These alfajores are a popular sandwich cookie around the world and are made with two soft and buttery shortbread cookies filled with rich dulce de leche filling.
The Christmas holiday baking is in full swing and I love this time of year! I am baking every single day and loving it.
I worked on this alfajores recipe over and over again to get it just right. The first time I made these cookies, I felt as if there was too much cornstarch and the butter flavor was lost. So I went back to the drawing board and reconfigured the ratios of ingredients to still allow the softness and texture from the cornstarch but allow the rich, buttery flavors to come through.
We got it just right and it is time to share the best alfajores recipe with all of you just in time for your Christmas holiday baking.
Why you will love Alfajores:
The taste of alfajores is the perfect combination of sweet and buttery flavors. The cookie layers are subtly sweet with a distinct buttery richness, while the dulce de leche filling contributes a caramelized sweetness.
The cookies are soft and buttery and the rich dulce de leche is the perfect pairing. You will love these alfajores cookies because they have the perfect amount of sweetness.
What are Alfajores Cookies?
Alfajores are a popular sandwich cookie around the world. These delicious cookies consist of two shortbread-like cookies sandwiched together with a sweet dulce de leche filling and may be coated with shredded coconut, powdered sugar, or chocolate.
Alfajores are known for their unique taste and delicate texture. The texture of alfajores is what sets them apart. The cookie layers have a soft, crumbly, melt-in-your-mouth quality as a result of cornstarch.
The initial crunch of the outer cookie gives way to a soft and buttery interior, and the gooey dulce de leche filling adds a luxurious creaminess. The optional coating of shredded coconut or powdered sugar adds a touch of sweetness.
Key Features of Alfajores:
- The cookie layers are typically made with ingredients such as butter, cornstarch, all-purpose flour, powdered sugar, baking powder, and vanilla extract.
- These ingredients come together to create a crumbly and delicate texture that sets alfajores apart from other cookies.
- The most common filling for alfajores is dulce de leche, a sweet and creamy caramel-like sauce made from condensed milk.
- The dulce de leche adds richness and a gooey, sweet center to the cookie sandwich.
- Alfajores are often coated with additional elements for both flavor and texture.
- Shredded coconut is a popular choice, providing a slightly chewy and coconutty exterior.
- Some variations may be coated in powdered sugar, chocolate, or a combination of these, adding sweetness and a different texture to the outer layer.
Ingredients:
These alfajores cookies are made with simple ingredients and the combination of butter, flour, and cornstarch create the soft, buttery cookie.
- Butter — I would suggest using unsalted butter to control the amount of salt in the cookie.
- Sugar — this isn’t an overly sweet cookie but it balances out the sweetness of the dulce de leche.
- Powdered Sugar — adds softness and sweetness to the cookie.
- Vanilla Extract — I suggest using pure vanilla extract in these cookies.
- Egg Yolks — binds the ingredients together while adding some moisture to the cookies.
- Flour — I suggest using all-purpose flour or half cake flour and half all-purpose flour.
- Cornstarch — this is an important ingredient as it is what gives it that soft, fluffy texture and helps to keep them soft for a longer time.
- Baking Powder — helps give the cookies the perfect rise once they hit the oven.
- Salt — the addition of salt helps to balance out the dulce de leche.
- Dulce de Leche — I used the canned dulce de leche called Nestle La Lechera. It makes it so easy to make homemade alfajores.
- Shredded Coconut (optional) — this is an optional step but you can roll the sides of the cookies in shredded coconut.
How to make the Best Alfajores:
This is an easy alfajores cookie recipe made with a homemade shortbread cookie and filled with dulce de leche filling. I will share all of my tips and tricks with you!
- In a large mixing bowl, cream together butter, sugar, and powdered sugar for 3-4 minutes or until light and fluffy.
- Add vanilla extract and egg yolks and mix for 1 minute longer, scraping the sides of the bowl to ensure even mixing.
- Fold in flour, cornstarch, baking powder, and salt. Divide the dough into two portions and tightly wrap with plastic wrap. Place in the refrigerator to chill for 30 minutes to 1 hour.
- When ready to bake, preheat oven to 350 degrees. On a lightly floured surface, roll out each portion until it is about 1/4-inch thick. Cut out rounds with a 2-inch cookie cutter.
- Place on a parchment paper lined baking sheet. Bake for 9-10 minutes.
- After the cookies have completely cooled, spread dulce de leche on a cookie and top with another cookie. Roll the sides in shredded coconut or sprinkle with a generous amount of powdered sugar.
- Store in an airtight container for up to 5 days. These freeze very well in a freezer-safe container.
Be generous with the dulce de leche!
If you love that rich dulce de leche caramel flavor, add a thick layer of dulce de leche in between the cookies.
Variations:
Roll the sides of the homemade alfajores cookies in shredded coconut to add texture and sweetness.
Roll in nuts for extra crunch.
Sprinkle these Alfajores Dulce de Leche Sandwich Cookies with powdered sugar or cinnamon sugar for extra sweetness.
Where do alfajores come from?
Alfajores are most popular in several Latin American countries, each putting their own twist on classic alfajores. Some of the countries where alfajores are most popular include:
Baking Tools:
Here are my favorite baking tools when making homemade Alfajores cookies…
More Cookie Recipes:
If you are looking for more Christmas Cookie Recipes, check out my 80 Christmas Cookie Recipes.
Pin this now to find it later
Pin ItIn a large mixing bowl, cream together butter, sugar, and powdered sugar for 3-4 minutes or until light and fluffy.
Add vanilla extract and egg yolks and mix for 1 minute longer, scraping the sides of the bowl to ensure even mixing.
Fold in flour, cornstarch, baking powder, and salt. Divide the dough into two portions and tightly wrap with plastic wrap. Place in the refrigerator to chill for 30 minutes to 1 hour.
When ready to bake, preheat oven to 350 degrees. On a lightly floured surface, roll out each portion until it is about 1/4-inch thick. Cut out rounds with a 2-inch cookie cutter.
Place on a parchment paper lined baking sheet. Bake for 9-10 minutes.
After the cookies have completely cooled, spread dulce de leche on a cookie and top with another cookie. Roll the sides in shredded coconut or sprinkle with a generous amount of powdered sugar.
Store in an airtight container for up to 5 days. These freeze very well in a freezer-safe container.
Calories: 236kcal, Carbohydrates: 34g, Protein: 6g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 34mg, Sodium: 115mg, Potassium: 147mg, Fiber: 1g, Sugar: 12g, Vitamin A: 46IU, Calcium: 31mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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