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    Home ยป Recipes ยป Cookies

    Alfajores

    December 9, 2020 By Sam Merritt 19 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of alfajores, top image of cookies in white cup stacked, bottom of cookies laid out on marble board

    Alfajores are sweet and simple dulce de leche sandwich cookies made of two buttery cookies filled with a dulce de leche filling. Roll yours in coconut, dust with powdered sugar, drizzle with chocolate, or just enjoy plain like I do! Be sure to check out the how-to video in the post!

    stack of alfajores in white cup

    Alfajores

    I hope you saved some of that dulce de leche from earlier this week! If not, head to your kitchen and make a batch (make it a double, actually, you’ll need it) and then get back here. I’ll wait…

    If you’ve never had alfajores before, there are a few things to know about them:

    1. They’re exquisite, melt-in-your mouth sandwich cookies made with a rich dulce de leche filling and often rolled in coconut (not mandatory if you’re a coconut-hater, like Zach is!)
    2. They’re embarrassingly under-rated in America, as they’re difficult to find here and many people don’t even know what they are. I’m hoping to change that as they’re absolutely delicious.
    3. They’re of South American origin (OK, they most likely actually originated in the Middle East, but South America lays a strong claim to them).
    4. There are several different methods and recipes for making alfajores. I prefer my version which yields a buttery and sweeter cookie that’s similar to a shortbread (though enriched with brown sugar). The key to an alfajore is that creamy dulce de leche filling.

    What You Need

    Ingredients

    Let’s talk about just a few of these ingredients…

    • Butter. I always use unsalted butter (here’s why). You want it to be softened, but the center should still have a chill to it and the exterior shouldn’t be so soft that it’s oily or beginning to melt (or your cookies will spread too much).
    • Powdered sugar & brown sugar. Many alfajores recipes use only powdered sugar but I much prefer the added flavor from using brown sugar, too.
    • Cornstarch. Cornstarch helps these cookies to be light and tender, making them the perfect “bread” for your dulce de leche sandwich.
    • Dulce de Leche. I just shared my post on how to make this out of a can of sweetened condensed milk and it’s unbelievably easy! I’ll usually make this the day before I intend to make my alfajores. Keep in mind that you’ll need a bit more than a single batch of dulce de leche, so either make two batches or just plan on eating some of the cookie shells plain!
    • Dessicated coconut (optional). It is common to roll the sticky sides of alfajores through finely shredded coconut for added texture and flavor. I just buy shredded sweetened coconut and pulse it a few times in my food processor.

    Now here’s an ingredient I don’t use: brandy. It’s commonly used in alfajores but it’s not an ingredient I typically keep in my pantry (or a flavor I particularly care for). If you’d like to add it, add two teaspoons along with the vanilla extract. You may need to dust your dough with a bit more flour when rolling it out.

    using biscuit cutter to cut out dough

    How to Make Alfajores

    1. Make your dough. Beat the butter by itself until light and creamy. Add sugars, cornstarch, vanilla, and salt. Gradually add flour until completely combined.
    2. Chill. At least 30 minutes in the refrigerator is necessary to make the dough easy to manage and keep the cookies from spreading in the oven.
    3. Cut. Use a 1 ยฝ″ or 2″ cookie cutter to cut out circles. Keep your cuts close together to get as many as possible, then re-roll the scraps to get even more cookies!
    4. Bake. 375F (190C) until the edges are just beginning to turn a light golden brown.
    5. Fill. Fill with a heaping teaspoon of dulce de leche. Keep in mind that if you plan to make your own dulce de leche, you’ll need to prepare it in advance (I usually make mine the day before).
    portioning dulce de leche into cookie half

    If you’d like, you can also roll the sides of the cookies through desiccated coconut!

    Dipping dulce de leche sandwich cookie in fine coconut

    Frequently Asked Questions

    Why is my dough too sticky?

    Typically this happens if the butter is too soft, if the dough is much over-mixed, or if not enough flour is used. If the dough gets too warm that can also cause this problem. Usually these issues can be resolved by either chilling the dough for longer or dusting more flour on your counter and on the dough.

    Why is my dough dry and crumbly?

