Alfajores are the beloved sandwich cookies of Argentina: two tender, melt-in-your-mouth shortbread-like cookies filled with rich dulce de leche and often rolled in shredded coconut. This recipe delivers the classic version—delicate, crumbly, and perfectly balanced with the sweet caramel filling. The key is using cornstarch (maicena) for that signature sandy texture, and letting the cookies rest before baking so they hold together beautifully.
Ingredients
- 1 cup (225 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 honey (optional, for extra tenderness)
- 1½ cups (190 g) all-purpose flour
- 1½ cups (180 g) cornstarch (maicena)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups (450 g) dulce de leche (store-bought or homemade)
- 1 cup (80 g) shredded coconut (unsweetened, for coating)
Instructions
- In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 3 minutes. Add the egg yolks, vanilla, and honey (if using), and beat until well combined.
- 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. Do not overmix; the dough will be slightly crumbly but should come together when pressed.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a ball. Wrap in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
- Preheat the 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 the scraps and cut again. Place the cookies about 1 inch apart on the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are just barely golden. The cookies should not brown much; they will look pale. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once the cookies are completely cool, spread about 1 tablespoon of dulce de leche on the flat side of one cookie, then sandwich with another cookie. Gently press together so the filling reaches the edges.
- Roll the edges of each alfajor in shredded coconut, covering the exposed dulce de leche. Store in an airtight container.
Tips
- Cornstarch is essential: Do not substitute all-purpose flour for the cornstarch; it gives alfajores their characteristic crumbly, sandy texture. If you can’t find cornstarch, use cornflour (the same thing, but make sure it’s pure cornstarch, not baking powder).
- Chill the dough thoroughly: The dough is soft and sticky; chilling it for at least 1 hour makes it easier to roll and cut. If the dough becomes too soft while rolling, pop it back in the fridge for 15 minutes.
- Don’t overbake: The cookies should remain pale; overbaking will make them dry and hard instead of tender. Start checking at 10 minutes—they are done when the edges are just set.
- Use good dulce de leche: The filling is the star, so use a high-quality dulce de leche. If it’s too thick to spread, warm it slightly in the microwave for 10 seconds.
Serving Suggestions
Alfajores are perfect with a cup of coffee, tea, or a glass of cold milk. In Argentina, they are often enjoyed as an afternoon treat (merienda) or as a dessert. Serve them at room temperature for the best texture—the cookies should be tender and the filling soft. They also make a wonderful gift or addition to a cookie platter.
Variations
- Chocolate-coated: Instead of rolling in coconut, dip the finished alfajores in melted dark or milk chocolate and let them set on parchment paper.
- Lemon zest: Add the zest of one lemon to the dough for a citrusy twist that cuts through the sweetness.
- Nutty: Roll the edges in finely chopped peanuts or almonds instead of coconut.
- Gluten-free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour; the cornstarch is already gluten-free. The texture may be slightly more delicate, so handle gently.
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 slightly from the filling. For longer storage, freeze unfilled cookies (baked and cooled) in a freezer-safe bag for up to 3 months; thaw at room temperature, then fill and roll in coconut. Do not freeze filled alfajores, as the texture of the dulce de leche may change. No reheating is needed—serve at room temperature.
Frequently Asked Questions
Why is my dough too crumbly?
If the dough doesn’t come together, you may have added too much flour or not enough butter. Add 1 tablespoon of cold water or an extra egg yolk to help bind it. Also, make sure the butter is truly at room temperature before creaming.
Can I use store-bought dulce de leche?
Yes, absolutely. Look for it in the international or baking aisle. If it’s too thick, warm it slightly to make it spreadable. You can also make your own by simmering a can of sweetened condensed milk, but be careful to follow a trusted method.
Why did my cookies spread too much?
This can happen if the dough was too warm or the butter was too soft. Make sure to chill the dough thoroughly and do not overmix. Also, avoid using a dark baking sheet, which can cause over-browning and spreading.
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. Just wrap it tightly in plastic wrap. Thaw in the refrigerator overnight before rolling.
How do I get perfectly round cookies?
Use a sharp round cutter and press straight down without twisting. Twisting can seal the edges and prevent even rising. Also, re-roll the scraps only once to keep the dough tender.
Are alfajores supposed to be crunchy?
No, traditional alfajores are tender and crumbly, almost like a shortbread. If yours are crunchy, they were overbaked or the dough was too dry. Next time, reduce the baking time by a minute or two.
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