Vanilla Lemon Cornstarch Cookies with Dulce de Leche

Introduction

These cookies use a high cornstarch ratio, which gives them a delicate, crumbly texture that stays tender even after you sandwich them with dulce de leche. The lemon rind keeps the filling from tasting too heavy, and the 15-minute bake makes them practical for a weekend baking project 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
• 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 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 lemon rind with orange rind for a softer citrus note that leans sweeter and less sharp.
• Swap the dulce de leche for a thick fruit jam if you want a brighter, less rich filling; the cookies will taste lighter and slightly more tart.
• Use a smaller spoonful of batter in step 4 for more petite sandwich cookies; they bake faster and give you a higher cookie count.
• Add a light dusting of powdered sugar after assembling if you want a more finished look and a little extra sweetness without changing the texture much.

Tips for Success

• Cream the butter and sugar until visibly fluffy in step 1; if the mixture stays dense, the cookies can bake up heavier.
• Beat in the egg and egg yolks one at a time as written so the batter stays smooth instead of looking curdled.
• Sift the cornstarch, flour, baking powder, and salt well before adding them; cornstarch clumps easily and can leave dry pockets in the dough.
• Let the cookies cool fully before adding dulce de leche or the filling will soften them too quickly.

Storage and Reheating

Store assembled sandwich cookies in an airtight container in the fridge for up to 4 days. Place parchment between layers so the dulce de leche does not stick.

For longer storage, freeze them in a freezer-safe container with parchment between layers for up to 1 month. Thaw in the fridge or at cool room temperature before serving.

FAQ

Can you make the dough ahead of time?

Yes. You can refrigerate the dough for up to 24 hours before baking; let it sit a few minutes at room temperature if it firms up too much to scoop.

Why are these cookies so crumbly?

Can you use only whole eggs instead of the extra yolks?

You can, but the texture will be less rich and slightly less delicate. The yolks help the cookies hold together while still staying soft and crumbly.

How do you know when the cookies are done?

After 15 minutes, they should look set and lightly cooked without deep browning. If they start taking on much color, they are likely drying out.