Alfajores are delicate sandwich cookies made from a cornstarch-based dough, filled with creamy dulce de leche, and often rolled in shredded coconut. Their exact origin is disputed, with both Spain and the Middle East claiming early versions, but the cookie as we know it today—tender, crumbly, and melt-in-your-mouth—was perfected in South America, especially in Argentina, Peru, and Uruguay. This recipe delivers the classic texture: a soft, almost shortbread-like cookie that pairs perfectly with the rich caramel filling.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ cups (180 g) cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (170 g) unsalted butter, at room temperature
- ¾ cup (150 g) granulated sugar
- 3 large egg yolks, at room temperature
- 1 tsp vanilla extract
- 1 tbsp brandy or rum (optional, but traditional)
- 1 cup (280 g) dulce de leche (store-bought or homemade)
- ½ cup (40 g) shredded coconut (unsweetened) for rolling
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla and brandy (if using).
- Gradually add the dry ingredients to the wet mixture, mixing on low until a soft dough forms. The dough will be slightly sticky but should hold together when pressed. If it seems too dry, add 1 teaspoon of milk; if too wet, add a tablespoon of flour.
- Shape the dough 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.
- 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 ¼-inch (6 mm) thickness. Use a 2-inch (5 cm) round cookie cutter to cut out circles. Gather the scraps, re-roll, and cut again.
- Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are just barely golden. The cookies will look pale—that’s correct. Do not overbake, or they will be dry.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, spread about 1 teaspoon of dulce de leche on the flat side of one cookie, then top with another cookie to make a sandwich. Gently press together so the filling reaches the edges.
- Roll the edges of each sandwich in shredded coconut, if desired. The cookies are best if left to sit for a few hours or overnight in an airtight container—this softens them slightly, just like the authentic version.
Tips
- Cornstarch is key: Do not substitute all-purpose flour for the cornstarch; it gives alfajores their signature crumbly texture. If you need a gluten-free version, use a 1:1 gluten-free flour blend instead of the all-purpose flour, but keep the cornstarch.
- Chill the dough: The dough is soft and sticky; chilling it for at least 30 minutes makes it manageable. If it becomes too soft while rolling, pop it back in the fridge for 10 minutes.
- Don’t overbake: The cookies should be very pale, with only the faintest golden edge. Overbaking makes them hard and dry instead of tender.
- Use a good dulce de leche: Store-bought works well, but if using homemade, make sure it’s thick and not runny, or it will soak into the cookies and make them soggy.
Serving Suggestions
Serve alfajores with a cup of strong coffee, espresso, or a glass of cold milk. They also pair beautifully with a glass of sweet dessert wine like Pedro Ximénez sherry. For a festive touch, dust the tops with powdered sugar before serving.
Variations
- Chocolate Alfajores: Dip the finished cookies in melted dark chocolate and let set on parchment paper.
- Lemon Zest: Add 1 teaspoon of lemon zest to the dough for a bright, citrusy twist.
- Peanut Butter Filling: Mix 2 tablespoons of peanut butter into the dulce de leche for a nutty variation.
- Vegan Version: Use cold vegan butter (like Miyoko’s) and replace each egg yolk with 1 tablespoon of aquafaba (chickpea brine). The texture will be slightly softer but still delicious.
Storage and Reheating
Store alfajores in an airtight container at room temperature for up to 5 days. They actually improve after a day as the filling softens the cookies. For longer storage, freeze the unfilled cookies for up to 3 months, then thaw and fill as needed. Do not freeze filled cookies, as the texture will suffer. Reheating is not recommended; these are best enjoyed at room temperature.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, the dough can be refrigerated for up to 2 days or frozen for up to 3 months. Wrap it tightly in plastic wrap and thaw in the fridge before rolling.
My cookies spread too much. What went wrong? This usually happens if the dough was not chilled long enough or the butter was too soft. Make sure the dough is thoroughly chilled, and if your kitchen is warm, chill the cut cookies on the baking sheet for 10 minutes before baking.
Can I use a different filling? Absolutely. While dulce de leche is traditional, you can use chocolate ganache, raspberry jam, or a cream cheese frosting. Just keep in mind that the texture and flavor will change.
Are alfajores gluten-free? Traditional recipes contain wheat flour, but you can easily make them gluten-free by using a certified gluten-free all-purpose flour blend in place of the regular flour. The cornstarch is already gluten-free.
Why do my cookies taste dry? Overbaking is the most common cause. Also, make sure you measure the cornstarch correctly—spoon it into the cup and level it off, don’t scoop directly, which packs it down and adds too much.
How do I make dulce de leche at home? The easiest method: simmer an unopened can of sweetened condensed milk in a pot of water for 3 hours, keeping it fully submerged. Let cool completely before opening. This is a safe method as long as the can stays covered with water the entire time.
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