Dulce de Leche Flower Sugar Cookies

Name: Dulce de Leche Flower Sugar Cookies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 pound unsalted butter (at room temperature, sliced, plus more to grease baking sheets); 1 cup granulated sugar; 1 teaspoon vanilla extract; 4 large eggs; 8 cups all-purpose flour; 2 tablespoons baking powder; Pinch kosher or sea salt; 1 cup whole milk; 1 1/2 cups white coarse sugar or sugar crystals; 1 cup cajeta or dulce de leche (homemade or store-bought)

Bizcotela Vestida

Recipe Yield

30 sandwich cookies

Cooking time

50 minutes

Rate this recipe

3.70 from 10 votes

Ingredients

1 pound unsalted butter at room temperature, sliced, plus more to grease baking sheets
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
8 cups all-purpose flour
2 tablespoons baking powder
Pinch kosher or sea salt
1 cup whole milk
1 1/2 cups white coarse sugar or sugar crystals
1 cup cajeta or dulce de leche homemade or store-bought

To Prepare

In the bowl of a mixer, beat the butter along with the granulated sugar at medium speed for a couple minutes until smooth, creamy, and puffed up. Add the vanilla and the eggs one at a time, beating until well incorporated.
In a bowl combine the flour, baking powder, and salt.
With the mixer running at low speed, add the flour mixture and milk in multiple additions, alternating between the two. Continue beating until well incorporated and you have a homogenous dough. Turn off mixer and gather dough into a ball.
Preheat oven to 350°F with the two racks set in the lower and upper thirds. Pour the sugar crystals onto small plate and grease a couple non-stick baking sheets with butter.
Use your hands to make small balls of dough of about 1 1/2- to 2-inches. Flatten slightly and cut 5 short lines around the edge of the disk with scissors, as if making petals, without cutting all the way into the center. Press down gently in the center to make a flower shape. Then flip over and press the top into the sugar crystals and then place right side up on the baking sheet. Repeat with all the dough balls, leaving about an inch of space between the cookies on the baking sheet.
Bake cookies for 30 to 32 minutes, until cooked and barely beginning to brown around the edges. Remove from the oven and let them cool on a cooling rack.
Once cool, make sandwiches with a couple teaspoons of cajeta or dulce de leche in between of two cookies with the sugar side facing outwards.

Comments

51comments inDulce de Leche Flower Sugar Cookies

Carlos Ayala

Oct 20

I became a lover of Dulce de Leche since I made your cinnamon rolls a few years ago. Makes a SUPER YUMMY Mexican sandwich cookie! The bizcotelas themselves were delicious, I actually used a fresh vanilla bean instead of extract. But aside from that, I followed your recipe and they were a hit. Yum!!!!

1. Pati Jinich
  
  Nov 03
  
  So glad you liked the Bizcotelas Carlos, probably my all time favorite cookie!
  
Melissa Chavez

Aug 26

Pati!! I first saw you on tv during covid .I still love watching your show! I wrote down a lot of recipes! I appreciate the love you have for our home country and being able to bring a peice of home here is the absolute best! Gracias! Bendiciones for continued success always.

1. Pati Jinich
  
  Sep 04
  
  Muchas gracias por tus palabras Melissa, un abrazo!
  
Linda

Dec 19

Going to try these. Buying Cajeta at the Mexican Market

1. Pati Jinich
  
  Jan 08
  
  Yay, hope you liked them!
  
Rosalie

Dec 19

Where can we find cajetas?

1. Pati Jinich
  
  Jan 07
  
  In any Latin or Hispanic Market Rosalie, although I have seen it on mainstream grocery stores like Safeway as well. If not, Amazon has it!
  
Anne

Dec 13

Pati,
I recently discovered you on Facebook. In some of the videos, you spoke of your show. After a lttle searching, I found your show Pati’s Mexican Table. I lived in Mexico City many years ago and truly miss the authentic food, recipes, people, etc.. I just watched the episode where you were in Sinoloa and discovered the recipe for the Bizcotela cookies. I am going to make the Bizcotela Vestida cookies this afternoon for one of our choices of Christmas cookies this year. Peace.

