Description

Alfajores are delicate, buttery sandwich cookies filled with rich dulce de leche, a classic treat popular in Latin America. These cookies are tender, lightly sweetened with powdered and brown sugar, and can be rolled in desiccated coconut or dusted with powdered sugar for an extra touch of flavor and texture. Perfect for a snack or dessert, alfajores combine a crisp, melt-in-your-mouth cookie with the creamy, caramel-like filling of homemade or store-bought dulce de leche.

Ingredients

Scale

Cookie Dough

1 cup unsalted butter, softened
½ cup powdered sugar
3 tablespoons light brown sugar, firmly packed
¼ cup cornstarch
1 ½ teaspoons vanilla extract
½ teaspoon salt
2 cups all-purpose (plain) flour

Filling and Optional Toppings

1 ½ cups dulce de leche (homemade or store-bought)
Desiccated coconut for rolling (optional)
Powdered sugar for sprinkling (optional)

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Instructions

Beat the Butter: In a large mixing bowl, use an electric or stand mixer to beat the softened butter alone until it becomes creamy and smooth.
Add Sugars and Flavorings: Add the powdered sugar, light brown sugar, cornstarch, vanilla extract, and salt to the butter. Beat the mixture until it is creamy and all ingredients are well combined.
Add the Flour: Gradually add the all-purpose flour in about four parts, stirring or mixing until the dough is combined but not overworked.
Chill the Dough: Divide the dough into two halves, shaping each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 5 days. This helps firm the dough for easier rolling.
Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
Roll Out Dough: Lightly dust a clean surface with flour. Working with one chilled disk at a time, roll the dough out to about 1/8 inch thick.
Cut the Cookies: Use a round cookie cutter (1 ¾ inches or about 2 inches in diameter) to cut circles from the dough. Place the cookies on the prepared baking sheet, spacing them at least 1 inch apart.
Bake the Cookies: Bake for 8-9 minutes until the edges begin to turn a light golden brown.
Cool Completely: Allow the cookies to cool completely on the baking sheet before moving them to fill. This prevents breaking and ensures the cookies set properly.
Fill the Cookies: Spread 1 ½ teaspoons of dulce de leche on the bottom of one cookie, then sandwich it with another cookie. If desired, roll the edges of the filled cookies in desiccated coconut, pressing slightly so the dulce de leche sticks to the sides.
Optional Finishing Touch: Dust the tops of the cookies with powdered sugar for extra sweetness and a beautiful presentation.

Notes

Alfajores are best enjoyed fresh but can be stored in an airtight container for several days.
If making your own dulce de leche, prepare it several hours in advance or the day before to allow it time to set.
You can customize toppings by rolling the cookies in coconut, dusting them with powdered sugar, or drizzling with melted chocolate.
Be careful not to overbake; the cookies should remain light in color with just golden edges.
Re-roll any dough scraps to maximize the number of cookies.

Nutrition

Serving Size: 1 sandwich cookie
Calories: 87 kcal
Sugar: 3 g
Sodium: 34 mg
Fat: 5 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 1 g
Carbohydrates: 9 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 14 mg