Alfajores Cookies

Name: Alfajores Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 1 h 22 min
Yield: 24 Cookie Sandwiches
Ingredients: ½ cup powdered sugar; 1 ¼ cups all-purpose flour; ¾ cup cornstarch; 1 teaspoon baking powder; 8 Tablespoons unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 can dulce de Leche; ⅓ cup shredded coconut

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Chill Time
1 hr
Total Time
1 hr 22 mins
Servings
24 Cookie Sandwiches
Calories
94 kcal
Course
Baked Goods
Cuisine
Argentinian

Alfajores Cookies

Nicole Henderson

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Make traditional Latin American cookies at home! Buttery shortbread cookies are sandwiched with dulce de leche and a sprinkle of coconut in this easy Alfajores cookie recipe.

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Ingredients

Servings

For the Cookie Dough

½ cup powdered sugar
1 ¼ cups all-purpose flour
¾ cup cornstarch
1 teaspoon baking powder
8 Tablespoons unsalted butter, softened 1/2 cup
2 large eggs
1 teaspoon vanilla extract

For the Filling

1 can dulce de Leche 13.4 ounce
⅓ cup shredded coconut

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Instructions

In a large mixing bowl, combine the sugar, flour, cornstarch, and baking powder.
To the bowl, add in the softened butter, mixing until combined (using the paddle attachment of a stand mixer). Mixture will resemble coarse crumbs.
Add in eggs and vanilla extract. Mix on medium-low speed until the dough is combined (the consistency of shortbread dough).
Roll the dough on parchment paper until 1/4-inch thick. Slide parchment onto a baking sheet and chill in the refrigerator for at least 30 minutes.
Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
Remove from refrigerator, and using a 2-inch biscuit cutter to cut circles. Place on baking sheet and bake for 11-13 minutes, until edges begin to lightly brown.
Remove from oven and cool completely before filling.
Fill a piping bag with the dulce de leche. Add about 1-2 Tablespoons per cookie sandwich. Be sure to pipe all the way to edges to allow the coconut to stick.
Dip edges into shredded coconut, if desired. Store in refrigerator until dulce de leche hardens, about 30 minutes.

Notes

No cookie cutter? No problem. Instead of rolling the coolie dough onto parchment paper, create logs of dough (like in our icebox cookie recipe). Log of dough should be about 2 1/2 inches around. Wrap in plastic wrap and refrigerate for 30 minutes. Slice into 1/4-inch slices and bake as above.
Chill the dough. After mixing together the Alfajores dough, roll it out on a baking sheet lined with parchment paper. Place the whole thing in the fridge to chill for 30 minutes.
Cut out cookies evenly. I use this biscuit cutter set to create perfectly round, evenly sized cookies. You can also use this traditional alfajores cookie cutter for the more intricate design.
Use a frosting bag. While you can use a spoon to add the dulce de leche to your Alfajores, a piping bag (or ziploc bag with a corner snipped off) makes life so much easier (and cuts down on the mess). Instead of piping the dulce de leche, use a small metal cookie scoop. Each cookie will get the exact same amount of filling (about 1.5 Tablespoons).
Storage. Alfajores can be stored at room temperature in an airtight container. If your home is too warm, the dulce de leche may drip out of cookie, so storage in a refrigerator can be done instead.

Nutrition Information

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Calories 94kcal (5%) Carbohydrates 12g (4%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Cholesterol 26mg (9%) Sodium 61mg (3%) Sugar 3g (6%)