Alfajores - Argentinian Dulce De Leche Cookies
User Reviews
5
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Prep Time
26 mins
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Cook Time
9 mins
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Total Time
35 mins
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Servings
24 sandwich cookies
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Calories
153 kcal
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Course
Dessert
Alfajores - Argentinian Dulce De Leche Cookies
Description
Alfajores start with a dough combining all-purpose flour and cornstarch with leavening agents, sugar, and butter creamed with egg yolks, lemon zest, and vanilla. After chilling to firm up, the dough is rolled thin and cut into 2-inch rounds, then baked until firm but still pale, ensuring a tender texture.
Once cooled, pairs of cookies are sandwiched with dulce de leche, a sweet caramel spread, and optionally rolled in coconut flakes, adding mild chewiness to the overall tender cookie. The cookies feature a melt-in-the-mouth quality with a slight citrus aroma from lemon zest.
These cookies are great for sharing and gifting, reflecting Argentinian tradition.
Cookie dough can be made ahead and refrigerated up to three days or frozen up to three months, tightly wrapped to preserve freshness and ease of baking later.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup granulated sugar
- 8 tablespoons butter at room temperature, unsalted, 1 stick
- 2 egg large yolks
- 2 teaspoon lemon divided, finely grated zest
- 1 teaspoons vanilla extract
- 2 tablespoons water warm
- 1 cup coconut flakes
- 8 ounces dulce de leche homemade or store bought
Instructions
- In a large bowl, sift together the flour, cornstarch, baking powder, baking soda and kosher salt. Set aside
- In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes.
- Add yolks and beat to combine.
- Add the vanilla extract, water and lemon zest beat until just combined.
- Add flour mixture, and mix on low speed until the dough just comes together.
- Wrap the dough in plastic and chill until firm, at least 2 hours.
- Heat oven 350 degrees. Line baking sheets with parchment paper.
- Remove dough from plastic wrap and place on a lightly floured surface, flour a rolling pin and roll out to about ¼ inch thick. Cut the dough with a 2 inch cookie cutter.
- Place cookies on prepared sheet pans about about 1 inch apart.
- Bake for about 9 minutes or until firm and edges are pale golden and the middle of the cookie is firm.
- Transfer baking pan to a rack and allow to cool completely before removing from baking sheet.
- Spread 1 tablespoon of dulce de leche onto the back of half the cookies. Place a second cookie on top and gently press to create a sandwich and repeat.
- Roll sides in coconut and dust generously with powdered sugar before serving.
Notes
- Make the dough in advance and refrigerate tightly wrapped for up to 3 days before baking.
- Cookie dough can also be frozen wrapped securely for up to 3 months, labeled with date and baking temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24sandwich cookies
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1sandwich cookie | |
| Calories | 153kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 14mg | 5% |
| Sodium | 52mg | 2% |
| Potassium | 57mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 3IU | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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