Alfajores Recipe

Alfajores are rich and buttery cookies filled with dulce de leche and rolled in shredded coconut. They are very popular around Christmas in South America. These are some of the most incredible cookies you’ll ever make!

These South American cookies are so incredibly tender and delicious. The sweet and crispy cornstarch biscuit is so airy, and the rich dulce de lech filling is so decadent; they are like little pillows of Heaven. Many people have never heard of them, so it’s time to get this recipe and share it. After tasting them and realizing how amazing and easy they are, you will make them more often.

Classic Alfajores recipe

Alfajores are a staple Christmas dessert in my home. If you’ve never made or had them before, prepare to be amazed. They’re unlike any cookie out there. The filling is made of authentic dulce de leche, dolloped between two buttery and delicate cookies.

My recipe calls for these to be rolled in unsweetened, shredded coconut for an extra layer of texture and flavor. They’re absolutely beautiful arranged on a plate, with the coconut resembling fresh Christmas snow. I also love wrapping them up as edible gifts, and some of my friends and loved ones specifically request them during the holidays!

One of my favorite things about this recipe is that they are made with cornstarch. It makes them so light and crispy, unlike any cookies I have ever made. Sure, there is a little flour in them, too. But they are mostly cornstarch, which gives them a unique texture, so special and dunkable. Make sure there is plenty of milk or coffee for dunking. Hot chocolate will work, too. Try my recipe for this delicious red velvet hot chocolate.

This recipe is another way to help the kids become more interested in baking. Since they are cookie-cutter cookies, let the kids do the cutting and decorating. They do not have to be circles, either. They can be anything they want. Also, this authentic Argentinian recipe is a nice way to teach them about South American culture and learn a little something yourself.

Making desserts together is one of my family’s favorite holiday traditions. They’re such a fun bonding activity, and you get delicious treats at the end. Try it by also baking these buckeye brownie cookies, christmas sugar cookies, and pudding mint chocolate chip cookies!

Why you will love this recipe

• Light and dunkable: So tender and butter, they almost have to be dunked in some milk or hot chocolate.
• Easy to make: These cookies can be ready for dessert after dinner tonight. They are made with simple ingredients, and you can take a shortcut by using store-bought dulce de leche.
• Teach the kids: Let the kids help and learn about South American culture, since this is an authentic Argentinian dessert.

What you’ll need to make alfajores recipe

Special items:

• Hand mixer – For mixing the ingredients.
• Baking sheets – To bake the cookies.
• Cookie cutter – For cutting the cookies.
• Bowls
• Cooking utensils

Ingredients:

• Cornstarch – As the main ingredient, cornstarch is what gives alfajores their distinctive airy light crumb.
• All-purpose flour – Added to the cornstarch to help it build structure. I prefer all-purpose flour because it is what I always use, and it provides a consistent rise and medium chewiness.
• Baking powder – Use powder instead of soda to lighten the texture and increase volume without having to add any extra acids.
• Unsalted butter – Let it soften to room temperature so it incorporates air better and does not melt right away in the oven. This allows the cookies to stay fluffier and protects the proteins to prevent gluten for a finer texture.
• Granulated white sugar – Using granulated sugar absorbs liquid and slows the development of gluten to help make cookies crispier while sweetening them.
• Egg yolks – Just the yolks. This will give the cookies a chewier and lighter texture than those made with whole eggs.
• Unsweetened shredded coconut – Sweetened coconut would work, too, if the unsweetened is not to your liking.
• Vanilla extract – Use 100% pure vanilla extract instead of vanilla flavoring because it uses artificial ingredients that leave a bitter aftertaste. Pure vanilla brings out the flavors in your cookies as well as adding moisture.
• Dulce de leche: This thick and creamy caramel creme is perfect for filling these deliciously light cookies. You can get the store-bought or make it at home from scratch with my super easy instant pot dulce de leche recipe.
• Salt

How to make homemade dulce de leche Alfajores?

1. Whisk. Blend the cornstarch, baking powder, and salt first.
2. Beat. Make sure your butter is room temp before beating to a light and fluffy consistency. Beat in the pure vanilla and yolks.
3. Make the dough. Add the cornstarch mix to the butter blend. Combine on low. Flatten into a disk and chill.
4. Bake. Once they’ve been chilled for around an hour, roll into a thin layer about an eighth or quarter inch. Cut out into circles. Bake at 350F for 8 minutes, rotating at the 4-minute mark. Cool.
5. Assemble. Smear or dollop dulce de leche onto a cookie, and sandwich with another. Roll alfajores gently over the coconut. Repeat until done. 

