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Alfajores (Dulce de Leche Sandwich Cookies)

These alfajores with dulce de leche are extremely popular in Argentina. As we make them with cornstarch, they are soft, crumbly, and melt in your mouth. The cookies are not so sweet, which is the perfect pair with a generous amount of dulce de leche we use for filling.
Prep Time30 minutes
Cook Time10 minutes
Cooling time15 minutes
Total Time55 minutes
Course: Breakfast, Snack
Cuisine: Argentine, Latin American
Keyword: baker's dulce de leche, cornstarch alfajores, dulce de leche, sandwich cookies, shredded coconut
Servings: 24 alfajores
Author: Lucia Paula Acevedo

Ingredients

  • 200 g Unsalted Butter room temperature
  • 150 g Granulated Sugar
  • 1 tsp Vanilla Extract
  • 4 Egg Yolks
  • 1 Egg
  • 200 g All Purpose Flour
  • 300 g Cornstarch
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 600 g Thick dulce de leche
  • 80 g Unsweetened shredded coconut

Instructions

  • In a bowl, beat the room-temperature butter with the sugar and the vanilla until light and fluffy. You can use a stand mixer with a paddle attachment or do it by hand with a whisk.
  • Add the egg and the yolks and mix until combined.
  • Sift together the dry ingredients and add them to the mixture. Continue mixing just until combined. Place the dough on the counter and knead slightly to form a ball.
  • With a rolling pin, roll the dough to ¼ inch. Sprinkle some flour on the counter and on top of the dough to avoid it from sticking. Cut the cookies with a 2-inch round cookie cutter.
  • Place the cookies on a tray lined with parchment paper or a buttered tray.
  • Bake at 350°F (180°C) for 10-12 minutes or until they are slightly golden on the bottom. They should look completely white on top.
  • Let the cookies cool down. Fill out a piping bag with dulce de leche, and fill out the alfajores with a generous amount of filling.
  • Clean up the excess dulce de leche from the sides with a knife and roll them into shredded coconut.

Notes

Ideally, let them rest for a day before serving them as the texture and flavor will improve after a day.