If you’re searching for a charming, delicious treat that’s both fun to make and irresistible to eat, you’ve got to try my Heart Sandwich Cookies with Dulce de Leche Recipe. These sweet little alfajores are a family favorite in my home, and I absolutely love how the tender cookies paired with that creamy, caramel-like dulce de leche filling always get everyone’s attention. Whether you’re baking for a holiday, a special occasion, or just because, these heart-shaped sandwich cookies make an unforgettable impression—and I can’t wait to share all my best tips with you.
Why You’ll Love This Recipe
- Perfect Texture: The cookies are soft, tender, and delicate, creating a melt-in-your-mouth experience.
- Sweet & Creamy Filling: That rich dulce de leche adds a luscious caramel flavor that pairs beautifully with the cookies.
- Fun, Heart-Shaped Presentation: Makes these cookies ideal for gifts, celebrations, or a romantic treat.
- Simple Ingredients: Made from pantry staples so you can whip these cookies up anytime without fuss.
Ingredients You’ll Need
One of the reasons I adore this Heart Sandwich Cookies with Dulce de Leche Recipe is how straightforward the ingredients are, yet they work harmoniously to create something truly special. Using cornstarch alongside flour gives the cookies that tender crumb, while the butter and egg yolks make them rich and soft. And trust me, don’t skip the quality dulce de leche—it’s the star of these sandwich cookies.
- All-purpose flour: Choose a good quality flour—this forms the structure of your cookies.
- Cornstarch: This keeps your cookies incredibly tender and delicate.
- Baking powder: Just a touch to give the cookies a slight lift without making them cakey.
- Salt: Balances sweetness and enhances flavor.
- Unsalted butter: I always use softened, real butter for the best richness and flavor.
- Granulated sugar: Adds mild sweetness and helps create a lovely texture.
- Egg yolks: These give the dough richness and that melt-in-your-mouth softness.
- Pure vanilla extract: A splash for warm, aromatic notes.
- Dulce de leche: This luscious caramel filling can be homemade or store-bought—just choose a creamy, smooth one.
- Desiccated coconut: Perfect for rolling the edges, it adds a nice texture and a subtle tropical twist.
Variations
I love how versatile this Heart Sandwich Cookies with Dulce de Leche Recipe is—you can easily tweak it to suit your taste or dietary needs. Over time, I’ve tried a few fun twists that made my batch even more exciting. Don’t be shy; make them your own!
- Gluten-Free Option: I’ve swapped regular flour for a gluten-free blend with extra cornstarch, and the cookies turned out just as tender and delightful.
- Chocolate-Dusted: After assembling the cookies, try lightly dusting them with cocoa powder for a bittersweet contrast—I was pleasantly surprised how rich this made them!
- Nutty Crunch: Mixing finely chopped toasted pecans or almonds into the coconut coating adds a lovely crunch I like for holiday parties.
- Flavored Dulce de Leche: Stir a little cinnamon or orange zest into your dulce de leche filling for a warm twist that my guests always ask about.
How to Make Heart Sandwich Cookies with Dulce de Leche Recipe
Step 1: Sift and combine the dry ingredients
Start by sifting together the all-purpose flour, cornstarch, baking powder, and salt in a small bowl. Sifting is one of those little steps I’ve found really makes the dough smoother and helps avoid any lumps or uneven spots in your cookies. Getting this mix ready upfront makes the process smoother when you start blending with the butter mixture.
Step 2: Cream the butter and sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and almost pale in color. This can take about 3-5 minutes if you’re using an electric mixer. When I first tried rushing this part, my cookies were dense—so trust me, this step is worth the patience and really helps create that tender crumb.
Step 3: Add egg yolks and vanilla
Next, add the egg yolks one at a time, mixing well after each addition. This gradual approach ensures everything blends smoothly and keeps your dough silky. Finally, stir in the vanilla extract for that warm, familiar flavor you’ll notice in every bite.
Step 4: Combine wet and dry ingredients
Slowly add the sifted dry ingredients to the butter and egg mixture. I like to fold it in gently with a spatula at first, then, once it starts coming together, use my hands to knead the dough very lightly. The goal is just to get a smooth dough without overworking it—that’s the key to tender cookies.
Step 5: Chill the dough
Divide your dough into two equal portions and wrap each in plastic wrap. Pop them in the fridge for at least one hour. I discovered this chilling step when my cookies used to spread too much in the oven—this keeps the shape nice and helps the flavors develop beautifully.
Step 6: Roll and cut the cookies
Preheat your oven to 350°F (175°C). Roll out one portion of dough between two sheets of parchment paper to about ¼ inch thickness. This trick keeps the dough from sticking and makes it super easy to transfer your cut cookies to the baking sheet. Use a heart-shaped cutter to stamp out your cookies, then place them spaced on parchment-lined baking sheets.
Step 7: Bake until just golden
Bake the cookies for 8 to 10 minutes, keeping a close eye to prevent browning. I learned the hard way that overbaked alfajores lose their tender texture, so it’s best to look for delicate golden edges while the centers stay pale. Once baked, let them cool slightly on the trays before moving them to a wire rack to cool completely.
Step 8: Assemble the sandwich cookies
Once the cookies are completely cool, spread a generous layer of dulce de leche on one cookie and gently sandwich it with another. Don’t be shy—this filling is what truly makes these cookies stand out, and you’ll find your loved ones going back for seconds.
Step 9: Roll in coconut and set
Finally, roll the edges of each cookie sandwich in desiccated coconut until fully coated. The coconut not only adds a lovely textural contrast but also makes these cookies look extra special and festive. Let them set on a plate for at least an hour so the flavors meld well and the coating sticks nicely.
