Simple Walnut Cookies with Dulce de Leche Recipe

I still remember the first time I sandwiched these delicate walnut cookies together with that luscious, creamy dulce de leche. It was a quiet Sunday afternoon, the house filled with the warm, nutty aroma of baking, and the result was nothing short of magical. These cookies instantly became a family legend. They aren’t overly flashy, but their charm lies in their simplicity and the perfect marriage of textures and flavours. The cookie itself is tender, almost crumbly, packed with the earthy richness of walnuts, and then… that smooth, sweet, caramel-like embrace of dulce de leche. They disappear alarmingly fast whenever I make a batch, whether it’s for a casual coffee break, a potluck contribution, or packed carefully into tins for holiday gifts. My kids call them “caramel walnut clouds,” and honestly, that description isn’t far off. They manage to be comforting and sophisticated all at once, proving that sometimes the simplest recipes yield the most profoundly satisfying results. Making them is a joy in itself – the process is straightforward, forgiving even for novice bakers, and the reward is utterly delicious.

The Enduring Appeal of Walnut Dulce de Leche Cookies

There’s something inherently comforting about a well-made cookie. It’s a small bite of happiness, a treat that transcends age and occasion. When you combine the classic, slightly sophisticated flavour of walnuts with the universally loved sweetness of dulce de leche, you create something truly special. These Simple Walnut Cookies with Dulce de Leche are reminiscent of traditional alfajores found throughout South America, but with a distinct focus on the nutty flavour and a slightly simpler preparation.

The beauty of this recipe lies in its balance. The walnuts provide not just flavour but also a wonderful texture – finely ground nuts incorporated into the dough create a tender, melt-in-your-mouth crumb, while small chopped pieces can offer delightful little bites of crunch. The cookie itself isn’t overly sweet, acting as the perfect vessel for the rich, decadent dulce de leche filling. It’s a pairing that feels both familiar and excitingly different. Whether you’re a seasoned baker looking for a reliable crowd-pleaser or a beginner wanting to create something impressive yet achievable, this recipe is a fantastic choice. It’s adaptable, consistently delicious, and guaranteed to bring smiles.

Ingredients You’ll Need

Gathering your ingredients is the first step towards cookie bliss. Using good quality components will significantly impact the final flavour and texture. Here’s what you’ll need to create these delightful treats:

• For the Walnut Cookies:
  • Unsalted Butter: 1 cup (2 sticks or 226g), softened to room temperature. Using unsalted butter allows you to control the salt content precisely. Ensure it’s properly softened – not melted, but soft enough to indent easily with a finger. This is crucial for creaming properly.
  • Powdered Sugar: 3/4 cup (90g), sifted. Powdered sugar (or confectioners’ sugar) helps create a tender, melt-away texture in the cookies. Sifting prevents lumps.
  • Large Egg Yolk: 1. Using only the yolk adds richness and helps bind the dough without making the cookies tough. Save the white for another recipe!
  • Vanilla Extract: 1 ½ teaspoons. Use pure vanilla extract for the best flavour. It complements both the walnuts and the dulce de leche beautifully.
  • All-Purpose Flour: 2 ¼ cups (270g), spooned and leveled. Measure your flour correctly – spoon it into the measuring cup and level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to dry cookies.
  • Finely Ground Walnuts: ½ cup (60g). You can grind these yourself in a food processor until they resemble coarse sand. Be careful not to over-process, or you’ll end up with walnut butter.
  • Finely Chopped Walnuts: ½ cup (60g). These add little pockets of nutty texture. Chop them finely but not into dust – small, distinct pieces are ideal. Toasting them beforehand (optional, but recommended) enhances their flavour.
  • Salt: ½ teaspoon. Salt is essential for balancing the sweetness and enhancing the overall flavour profile.
• For the Filling & Garnish:
  • Dulce de Leche: Approximately 1 cup (300g). You can use store-bought (look for a thick, good-quality brand) or make your own. The consistency should be thick enough to hold its shape between the cookies.
  • Powdered Sugar: For dusting (optional). Adds a final touch of elegance.

Step-by-Step Instructions for Perfect Walnut Dulce de Leche Cookies

Follow these steps carefully for cookie success. The process is relatively simple, but attention to detail, especially during the creaming and chilling stages, makes a difference.

1. Prepare the Walnuts (Optional but Recommended):

• If desired, toast the chopped walnuts (not the ground ones) for enhanced flavour. Spread them on a dry baking sheet and bake at 350°F (175°C) for 5-8 minutes, or until fragrant and slightly darkened. Watch carefully to prevent burning. Let them cool completely before using.
• Prepare the ground walnuts by processing walnut halves or pieces in a food processor until finely ground, resembling coarse meal or almond flour. Set aside.

2. Cream Butter and Sugar:

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the softened unsalted butter on medium speed until smooth and creamy (about 1 minute).
• Add the sifted powdered sugar and salt. Start mixing on low speed until the sugar is incorporated (to avoid a sugar cloud!), then increase to medium-high speed. Beat for 2-3 minutes, scraping down the sides of the bowl occasionally, until the mixture is very light, pale, and fluffy. This step incorporates air, which contributes to the cookies’ tender texture.