    Most often this happens if you have accidentally over-measured the flour (see my post on how to measure flour properly). If that’s not the case, sometimes you just need to mix the dough longer for the flour to completely absorb (never add your flour all at once!).
    Keep in mind that if chilling the dough for longer than 30 minutes it may be tough to roll. If it’s stiff and cracking, just let it sit at room temperature for 15-25 minutes before trying again.

    Can I use a different filling?

    Yes, but then they technically won’t still be considered alfajores (bet they’ll still be tasty, though). Chocolate ganache, edible cookie dough (or cookie dough buttercream), and salted caramel are a few good options!

    How long can I store alfajores?

    They may be stored at room temperature in an airtight container for up to 5 days. They freeze well, up to several months in an airtight container. Thaw at room temperature overnight in an airtight container (don’t remove the lid until thawed completely or you’ll end up with condensation).

    dulce de leche sandwich cookie bitten in half

    More Recipes You Might Like

    • Cookie Sticks
    • Thumbprint Cookies
    • Chocolate Peanut Butter Sandwich Cookies
    • Butter Cookies

    Enjoy!

    Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card! 

    stack of alfajores in white cup

    Alfajores

    These sweet and simple sandwich cookies are made of two buttery cookies filled with a dulce de leche filling. Roll yours in coconut, dust with powdered sugar, drizzle with chocolate, or just enjoy plain, like I do! Be sure to check out the how-to video in the post!
    Please note that if you plan on making your own dulce de leche, you will need to prepare this several hours in advance (I usually make mine the day before)
    5 from 12 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: middle eastern, South American
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Chilling Time: 30 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 35 sandwich cookies
    Calories: 87kcal
    Author: Sam Merritt

    Ingredients

    • 1 cups (226 g) unsalted butter softened¹
    • 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 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

    Recommended Equipment

    • Mixing bowls
    • 1 ¾" cookie cutter
    • Baking sheet

    Instructions

    • In a large mixing bowl using an electric mixer (or using a stand mixer) beat butter by itself until creamy.
      1 cups (226 g) unsalted butter softened¹
    • Add powdered sugar, brown sugar, cornstarch, vanilla extract, and salt and beat until creamy and well-combined.
      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
    • Gradually add flour (I usually add in about 4 parts) and stir until combined.
      2 cups (250 g) all-purpose
    • 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.
      1 ½ cups dulce de leche, Desiccated coconut² for rolling or powdered sugar for sprinkling

    Notes

    ¹Butter

    Butter should be softened, but not so soft/warm that it’s greasy or melty.

    ²Coconut

    Desiccated coconut is just very finely shredded coconut. I will usually take sweetened shredded coconut (you don’t need much, โ…“ cup is usually plenty) and drop it in my food processor and pulse until it’s fine.

    Nutrition

    Serving: 1sandwich cookie | Calories: 87kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 34mg | Potassium: 11mg | Fiber: 1g | Sugar: 3g | Vitamin A: 162IU | Calcium: 4mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
    « Dulce de Leche (One Ingredient Recipe!)
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    Reader Interactions

    Comments

    1. Mel

      December 13, 2024 at 9:28 pm

      5 stars
      I have only made three batches of cookies from scratch so I wasn’t sure this would work. These were amazing. I could eat a ton of these. It took me a while to make them but the recipe was easy enough to follow properly and the dough looked perfect when everything was mixed together. I will be making a lot more of these and making a lot more dulce de leche to fill them (or eat on the side.)

      Reply
      • Sam

        December 16, 2024 at 7:34 am

        I’m so glad you enjoyed them so much, Mel! ๐Ÿ™‚

        Reply
    2. Deb

      December 10, 2024 at 9:05 am

      In your notes above the recipe you state “There are several different methods and recipes for making alfajores. I prefer my version which yields a buttery and sweeter cookie thatโ€™s similar to a shortbread (though enriched with egg).” But in the actual recipe there is no egg. So is that statement referring to a different recipe and not this one. Thank you Sam, for clarifying this for me ๐Ÿ˜‰

      Reply
      • Sam

        December 11, 2024 at 12:52 pm

        Oh gosh. I meant enriched with brown sugar… yikes! Thanks for catching that, I’ll update the post! I hope you love the cookies!

