Alfajores are delicate, melt-in-your-mouth sandwich cookies that blend buttery richness with a luscious dulce de leche filling. Their tender, crumbly texture pairs perfectly with the smooth, caramel-like center, creating a treat that feels indulgent yet light. Ready in just 55 minutes, including a quick chill, these cookies are surprisingly simple to make but taste like they came from a fancy bakery.
Each bite offers a harmonious balance of flavors—sweet, creamy, and slightly nutty—with a hint of vanilla warmth. Perfect for sharing or savoring solo, these cookies are a delightful way to bring a touch of South American charm to your kitchen. Whether you’re a seasoned baker or a beginner, alfajores are sure to impress with their irresistible texture and decadent flavor.
Ingredients for Alfajores
- 1 cup (226 g) unsalted butter, softened (tip: let it sit at room temperature for 30 minutes)
- ½ cup (65 g) powdered sugar
- 3 tablespoons light brown sugar, firmly packed
- ¼ cup (32 g) cornstarch
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups (250 g) all-purpose flour (plain flour)
- 1 ½ cups dulce de leche (homemade or store-bought)
- Desiccated coconut or powdered sugar (optional, for rolling or sprinkling)
Step-by-Step Instructions
- Prepare the dough: In a large mixing bowl, beat the softened butter with an electric mixer until creamy. Add powdered sugar, brown sugar, cornstarch, vanilla extract, and salt. Beat until well-combined and creamy.
- Add flour: Gradually add the flour in about 4 parts, stirring until fully combined. The dough should come together smoothly.
- Chill the dough: Divide the dough into two equal halves and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes (or up to 5 days).
- Preheat the oven: Once the dough has chilled, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll and cut the dough: Lightly flour a clean surface and roll out one disk of dough to ⅛” thickness. Use a 1 ¾” to 2” round cookie cutter to cut out circles. Place them on the prepared baking sheet, spacing them at least 1” apart.
- Bake: Bake in the preheated oven for 8-9 minutes, or until the edges are just beginning to turn light golden brown. Let the cookies cool completely on the baking sheet before handling.
- Repeat: Re-roll the dough scraps and repeat the process until all the dough is used. Avoid placing dough on a hot baking sheet.
- Assemble the alfajores: Once the cookies are cool, spread 1 ½ teaspoons of dulce de leche on the bottom of one cookie and sandwich it with another. For added flair, roll the sides in desiccated coconut (press gently so the filling sticks) or dust the tops with powdered sugar.
Creative Topping Ideas for Alfajores
While traditional alfajores are rolled in desiccated coconut or dusted with powdered sugar, you can get creative with toppings! Try drizzling melted dark chocolate over the cookies for a rich twist, or sprinkle them with crushed pistachios for a nutty crunch. For a festive touch, add a pinch of edible glitter or colored sprinkles.
Perfect Pairings for Serving
Alfajores pair beautifully with a cup of mate tea or a steaming latte for a cozy treat. For a dessert platter, serve them alongside fresh fruit like sliced strawberries or mango. They also make a delightful addition to a cookie assortment for parties or gifting.
Storage Tips to Keep Them Fresh
Store your alfajores in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week, but let them come to room temperature before serving. You can also freeze unfilled cookies for up to 2 months—just add the dulce de leche after thawing.
Time-Saving Hacks for Busy Bakers
To save time, prepare the dough ahead of time and refrigerate it for up to 5 days. You can also use store-bought dulce de leche instead of making it from scratch. If you’re short on time, skip the rolling in coconut and simply dust the cookies with powdered sugar for a quick finish.
Common Questions Answered
Can I use salted butter?
Yes, but omit the added salt in the recipe.
What if I don’t have a cookie cutter?
Use the rim of a glass to cut out the circles.
Can I make these gluten-free?
Substitute the all-purpose flour with a gluten-free blend for a similar texture.
Alfajores
Ingredients
- 1 cups unsalted butter softened¹
- ½ cup powdered sugar
- 3 tablespoons light brown sugar firmly packed
- ¼ cup cornstarch
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose plain flour
- 1 ½ cups dulce de leche click the link to make your own dulce de leche at home!
- Desiccated coconut² for rolling or powdered sugar for sprinkling optional
Instructions
- In a large mixing bowl using an electric mixer (or using a stand mixer) beat butter by itself until creamy.
- Add powdered sugar, brown sugar, cornstarch, vanilla extract, and salt and beat until creamy and well-combined.
- Gradually add flour (I usually add in about 4 parts) and stir until combined.
- Divide dough in half and form each half into a disk. Cover with plastic wrap and transfer to the refrigerator to chill for at least 30 minutes and up to 5 days.
- Once your dough has chilled, preheat oven to 375 F(190C) and line a baking sheet with parchment paper. Set aside.
- Lightly dust a clean surface with flour and, working with one disk at a time, roll dough to be ⅛” thick.
- Use a round cookie cutter (I like to use 1 ¾” but 2” would also work) to cut into circles. Place on prepared baking sheet, spacing at least 1” apart.
- Transfer to 375F (190C) oven and bake for 8-9 minutes or until edges are just beginning to turn light golden brown.
- Allow cookies to cool completely on baking sheet before removing and filling. Repeat with remaining dough until all cookies have been baked (never place cookie dough on a hot baking sheet!). Make sure to re-gather and re-roll out the dough scraps to get as many cookies as possible!
- Once cookies have cooled, portion 1 ½ teaspoons of dulce de leche onto the bottom of one cookie and sandwich with another. If desired, you can roll the sides of the cookie through desiccated coconut (squeeze the “sandwich” so the dulce de leche reaches the sides and the coconut sticks to it) or dust the tops of the cookies with powdered sugar.