Alfajores del Uruguay are sandwich cookies made from tender, cornstarch-based cookies filled with creamy dulce de leche and often rolled in shredded coconut. Unlike their Peruvian or Chilean cousins, the Uruguayan version is notably soft, almost crumbly, and melts in your mouth. This recipe delivers that authentic texture with simple ingredients and a straightforward method, making it a perfect treat for any occasion.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (240 g) cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (225 g) unsalted butter, at room temperature
- 3/4 cup (150 g) granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon brandy or rum (optional, but traditional)
- 1 1/2 cups (about 450 g) dulce de leche, for filling
- 1 cup (80 g) shredded unsweetened coconut, for rolling (optional)
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 2-3 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 butter mixture, mixing on low speed until just combined. The dough will be soft and slightly crumbly but should hold together when pressed.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together into a ball. Do not overwork. Wrap the dough 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 1/4-inch (6 mm) thickness. Use a 2-inch (5 cm) round cookie cutter to cut out cookies. Re-roll scraps 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 not brown much.
- Let the cookies cool on the baking sheets 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 until the filling reaches the edges.
- If desired, roll the filled alfajores in shredded coconut to coat the exposed dulce de leche. Let them sit at room temperature for at least 30 minutes before serving to allow the cookies to soften slightly from the filling.
Tips
- Dough handling: The dough is delicate and can crack when rolled. If it becomes too soft, chill it again for 15-20 minutes. Use a light touch when pressing the cookies together to avoid breaking them.
- Dulce de leche: Use a thick, high-quality dulce de leche. If yours is runny, simmer it in a saucepan over low heat for a few minutes to thicken it, then cool before using. This prevents it from oozing out.
- Cornstarch is key: Do not substitute all the cornstarch with flour; it gives the cookies their signature melt-in-your-mouth texture. If you must, use a 1:1 ratio of flour to cornstarch but the result will be denser.
- Storage: Alfajores taste better the next day after the cookies have absorbed moisture from the filling. Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week.
Serving Suggestions
Serve alfajores with a glass of cold milk, a cup of coffee, or a traditional Uruguayan mate tea. They are perfect for afternoon tea, dessert tables, or as a sweet gift. For a festive touch, dust them with powdered sugar or drizzle with melted chocolate.
Variations
- Chocolate-covered: Dip the assembled alfajores in melted dark or milk chocolate and let set on parchment paper.
- Lemon zest: Add 1 teaspoon of grated lemon zest to the dough for a citrusy twist.
- Nutty: Roll the filled cookies in finely chopped toasted almonds or pecans instead of coconut.
- Spiced: Add 1/2 teaspoon of ground cinnamon or cardamom to the dry ingredients for a warm flavor.
Storage and Reheating
Store alfajores in an airtight container at room temperature for up to 5 days. They do not need reheating; in fact, they are best at room temperature. You can also freeze unfilled cookies for up to 3 months—just thaw and fill when ready. Filled alfajores can be refrigerated for up to a week, but bring them to room temperature before serving for the best texture.
Frequently Asked Questions
Can I use store-bought dulce de leche? Absolutely. Look for a thick, spreadable variety. If it’s too runny, simmer it briefly to thicken.
Why are my cookies spreading too much? This usually happens if the butter is too soft or the dough wasn’t chilled long enough. Make sure to chill the dough for at least 30 minutes and keep it cold while rolling.
Can I make the dough ahead of time? Yes, you can refrigerate the wrapped dough for up to 2 days or freeze it for up to 3 months. Thaw overnight in the refrigerator before rolling.
Why do my cookies crack when I roll them? The dough is naturally tender due to the cornstarch. If it cracks, let it warm up slightly for a few minutes, then gently press it back together. Avoid overworking the dough.
Can I make these gluten-free? Yes, substitute the all-purpose flour with a gluten-free all-purpose blend. The cornstarch is already gluten-free, so the texture will be similar.
How long do alfajores last? At room temperature, they keep for 5 days in an airtight container. They also freeze well for up to 3 months.
Related
- Suji Dhokla Recipe (Instant Rava Dhokla)
- Suji Malpua Recipe: Crispy Semolina Pancakes
- Tamarind Fried Rice: Tangy, Savory, and Easy
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).