You haven’t truly experienced Latin American sweets until you’ve sunk your teeth into one of these dreamy cornstarch cookies. I still remember my abuela’s kitchen filled with the sweet aroma of dulce de leche melting between crisp-yet-tender cookies – pure magic! These melt-in-your-mouth treats were my favorite after-school snack growing up in Buenos Aires, and today I’m sharing our family’s foolproof version.
What makes these cornstarch cookies with condensed milk and dulce de leche filling so special? That magical cornstarch creates an almost shortbread-like texture that’s impossibly tender, while the sweetened condensed milk adds richness without overwhelming sweetness. The dulce de leche filling? Pure nostalgia in every bite. Whether you call them alfajores or simply sandwich cookies, one taste will transport you straight to a cozy South American bakery.
The best part? They come together faster than you’d think – no fancy equipment needed, just simple ingredients and lots of love. Trust me, your kitchen will smell incredible, and these cookies disappear even faster than you can make them!
Why You’ll Love These Cornstarch Cookies with Condensed Milk
Oh, where do I even start? These cookies are pure joy in every bite! First off, that cornstarch creates the most delicate, melt-in-your-mouth texture you can imagine—like biting into a sweet little cloud. And don’t get me started on the condensed milk—it adds this rich, creamy depth that makes them irresistible.
Here’s why they’ll become your new obsession:
- Effortless to make—no mixer needed, just a bowl and spoon
- Soft yet sturdy—perfect for sandwiching that luscious dulce de leche
- Quick bake time—ready in under 15 minutes
- Customizable—add a pinch of cinnamon or dip them in chocolate if you’re feeling fancy
Seriously, one batch and you’ll understand why these were my childhood favorite. They’re sweet without being cloying, tender without crumbling, and just downright magical. Your friends will beg you for the recipe—mine still do!
Ingredients for Cornstarch Cookies with Dulce de Leche Filling
Okay, let’s gather our treasures! These measurements are exact because, trust me, cornstarch can be finicky. You’ll need:
- 2 cups cornstarch – spooned and leveled (don’t pack it!)
- 1 cup all-purpose flour – the regular kind works best
- 1 cup unsalted butter – softened to room temp (test by pressing – should leave a slight dent)
- 1/2 cup sweetened condensed milk – straight from the can, no substitutes here
- 1/2 cup dulce de leche – homemade or store-bought, your choice
- 1 tsp vanilla extract – pure, not imitation
- 1/4 tsp salt – just a pinch to balance the sweetness
Ingredient Notes & Substitutions
Now, I know you might be tempted to swap things – here’s what works (and what doesn’t!):
- Butter: Margarine works in a pinch but changes the flavor. If using salted butter, omit the extra salt.
- Dulce de leche: Raspberry jam makes a fabulous alternative if you want something tart!
- Cornstarch: Absolutely no substitutions here – it’s the star of the show!
- Flour: For gluten-free, try a 1:1 gluten-free flour blend.
Pro tip: Measure everything before starting – these cookies come together fast once you begin!
Equipment Needed
Don’t worry—no fancy gadgets required here! You’ll just need:
- A large mixing bowl
- A sturdy wooden spoon or rubber spatula
- A baking sheet lined with parchment paper
- A small bowl for the dulce de leche filling
That’s it! Simple tools for spectacular cookies.
How to Make Cornstarch Cookies with Condensed Milk
Alright, let’s dive in—this is where the magic happens! First, preheat your oven to 350°F (180°C) and line that baking sheet with parchment paper. No sticking allowed here!
In a big bowl, whisk together the cornstarch, flour, and that pinch of salt. Don’t skip the whisking—it keeps everything light and airy. Now, in another bowl, beat the softened butter and condensed milk until it’s creamy and dreamy. This takes about 2 minutes by hand—your arm might protest, but trust me, it’s worth it! Stir in the vanilla extract next.
