Alfajores are delicate sandwich cookies popular across South America, especially in Argentina, Peru, and Uruguay. They consist of two soft, crumbly shortbread-like cookies filled with creamy dulce de leche and often rolled in shredded coconut or dipped in chocolate. This recipe uses a cornstarch-based dough that gives the cookies their signature melt-in-your-mouth texture, and the filling is simple yet rich.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ cups (180 g) cornstarch
- ½ teaspoon baking powder
- ¼ 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)
- 1 ½ cups (450 g) dulce de leche, store-bought or homemade
- 1 cup (80 g) shredded coconut, for rolling (optional)
- 8 oz (225 g) dark or milk chocolate, for dipping (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 minutes. Add the egg yolks one at a time, beating well after each addition, then beat in the vanilla and brandy (if using).
- Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until the dough comes together. It will be soft and slightly crumbly; that is normal.
- Turn the dough out onto a lightly floured surface, gather it into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
- Preheat the oven to 350°F (175°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-rolling the scraps as needed.
- Place the circles 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 will look pale; do not overbake.
- 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 tablespoon (15 g) of dulce de leche on the flat side of one cookie, then top with another cookie to make a sandwich. Repeat with the remaining cookies.
- If rolling in coconut, spread the shredded coconut on a plate and gently roll each sandwich cookie in it, pressing lightly to adhere.
- If dipping in chocolate, melt the chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Dip each sandwich cookie halfway into the chocolate, let the excess drip off, and place on a parchment-lined tray. Let set at room temperature for 1 hour, or refrigerate for 20 minutes.
Tips
- Don’t skip chilling the dough: The dough is very soft because of the cornstarch. Chilling it for at least 1 hour makes it firm enough to roll and cut without sticking. If it becomes too soft while working, return it to the fridge for 15 minutes.
- Measure cornstarch correctly: Spoon it into the measuring cup and level it off. Packing it down will add too much cornstarch, making the cookies dry and sandy.
- Use a good-quality dulce de leche: The filling is the star, so choose a thick, caramel-like dulce de leche. If it is too runny, it will soak into the cookies and make them soggy. You can thicken it by simmering it gently for 5 minutes, then cooling.
- Store with wax paper: Alfajores are delicate. When stacking them, place a piece of wax paper between layers to prevent sticking and breakage.
Serving Suggestions
Serve alfajores with coffee, tea, or a glass of cold milk. They are perfect for afternoon merienda, as a dessert at a dinner party, or as a sweet gift. For a festive touch, dust the coconut-rolled cookies with a little powdered sugar before serving.
Variations
- Chocolate-Dipped: Dip half of each sandwich cookie in melted dark or milk chocolate, then let set. This adds a crunchy contrast to the soft cookie.
- Lemon Zest: Add 1 teaspoon of finely grated lemon zest to the dough for a bright, citrusy twist.
- Spiced: Add ½ teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg to the dry ingredients for a warm, aromatic flavor.
- Nutty: Roll the finished cookies in finely chopped toasted pecans or almonds instead of coconut.
- Vegan: Use vegan butter and replace the egg yolks with 2 tablespoons of aquafaba (chickpea brine). The texture will be slightly less tender but still delicious.
Storage and Reheating
Store alfajores in an airtight container at room temperature for up to 3 days. They will soften slightly as the dulce de leche moistens the cookies, which is actually desirable. For longer storage, freeze the unfilled cookies (before adding dulce de leche) in a single layer in a freezer-safe bag for up to 3 months. Thaw at room temperature, then fill and serve. Once filled, they can be refrigerated for up to 5 days, but the cookies may become very soft. To refresh, there is no need to reheat; simply let them come to room temperature before serving.
Frequently Asked Questions
Can I use all-purpose flour instead of cornstarch? No, the cornstarch is essential for the signature melt-in-your-mouth texture. Replacing it with flour will result in a denser, crunchier cookie, closer to a shortbread. If you must substitute, use a mix of 1 cup (120 g) all-purpose flour and 2 cups (240 g) cornstarch for a slightly sturdier cookie.
Why did my cookies spread too much? This usually happens if the dough was too warm or the butter was over-creamed. Make sure your butter is at room temperature but not melted, and chill the dough thoroughly before baking. Also, do not overmix the dough after adding the dry ingredients.
Can I make the dough ahead of time? Yes, the dough can be made up to 2 days in advance and kept refrigerated, wrapped tightly in plastic wrap. You can also freeze the dough for up to 3 months; thaw overnight in the refrigerator before rolling and cutting.
What is the best dulce de leche for this recipe? Look for a thick, spreadable dulce de leche, often sold in jars or cans. If it is too thin, it will soak into the cookies. You can thicken it by simmering it gently in a saucepan for 5–10 minutes, stirring constantly, until it reduces slightly. Let it cool completely before using.
How do I know when the cookies are done? The cookies should be pale with just a hint of golden color at the edges. They will still be soft when they come out of the oven, but they will firm up as they cool. Overbaking will make them dry and brittle.
Can I use a different filling? Absolutely. While dulce de leche is traditional, you can use chocolate ganache, raspberry jam, or a mixture of melted chocolate and heavy cream. Just note that the texture and sweetness will change.
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