Alfajores Cookies Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 mins
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Additional Time
30 mins
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Total Time
58 mins
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Servings
24
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Calories
134 kcal
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Course
Dessert
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Cuisine
South American
Alfajores Cookies Recipe
Description
The Alfajores Cookies Recipe features a dough made from corn starch and all-purpose flour with baking powder and salt, which contributes to a tender, delicate cookie structure. Butter and granulated sugar are creamed with lemon zest for a subtle citrus aroma. The inclusion of egg yolks and vanilla enhances the richness while maintaining a fine crumb. The dough is chilled to firm up, making it easier to roll out and cut cleanly. After baking at 350°F, the cookies are paired with dulce de leche as a sweet filling, giving the dessert its signature flavor and moisture.
The recipe calls for finely chopped or shredded unsweetened coconut to add mild texture balance without overwhelming the dulce de leche's creaminess. These cookies are ideal for a special treat or gathering, offering a soft, buttery bite with a rich caramel center. The balance of textures and flavors reflects traditional South American confections.
Storing Alfajores in an airtight container at room temperature preserves their texture up to one week. They also freeze well when individually wrapped, maintaining quality for a few months. Thaw frozen cookies at room temperature before serving to restore their softness and flavor.
Ingredients
- 1 1/4 cups corn starch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup butter room temp, unsalted
- 1 teaspoon lemon zest
- 2/3 cup granulated sugar
- 3 egg yolk
- 2 teaspoons vanilla
- 7.5 dulce de leche fluid ounces not specified
- 1/3 cup coconut finely chopped or pulsed in a blender or food processor, shredded, unsweetened
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 1/4 and 1/8 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.
Notes
- Dulce de leche can be homemade or purchased; it provides the characteristic sweet filling for Alfajores.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Freeze individually wrapped cookies in freezer-safe containers for up to three months; thaw at room temperature when ready to enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 134kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 40mg | 13% |
| Sodium | 47mg | 2% |
| Potassium | 18mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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