Alfajores
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Alfajores are such a lovely little treat. These soft, delicate sandwich cookies are filled with creamy dulce de leche and practically melt in your mouth. They look simple, but the flavor is so special, with a buttery, tender crumb that is lightened by cornstarch and a hint of vanilla, rum, and lemon.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Alfajores
- FAQ
- More Cookie Recipes
These cookies are perfect with a cup of coffee or tea, and they make a beautiful addition to any dessert tray or cookie box. Even though they feel elegant, the dough is very easy to mix, roll, and bake, so this is a great recipe to try even if you are new to alfajores.
In just about half an hour, you can have a tray of these South American favorites cooling on the counter and ready to be sandwiched with dulce de leche. Dust with powdered sugar if you like, or roll the edges in coconut to dress them up a little more.
Here’s Why You’ll Love This Recipe
- Melt-in-your-mouth texture: A mix of flour and cornstarch gives these cookies a delicate, crumbly bite that feels so light.
- Simple but special flavors: Vanilla, rum extract, and lemon zest create a beautiful aroma without any complicated ingredients.
- Easy to make: The dough comes together quickly and bakes in just a few minutes, with no chilling required (unless you want extra-sharp edges).
- Perfect for gifting: They travel well, keep nicely, and look gorgeous in a tin or box.
- Versatile filling: Classic dulce de leche is the star, but you can customize with coconut, chocolate, or a sprinkle of sea salt.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
For the Cookies
- Unsalted butter, softened: Creates a rich, tender cookie with a melt-in-your-mouth texture. Using unsalted butter gives you better control over the salt level. Make sure it is soft so it creams smoothly with the sugar.
- Powdered sugar: Sweetens the dough and helps provide the cookies with a very fine, delicate crumb. Powdered sugar blends easily and keeps the texture soft rather than crunchy.
- Egg yolk: Adds richness, color, and a bit of binding power without making the cookies tough. Using just the yolk keeps the texture tender and short.
- Vanilla extract or vanilla bean paste: Brings warm, sweet vanilla flavor to the dough. Vanilla bean paste will add specks and a slightly more intense flavor, while regular vanilla extract works beautifully, too.
- Rum extract: Adds a light, aromatic flavor that pairs so nicely with dulce de leche. It mimics rum flavor without adding liquid. If you do not have rum extract, you can use extra vanilla instead.
- All-purpose flour: Provides structure to the cookies. The flour, along with the cornstarch, creates a crisp-tender cookie that holds its shape yet remains very delicate.
- Cornstarch: The key to that classic alfajor texture. Cornstarch lightens the dough and makes the cookies soft, crumbly, and almost powdery when you bite into them.
- Lemon zest: Adds a gentle brightness that keeps the cookies from feeling too heavy. It is subtle, but it really lifts the flavor and complements the sweetness of the dulce de leche.
- Kosher salt: Balances sweetness and brings out other flavors. A little salt makes the butter, vanilla, and caramel notes pop.
For the Filling
- Dulce de leche: A rich, caramel-like spread made from sweetened milk. It is creamy, thick, and just perfect sandwiched between these delicate cookies. You can use homemade dulce de leche or a high-quality store-bought version. If yours is very firm, you can warm it slightly to make it easier to spread.
In Photos: How To Make Alfajores
Step 1: Prepare the Oven and Pans
Preheat your oven to 350°F (about 175°C).
Line baking sheets with parchment paper so the cookies do not stick and brown too quickly.
Step 2: Make the Cookie Dough
In a large mixing bowl, cream the softened butter and powdered sugar together until smooth and well combined. The mixture should look creamy and slightly fluffy.
Stir in the egg yolk, vanilla, and rum extract until fully incorporated. Scrape down the sides and bottom of the bowl so everything is evenly mixed.
Step 3: Sift
Sift the flour and cornstarch together, then add them to the bowl.
Add the lemon zest and salt.
Mix gently until a soft dough forms. It should come together easily and feel smooth and silky, not sticky. Try not to overmix so the cookies stay tender.
Step 4: Shape the Cookies
Use a small cookie scoop or measuring spoon to portion the dough. Aim for portions about the size of a generous teaspoon or about 1.5 tablespoons.
Roll each portion between your palms to form smooth balls and place them on the prepared baking sheets, leaving a little space between each.
