Alfajores are delicate South American sandwich cookies made with a tender, melt-in-your-mouth cornstarch dough and filled with rich dulce de leche, often rolled in shredded coconut. This recipe delivers the classic Argentine version: crumbly, buttery cookies that soften beautifully after a day of resting, making them a beloved treat for holidays and afternoon tea. The combination of cornstarch and all-purpose flour creates a uniquely light texture that pairs perfectly with the caramel filling.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ cups (180 g) cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon brandy or rum (optional)
- 1 cup (300 g) dulce de leche (store-bought or homemade)
- ½ cup (40 g) shredded coconut, for rolling (optional)
Instructions
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add egg yolks one at a time, beating well after each addition. Mix in vanilla and brandy (if using).
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough just comes together. It will be soft and slightly crumbly.
- Turn the dough onto a lightly floured surface, knead gently a few times to form a smooth ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the dough to ¼-inch (6 mm) thickness. Cut into 2-inch (5 cm) rounds with a cookie cutter. Place cookies 1 inch (2.5 cm) apart on prepared sheets.
- Bake for 10–12 minutes, until edges are just barely golden (they should not brown). Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Spread about 1 teaspoon of dulce de leche on the flat side of one cookie, then top with another cookie to form a sandwich. Gently press together.
- If desired, roll the edges of the filled cookies in shredded coconut. Store in an airtight container.
Tips
- Dough handling: The dough is very soft and crumbly. If it cracks while rolling, let it warm slightly or press it together with your fingers. Chilling the dough is essential for clean cuts.
- Don’t overbake: These cookies should remain pale; any browning makes them dry. Start checking at 10 minutes.
- Substitutions: If you don’t have brandy, use rum or omit it entirely—the cookies will still be delicious. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend (not just cornstarch).
- Common mistake: Using cold butter makes the dough hard to work with. Ensure butter is truly softened before creaming.
Serving Suggestions
Serve alfajores with a cup of strong coffee, espresso, or a glass of cold milk. They are also wonderful alongside a scoop of vanilla ice cream or as part of a dessert platter with fresh fruit. In Argentina, they are often enjoyed as a mid-afternoon snack with mate tea.
Variations
- Chocolate-coated: Dip half of each sandwich cookie in melted dark chocolate and let set.
- Lemon zest: Add 1 teaspoon of finely grated lemon zest to the dough for a citrus twist.
- Nutty: Roll the edges in finely chopped toasted almonds or pecans instead of coconut.
- Spiced: Add ½ teaspoon of cinnamon or cardamom to the dry ingredients.
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 dulce de leche. For longer storage, refrigerate for up to 2 weeks or freeze unfilled cookies for up to 3 months. To freeze filled cookies, place them in a single layer in a freezer-safe container with parchment between layers; thaw in the refrigerator overnight. Do not microwave alfajores—they become soggy.
Frequently Asked Questions
Can I use all cornstarch instead of flour? No, cornstarch alone lacks structure and the cookies will fall apart. The flour provides necessary gluten for stability.
Why are my cookies too dry? Overbaking is the most common cause. Also, be careful not to add too much flour when rolling—use just enough to prevent sticking.
Can I make the dough ahead? Yes, you can refrigerate the wrapped dough for up to 3 days or freeze it for up to 3 months. Thaw overnight in the refrigerator before rolling.
What if I can’t find dulce de leche? You can use caramel sauce, but it is thinner. To thicken, simmer store-bought caramel over low heat for 5–10 minutes until reduced, then cool before using.
How do I get clean edges? Use a sharp cookie cutter and dip it in flour between cuts. Chill the dough again if it becomes too soft.
Can I make these vegan? Substitute the butter with vegan butter, the egg yolks with 2 tablespoons of aquafaba (chickpea brine) per yolk, and use vegan dulce de leche. The texture may be slightly less tender.
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