Milky Caramel Cloud Sandwich Cookies
Light and fluffy sponge-style cookies sandwiched with rich dulce de leche — a beloved Brazilian treat that melts in your mouth. These elegant little bites are perfect for celebrations, afternoon tea, or gifting to someone special.
🛒 Ingredients
30 servings
- 6 large eggs, room temperature
- 4 tablespoons granulated sugar
- 1½ cups all-purpose flour, sifted
- ½ teaspoon baking powder
- 1 can (14 oz) dulce de leche
- Butter for greasing the baking sheet
- All-purpose flour for dusting
- Powdered sugar for finishing
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Directions
- 1
Preheat oven to 430°F (220°C). Grease and lightly flour a baking sheet.
- 2
Using a stand or hand mixer, beat the eggs and sugar on high speed for about 15 minutes until the mixture is pale, thick, and ribbony.
- 3
Add the baking powder and beat for 30 more seconds.
- 4
Remove from the mixer and gently fold in the sifted flour using a spatula, being careful not to deflate the batter.
- 5
Drop small mounds of batter onto the prepared baking sheet, spacing them about 1.5 inches apart.
- 6
Bake for 4 to 6 minutes, until the edges are lightly golden. Watch carefully — they bake fast.
- 7
Remove from the baking sheet while still warm and let cool completely on a wire rack.
- 8
Pair the cookies and sandwich them with a generous layer of dulce de leche, then dust with powdered sugar before serving.
💡 Chef's Tip
Bring eggs to room temperature for maximum volume. The cookies can be stored unfilled in an airtight container for up to 3 days. Once assembled, enjoy within 2 days. Experiment with fillings like Nutella or whipped ganache for a twist.
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