Delicate, melt-in-your-mouth alfajores are a traditional South American sandwich cookie. Brimming with creamy dulce de leche filling and rolled in coconut (or not), this easy alfajores recipe is one of my favorites for holiday baking. I just know you’ll love them too!
Try my Instant Pot dulce de leche recipe for these cookies! It’s super easy and done in about 35 minutes from start to finish. For another classic Christmas cookie recipe, try these Linzer cookies and fruit-filled Polish kolaczki.
One of the best things about cooking and baking is being able to experience the delicacies of another country in the comfort of my own kitchen! Today, we’re taking a trip to South America with these easy alfajores cookies, also referred to as dulce de leche sandwich cookies, made from scratch. If you’ve never had alfajores before, here’s why this recipe is the best:
- Delicious textures. These delicate sandwich cookies have seriously delicious flavor and all kinds of mouthwatering textures in one bite. They melt in your mouth thanks to a creamy caramelized filling sandwiched between tender shortbread cookies. Roll the cookies in coconut for even more texture!
- Easy to make. Don’t let the idea of homemade sandwich cookies intimidate you. Alfajores are an easy slice and bake cookie recipe, and you can save time with store-bought dulce de leche.
- Perfect for the holidays. Alfajores are one of my favorite Christmas cookies. Rolled in coconut or dusted with powdered sugar, they look fabulous on a cookie plate!
What Are Alfajores?
Alfajores, pronounced alfa-hor-ays, are a traditional cookie confection popular in South America. Alfajores are very similar to wagon wheel cookies, made with a caramelized milk filling instead. This recipe is for the traditional cornstarch shortbread alfajor, but you’ll find loads of delicious variations.
Ingredients You’ll Need
Here is the list of ingredients you’ll need for this alfajores recipe. You will notice this is a more shortbread-style cookie with no eggs, egg yolks, or leavening agent like baking powder or baking soda. Scroll down to the printable recipe card for the full ingredient list and recipe details.
- Dulce de Leche – For filling the sandwich cookies. You can find jars of dulce de leche in most local supermarkets and delis, or you can use my easy recipe for homemade dulce de leche! You can use any leftovers to make other delicious recipes like these dulce de leche snack squares or swirled fudge.
- Butter – Unsalted butter or salted butter can be used in this recipe. I used salted, but it’s a personal preference.
- Cornstarch – A necessary ingredient for the shortbread discs that make up these sandwich cookies.
- Flour
- Granulated Sugar
- Vanilla Extract – Make sure to use real vanilla extract or vanilla paste, and not imitation vanilla.
- Salt
- Powdered Sugar – For dusting.
These traditional cookies are surprisingly simple to prepare and bake. There are only a handful of steps. You’ll find the printable instructions in the recipe card at the bottom of the post.
- Make the cookie dough. First, cream the butter and granulated sugar together in a mixing bowl with your stand mixer fitted with the paddle attachment. Then add the vanilla, salt, and cornstarch. Slowly add in the flour until combined.
- Chill the dough. You’ll need to refrigerate the dough for at least 2 hours, or overnight. Divide the dough into halves and roll these into logs, then wrap each in plastic wrap before placing them in the fridge. Dividing the dough into two batches helps the dough stay firm when you’re cutting it later!
- Slice the cookies. Slice the cookie dough logs into rounds about a quarter inch in thickness. Alternately, you can roll out the dough and use a small round cookie cutter to make perfectly round cookies. Place the dough rounds on a lined baking sheet. Due to space constraints, you may have to cut and bake one log at a time.
- Bake. Bake the cookies in a preheated 350ºF oven for 8-10 minutes until the edges are slightly golden. Transfer the baked cookies to a wire rack to cool and repeat with the second dough log as needed.
Assemble the Sandwich Cookies
When the cookies have cooled, carefully spread or pipe the dulce de leche onto one half the cookies, then press the other half of the cookies on top of the filling, forming sandwiches. You can give these alfajores a dusting with powdered sugar, enjoy them plain, or see my suggestions below for variations and decorating!
