Butter Queen Alfajores: Rich Dulce de Leche Cookies

Alfajores are beloved South American sandwich cookies, typically featuring two delicate, crumbly shortbread-like cookies sandwiched with a generous layer of dulce de leche. This “Butter Queen” version takes the classic to the next level by using an extra-rich, high-butter dough that melts in your mouth, balanced by the sweet, caramel-like filling. The result is a luxurious, tender cookie that is surprisingly simple to make at home, yielding a treat that feels both special and comforting.

Ingredients

1 cup (226 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
2 large egg yolks, at room temperature
1 teaspoon vanilla extract
1 tablespoon (15 ml) brandy or rum (optional, but traditional)
2 cups (250 g) all-purpose flour
1 cup (120 g) cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups (about 450 g) dulce de leche (store-bought or homemade)
1/2 cup (50 g) shredded coconut, toasted or plain, for rolling (optional)
Powdered sugar, for dusting (optional)

Instructions

Preheat and prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
Add yolks and flavorings: Beat in the egg yolks one at a time, then add the vanilla extract and brandy (if using). Mix until well combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Be careful not to overmix; stop as soon as the dough comes together.
Chill the dough: Turn the dough out onto a lightly floured surface, shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This makes the dough easier to roll and prevents spreading.
Roll and cut: 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.
Bake: Place the cookies on the prepared baking sheets, about 1 inch (2.5 cm) apart. Bake for 10-12 minutes, or until the edges are just barely golden. The cookies should not brown much; they should remain pale. Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Assemble: Once the cookies are completely cool, spread about 1 teaspoon of dulce de leche on the flat side of one cookie. Top with another cookie, flat side down, to form a sandwich. Gently press together so the filling spreads to the edges.
Finish: If desired, roll the edges of the assembled alfajores in shredded coconut, or dust the tops with powdered sugar. Let the assembled cookies sit at room temperature for about 30 minutes to allow the filling to set slightly before serving.

Tips

Use cold butter for flakier cookies? Actually, for this recipe, butter should be softened to room temperature for easy creaming. If your butter is too cold, the dough will be crumbly and hard to roll.
Don’t overwork the dough: Overmixing develops gluten, which will make the cookies tough instead of tender. Mix just until the flour is incorporated.
Chill the dough: Chilling is crucial. It prevents the cookies from spreading too much in the oven and makes the dough easier to handle. Don’t skip this step.
Dulce de leche consistency: If your dulce de leche is too thick to spread, warm it slightly in the microwave for 10-15 seconds or stir in a teaspoon of milk to loosen it. If it’s too runny, chill it for a bit before using.

Serving Suggestions

Alfajores are perfect for afternoon tea, coffee breaks, or as a sweet ending to a meal. They pair wonderfully with a strong cup of espresso, a glass of cold milk, or a bold red wine like Malbec. For a festive touch, serve them on a platter dusted with powdered sugar and surrounded by fresh berries.

Variations

Chocolate Alfajores: Replace 1/4 cup (30 g) of the all-purpose flour with 1/4 cup (25 g) of unsweetened cocoa powder for a chocolate version.
Lemon or Orange Zest: Add 1 tablespoon of finely grated lemon or orange zest to the dough for a citrusy twist.
Nutty Coating: Instead of coconut, roll the edges in finely chopped toasted pecans or almonds.
Spiced Dulce de Leche: Stir 1/2 teaspoon of ground cinnamon or a pinch of sea salt into the dulce de leche before filling.

Storage and Reheating

Store assembled alfajores in an airtight container at room temperature for up to 3 days. They also freeze beautifully: place them in a single layer in a freezer-safe container, separating layers with parchment paper, and freeze for up to 2 months. Thaw in the refrigerator or at room temperature for about 1 hour before serving. Do not reheat alfajores; they are meant to be enjoyed at room temperature or slightly chilled.

Frequently Asked Questions

Can I use salted butter instead of unsalted? Yes, but reduce the added salt to 1/8 teaspoon. Salted butter can vary in salt content, so it’s safer to use unsalted and control the salt yourself.

Why did my cookies spread too much? This usually happens if the dough wasn’t chilled long enough or if the butter was too soft. Make sure to chill the dough for at least 30 minutes, and if your kitchen is warm, chill the cut-out cookies on the baking sheet for 10 minutes before baking.

Can I make the dough ahead of time? Absolutely. You can prepare the dough and keep it wrapped in the refrigerator for up to 3 days, or freeze it for up to 2 months. Just thaw overnight in the fridge before rolling.

What if I can’t find dulce de leche? You can make your own by simmering a can of sweetened condensed milk (unopened) in water for 3 hours, but be careful—this can be risky if the can boils dry. A safer method is to stir sweetened condensed milk in a saucepan over low heat until it thickens and caramelizes, about 20-30 minutes. Alternatively, use a good-quality caramel sauce, though it will be thinner.

Do I have to use brandy or rum? No, it’s optional. The alcohol adds a subtle depth of flavor, but you can omit it entirely or replace it with 1 teaspoon of orange blossom water or just extra vanilla extract.

Why are my cookies crumbly? Alfajores are supposed to be crumbly, but if they fall apart completely, you might have added too much flour or overbaked them. Measure your flour correctly by spooning it into the cup and leveling off, and bake just until the edges are set, not browned.

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