Bite into the heavenly contrast of tangy lemon and creamy dulce de leche with our exquisite Alfajores Cookies!
If you are a cookie lover, like myself, then you will also enjoy Sparkling Shortbread Cookies, Vegan Magic Cookie Bars, and Monster Cookies!
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What are Alfajores?
Alfajores are a popular confection found primarily in South America, particularly in Argentina, Uruguay, and Peru. They are enjoyed in various forms throughout Latin America and Spain.
Essentially, Alfajores consist of two round, sweet biscuits made of flour, cornstarch, or a mix of both, which give them a tender, crumbly texture. A layer of Dulce de Leche joins these cookies together. You can also fill Alfajores with chocolate, marmalade, or other sweet pastes.
Reasons to Love These Homemade Alfajores
- Alfajores offer a delightful blend of tender cookies and sweet, creamy dulce de leche filling.
- Their melt-in-your-mouth texture makes them irresistible and perfect for all ages.
- Homemade Alfajores cookies are a festive treat, often featured in holiday celebrations and special occasions.
Recipe Ingredients
- Dulce de Leche: Dulce de Leche is a creamy, caramel-like spread that is rich and sweet, providing a decadent filling to the Alfajores. It adds a smooth texture and a deep, milky sweetness.
- Lemon Zest: The zest adds a fresh, tangy flavor.
- Vanilla: Infuses the cookies with a warm, floral aroma and a complex sweetness.
See the recipe card for full information on ingredients and quantities.
Variations
- Almond Extract Enhancement: Add a half teaspoon of almond extract in place of one teaspoon of vanilla for a nutty flavor.
- Vegan Butter Option: Use vegan butter in place of unsalted butter to cater to vegan diets.
How to Make Alfajores Cookies
Step #1: In the empty bowl of a stand mixer (or large bowl if you are using a hand mixer), add the butter, lemon zest, and sugar. Beat on medium speed for about 4 minutes or until light and fluffy.
Step #2: Add the egg yolks and vanilla extract to the mixer bowl and then mix until well combined, scraping the bowl down as needed to fully mix.
Step #3: In a large bowl (not the stand mixer bowl), combine the flour, cornstarch, salt, and baking powder; whisk the ingredients together until well-mixed.
Step #4: Pour the dry mixture into the mixing bowl and mix on low until the ingredients are just combined, scraping as needed.
Step #5: Split the dough into 2 parts, wrap each in plastic wrap, and flatten each into a disk. Chill the dough in the refrigerator for about an hour.
Step #6: After the dough has chilled, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and take one disk of dough out of the refrigerator to warm up for a few minutes.
Step #7: Unwrap the dough and use a rolling pin on a lightly floured surface to roll the dough to between ¼ and ⅛ of an inch thick.
Step #8: Use a 2” circle or fluted cookie cutter to cut the dough, then transfer the cookies to parchment or silicone-lined baking sheets. Repeat with the other disk of dough. Re-roll any excess dough to get the last cookies cut.
Step #9: Bake for about 8 minutes, and halfway through cooking, rotate the pan.
Step #10: Allow the cookies to completely cool on the baking sheet before putting together the sandwich cookies.
Step #11: Pour the coconut into a shallow bowl.
Step #12: Once the cookies are cooled, place a dollop of dulce de leche (we used ½ tablespoon for each cookie) onto the back of a cookie and sandwich it with the bottom of another cookie.
Step #13: Lastly, roll the cookie in the shredded coconut and repeat to put together the remaining cookies.
Expert Tips
- Sift Dry Ingredients: To prevent clumps and ensure a smooth, fine texture in your dough, sift the flour, cornstarch, and baking powder together before adding them to the mix.
- Use Parchment Paper: Line your baking sheets with parchment paper instead of greasing them. This helps prevent the cookies from spreading too much and makes cleanup easier.
- Cool Cookies on a Rack: After cooling on the baking sheet for a few minutes, transfer the cookies to a cooling rack. This stops the baking process more rapidly and prevents the bottoms from becoming soggy.
Frequently Asked Questions
Alfajores pair well with several beverages. A Cinnamon Brown Sugar Latte is great for the morning, while an Espresso Martini adds a kick for the evening. For a warm, flavorful option, try a Hot Toddy.
Yes, you can make Alfajores Cookies ahead of time. They store well in an airtight container at room temperature for up to a week or can be frozen for up to three months.
Storage Info
To store Alfajores, place them in an airtight container at room temperature for up to a week. To freeze, wrap each cookie individually in plastic wrap before placing it in a freezer-safe bag or container. It will stay good for up to 3 months.
When ready to eat, simply allow frozen cookies to thaw at room temperature.
Alfajores Cookies Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 1/4 cups corn starch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter - room temp
- 1 teaspoon lemon zest
- 2/3 cup granulated sugar
- 3 egg yolks
- 2 teaspoons vanilla
- 7.5 fluid oz. dulce de leche
- 1/3 cup shredded coconut unsweetened - finely chopped or pulsed in a blender or food processor
Instructions
- In the empty bowl of a stand mixer (or large bowl if you are using a hand mixer), add the butter, lemon zest, and sugar. Beat on medium speed for about 4 minutes or until light and fluffy.
- Add the egg yolks and vanilla extract to the mixer bowl and then mix until well combined, scraping the bowl down as needed to fully mix.
- In a large bowl (not the stand mixer bowl), combine the flour, cornstarch, salt, and baking powder; whisk the ingredients together until well-mixed.
- Pour the dry mixture into the mixing bowl and mix on low until the ingredients are just combined, scraping as needed.
- Split the dough into 2 parts, wrap each in plastic wrap, and flatten each into a disk. Chill the dough in the refrigerator for about an hour.
- After the dough has chilled, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and take one disk of dough out of the refrigerator to warm up for a few minutes.
- Unwrap the dough and use a rolling pin on a lightly floured surface to roll the dough to between ¼ and ⅛ of an inch thick.
- Use a 2” circle or fluted cookie cutter to cut the dough, then transfer the cookies to parchment or silicone-lined baking sheets. Repeat with the other disk of dough. Re-roll any excess dough to get the last cookies cut.
- Bake for about 8 minutes, and halfway through cooking, rotate the pan.
- Allow the cookies to completely cool on the baking sheet before putting together the sandwich cookies.
- Pour the coconut into a shallow bowl.
- Once the cookies are cooled, place a dollop of dulce de leche (we used ½ tablespoon for each cookie) onto the back of a cookie and sandwich it with the bottom of another cookie.
- Lastly, roll the cookie in the shredded coconut and repeat to put together the remaining cookies.
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NOTES
Nutrition
Really liked how light and tender the cookies turned out. I think this recipe would impress anyone who loves classic treats.