Recipe Tips
- Measure the flour correctly. Too much flour is the most common mistake in baking recipes, and it’ll produce dry, crumbly cookies. If you have one, use a scale to measure the flour. If you don’t, you can use the “scoop and sweep” method: spoon the flour into your measuring cup, and use a butter knife to level it. Never scoop the flour straight from the bag.
- Don’t overmix. Too much mixing overdevelops the gluten in the cookie dough. Mix just until the dry ingredients incorporate, and try not to overdo it.
- If your cookie dough seems dry, mix in a little water or milk to help it come together.
- Avoid overfilling. These are soft and delicate cookies, so bear this in mind when filling them and avoid loading on too much dulce de leche.
Variation Ideas
It’s common practice to roll Alfajores cookies in shredded coconut or desiccated coconut. It isn’t mandatory, but it is delicious! You can also dip them in chocolate or otherwise decorate them to your liking. While switching out the dulce de leche will no longer make these cookies “alfajores” by definition, you can definitely try these cookies with different fillings. Here are some ideas:
- Chocolate ganache
- Fruit jams or berry coulis
- Buttercream icing
- Salted caramel
- Add a little lemon zest to the cookie it self if you like a citrus bite!
How to Store Alfajores
- To store. Alfajores can be stored airtight at room temperature for up to 5 days. If you’ve rolled them in coconut, you can stack them vertically (similar to Oreo cookies) and then roll them in parchment paper to protect and store them.
- Freeze. Homemade alfajores can be stored in an airtight freezer safe container and kept frozen for up to 30 days. Thaw the cookies at room temperature before serving.
- Prep Time: 20 minutes
- Chilling Time: 2 hours
- Cook Time: 8 minutes
- Total Time: 2 hours 28 minutes
- Yield: 30 sandwich cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: South American, Latin American
Description
Alfajores are a traditional South American sandwich cookie filled with dulce de leche and rolled in coconut (or not). This easy alfajores recipe is one of my favorites for holiday baking!
Ingredients
- 1 cup butter, room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 cup cornstarch
- 2 cups all-purpose flour
- 1 (11.5 ounces) jar dulce de leche
- 1/4 cup powdered sugar for dusting
Instructions
Prep and Chill the Dough
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and granulated sugar on medium speed for 2 minutes until combined.
- Add in the vanilla, salt, and cornstarch. Mix until evenly incorporated, scraping the sides of the bowl as necessary.
- Turn the mixer to low and slowly add in the flour until combined.
- Divide the dough in half and roll into logs 2 inches in diameter. Wrap each in plastic wrap and refrigerate for at least 2 hours, or overnight.
Bake the Cookies
- Preheat the oven to 350°F. Line your baking sheet with parchment paper and set aside.
- Remove one of the dough logs from the refrigerator. Using a sharp knife, slice into 1/4-inch rounds.
- Place on the prepared baking sheet 1- inch apart (the cookies don’t spread while baking). Bake for 8 – 10 minutes until the edges are slightly golden. Transfer to a wire rack to cool completely. Repeat with the remaining dough. Allow the cookies to cool completely.
Assemble the Alfajores
- Spread or pipe 1 teaspoon of dulce de leche onto the bottom side of half the cookies. Press the other half of the cookies on top of each, forming sandwiches.
- Dust with powdered sugar.
Notes
- Store airtight at room temperature for up to 5 days.
- Freeze airtight for up to 30 days. Thaw at room temperature.
I followed the recipe measurements exactly. Couldn’t get the dough to roll put into logs because it was so crumbly. Any tips?
Can you put the cups into grams. I’m in England and we use grams not cups and would love to make them. It is more for the butter we dont have sticks
1 cup of butter is a half-pound, or 8 oz. 8 oz. is 226 grams (actually 227, if you round up).
Do you think these could be m ade with GF flour, or would that mess with the texture too much?
What about Nutella as an alternate filling?