These melt-in-your-mouth, soft and buttery shortbread cookies filled with dulce de leche, known as Alfajores, are a popular dessert throughout Latin America.
Let’s talk dulce de leche!
How much is too much? Dulce de leche is probably my favorite part about these cookies. Traditionally from Latin America (although some argue that it’s specifically Argentinian), dulce de leche is literally candy made out of milk but it’s different from caramel (and so much better).
So what better excuse to eat dulce de leche -other than straight out of the jar- than Alfajores? If you’ve never had one, you’re truly missing out. These tender buttery cookie sandwiches are absolutely delicious. It literally melts in your mouth.
Alfajores can be found all across Latin America and Spain, with each country having kind of their own variation but very similar taste. The most popular ones are Argentinian and Peruvian, and they can be covered in powdered sugar, grated coconut or chocolate. All equally delicious.
I remember only eating them with powdered sugar back home in Venezuela, so I wanted to share that memory with you. But feel free to experiment and try them with grated coconut – it’s most traditional variation.
HOW TO MAKE ALFAJORES
Alfajores are easy to make and you only need a few ingredients. Here are some tips to make your baking process even easier!
- Before you start, make sure you can get dulce de leche. I have a blog post on how you can make your own with only one ingredient. I’ve always been able to find it at my local Mexican grocery, Amazon Prime and occasionally at Target.
- Always use room temperature ingredients, including your eggs and butter.
- Sift the flour, cornstarch and baking powder so that its easier to mix in with the wet ingredients.
- This recipe calls for egg yolks. I like to separate the eggs while they’re cold so it’s easier, just allow them to come to room temperature before using them.
- Adding lemon zest will give your alfajor cookies a delicious kick! But you can always omit, if desired.
Once you’ve gathered your ingredients, it’s time to cream the butter and sugar until smooth. Add one egg yolk at a time, followed by vanilla extract and lemon zest (if using). Working in batches, add the sifted dry ingredients and mix until well combined.
Transfer the dough onto a floured working surface and roll into a ball. Cover with plastic and chill for at least an hour. Remove from the fridge and allow to come to room temperature for around 10 minutes. Knead for a couple of minutes until it’s easy to handle. Divide the dough into 2 balls. Roll out the dough, using as little flour as possible to around 1/4 inch thick. Cute the dough using a small round cookie cutter, and transfer to a lined baking sheet. Bake for 10-12 minutes, allow to cool and using a spoon or piping bag fill the center with dulce de leche.
Looking for delicious Hispanic recipes? Check these out:
There you have it, friends! The perfect afternoon treat for all you dulce de leche lovers. Hope you love them as much as I do! If you make them and love them, leave a comment here or share them with me on Instagram using #yogaofcooking so I can share with the world!
Happy Baking! x
Homemade Alfajores
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2 dozen 1x
- Category: dessert
- Cuisine: Hispanic
Description
These melt-in-your-mouth, soft and buttery shortbread cookies filled with dulce de leche, known as Alfajores, are a popular dessert throughout Latin America.
Ingredients
- 230gr (16 tbsp), unsalted butter, room temperature
- 150 gr (2/3 cup) granulated sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 200 gr (1 1/2 cup) cornstarch
- 200 gr (1 2/3 cup) all purpose flour, unbleached
- 1/8 tsp salt
- 1/4 tsp baking powder
- 1/2 cup powdered sugar, sifted
- 1 (13.4 oz) can Dulce de Leche
Instructions
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- In a medium bowl, sift the flour, cornstarch, baking powder and salt, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth. Add one egg yolk at a time, followed by vanilla extract and lemon zest (if using).
- Working in batches, add the sifted dry ingredients and mix until well combined.
- Transfer the dough onto a floured working surface and roll into a ball. Cover with plastic and chill for at least an hour.
- Remove from the fridge and allow to come to room temperature for around 10 minutes. Knead for a couple of minutes until it’s easy to handle.
- Divide the dough into 2 balls. Roll out the dough, using as little flour as possible to around 1/4 inch thick.
- Cut the dough using a small round cookie cutter, and transfer to a lined baking sheet.
- Bake for 10-12 minutes. Transfer to a cooling rack and allow to cool.
- Using a spoon or piping bag fill the center with dulce de leche. Dust with powdered sugar and enjoy. YUM!
Notes
For the grated coconut variation, simply roll out the Alfajores in 1 cup of grated coconut. Enjoy!
These look devine! Will these be fine if I made them in advanced as gifts?
I usually keep them for about 2-3 days!
Should they be refrigerated?
Alfajores can be stored in an air tight container at room temperature, for 3-5 days.
Great recipe! The lemon zest gives it a unique flavor.
★★★★★
Thanks so much Arianna!
Is the amount of cornstarch correct? 1 and 1/2 cup of cornstarch? Sounds like a lot. 200 grams doesn’t equal to 1 cup
The amount of cornstarch is correct! This recipe has been tested a million times 🙂
I used the canned version of dulcet de leche from eagle brand. It was so runny at room temp for the cookie.
Do I boil the dulcet first?
Delicious cookies but the filling is too runny. Help!
Hi! I haven’t used that brand of dulce de leche, only their condensed milk. Dulce de leche is not runny at all! I’d put the dulce in the fridge for an hour and see if it changes the consistency. I like La Lechera brand or making my own – check out my recipe.