1. Pati Jinich
  
  Jan 02
  
  So glad you found me Anne, now you have to stick with me haha, un abrazo!
  
Ruth

Sep 22

Many happy memories of my grandma. Thank you

1. Pati Jinich
  
  Sep 26
  
  My pleasure Ruth 😉
  
Susan Brunner

Jul 30

I am going to try my hand at these, but I will be making some changes, making them gluten free (for me) and diabetic friendly (for my husband), hope that turn out well, I will also be cutting the recipe in half. They look so good. Thank you for you r recipes. Have a good day.

1. Pati Jinich
  
  Aug 09
  
  Great idea Susan, let me know how did the cookies come out!
  
Anna Caruana

Jul 30

Wonderful
I wanted to grab one through the TV
Beautiful

1. Pati Jinich
  
  Aug 09
  
  Haha, I wish you could have done it Anna!
  
AngAK

Mar 15

These are wonderful! I made 1/2 recipe for a ladies lunch. Just cookies with colorful sprinkles, no filling. So good and not so sweet. I rolled the dough, flattened slightly, dipped in sprinkles then cut the petals. I used dried cranberries and pineapple for the centers. Perfect! And I made the dough in my food processor a d then chilled it.

1. Pati Jinich
  
  Mar 18
  
  Awesome! Great idea and thanks for sharing.
  
Carla Bru

Aug 17

Ciao Pati,

Thank you for sharing, I made these wonderful cookies and everyone loved them. You can only eat about one of these as it is truly a cookie/biscuit but not so sweet which I love about them. I love watching your show and travels to Mexico to show the traditions and the culture that make up this amazing country – Mexico, one of my favorite places. Grazie mille

1. Pati Jinich
  
  Aug 17
  
  Grazie Carla! So happy to read you loved the Bizcotela and that you have been tuning in and enjoying the show. Remember the new season from Jalisco premieres this coming September! Un abrazo.
  
Rachel M Marley.

Jun 02

Pati,
As I was paying attention to the ingredients it made sense when you said a biscuit trying to be a cookie. Lots of flour not much sugar. I had different colors of sugar to dip them in. They are very pretty and delicious. I love to bake and love Mexico. I have been to a few different areas and the people are so so nice and work so so hard. So thank you. I love your show.!!!!!

1. Pati Jinich
  
  Jun 12
  
  Thanks so much for the kind words Rachel! Such a good idea to use colored sugar, yay!!!!
  
Jeffrey

Feb 21

Pati, I love watching your show. I’m not much of a cook, but I love to travel. Your show is the perfect balance and you are a wonderful guide on the road AND in the kitchen. You even gave me the confidence to make these cookies – they were so easy and que rico!!! Now I think I need to try more of your recipes!!!! Gracias!

1. Pati Jinich
  
  Mar 07
  
  So happy to read you have got some inspiration Jeffrey, go for it! And let me know if you have any questions while cooking, I’ll be glad to help 😉
  
Lynne

Dec 19

Oh yum! Those look so delicious! Looking forward to trying them out!

1. Pati Jinich
  
  Dec 21
  
  Yay, have fun making the bizcotelas Lynne!
  
Pamela Scribner

Dec 18

I’m very excited to make them. They seem like a shortbread type cookie.

