Alfajores are delicate, melt-in-your-mouth sandwich cookies filled with rich dulce de leche, popular across Latin America, especially in Argentina, Peru, and Uruguay. These cornstarch-based cookies are tender and crumbly, with a light citrus aroma from lemon zest and a hint of vanilla. The combination of the soft cookie and the caramel-like filling is simply irresistible, and they are surprisingly easy to make at home.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ cups (190 g) cornstarch
- ½ teaspoon baking powder
- ½ 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
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest (from about 1 lemon)
- 1 cup (about 300 g) dulce de leche (store-bought or homemade)
- ½ cup (50 g) shredded 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 extract and lemon zest.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a soft dough forms. Do not overmix. The dough will be slightly crumbly but should come together when pressed.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This makes the dough easier to roll and prevents spreading.
- 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 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 (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 let them brown. Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once the cookies are 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 make a sandwich. Gently press together so the filling spreads to the edges.
- If desired, roll the edges of the filled cookies in shredded coconut. This also helps absorb any filling that oozes out.
Tips
- Chill the dough thoroughly. The dough is soft and sticky; chilling it for at least 1 hour is essential for easy rolling and clean cuts. If the dough becomes too soft while rolling, return it to the fridge for a few minutes.
- Do not overbake. These cookies should be pale, not golden. Overbaking makes them dry and hard instead of tender. Start checking at 10 minutes.
- Use good dulce de leche. The filling is the star, so use a high-quality store-bought dulce de leche or make your own. If it is too thick to spread, warm it slightly in the microwave for 10 seconds.
- Substitute for cornstarch. If you don’t have cornstarch, you can use all-purpose flour, but the cookies will be less tender and more like shortbread. The cornstarch is what gives alfajores their signature crumbly texture.
Serving Suggestions
Serve alfajores with coffee, tea, or a glass of cold milk. They are perfect for afternoon tea, dessert tables, or as a sweet gift. In Argentina, they are often enjoyed as a snack or with a warm cup of mate.
Variations
- Chocolate Alfajores: Dip half of each filled cookie in melted dark chocolate and let set on parchment paper.
- Peruvian-Style: Roll the entire filled cookie in powdered sugar instead of coconut.
- Nutty Twist: Add ½ cup (60 g) finely ground almonds or pecans to the dough for extra flavor.
- Different Fillings: Try using chocolate ganache, raspberry jam, or a mix of dulce de leche and chocolate.
Storage and Reheating
Store unfilled cookies in an airtight container at room temperature for up to 5 days. Filled alfajores are best within 2-3 days, as the cookies may soften from the filling. You can also freeze unfilled cookies for up to 3 months; thaw at room temperature before filling. Do not freeze filled alfajores, as the texture will change. No reheating is needed; serve at room temperature.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, the dough can be made and refrigerated for up to 2 days. Let it sit at room temperature for 10 minutes before rolling.
Why are my cookies spreading too much? This usually happens if the dough was not chilled enough or if the butter was too soft. Be sure to chill the dough and work quickly when rolling and cutting.
Can I use a different filling? Absolutely. While dulce de leche is traditional, you can use chocolate ganache, jam, or even a cream cheese frosting. Just keep in mind that the texture and sweetness will change.
How do I make dulce de leche at home? The easiest way is to simmer a can of sweetened condensed milk in a water bath for 2-3 hours, but this requires careful attention to keep the can submerged. Alternatively, you can buy it ready-made in most grocery stores.
Are alfajores gluten-free? They can be! Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. The cornstarch is already gluten-free, so the result will be very similar.
Why do my cookies taste dry? Overbaking is the most common cause. Also, make sure you measure the cornstarch correctly (spoon it into the cup and level off) and do not overmix the dough.
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