Sugar Cookies with Guava Filling (Cuban Inspired)

Since I can’t travel to Cuba right now, I decided to bring piece of Cuba to me. I love baking desserts that I can find in my area. There isn’t a lot of Cuban Restaurant or Bakery’s in Los Angeles, which is pretty annoying.

I thought about making Cuban inspired sugar cookies when I wen on a grocery run and saw Guava Paste. It was literally calling my name she. I was walking down the aisle looking for Apricot Jam.

You can find Guava Paste at your local Dollar Tree if you are lucky. I also seen them at Target.

(Click Here) for Guava Filling recipe.

This recipe is straight forward and easy to make.

Prep Time: 15 minutes

Cooking Time: 10 minutes

Cooling Time: 20 minutes

Total Time: 45 minutes

Yields: 24 Cookies


1 1/3 + 1 tbsp cups all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon baking soda**

1/4 teaspoon baking powder

1 sticks unsalted butter

3/4 cup sugar

1 large egg

1 1/2 teaspoons rum; light

1/2 teaspoon of vanilla extract**

1 1/2 teaspoon of zested lemon

Powdered sugar for dusting

(Click Here) for Guava Filling recipe.


•If you don’t have baking soda add 1/4 teaspoon to the baking powder.

•If not using rum add 1/2 teaspoon of vanilla extract or 1/2 teaspoon of rum extract


  1. In a medium bowl, add the flour, salt, baking powder + soda and set aside.
  2. Using an electric mixer fitted with the paddle attachment, beat the butter at medium speed for about 1 minute.
  3. Slowly add the sugar and continue to beat until fluffy, (additional 3 to 4 minutes.)
  4. Add the egg and continue to beat 1 more minute. Stir in the rum (vanilla or rum extract)+ lemon zest.
  5. Add the flour mixture to the butter mixture all at once then fold with a rubber spatula spatula for a couple of turns. Return the bowl to the stand and mix on the lowest speed until the flour is just incorporated, do not over-mix.
  6. On a lightly floured parchment paper sheet, using a rolling pin, roll the dough out with an additional paper on top.
  7. Cut the dough in half, and cover each in plastic Saran Wrap. Place in fridge until firm, at least 2 hours.
  8. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or nonstick liner.
  9. Place one portion of dough between 2 pieces of parchment or wax paper (keep remaining dough chilled) and roll out to about 1/2-inch thick.
  10. Using any shape small cookie cutter, cut out 24 cookies.
  11. Place cookies on a lined baking sheet, about 2 inches apart. Place in the refrigerator again, 10 minutes before baking.
  12. Bake for about 9 to 11 minutes or until golden brown edges.
  13. See recipe direction for Guava Filling Here.
  14. To create the heart shaped Guava Filling, you have to put a thick layer (1/2 inch ) of filling on a baking sheet lined with parchment paper. You can use a rubber spatula to do so. Refrigerate until firm and using a heart cookie cutter, cut out shapes. (If this technique sounds to time consuming, you can just spoon in the filling between the two cookies.)
  15. Wants you have the shapes and the cookies are done, place the filling between to cookies and dust with powdered sugar. Best eaten warm.
  16. Store leftovers in a air tight container. Last about 2 week in fridge.

Enjoy! If you make it, tag me on Instagram @eatwhateveryouwant

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