Peruvian Alfajores Cookies: A Step-by-Step Recipe

Peruvian alfajores are delicate sandwich cookies made from a tender, crumbly cornstarch-based dough, filled with rich manjar blanco (a caramel-like milk spread) and often dusted with powdered sugar. Unlike some South American versions that use wheat flour for a firmer bite, the Peruvian style relies heavily on cornstarch, giving the cookies a melt-in-your-mouth texture that pairs perfectly with the sweet, creamy filling. This recipe is straightforward, uses simple ingredients, and yields a batch of cookies that are perfect for holidays, afternoon tea, or any time you want a taste of Peru.

Ingredients

2 cups (250 g) all-purpose flour
1 cup (120 g) cornstarch
1/2 cup (100 g) granulated sugar
1 cup (226 g) unsalted butter, softened
2 large egg yolks
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups (450 g) manjar blanco (or dulce de leche)
1/4 cup (30 g) powdered sugar, for dusting

Instructions

In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough just comes together. It will be soft and slightly crumbly but should hold together when pressed.
Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days). This chilling step is essential for easier rolling and cutting.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
On a lightly floured surface, roll the chilled dough to about 1/4-inch (6 mm) thickness. Use a 2-inch (5 cm) round cookie cutter to cut out circles. Re-roll the scraps and cut again.
Place the cookies on the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
Bake for 10-12 minutes, or until the edges are just barely golden. The cookies will not brown much on top. Be careful not to overbake, as they will become too dry.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Once the cookies are completely cool, spread about 1 teaspoon of manjar blanco on the flat side of one cookie. Top with another cookie, flat side down, to form a sandwich. Repeat with the remaining cookies.
Dust the assembled alfajores generously with powdered sugar before serving. For the best texture, let them sit at room temperature for a few hours (or overnight) so the cookies soften slightly from the moisture in the filling.

Tips

Substitutions: If you can’t find manjar blanco, use a good-quality dulce de leche. It will be very similar. For a dairy-free version, use vegan butter and a dairy-free caramel sauce, but note that the texture will be slightly different.
Chill the dough well: The dough is very soft and sticky. Chilling it for at least 30 minutes is non-negotiable for easy handling. If the dough becomes too soft while rolling, pop it back in the fridge for 10 minutes.
Don’t overbake: The cookies should be pale, not golden. Overbaking will make them dry and crumbly instead of tender. Start checking at 10 minutes.
Common mistake: Filling the cookies while they are still warm will cause the filling to melt and make a mess. Always cool the cookies completely before assembling.

Serving Suggestions

Alfajores are traditionally served as a sweet treat with coffee, tea, or hot chocolate. They are a staple at Peruvian celebrations, especially during Christmas and birthday parties. For a festive presentation, arrange them on a platter and dust with extra powdered sugar. They also pair beautifully with a glass of cold milk or a scoop of vanilla ice cream for dessert.

Variations

Chocolate Alfajores: Replace 1/4 cup (30 g) of the all-purpose flour with 1/4 cup (25 g) of unsweetened cocoa powder. Proceed as directed.
Coconut Alfajores: Add 1/2 cup (40 g) of finely shredded unsweetened coconut to the dry ingredients. After filling, roll the edges of the assembled cookies in more shredded coconut.
Lemon Zest: Add 1 teaspoon of finely grated lemon zest to the dough for a bright, citrusy note that complements the caramel.
Different Fillings: While manjar blanco is classic, you can also fill the cookies with chocolate ganache, raspberry jam, or a mixture of manjar blanco and chopped nuts.

Storage and Reheating

Store assembled alfajores in an airtight container at room temperature for up to 5 days. In fact, they taste even better the next day as the cookies soften. You can also freeze the unassembled baked cookies (without filling) for up to 3 months. Thaw at room temperature, then fill and dust as directed. Do not freeze filled alfajores, as the texture will become mushy. There is no need to reheat them; they are best enjoyed at room temperature.

Frequently Asked Questions

1. Can I use salted butter?
Yes, you can, but reduce the added salt to a pinch. Salted butter adds a nice contrast to the sweet filling, but unsalted gives you more control over the final flavor.

2. My dough is too crumbly and won’t hold together. What should I do?
If the dough seems too dry, add one tablespoon of cold milk or water at a time until it comes together. This can happen if the butter was not soft enough or if the flour was measured too generously. Be careful not to overwork the dough once you add the liquid.

3. Can I make the dough ahead of time?
Absolutely. The dough can be made and refrigerated for up to 2 days before rolling and baking. You can also freeze the dough disk, wrapped tightly, for up to 3 months. Thaw overnight in the refrigerator before using.

4. Why are my cookies spreading too much?
If your cookies spread excessively, it likely means the dough was too warm when it went into the oven. Make sure to chill the dough thoroughly, and if your kitchen is warm, chill the cut-out cookies on the baking sheet for 10 minutes before baking.

5. What is the difference between manjar blanco and dulce de leche?
In Peru, manjar blanco is typically made with milk and sugar, while dulce de leche (common in Argentina) often includes a little baking soda and can have a slightly deeper caramel flavor. For this recipe, they are interchangeable, so use whichever you can find.

6. Can I make these gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The cornstarch is already gluten-free, so the texture will still be quite tender, though it may be slightly more delicate.

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