Pro Tips for Making Heart Sandwich Cookies with Dulce de Leche Recipe
- Don’t Skip the Chill: Chilling the dough makes the cookies easier to cut and helps maintain their heart shape during baking.
- Use Softened Butter, Not Melted: Soft butter creams better with sugar, giving you a lighter dough texture.
- Roll Between Parchment Sheets: This keeps your rolling pin clean and dough smooth without extra flour altering the texture.
- Watch Baking Time Closely: Alfajores bake quickly—pull them out when edges start to color lightly to keep them tender.
How to Serve Heart Sandwich Cookies with Dulce de Leche Recipe
Garnishes
I love to keep it classic by rolling the edges in desiccated coconut, but I’ve also sprinkled a little powdered sugar on top when serving these cookies at tea parties—it makes them look even more inviting. For a festive touch, you could drizzle a bit of melted dark chocolate over the top for extra indulgence.
Side Dishes
These little cookies are a perfect companion to a strong cup of coffee or a cozy mug of hot chocolate. When I serve them as a dessert, I like pairing with fresh berries or a light, fruity sorbet to balance out the richness.
Creative Ways to Present
For Valentine’s Day or anniversaries, I arrange these heart sandwiches in a circle on a pretty platter to make a larger heart shape—it’s a crowd-pleaser! Wrapping individual cookies in cellophane tied with ribbon also makes for charming edible gifts. I’ve even gifted them packed in mini tins, and they always disappear fast.
Make Ahead and Storage
Storing Leftovers
Once assembled, I store these alfajores in an airtight container at room temperature. They’ll stay fresh and soft for up to 3 days—if they last that long! If you live in a warmer climate, I recommend keeping them in the fridge to avoid the dulce de leche melting too much.
Freezing
I’ve frozen both baked cookie dough and fully assembled sandwich cookies. For dough, wrap tightly and freeze up to 2 months; just thaw overnight in the fridge before rolling. Assembled cookies freeze well too—place them in a single layer on a baking sheet to freeze, then transfer to a container. Thaw at room temperature and they’ll taste just as fresh.
Reheating
If you want to serve them slightly warm, pop a couple cookies in the microwave for 10-15 seconds. The dulce de leche gets lovely and gooey without melting the cookie too much. Just be careful not to overheat—you want them soft, not soggy!
FAQs
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Can I make the dulce de leche filling from scratch?
Absolutely! Homemade dulce de leche is wonderful and surprisingly easy. You can make it by slowly simmering sweetened condensed milk until it caramelizes, or by baking it in a water bath. Just allow it to cool completely before using.
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Why does the dough need both flour and cornstarch?
Cornstarch softens the texture of the cookies by reducing gluten formation. This combo results in delicate, tender cookies that practically melt in your mouth—something pure flour doughs can struggle to achieve.
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Can I use other shapes besides hearts?
Definitely! Although hearts are charming, you can use any cookie cutter shape you like. Stars, circles, or even seasonal shapes make these cookies perfect for different occasions.
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How do I prevent the coconut from falling off?
Rolling the edges in desiccated coconut right after spreading the dulce de leche is key, as the sticky filling helps it adhere well. Letting the cookies rest for at least an hour before serving also ensures the coconut sets firmly.
Final Thoughts
When I first tried making these Heart Sandwich Cookies with Dulce de Leche Recipe, I was blown away by how simple ingredients and a few thoughtful techniques turned into something so special and memorable. They’re the kind of cookies that make everyone smile—and it feels like giving a little hug through food. I hope you’ll enjoy baking and sharing them as much as I do. Grab your heart-shaped cutter, because these sweet sandwiches are ready to steal your heart and yours guests’ too!
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: South American
Description
Heart Alfajores are delicate, buttery sandwich cookies filled with luscious dulce de leche and coated in desiccated coconut. Perfectly tender with a hint of vanilla, these heart-shaped treats make a charming dessert or gift for loved ones. Baking these traditional South American alfajores at home brings a sweet, melt-in-your-mouth experience with a festive touch.
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 there are no lumps and the leavening agents are evenly distributed.
- Wet ingredients – In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy. Add the egg yolks one at a time, mixing well after each addition to incorporate fully. Stir in the pure vanilla extract for flavor.
- Combine – Gradually add the sifted dry ingredients to the butter mixture, mixing gently until a smooth dough forms. Use a spatula or your hands to knead the dough gently, being careful not to overwork it.
- 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 and make it easier to handle.
- 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 ease cleanup.
- Cut – Roll each chilled dough portion out between two sheets of parchment paper to about ¼ inch thickness. Using heart-shaped cookie cutters, cut out cookies and place them spaced evenly on the prepared baking sheets.
- Bake – Place the baking sheets in the preheated oven on the middle rack and bake for 8 to 10 minutes until the edges turn a light golden color. Avoid overbaking to keep the cookies tender and pale.
- Cool – Remove the cookies from the oven and allow them to cool on the baking sheets 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-shaped cookie and sandwich it with another cookie on top, pressing gently to adhere.
- Coat – Roll the edges of the dulce de leche-filled sandwich cookies in desiccated coconut to evenly coat and add texture and flavor.
- Store – Arrange the coated alfajores on a tray or plate and let them set for at least one hour before serving. This resting time allows the flavors to meld and the coating to adhere firmly.
Notes
- Dulce de leche can be homemade or store-bought depending on your preference and time availability.
- Make sure not to overbake the cookies to keep them tender and soft rather than crisp.
- Using parchment paper between dough layers prevents sticking and makes rolling out easier.
- These cookies keep well when stored in an airtight container for several days.
- For a gluten-free alternative, substitute all-purpose flour with a gluten-free blend suitable for cookies, adjusting cornstarch as needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 55mg
