Dulce de Leche Langues de Chat
Prep
20 mins
Cook
20 mins
Servings
6
Difficulty
Easy
These delicate Dulce de Leche Langues de Chat are my go to when I want to impress without spending hours in the kitchen. The whole project takes just forty minutes from start to finish, making them perfect for last minute entertaining or a simple weeknight treat. I love using coconut oil in the dough because it adds a subtle richness while keeping the cookies light and crispy, plus coconut oil contains healthy fats that support heart health. The real magic happens when you sandwich that sweet, creamy dulce de leche between two paper thin cookies, creating something that tastes fancy but comes together so easily. Trust me, your friends will think you spent the entire afternoon baking.
Ella x
Ingredients
- 250 gall-purpose flour
- 1baking soda
- 5 gsalt
- 250 ggranulated sugar
- 125 gunsalted butter
- 2large eggs
- 1 mlvanilla extract
- 150 mldulce de leche
- 2 gbaking powder
- 50 gcoconut sugar
- 50 gcoconut oil
- dried cat-shaped cookie cutter
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Make sure the paper is large enough to accommodate the cat-shaped cookies.
- 2
In a medium bowl, whisk together flour, baking soda, salt, baking powder, and coconut sugar.
Tip: Use a digital scale for accurate measurements.
- 3
In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time.
Tip: Use room temperature ingredients for better texture.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Stir in vanilla extract and dulce de leche.
Tip: Don't overmix the dough.
- 5
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Tip: Letting the dough rest will help the cookies retain their shape.
- 6
On a lightly floured surface, roll out the dough to about 6mm thickness. Use the cat-shaped cookie cutter to cut out the cookies.
Tip: Make sure to press the cutter all the way through the dough.
- 7
Place the cookies on the prepared baking sheet, leaving about 2cm of space between each cookie.
Tip: Use a spatula to gently place the cookies.
- 8
Bake for 12-15 minutes, or until the edges are lightly golden.
Tip: Don't overbake, as the cookies will continue to cook after being removed from the oven.
- 9
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
Tip: Transfer the cookies to a wire rack to cool completely.
- 10
Once the cookies are cool, serve and enjoy!
Tip: Store any leftovers in an airtight container at room temperature.
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