Alfajores are delicate sandwich cookies made with a tender, cornstarch-based dough and filled with creamy dulce de leche. In South Africa, they’ve become a beloved treat, often enjoyed with rooibos tea or coffee. This recipe creates the classic version—crumbly, melt-in-your-mouth cookies with a rich, caramel center—and includes practical tips for making them perfectly every time.
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 ½ cups (180 g) cornstarch (maize starch)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (170 g) unsalted butter, at room temperature
- ¾ cup (150 g) granulated sugar
- 2 large egg yolks, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon brandy or rum (optional, adds depth)
- 1 cup (about 300 g) dulce de leche (or homemade, see Tips)
- 1 cup (100 g) shredded coconut, for rolling (optional)
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: 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, vanilla, and brandy (if using); beat until combined.
- Add dry ingredients: Gradually add the dry mixture to the butter mixture, mixing on low speed until a soft dough forms. Do not overmix; the dough will be slightly sticky but should hold together when pressed.
- Chill the dough: Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This firms the dough for easier rolling.
- Preheat and roll: Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll the dough to about ¼-inch (6 mm) thickness. Use a 2-inch (5 cm) round cookie cutter to cut out circles. Re-roll scraps once.
- Bake: Place cookies 1 inch (2.5 cm) apart on the prepared sheets. Bake for 10–12 minutes, until the edges are just barely golden. The cookies will look pale; that’s correct. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Fill: Spread about 1 teaspoon of dulce de leche on the flat side of one cookie. Top with another cookie, flat side down, to make a sandwich. Gently press so the filling reaches the edges.
- Roll in coconut (optional): If desired, roll the filled cookies in shredded coconut to coat the exposed filling. This also helps prevent sticking.
- Rest: Place the alfajores in an airtight container and let them rest at room temperature for at least 1 hour before serving. This softens the cookies slightly, giving them that signature texture.
Tips
- Dulce de leche: You can buy it ready-made in South Africa at most supermarkets (look for it near the jams and spreads). To make your own, simmer an unopened can of sweetened condensed milk in a pot of water for 3 hours, ensuring the can is always covered with water. Let it cool completely before opening. This is a simple, safe method.
- Don’t overbake: The cookies should be pale and just set. Overbaking makes them dry and hard. They will firm up as they cool, so err on the side of underbaking.
- Handling the dough: If the dough cracks while rolling, let it sit at room temperature for 5 minutes. If it’s too sticky, chill it again. The cornstarch makes the dough delicate, so work gently.
- Storage: Alfajores actually improve after a day—the filling softens the cookies. Store them in an airtight container at room temperature for up to 5 days, but they’re best within the first 3 days.
Serving Suggestions
Serve alfajores with a cup of rooibos tea, coffee, or a glass of cold milk. They’re perfect for afternoon tea, birthday parties, or as a sweet ending to a braai (South African barbecue). Arrange them on a platter with fresh berries for a colorful presentation.
Variations
- Chocolate alfajores: Dip one half of each filled cookie in melted dark chocolate and let set on parchment paper.
- Lemon zest: Add 1 teaspoon of finely grated lemon zest to the dough for a citrusy twist.
- Vegan version: Use vegan butter or margarine and replace the egg yolks with 2 tablespoons of aquafaba (chickpea water). Use a vegan dulce de leche (coconut-based works well).
- Spiced: Add ½ teaspoon of ground cinnamon or cardamom to the dry ingredients for a warm, aromatic flavor.
Storage and Reheating
Store alfajores in an airtight container at room temperature for up to 5 days. They do not need refrigeration, but if you live in a hot climate, you may refrigerate them to keep the filling firm—just bring them to room temperature before serving. You can freeze the unfilled cookies for up to 3 months: layer them between parchment paper in a freezer-safe container. Thaw at room temperature, then fill and serve. Do not reheat alfajores; they are meant to be enjoyed at room temperature.
Frequently Asked Questions
Can I use cake flour instead of all-purpose flour? Yes, cake flour will make the cookies even more tender. Use the same amount (220 g).
Why are my cookies cracking? The dough is too dry or too cold. Let it sit at room temperature for a few minutes, and roll gently. If it’s still cracking, add a teaspoon of milk to the dough.
Can I use a different filling? Absolutely. While dulce de leche is classic, you can use jam, chocolate ganache, or a cream cheese frosting. Just keep in mind the texture will differ.
How do I make these gluten-free? Replace the all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum. The cornstarch is already gluten-free, so the result will be very close to the original.
Can I make the dough ahead of time? Yes, you can refrigerate the dough for up to 3 days or freeze it for up to 3 months. Thaw overnight in the fridge before rolling.
Why do my cookies spread too much? Your butter might be too soft, or your dough wasn’t chilled long enough. Make sure the dough is well-chilled, and don’t skip the resting step before baking.
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