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Dulce de Leche Thumbprint Cookies

Dulce de Leche Thumbprint Cookies

Erica Dinho
5 from 16 votes


  • ½ cup of butter or 1 stick at room temperature
  • ¼ cup of sugar
  • 1 large eggs at room temperature
  • ¼ teaspoon of vanilla extract
  • Pinch of salt
  • 1 cup of all purpose flour
  • ½ cup of homemade or store bought dulce de leche or arequipe


  • Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper.
  • Using an electric mixer, beat together butter and sugar on medium speed until light and fluffy, about 4 to 5 minutes.
  • Add the egg, vanilla extract and salt until combined. Lower the speed of the mixer to low and add all-purpose flour in two additions.
  • Form the dough into 12 balls. Place the balls of dough on prepared baking sheet, about 1 inch apart. Using the round part of a ¼-teaspoon measure, make a deep indentation in each ball.
  • Bake the cookies until firm to the touch and golden on the bottom, about 10 minutes.
  • Allow the cookies to cool on the baking sheets for 5 minutes, then transfer and cool on wire cooling rack.
  • When ready to serve, fill the indentations with dulce de leche or arequipe.
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