Lemon Vanilla Cornstarch Cookies with Dulce de Leche

Introduction

These sandwich cookies use 1½ cups of cornstarch for a soft, sandy crumb that stays delicate after filling with dulce de leche. Lemon rind cuts the sweetness, and the 15-minute bake keeps them practical for a weekend batch or a make-ahead dessert tray.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 12 sandwich cookies

Ingredients

• ½ cup (120 ml) butter
• 1 cup (240 ml) white granulated sugar
• 1 egg
• 2 egg yolks
• 1 tsp vanilla powder
• 2 tsp lemon rind, grated
• 1½ cup (360 ml) cornstarch
• ½ cup (120 ml) flour
• 1 tsp baking powder
• ¼ tsp salt
• Dulce de leche

Instructions

1. Cream butter; add sugar and beat until fluffy.
2. Add egg and egg yolks one at a time, beating well. Beat in vanilla powder and lemon rind.
3. Sift together cornstarch, flour, baking powder, and salt. Add to batter and mix well.
4. Drop batter by small spoonfuls onto well-buttered baking sheet.
5. Bake at 350°F for 15 minutes. Remove immediately and cool.
6. Sandwich the cookies together with dulce de leche.

Variations

• Replace the 2 tsp lemon rind, grated with orange rind for a sweeter citrus flavor and a softer aroma.
• Use thick raspberry or apricot jam instead of dulce de leche for a brighter filling and a less rich finish.
• Skip the sandwiching step and serve the cookies plain if you want a lighter, less sweet cookie with a drier texture.
• Make the spoonfuls slightly larger and bake 1 to 2 minutes longer for fewer cookies with a softer center and less fragile edges.

Tips for Success

• Cream the butter and sugar until the mixture looks pale and fluffy; if you stop early, the cookies bake up heavier.
• Sift the cornstarch, flour, baking powder, and salt well so you do not end up with dry pockets in the batter.
• Keep the spoonfuls small and close in size so you can match the cookies into even pairs later.
• Pull the cookies as soon as the 15 minutes are up; they should look set, not browned.
• Let the cookies cool completely before adding dulce de leche or the filling will slide.

Storage and Reheating

Store sandwiched cookies in an airtight container with parchment between layers in the fridge for up to 4 days. For longer storage, freeze the baked unfilled cookies in a freezer-safe container or bag for up to 2 months, then thaw and fill.

These do not need true reheating. Let chilled cookies sit at room temperature for 10 to 15 minutes before serving, or microwave one cookie sandwich for 5 seconds if you want the filling slightly softer. Avoid oven reheating because the filling can leak.

FAQ

Can you make the dough ahead of time?

Yes. You can refrigerate the dough for up to 24 hours; if it firms up too much, let it sit for 10 minutes before scooping.

Why are my cookies breaking when I sandwich them?

These are naturally delicate because of the cornstarch-heavy dough. If they break easily, they were likely baked a little too long or pressed together too firmly.

How much dulce de leche should you use for each sandwich?

Use a thin, even layer, about 1 teaspoon per sandwich. More than that tends to squeeze out at the edges.

Can you make these with a gluten-free flour blend?

Yes. Replace the ½ cup flour with a 1:1 gluten-free baking blend; the cookies will be slightly more fragile but still workable.