Overbaking can make them crisp, which isn’t the vibe we’re aiming for here.
Step 8: Cool Completely Before Sandwiching
After baking, let the cookies cool on the sheet for a few minutes, then transfer them to a wire rack to cool completely. This cooling step is crucial—you don’t want your dulce de leche filling melting all over the place!
Step 9: Assemble with Dulce de Leche and Coconut
Spread a generous dollop of dulce de leche on the flat side of one cookie, then sandwich it with another. After you’ve made your cookie sandwiches, roll their edges in desiccated coconut to give them that signature look and added texture. I love how the coconut adds both a chewy contrast and that extra bit of sweetness.
Step 10: Let Set Before Serving
Finally, set your coconut-coated alfajores on a tray and let them rest for at least an hour. This pause lets the flavors meld beautifully and helps the coconut stick well to the dulce de leche. Trust me—it’s worth the wait!
Pro Tips for Making Heart Sandwich Cookies with Dulce de Leche Recipe
- Soft Butter Is Key: Always use butter straight from the fridge softened to room temp, never melted—it helps create that ideal dough consistency.
- Don’t Skip Chilling: I learned that chilling the dough makes rolling and cutting so much simpler, and the cookies hold their shape better in the oven.
- Watch Your Bake Time Closely: Baking just a minute too long can turn these tender cookies into crunchy ones; use your oven light and peek often.
- Warm Dulce de Leche Slightly: Softening your dulce de leche before spreading it makes sandwiching smoother and less messy.
How to Serve Heart Sandwich Cookies with Dulce de Leche Recipe
Garnishes
I love adding a light dusting of powdered sugar over the cookies just before serving to add a touch of elegance and subtle sweetness. Sometimes, I sprinkle finely chopped pistachios on the edges along with the coconut for extra color and a delightful crunch.
Side Dishes
These cookies pair wonderfully with a cup of rich coffee or a lightly brewed black tea—perfect for an afternoon pick-me-up. At brunch, I often serve them alongside fresh fruit or a dollop of whipped cream to balance the sweetness.
Creative Ways to Present
For celebrations, I like to arrange these heart cookies in a circular pattern on a beautiful platter with fresh rose petals and mint leaves scattered around—it looks stunning and festive. Another idea is to package them in cute clear boxes tied with pastel ribbons, making them perfect for gifting or party favors.
Make Ahead and Storage
Storing Leftovers
I store leftover Heart Sandwich Cookies with Dulce de Leche in an airtight container at room temperature. They keep beautifully for 3 to 4 days, during which the flavors actually improve as the cookies soften slightly and the dulce de leche infuses the dough.
Freezing
If I want to prep ahead, I freeze the unaired cookie dough discs wrapped well in plastic wrap. When ready, I thaw, roll, and cut fresh cookies for baking — they taste just as amazing. Assembled cookies don’t freeze as well because the dulce de leche softens and the coconut tends to discolor.
Reheating
To enjoy leftover cookies warm, I gently warm them in a low oven (around 275°F/135°C) for 5 minutes or so. This refreshes their softness without melting the filling too much. Just be careful not to bake them again!
FAQs
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Can I make the dulce de leche from scratch for this recipe?
Absolutely! You can make your own dulce de leche by slowly simmering sweetened condensed milk until it thickens and caramelizes. It takes about 1.5 to 2 hours on the stove or can be done in a slow cooker; just be sure to use it at room temperature to make spreading easier.
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Can I use a different shape besides hearts?
Definitely! While I adore the heart shape for its charm, you can use any cookie cutter you like—stars, circles, or even letters. Just adjust the baking time slightly if your cookies are larger or smaller.
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Is there a way to make these cookies gluten-free?
You can try substituting the all-purpose flour with a gluten-free flour blend that’s suitable for baking. You might need to tweak the amounts a bit, as gluten-free doughs behave differently, but the cornstarch will still help keep the cookies tender.
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Why do I need to roll the dough between parchment paper?
Rolling between parchment paper prevents the dough from sticking to your rolling pin or work surface, making it much easier to handle. It also means less extra flour, which can toughen cookies if added excessively.
Final Thoughts
This Heart Sandwich Cookies with Dulce de Leche Recipe is truly one of my favorite go-to sweet treats. They’ve brought smiles to my family and friends countless times, whether for birthdays, Valentine’s Day, or just because. I love how easy they are to make and how they feel so special without any stress. Once you try this recipe, I think you’ll agree: tender cookies, sweet caramel filling, and that pretty coconut-crusted edge make these irresistible little bites. Give them a shot—you’ll be baking these charming hearts again and again!
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: Argentinian
Description
Heart Alfajores are delicate, tender sandwich cookies filled with creamy dulce de leche and coated with desiccated coconut. These sweet treats, shaped like charming hearts, combine a lightly sweetened buttery dough with the rich caramel flavor of dulce de leche, perfect for sharing on special occasions or as a delightful everyday indulgence.
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
- 1½ 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 remove lumps and evenly distribute all dry components.
- Wet ingredients – In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, then add the egg yolks one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to incorporate the flavor.
- Combine – Gradually add the sifted dry ingredients to the wet ingredient mixture, gently kneading with a spatula or your hands until a smooth, cohesive dough forms.
- Chill – Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least one hour to firm up the dough for easier handling and better texture when baked.
- Oven preparation – Preheat the oven to 350°F (175°C, Gas Mark 4) and line two baking sheets with parchment paper to prevent sticking and facilitate cleanup.
- Cut – Roll each chilled portion between two sheets of parchment paper to about 1/4-inch thickness. Use heart-shaped cookie cutters to cut out cookies, then arrange them on the prepared baking sheets leaving some space between each cookie.
- Bake – Place the trays in the center of the oven and bake the cookies for 8 to 10 minutes or until the edges just begin to turn golden, ensuring they remain tender and pale overall.
- Cool – Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Sandwich – Once cooled, spread a generous amount of dulce de leche on the flat side of one heart cookie, then sandwich it with another cookie to form pairs.
- Coat – Roll the edges of each filled heart sandwich cookie in desiccated coconut to coat the dulce de leche edges evenly, adding texture and flavor.
- Store – Arrange the coated alfajores on a tray or plate and let them set for at least one hour so the flavors meld and coconut adheres firmly before serving.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Chilling the dough helps prevent spreading during baking and enhances texture.
- Do not overbake; cookies should remain tender and lightly golden at the edges.
- Dulce de leche can be homemade or store-bought according to preference.
- For best results, allow the assembled alfajores to set at room temperature for at least an hour before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 55mg