3. Add Wet Ingredients:

• Add the large egg yolk and vanilla extract to the creamed butter mixture. Beat on medium speed until fully combined, scraping down the bowl again to ensure everything is evenly mixed.

4. Combine Dry Ingredients:

• In a separate medium bowl, whisk together the all-purpose flour and the finely ground walnuts. This ensures the ground nuts are evenly distributed throughout the flour mixture.

5. Add Dry to Wet Ingredients:

• With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three additions. Mix just until the flour is almost fully incorporated after each addition. Be careful not to overmix at this stage; overmixing develops gluten, which can lead to tough cookies.
• Once the flour is mostly combined, stir in the finely chopped (and toasted, if using) walnuts by hand using a spatula, mixing just until evenly distributed. The dough will be soft.

6. Chill the Dough (Crucial Step):

• Divide the dough in half. Flatten each half into a disk about 1-inch thick and wrap tightly in plastic wrap.
• Refrigerate the dough disks for at least 1 hour, or preferably 2 hours, until firm. Chilling the dough is essential for several reasons: it prevents the cookies from spreading too much during baking, makes the dough easier to handle and roll out, and allows the flavours to meld. You can chill the dough for up to 3 days.

7. Preheat Oven and Prepare Baking Sheets:

• When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and promotes even browning.

8. Roll and Cut the Cookies:

• Remove one disk of dough from the refrigerator. On a lightly floured surface, roll out the dough to approximately ¼-inch thickness. If the dough is too firm, let it sit at room temperature for 5-10 minutes. Flour your rolling pin and surface lightly as needed to prevent sticking, but avoid adding too much excess flour.
• Using a round cookie cutter (about 1.5 to 2 inches in diameter is ideal), cut out cookies. Place the cut-out cookies about 1 inch apart on the prepared baking sheets.
• Gather the scraps, re-roll gently (try not to overwork the dough), and cut out more cookies. Repeat with the second disk of dough. If the dough becomes too soft at any point, return it to the refrigerator for 15-20 minutes.

9. Bake the Cookies:

• Bake one sheet at a time in the preheated oven for 10-13 minutes. The exact time will depend on your oven and the size of your cookies. The cookies should be set, with the edges just beginning to turn a very light golden brown. The tops should remain pale. They will firm up more as they cool. Avoid overbaking, as this will make them dry rather than tender.
• Rotate the baking sheet halfway through baking if your oven bakes unevenly.

10. Cool Completely:

• Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This step is vital – the cookies need to be fully cool and firm before you attempt to fill them, otherwise, they might break, or the dulce de leche will melt and ooze out.

11. Assemble the Sandwich Cookies:

• Once the cookies are completely cool, pair them up by size.
• Spread a generous teaspoon (or more, to your liking) of dulce de leche onto the flat bottom side of one cookie. Gently press the flat bottom side of another cookie on top to create a sandwich. Be gentle to avoid breaking the delicate cookies.
• Repeat with the remaining cookies and dulce de leche.

12. Optional Dusting:

• If desired, lightly dust the assembled sandwich cookies with powdered sugar using a fine-mesh sieve just before serving.

13. Rest (Optional but Recommended):

• For the best flavour and texture integration, let the assembled cookies rest in an airtight container at room temperature for a few hours, or even overnight. This allows the cookie to soften slightly from the moisture in the filling, creating that classic alfajor-like texture.

Nutrition Facts (Approximate)

Please note that these values are estimates and can vary based on the specific ingredients used (especially the brand of dulce de leche), the exact size of the cookies, and the amount of filling.

• Servings: This recipe yields approximately 24-30 sandwich cookies (48-60 individual cookies), depending on the cutter size and dough thickness.
• Calories per Serving (1 Sandwich Cookie): Approximately 180-220 kcal.

This estimation includes calories from the butter, sugar, flour, walnuts, egg yolk, and dulce de leche. It’s a treat, so enjoy it mindfully as part of a balanced diet!

Preparation and Baking Time

Understanding the time commitment helps in planning your baking session.

• Active Preparation Time: 30-40 minutes (Mixing the dough, rolling, cutting)
• Chilling Time: Minimum 1 hour (preferably 2 hours, or up to 3 days)
• Baking Time: 10-13 minutes per batch (Allow for multiple batches)
• Cooling Time: Approximately 30-60 minutes
• Assembly Time: 15-20 minutes
• Total Time (including minimum chilling): Approximately 2 hours 30 minutes to 3 hours 45 minutes (plus optional resting time)

While the total time seems long due to chilling and cooling, the hands-on time is quite manageable. The chilling period is passive time where you can step away.