Lightly flatten each ball with the bottom of a glass or small bowl dipped in flour. This helps them bake evenly and gives them a neat, uniform shape.
Step 5: Bake
Bake the cookies in the preheated oven until they are just barely starting to turn golden on the bottoms. The tops should remain pale. This usually takes around 8 to 12 minutes, depending on your oven and the size of the cookies.
Remove from the oven and let the cookies cool completely on the baking sheet. They are pretty delicate when warm, so cooling them before moving helps them stay intact.
Step 6: Fill
Once the cookies are completely cool, turn half of them upside down so the flat side is facing up.
Place a small dollop of dulce de leche on each bottom cookie. A teaspoon or so is usually enough, but you can adjust based on how much filling you like.
Gently top each with a second cookie and press very lightly so the dulce de leche spreads to the edges without squeezing out too much.
If you like, you can dust the tops with powdered sugar or roll the edges in finely shredded coconut for a more traditional presentation.
Helpful Tips and Tricks
- Measure carefully and do not overmix: Once the flour and cornstarch go in, mix only until the dough comes together. Overmixing can make the cookies tough instead of tender.
- Keep the cookies pale: Watch the bake time closely. You want the bottoms just barely golden and the tops still light. This keeps the texture soft and delicate.
- Make them uniform: Using a small scoop helps all the cookies bake evenly and gives you neat, matching sandwiches.
- Cool completely before filling: If the cookies are even slightly warm, the dulce de leche can melt and become too soft. Let them cool fully on the baking sheet for the best results.
- Customize the finish: For a classic look, roll the edges in finely shredded coconut. You can also dust the tops with powdered sugar, drizzle with melted chocolate, or sprinkle a tiny pinch of flaky sea salt over the filling for a sweet-and-salty contrast.
FAQ
Alfajores are soft, delicate sandwich cookies that are popular in many South American countries. They are typically made with a tender cornstarch-based cookie and filled with dulce de leche. Some versions are rolled in coconut or dipped in chocolate.
Yes. You can prepare the dough, wrap it well, and refrigerate it for up to a day before baking. If the dough is very firm when you take it out, let it sit at room temperature for a few minutes so it is easier to scoop and roll.
No. Rum extract adds a nice hint of flavor, but if you do not have it, you can simply replace it with more vanilla extract or leave it out. The cookies will still taste delicious.
Absolutely. Homemade dulce de leche works wonderfully here. Just make sure it is thick enough to hold its shape as a filling. If it is too runny, you can chill it until it firms up a bit before assembling the cookies.
Store the assembled cookies in an airtight container at room temperature if it is cool, or in the refrigerator if your kitchen is very warm. They usually keep well for several days and often taste even better after the flavors have had time to meld.
Yes. You can freeze the baked cookies without filling, or freeze the assembled alfajores. Wrap well or store in an airtight container. Let them come to room temperature before serving for the best texture.
More Cookie Recipes
- Meringue Cookies
- Raspberry Chocolate Chip Cookies
- Lemon Crinkle Cookies
- Lemon Cookies
- Peanut Butter Oatmeal Cookies
- Fluffernutter Cookies
Alfajores
Ingredients
- 2 cups (454 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 (18 g) egg yolk, large
- 1 teaspoon (4 g) vanilla extract, or vanilla bean paste
- 3/4 teaspoon (3.75 g) rum extract
- 3 cups (375 g) all-purpose flour
- 1 cup (128 g) cornstarch
- 1 teaspoon (2 g) lemon zest
- 1 teaspoon (6 g) kosher salt
- 1/2 cup (113 g) dulce de leche, (homemade or store-bought)
Instructions
- Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
- Cream the butter and powdered sugar together in a large mixing bowl until smooth.
- Stir in the egg yolk, vanilla, and rum extract until combined.
- Sift in the flour and cornstarch.
- Add the lemon zest and salt.
- Mix until a soft dough forms.
- Use a 1.5-tablespoon scoop to portion the dough.
- Roll into smooth balls, place on the prepared baking sheets, and flatten with the bottom of a glass or bowl dipped in flour.
- Bake until just barely beginning to turn golden on the bottoms (approx. 8 to 12 minutes).
- Cool on the baking sheet.
- Place about 1 teaspoon of dulce de leche on the bottoms of half the cookies, then sandwich another cookie on top.
