Alfajores are Argentina’s beloved sandwich cookies: two crumbly, buttery shortbread rounds filled with rich dulce de leche and often rolled in shredded coconut. The contrast of the tender, almost melting cookie with the sticky caramel center makes them irresistible. This recipe delivers the classic version—simple ingredients, a short chill, and a bake that yields perfectly soft results.
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 1 cup (130 g) cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon brandy or rum (optional, but traditional)
- 1 ½ cups (about 450 g) dulce de leche, store-bought or homemade
- 1 cup (80 g) unsweetened shredded coconut, 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 softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the egg yolks one at a time, beating well after each. Mix in the vanilla and brandy (if using).
- Gradually add the dry ingredients to the butter mixture, mixing on low until just combined. The dough will be soft and slightly crumbly but should hold together when pressed.
- Turn the dough onto a lightly floured surface, gather it into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).
- 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. Reroll scraps once.
- Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheets.
- Bake for 10–12 minutes, until the edges are just barely golden. The cookies should not brown on top.
- 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 sandwich with another cookie. Gently press so the filling reaches the edges.
- Roll the filled alfajores in the shredded coconut, covering the sides and a bit of the edges. Let them sit for at least 1 hour before serving so the cookies soften slightly.
Tips
- Don’t overwork the dough: Mix just until it comes together. Overmixing develops gluten, which makes the cookies tough instead of tender.
- Chill well: The dough must be cold before rolling and cutting. If it warms up, return it to the fridge for 10 minutes—this prevents spreading.
- Use good dulce de leche: The filling is the star. If store-bought is too runny, simmer it in a saucepan over low heat for 5–10 minutes to thicken, then cool before using.
- Substitutions: No cornstarch? Replace it with an equal amount of all-purpose flour, but the cookies will be slightly less tender. For a gluten-free version, use a 1:1 gluten-free flour blend in place of the all-purpose flour.
Serving Suggestions
Alfajores are perfect with coffee or mate, Argentina’s national tea. Serve them as an afternoon treat, at a birthday party, or as a dessert after a barbecue. For a festive touch, drizzle melted dark chocolate over the top instead of rolling in coconut.
Variations
- Chocolate-coated: Dip the filled cookies in melted dark or milk chocolate and let set on parchment paper.
- Lemon zest: Add 1 teaspoon of finely grated lemon zest to the dough for a citrusy twist.
- Nutty: Roll the edges in finely chopped toasted almonds or peanuts instead of coconut.
- Dulce de leche with a hint of salt: Sprinkle a tiny pinch of flaky sea salt on the filling before sandwiching.
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 cookies soften from the filling. For longer storage, freeze the unfilled cookies for up to 3 months; thaw at room temperature, then fill and roll. You can also freeze the filled cookies (without coconut) for up to 2 months—thaw in the fridge overnight and roll in coconut just before serving. Do not refrigerate filled alfajores for more than a day, as the cookies can become too soft and sticky.
Frequently Asked Questions
Can I use store-bought dulce de leche?
Yes, absolutely. Look for a thick, spreadable variety. If it’s too thin, simmer it briefly to reduce, then cool before using.
Why did my cookies spread too much?
Usually the dough was too warm or the baking powder amount was too high. Make sure the dough is well-chilled and measure the baking powder carefully.
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 2 months. Thaw in the fridge overnight before rolling.
Do I have to roll them in coconut?
No, coconut is classic but optional. You can leave the sides bare or dust with powdered sugar instead.
How do I get perfectly round cookies?
Use a sharp cutter and press straight down without twisting. Twisting can seal the edges and prevent even rising.
Are alfajores gluten-free?
Traditional ones are not, but you can make a gluten-free version using a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious.
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- Tamarind Rice Suppliers in Bukit Batok: A Home Cook’s Guide
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