Mini alfajores are bite-sized sandwich cookies made with a tender, crumbly cornstarch dough and filled with rich dulce de leche. Originating in South America, particularly Peru and Argentina, these little treats are perfect for parties, gifts, or a sweet snack with coffee. This recipe uses a simple, no-fuss method that yields consistently delicious results.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ cups (190 g) cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup (about 300 g) dulce de leche (store-bought or homemade)
- Powdered sugar, for dusting (optional)
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add the egg yolks and vanilla extract, and beat until well combined.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. The dough will be crumbly but should hold together when pressed.
- Turn the dough out onto a lightly floured surface and knead gently a few times until smooth. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (180°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 1.5-inch (4 cm) round cookie cutter to cut out cookies. Re-roll scraps and cut again.
- Place the cookies on the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
- Bake for 10-12 minutes, or until the edges are just barely golden. The cookies should not brown. Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once completely cool, spread about 1 teaspoon of dulce de leche on the flat side of one cookie. Top with another cookie, flat side down, to form a sandwich. Repeat with the remaining cookies.
- If desired, dust the finished mini alfajores with powdered sugar before serving.
Tips
- Chill the dough: Do not skip chilling the dough. It makes it much easier to roll and cut, and prevents the cookies from spreading too much in the oven.
- Don’t overbake: The cookies should remain pale. Overbaking will make them dry and less tender. Start checking at 10 minutes.
- Dulce de leche consistency: If your dulce de leche is too thick to spread easily, warm it slightly in the microwave for 5-10 seconds. If it’s too runny, refrigerate it for 15 minutes before using.
- Substitution: No cornstarch? You can substitute with an equal amount of all-purpose flour, but the cookies will be slightly less tender and more like shortbread.
Serving Suggestions
Serve mini alfajores as an afternoon treat with coffee or tea, or as part of a dessert platter. They are also wonderful alongside a glass of cold milk or a scoop of vanilla ice cream for a more indulgent dessert.
Variations
- Chocolate-Coated: Dip half of each sandwich cookie in melted dark or milk chocolate and let set on parchment paper.
- Coconut Alfajores: Roll the finished cookies in shredded coconut after filling.
- Lemon Zest: Add 1 teaspoon of lemon zest to the dough for a bright, citrusy twist.
- Spiced: Add a pinch of cinnamon or nutmeg to the dry ingredients for warm spice notes.
Storage and Reheating
Store unfilled cookies in an airtight container at room temperature for up to 5 days. Once filled, they are best enjoyed within 2 days, as the dulce de leche can soften the cookies. For longer storage, freeze unfilled cookies for up to 3 months in a freezer-safe container. Thaw at room temperature before filling. Do not reheat alfajores; they are meant to be enjoyed at room temperature.
Frequently Asked Questions
Can I use store-bought dulce de leche? Yes, absolutely. High-quality store-bought dulce de leche works perfectly and saves time. Look for it in the international aisle or online.
Why are my cookies spreading too much? This usually happens if the dough was not chilled long enough, or if the butter was too soft. Make sure to chill the dough for at least 30 minutes, and if your kitchen is warm, chill the cut cookies on the baking sheet for 10 minutes before baking.
Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it for up to 3 days, or freeze it for up to 1 month. Thaw frozen dough in the refrigerator overnight before rolling.
How do I get clean, even cookies? Use a sharp cookie cutter and press straight down without twisting. Twisting can seal the edges and prevent even rising. Also, dip the cutter in flour occasionally to prevent sticking.
Can I make these gluten-free? Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but they will still be delicious.
How many mini alfajores does this recipe make? This recipe makes about 24 mini sandwich cookies, depending on the size of your cookie cutter. You may get slightly more or fewer.
Related
- Paneer Makhani vs Paneer Butter Masala: Key Differences
- Paneer Pepper Butter Masala Recipe
- Picture of Dhokla: Soft Spongy Khaman Recipe
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).