Here’s the key: add the dry ingredients to the wet mixture gradually. Fold gently with a spatula until just combined—the dough should be soft but not sticky. If it clings to your fingers, pop it in the fridge for 10 minutes. No overmixing, or your cookies will turn into little hockey pucks!
Roll tablespoon-sized portions into balls, then gently flatten them between your palms to about 1/2-inch thick. Space them 2 inches apart on the baking sheet—they spread just a tad. Bake for 12-15 minutes until the edges get that perfect light golden blush. Let them cool completely on the sheet—they’re delicate when warm!
Shaping and Baking Tips
Resist the urge to press too hard when shaping—these cookies should stay plump! Underbake slightly (they’ll firm up as they cool) and rotate the sheet halfway for even color. Watch closely after 10 minutes—cornstarch can go from pale to golden in a flash!
Assembling the Dulce de Leche Sandwich Cookies
Flip half the cooled cookies upside down. Spread a generous teaspoon of dulce de leche on each, then top with another cookie. Gently press until the filling peeks out just a little—like they’re winking at you! Let them sit 10 minutes before devouring so the filling sets.
Storage & Reheating Instructions
Here’s how to keep your cornstarch cookies tasting fresh: store them in an airtight container at room temperature—no refrigeration needed! They’ll stay perfect for up to 5 days (though good luck making them last that long). If they somehow get stale (unlikely!), pop them in a 300°F oven for 2 minutes to revive them.
Want to freeze? Assemble the sandwiches first, then freeze in a single layer before transferring to a freezer bag. Thaw at room temperature when the craving hits—the dulce de leche stays gloriously gooey!
FAQs About Cornstarch Cookies
Can I freeze the cookie dough? Absolutely! Roll the dough into balls, freeze on a tray, then transfer to a bag. When ready to bake, let them thaw slightly while the oven preheats – no need to adjust baking time.
Why did my cookies spread too much? Usually means your butter was too soft or the dough got warm. Next time, chill the shaped cookies for 15 minutes before baking. Also check that your cornstarch is fresh – old cornstarch loses its thickening power.
Can I use homemade dulce de leche? Please do! My abuela would approve. Just make sure it’s thick enough – if it’s runny, simmer uncovered for 10 more minutes. Store-bought works great too in a pinch.
Help – my dough is crumbly! No panic! Just knead in a teaspoon of condensed milk at a time until it comes together. Humidity affects cornstarch, so adjustments are normal.
Are these cookies gluten-free? Almost! Just swap the all-purpose flour for your favorite GF blend. The texture might be slightly different, but still delicious.
Nutritional Information
Just so you know, these cornstarch cookies pack some sweetness! Each sandwich cookie comes to about 180 calories—mostly from that heavenly dulce de leche. Remember, exact numbers depend on your specific ingredients. If you’re watching sugar, maybe split one with a friend (or not—I won’t judge!).
Share Your Cornstarch Cookie Experience
Did you make these dreamy cookies? Tag me in your photos or leave a comment below—I’d love to hear how yours turned out!
Print
7 Irresistible Cornstarch Cookies with Dulce de Leche Bliss
- Total Time: 30 minutes
- Yield: 20 sandwich cookies 1x
- Diet: Vegetarian
Description
Soft and chewy cornstarch cookies filled with sweet condensed milk and dulce de leche.
Ingredients
- 2 cups cornstarch
- 1 cup all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup sweetened condensed milk
- 1/2 cup dulce de leche
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a bowl, mix cornstarch, flour, and salt.
- In another bowl, beat butter and condensed milk until creamy. Add vanilla extract.
- Gradually fold dry ingredients into the wet mixture until a soft dough forms.
- Roll dough into small balls, flatten slightly, and place on the baking sheet.
- Bake for 12-15 minutes until edges are lightly golden. Let cool completely.
- Spread dulce de leche between two cookies to make sandwich cookies.
Notes
- Store in an airtight container for up to 5 days.
- Adjust dulce de leche amount based on preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 12g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cornstarch cookies, dulce de leche, condensed milk, sandwich cookies, Latin dessert