Expert tip

Baking cookies with cornstarch

I have to admit I do not do it often. All-purpose flour is my go-to choice for making cookies, cakes, and other baked goods. Using cornstarch as a main ingredient for cookies initially seemed strange to me. It is pure starch and has twice the thickening power of flour, so it should be too thick for cookie recipes. However, there is a remedy as there is to everything else. Just use flour with it, add a little baking powder, and it will be fine.

These cookies would not be the same if they were made with flour instead of cornstarch. They would be much heavier and denser. Even if the flour and cornstarch amounts were switched, the texture would be dramatically different. More cornstarch is important for the light and airy texture of these cookies. It also adds a bit of chewiness and a crispy outer layer.

There are cookies made of just cornstarch called cornstarch cookies. They can either be made of cornstarch, butter, and condensed milk, or there is another recipe with cornstarch, butter, eggs, sugar, and vanilla. They are light on the inside and crispy on the outside.

Recipe variations and add-ins:

• Different shapes: Make them into different shapes. Let the kids help. Any shape will work. They will still taste delicious!
• Ice them: Make them even prettier with my incredible royal icing recipe. Make it any color or just white is fine too. 
• Dip them in chocolate: Melt some chocolate chips and dip the cookies for a coat of chocolatey goodness.
• Triple-stack them: Try making them thicker with an extra cookie and layer of dulce de leche.
• Try other fillings: Other authentic fillings for these cookies include fruit jam, vanilla or chocolate cream, Nutella, or peanut butter.

Serving suggestions:

Here are some fun ways to serve these irresistible cookies. 

• All cookies taste delicious with a tall glass of ice-cold milk. Try dunking these alfajores like Oreos!
• For something boozier, serve them with this Bailey’s s’mores milkshake. Non-drinkers and kids can enjoy it without the booze.
• Another way I like to serve these indulgent cookies is with a bowl of vanilla ice cream, just crumble them on top of the ice cream.
• Serve them for dinner parties, birthdays or other celebration. They also make great hostess gifts.
• Offer some dips to let your guests try such as different fruit jams, preserves, chocolate, vanilla, and puddings.
• One more beverage that I love to dip my Alfajores in is this white hot chocolate. They go so well together it is like they were made for each other.

Frequently asked questions

What are alfajores?

Alfajores are South American cookies that have been enjoyed by billions since the middle of the 1800s. They are usually made with two round biscuits from flour and sugar that have sweet fillings, most often dulce de leche like in my recipe. The traditional ones are coated in powdered sugar, but I like to leave mine plain with just a bit of shredded coconut for an extra chewy texture and flavor. These are most popular in Argentina where more than a billion are consumed every year.

What is the difference between dulce de leche and caramel?

They may look and taste similar, but caramel is made from quickly heating sugar and water before adding cream and butter later. Dulce de leche is made by slowly heating just milk and sugar, bring it to a boil, and simmer for around 2 hrs until done.

Another way is to follow the same process, but using an unopened can of condensed milk, simmered for a couple of hours in water. It’s really easy to make dulce de leche, but for convenience, you can also find equally delicious versions in stores. That may not seem like a big difference but the creaminess of the milk and how slowly the dulce de leche is cooked make it taste more like butterscotch with a richer flavor.

Do alfajores need to be refrigerated?

No, in fact, they should be stored at room temperature because they are sensitive to moisture as well as air. Make sure that the container you put them in is completely airtight and they can be kept for a week. However, if you want to keep them any longer than that, freezing them is the only choice. Wrap them in plastic wrap and aluminum foil before placing them in freezer bags. Then, they can be stored in the freezer for up to three months.

Why is my dough so crumbly?

More than likely, it is because of too much flour. It has to be measured using the spoon and level method instead of the scooping method, or there will always be too much flour in every recipe you make. Simply, sift the flour and then use a tablespoon to gently overfill the measuring cup. Then, level it with the back of a knife. If this is the method that was used, it is possible that the flour just was not mixed in long enough. Do not add all the flour at once. Just a bit at a time. That can help, too.

How to store:

• Refrigerate: Alfajores should not be refrigerated. Instead, please place them in an airtight container and keep them at room temperature for up to a week.   
• Freezing: To keep your cookies longer than a week, wrap them in plastic wrap, then in aluminum foil, and then place them in freezer bags. They can be frozen for up to three months.   
• Defrost: Thaw overnight in the refrigerator for the best texture.

More cookies to try:

Recipe tips:

• Stir the dough just until mixed to prevent them from getting tough.
• Please don’t skip the chilling time because it helps the dough hold its shape.
• Also, be sure to let the dough come to room temperature before rolling it out or it will be crumbly.
• Rotate the pan halfway through cooking to help the cookies bake evenly.
• Do not refrigerate the cookies. Store them at room temperature.
• Measure flour with the spoon and level method. Not the scooping method.