My grandmother always made “Mexican fudge” or that’s what she called it. You melt sugar till its brown but not burnt. Like caramelized…. Is this a type of fudge that you make? With a melted sugar? Then you add other ingredients & beat it well….its so delicious…

Thank you for your show…I’ve watched every episode..❤❤❤

1. Pati Jinich
  
  Dec 21
  
  Thanks for tuning in Pamela, so glad you enjoy the show, yay! I have a recipe for Palanqueta (brittle) that is made with melted sugar, hope you will give it a try 😉 http://patijinich.com/pati_2020/pepita-brittle/
  
Paul M Marrufo

Dec 18

I real enjoy your tv program and all the food that you cook , I real enjoy seeing part of Mexico I will never visit, thank you making Mexican food , on television. keep up the great work. if you ever need some one to taste or help u in the kitchen I am your man , just let me know

1. Pati Jinich
  
  Dec 21
  
  Haha, I’ll keep that in mind Paul! Thanks for the kind words 😉
  
Brenley

Dec 18

I was wondering if these could be made ahead, or if they need to be eaten directly after they are sandwiched? Would freezing them after filling them work, do you think? Thank you!

1. Pati Jinich
  
  Dec 21
  
  I would recommend to freeze the bizcotelas before filling them, then thaw and fill when you are ready to eat them Brenley, enjoy 😉
  
Monique

Dec 17

How long will the cookies last at room temperature if using in a holiday cookie box? Does cajeta keep ok if not refrigerated? Thank you!

1. Pati Jinich
  
  Dec 21
  
  Hi Monique, cajeta keeps OK outside of the fridge, still don’t let them out for over 2 days or they will becomes soggy. You may want to bake the cookies, keep them in an air tight container and then fill them when you are ready to eat them or give them as a gift 😉
  
  1. Monique
    
    Jan 01
    
    Thank you, Pati! Happy New Year!
    
Maria fawal

Dec 16

I can’t wait to make these , it looks likefun

1. Pati Jinich
  
  Dec 21
  
  It is fun Maria! And besides delicious, the bizcotelas are really pretty, enjoy!
  
Mary

Nov 19

This recipe calls for 2 tablespoons of baking powder. The show says 2 teaspoons. Which is correct?

1. Pati Jinich
  
  Nov 22
  
  Go with the recipe Mary, enjoy!
  
Javier

Jul 03

Hello ,
These cookies on the bland side .
I can understand why Pati added Dulse de Leche
In TV show , they did not add or make cookie sandwich
I loved the concept and after several times making these ,
I substituted whole milk with sweetened condensed milk .
Much Better

1. Pati Jinich
  
  Jul 04
  
  Thanks so much for the feedback Javier, glad to read you found a way to make the Bizcotelas to your liking, yay!
  
Ruby

Jun 18

This is one of my favorite cookies now! I love them as individual cookies and with the cajeta filling. As someone living away from home, muchísimas gracias for showing me how to bring Mexican recipes into my East Coast kitchen!

1. Pati Jinich
  
  Jun 21
  
  Thanks Ruby, Bizcotela is one of my favorite cookies as well, enjoy!
  
Susan De

Jun 05

Love making these cookies…..love the taste of these cookies……love how pretty they look…
like little flowers.

1. Pati Jinich
  
  Jun 08
  
  Thank you Susan, Bizcotelas are gorgeous and delicious 😉
  
Christian

May 14

I discovered something that helped my flow in making the cookies. When the dough is turned into balls, it was easier for me to roll half of the ball in the sugar, snip the five sides while it was still a ball, then place the ball on the cookie sheet and press in the center. The petals spread open cleaner without getting smashed together rolling them around the sugar. I still have these in the oven, but I’m really excited. I even made the cajeta!

1. Pati Jinich
  
  May 16
  
  Perfect Christian! Glad you found a way to make them work better for you 😉 And cajeta, bravo!
  
Alejandra

May 06

These cookies turned out soooo yummy. I love them!!!

1. Pati Jinich
  
  May 11
  
  Love to read this Alejandra, these are pretty good cookies if I may say so myself 😉
  
Jayne

Apr 12

Fun to make and delicious. Big hit for Easter. Made half of a batch. Added cinnamon. Delicious, not too sweet 😺

1. Pati Jinich
  
  Apr 16
  
  Thanks Jayne! Oh, cinnamon, yummy addition 😉

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