How to Serve Your Walnut Dulce de Leche Delights

These cookies are wonderful on their own, but here are a few ways to present and enjoy them:

• Classic Coffee/Tea Companion:
  • Serve alongside a hot cup of coffee, espresso, cappuccino, or your favorite tea. The nutty, caramel notes pair beautifully with roasted coffee beans or black tea.
• Elegant Dessert Platter:
  • Arrange them on a platter with other small treats like mini cheesecakes, fruit tarts, or chocolate truffles for a sophisticated dessert offering at parties or gatherings.
• Afternoon Pick-Me-Up:
  • Enjoy one or two cookies with a glass of cold milk for a simple yet satisfying afternoon snack.
• Gourmet Gifting:
  • Pack them carefully in decorative tins or boxes lined with parchment paper. They make fantastic homemade gifts for holidays, birthdays, or as a thank-you gesture. Tie the box with a ribbon for an extra special touch.
• With Ice Cream:
  • Crumble a cookie over a scoop of vanilla bean, coffee, or salted caramel ice cream. Or, serve a whole cookie alongside a scoop for a textural contrast.
• Holiday Treat Staple:
  • Add them to your holiday cookie rotation. Their flavour profile feels festive, and the optional powdered sugar dusting looks like freshly fallen snow.
• Party Favors:
  • Wrap individual cookies in small cellophane bags tied with ribbon to give as party favors for showers, weddings, or dinner parties.

Additional Tips for Cookie Success

Elevate your cookie game with these five extra tips:

1. Toast Those Walnuts: While optional, toasting the chopped walnuts before adding them to the dough significantly deepens their flavour. The heat brings out their natural oils, making them more aromatic and intensely nutty. Just be sure to cool them completely before incorporating them into the dough.
2. Don’t Skimp on Chilling: Seriously, chilling the dough is non-negotiable for this type of cookie. It solidifies the butter, preventing excessive spreading during baking and ensuring a tender texture. It also makes the soft dough much easier to roll and cut cleanly. If your kitchen is warm, you might even need to chill the cut-out cookies on the baking sheet for 10-15 minutes before baking.
3. Dulce de Leche Consistency Matters: Use a thick, high-quality dulce de leche. If it’s too thin or runny, it will squish out the sides of the cookies and make them soggy. If your dulce de leche seems a bit loose, you can try chilling it in the refrigerator for 30 minutes before using it to help it firm up slightly. Avoid versions labeled “sauce,” as they are usually too thin for filling.
4. Uniformity is Key: Try to roll the dough to an even ¼-inch thickness and use the same cookie cutter for all cookies. This ensures they bake evenly and match up nicely when you assemble the sandwiches. Consistent thickness leads to consistent baking time and texture.
5. Proper Storage for Optimal Texture: Store the assembled cookies in an airtight container at room temperature. They are best enjoyed within 3-4 days. As mentioned earlier, allowing them to rest for a few hours or overnight after assembly lets the flavours meld and the cookie soften slightly for that desirable alfajor-like texture. If storing for longer, you can freeze the unfilled cookies for up to a month; thaw completely before filling and serving. Freezing filled cookies can sometimes alter the texture of the dulce de leche.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making these Simple Walnut Cookies with Dulce de Leche:

1. Can I use other nuts instead of walnuts?

• Absolutely! Pecans would be a fantastic substitute, offering a slightly sweeter, buttery flavour that also pairs wonderfully with dulce de leche. Finely ground almonds could also work, creating a cookie similar to a linzer cookie base, though the texture would be different. Ensure you grind and chop them similarly to the walnuts in the recipe.

2. Can I make the dough or cookies ahead of time?

• Yes! The cookie dough can be made, wrapped tightly in plastic wrap, and refrigerated for up to 3 days or frozen for up to 2 months. Thaw frozen dough overnight in the refrigerator before rolling and baking. Baked, unfilled cookie shells can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month. Thaw completely before filling. It’s generally best to fill the cookies closer to the time of serving, or at most, a day ahead for optimal texture.

3. Is homemade dulce de leche better than store-bought?

• Homemade dulce de leche (often made by slowly simmering a can of sweetened condensed milk) can have a wonderfully deep flavour, and you control the thickness. However, it requires time and attention. Good quality store-bought dulce de leche is a convenient and delicious option. Look for brands specifically labeled for filling pastries or Argentinian-style dulce de leche, which tend to be thicker. Ultimately, it comes down to personal preference and convenience.

4. Why did my cookies spread too much?

• Several factors can cause excessive spreading:
  • Butter too soft/melted: Ensure butter is softened to room temperature, not melted or greasy.
  • Insufficient chilling: The dough must be thoroughly chilled before rolling and baking. Chilling the cut-out shapes again briefly before baking can also help.
  • Over-creaming: While creaming is important, excessively incorporating too much air can sometimes weaken the structure.
  • Oven temperature too low: An oven that’s not hot enough allows the butter to melt before the structure sets. Use an oven thermometer to verify accuracy.
  • Baking sheet too warm: Always use cool baking sheets for each batch.

5. Can I make a gluten-free version of these cookies?

• Yes, you likely can, although the texture might differ slightly. Substitute the all-purpose flour with a good quality gluten-free all-purpose baking blend that contains xanthan gum. Brands designed for 1-to-1 replacement are usually best. Ensure your vanilla extract and other ingredients are also certified gluten-free if catering to someone with celiac disease. The rest of the ingredients are naturally gluten-free.