Alfajores Cookies
Published
Published
A popular South American dessert, these Alfajores Cookies are melt-in-your-mouth shortbread cookie sandwiches with dulce de leche in the center. They look so fancy, but they’re actually really easy to make with primarily pantry staples. I love to enjoy them with a cup of tea or coffee!
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Alfajores are a popular cookie in many South American countries, with small variations. The version I’m sharing today is from Argentina, though Peru has a similar cookie as well. The cookie has a tender melt-in-your mouth texture with a subtle flavor, much like any other shortbread cookie, and the real star is the caramel-like dulce de leche filling. The hardest part in making them is only eating a couple!
Helpful Tips & Possible Variations
- Cornstarch – Cornstarch is key to achieving the soft texture. Potato starch or rice flour can be used as substitutes but will alter the texture.
- Dulce de leche – Dulce de leche is the traditional filling for alfajores cookies. However, caramel sauce, Nutella, or thick fruit preserves (like fig or guava paste) can also be used for a different flavor.
- Prevent overly sticky dough. Sticky dough can result from warm butter or humid conditions. Chill the dough for at least 30 minutes to firm it up before rolling. You can also lightly flour your work surface to make rolling and handling easier.
- Chill to prevent spreading. If the cookies still spread after chilling the dough, refrigerate the cut cookies on the baking tray for 10 minutes before baking.
- Dough thickness. Maintain a consistent dough thickness of 1/4-inch for even baking.
Alfajores Cookies
Ingredients
Ingredients for the cookies
- 2 cups cornstarch
- 1 cup all-purpose flour, , spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, , softened to room temperature
- 2/3 cup powdered sugar
- 2 large eggs yolks, , at room temperature
- 1 teaspoon vanilla extract
- zest of 1 lemon
For the filling & coating
- 1 cup dulce de leche
- 1/2 cup shredded coconut
- 1/4 cup powdered sugar
Instructions
- In a medium bowl, whisk together 2 cups cornstarch, 1 cup flour, 1/2 teaspoon EACH baking powder and baking soda, and 1/4 teaspoon salt. Set aside.
- In a large bowl, using an electric mixer, cream together 3/4 cup softened unsalted butter and 2/3 cup powdered sugar until light and fluffy.
- Add 2 egg yolks, 1 teaspoon vanilla, and lemon zest, mixing well.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. (Pinch off a bit in between your fingers; it should stay together. If it's still crumbly, blend in a touch milk only if necessary, a tablespoon at a time, but no more than 3 tablespoons total.)
- Wrap the dough in plastic wrap and chill for 30 minutes.
- Line a baking sheet with parchment paper. Set aside.
- Lightly dust a clean work surface and rolling pin with flour. Roll out the chilled dough to about 1/4-inch thickness.
- Use a round 2-inch cookie cutter to cut circles out of the rolled dough and place them on the prepared baking sheet.
- Chill the cookies in the fridge for 10 minutes while you preheat the oven to 350°F
- Bake for 10–12 minutes or until edges are slightly golden. Cool completely.
- Spread 1–2 teaspoons of dulce de leche on the flat side of one cookie and top with another to form a sandwich. (If the dulce de leche is too firm, you can warm in the microwave for just a few seconds to loosen. It should not be runny.)
- Roll edges in shredded coconut, then dust the alfajores cookies with powdered sugar
- Serve and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Make Ahead & Proper Storage
- Make the dough ahead. The dough can be made 1–2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it soften slightly before rolling.
- Room temperature. Store assembled alfajores in an airtight container at room temperature for up to 3 days.
- Fridge. Refrigerate the cookies in an airtight container and store them for up to 1 week. Bring them to room temperature before serving for the best texture and flavor.
- Freezer. Wrap the cookies individually in plastic wrap or parchment paper to prevent sticking. Store in a freezer-safe container for up to 1 month. Thaw at room temperature for about 30 minutes before serving.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
