Alfajores are the pride of South America—delicate, tender cookies that literally melt in your mouth, sandwiched around a generous layer of rich, creamy dulce de leche. They’re found everywhere from Argentina to Peru, in bakeries and home kitchens alike, and for good reason.
The cookies themselves are unique, made with cornstarch (maicena) that gives them an impossibly tender, shortbread-like texture that dissolves on your tongue. The dulce de leche provides that perfect caramel sweetness.
Rolled in shredded coconut or dusted with powdered sugar, they’re absolutely irresistible. This authentic recipe delivers the real thing—alfajores just like those from South American bakeries.
Instructions
Cream Butter and Sugar
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add Egg Yolks and Flavorings
Add the egg yolks one at a time, beating well after each addition. Add the vanilla extract, brandy (if using), and lemon zest (if using). Beat until smooth and well combined.
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
Mix Wet and Dry
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. The dough will be soft and slightly sticky.
Divide and Chill
Divide the dough into two equal disks. Wrap each in plastic wrap and refrigerate for at least 2 hours, preferably overnight. Chilling is essential for easy rolling.
Preheat and Prep
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll and Cut
On a lightly floured surface, roll one disk of dough to about ¼-inch thickness. Use a 2-inch round cookie cutter (or fluted cutter) to cut out cookies. Transfer to prepared baking sheets, spacing about 1 inch apart.
Bake
Bake for 8-10 minutes, until the edges are just barely golden. The cookies should remain pale—do not brown. Let cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Assemble the Alfajores
Once completely cool, spread about 1 teaspoon of dulce de leche on the flat side of one cookie. Top with another cookie, pressing gently so the filling spreads to the edges.
Decorate
Roll the edges of the sandwiched cookies in shredded coconut, if desired. Dust the tops with powdered sugar.
Rest
For the best texture, let the assembled alfajores rest for a few hours or overnight in an airtight container. This allows the cookies to soften slightly against the dulce de leche.
Serve
Serve at room temperature with coffee or tea.
Pro-Tips for Alfajor Perfection
- Cornstarch Is Key: Don’t substitute—cornstarch gives alfajores their unique melt-in-your-mouth texture.
- Chill Thoroughly: This dough is soft and needs to be well-chilled to roll and cut cleanly.
- Don’t Overbake: Alfajores should be pale, not browned. Overbaking makes them dry and crisp instead of tender.
- Quality Dulce de Leche: Use good-quality dulce de leche—it makes a difference. You can make your own by simmering a can of sweetened condensed milk for 3 hours.
- Roll Evenly: Consistent thickness ensures even baking and easy sandwiching.
- Handle Gently: The baked cookies are delicate—handle them carefully when spreading filling.
- Let Them Rest: A day of rest allows the cookies to soften to that perfect texture.
- Variations: Try dipping half the cookie in chocolate, or add a pinch of cinnamon to the dough.
These Authentic Alfajores are delicate, sweet, and absolutely irresistible.