        Reply
    3. Tish

      November 30, 2024 at 9:24 pm

      5 stars
      So delicious! This was my first time making them, and everyone loved them. I saw a pastry chef on TV say they shouldnโ€™t have any color, so 8 minutes in my oven was perfect. La Lechera makes sweetened condensed milk and dulce de leche, so I tried the canned dulce de leche to save time, and it was perfect!

      Reply
      • Sam

        December 01, 2024 at 6:25 am

        I’m so glad you enjoyed them so much, Tish! ๐Ÿ™‚

        Reply
    4. Jeffrey S

      May 19, 2024 at 12:26 pm

      5 stars
      just a side note: dulce de leche can easily be made in an insta pot. place a can of evaporated milk (label removed) in the insta pot and completely cover with hot water. Set to high pressure for 35 minutes. At the end, quick pressure release and remove the can with tongs (can will be HOT). Allow to cool completely before opening or hot caramel can spray out of the can. It’s way cheaper than buying a can of dulce de leche. ๐Ÿ˜

      Reply
      • Sam

        May 22, 2024 at 4:34 pm

        Thank you for the tip, Jeffrey! ๐Ÿ™‚

        Reply
    5. Marcy

      June 09, 2022 at 6:20 am

      5 stars
      Made these for the first time last weekend; found the recipe because I had a bunch of cans of dulce de leche I wanted to use. Recipe was east to follow and cookies were a HUGE success with my colleagues (one went so far as to say it was the best cookie sheโ€™d ever had and would never go back to just sugar cookies). Thank you for sharing this!

      Reply
      • Emily @ Sugar Spun Run

        June 09, 2022 at 10:12 am

        Wow! We’re so happy they were such a success for you, Marcy! Thanks for using our recipe ๐Ÿ’œ

        Reply
    6. Alex

      May 19, 2022 at 3:28 pm

      5 stars
      I felt they came out a little too salty even though it was only 1/2tsp so next time I make them Iโ€™ll use less. But they were delicious either way & everyone loved them!

      Reply
      • Emily @ Sugar Spun Run

        May 19, 2022 at 4:34 pm

        Hi Alex! Did you happen to use salted butter? We’re glad you liked them regardless!

        Reply
    7. Amanda

      August 25, 2021 at 6:02 pm

      5 stars
      This is my first recipe from your site and it has been a hit with all my friends! Thank you for making me super popular! Today I am trying it with a little Haitian rum (replacing bourbon) because itโ€™s a nice flavore with the dulce de Leche. Thank you again for your wonderful recipe and helpful tipsโ˜บ๏ธ Oh, and because I am a lazy baker, I press my cookies with an espresso tamper (instead of rolling them out). It gives the cookies some wonderful crunchy edge to the soft cookie๐Ÿ˜‰

      Reply
    8. Pam

      January 04, 2021 at 11:13 am

      5 stars
      These are so delicious! Have to make two batches next time!

      Reply
      • Sam

        January 04, 2021 at 9:00 pm

        I am so glad you enjoyed them so much, Pam! ๐Ÿ™‚

        Reply
    9. Cathy

      December 23, 2020 at 9:22 am

      I’m curious as to why your recipe uses a much smaller amount of corn starch than most other Alfajores recipes,
      and what part corn starch actually plays in the dough?? TY for your time.
      Cathy Kratka

      Reply
      • Sam

        December 23, 2020 at 10:01 am

        Hi Cathy! It makes the cookie more tender, there’s enough in this recipe that it makes the cookies break easily under your teeth and melt in your mouth. I tested a variety of amounts and preferred this amount because I like the shortbread-esque quality of the dough whereas some of the cookies almost seemed chalky with the amount that was used. I hope that helps!

        Reply
    10. sara

      December 09, 2020 at 6:59 am

      hey sam i love your baking so much i want to meet you onw day i have 11 years old and i love your channel

      Reply
      • Sam

        December 09, 2020 at 1:22 pm

        Thank you! ๐Ÿ™‚

        Reply
    5 from 12 votes (5 ratings without comment)

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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