These alfajores cookies are simply divine! Their texture is perfectly soft and once you add in that creamy dulce de leche filling, well… Let’s just say these cookies aren’t going to last long!
If you love cookies, then these alfajores are a definite MUST TRY. Once you are done baking these, try out these delicious Sprinkle Cookies, Almond Cookies, and these amazing Homemade Milano Cookies! You will die over how good they all are!
What Are Alfajores Cookies?
This is such a good question! Alfajores cookies are shortbread-like cookies that are filled with a delicious caramel kind of filling called dulce de leche. They come from the middle east and were brought to South America (Argentina to be exact!). There are a lot of different variations of these cookies where the filling can also be made from chocolate, fruits, or even nuts! But the dulce de leche is the most common flavor!
These cookies take a bit of time to make because you have to make sure that you are taking the time to chill your dough. This is key to getting the taste and texture just right! But if you can hold out for them, they are totally worth the wait! The soft cookie combined with that delightful and creamy filling is a taste like no other! Plus, these not only taste amazing but they look like they came straight from a bakery! Try them out and double the batch while you are at it… You will be so glad that you made some extra!
Ingredients You Need to make Alfajores Cookies
Though these cookies look complex, they aren’t! Once you pick up some dulce de leche from the store, you probably already have everything else that you need all ready to go in your kitchen! See the recipe card below for a list of exact ingredient measurements.
- Flour: I used all purpose flour for this recipe!
- Cornstarch: This will help your cookies have that soft and crubly like dessert texture.
- Baking powder: This helps the dough to stretch so that when your cookies bake, they don’t crack!
- Salt: Salt enhances all of the flavors in these cookies,
- Powdered sugar: Using powdered sugar helps create a smooth texture because it dissolves and mixes easily.
- Butter: Make sure that your butter is unsalted and softened to room temperature.
- Lemon zest: This create the perfect contrast in flavor without being the star of the show.
- Vanilla extract: You can use vanilla paste instead for a more rich flavor!
- Eggs: You will need a whole egg plus an additional egg yolk for this recipe.
- Dulce de leche: I just use store bought dulce de leche to make this recipe easier!
Let’s Bake Some Cookies!
Make sure that when you are making these alfajores cookies that you take the time to chill the dough! It’s key to making them turn out just right!
- Mix dry ingredients: In a medium bowl combine the flour, cornstarch, baking powder, salt, and powdered sugar.
- Beat butter and mix with wet ingredients: In a large bowl add the butter and either beat with a paddle or use a hand mixer to combine them until light and fluffy. Add in the lemon zest, vanilla, egg, and egg yolk and mix until just combined.
- Combine wet and dry ingredients: Add the dry ingredients to the wet and mix until just combined. Be sure to scrape down the bowl to make sure everything is completely mixed in.
- Make dough ball and chill: Form a large ball with all the dough and wrap tightly with plastic wrap. Transfer to the fridge and chill for 30-40 minutes.
- Preheat oven and cut out cookies from dough: Preheat the oven to 375° and line a baking sheet with parchment paper. Let the dough sit at room temp for about 5 minutes or so and then roll to ¼ inch thick. Use a round or scalloped edged cookie cutter to cut out cookies.
- Chill: Bring together the scraps and reroll the dough to get as many cookie as you can. Chill the cookies in the fridge for about 10 minutes before baking.
- Bake and cool: Bake the pans of cookies for about 8 minutes, just until the edges start to turn golden. You don’t want the whole cookie to be golden, just the very edges. Transfer cookies to a cooling rack and let cool completely.
- Pipe in dulce de leche, chill and serve: Spoon the dulce de leche into a piping bag and pipe about a 1-2 teaspoons in the middle of one cookie. Sandwich a second cookie onto the first. Refrigerate until ready to serve.
These alfajores cookies are so delicious as is but if you want to change them up then here are a couple of ideas on how you can do just that!
- Change up the shape: Although these cookies are traditionally made out of a round cookie, you can easily change up the shape! Make them stars or bells or trees for other holidays! It makes them fun and festive!
- Add a different filling: Because the cookie on these is a classic shortbread taste, it goes with just about anything! So you can easily switch up this filling with some chocolate or fruit filling. Really, the options are endless! These cookies are for you so mix and match to make them with all the flavors that you like!
- Add coconut flakes: Another way that these are commonly made is by taking the cookie and rolling the edges in shredded coconut. This not only adds to their beauty but it tastes amazing!
How to Store Leftovers
These alfajores cookies are so delicious, even the next day! I like to store them in the refrigerator so that they last longer. Place them in an air-tight container in your fridge and they will last up to 6 days! When you are ready to eat them, you can eat them cold or you can set them on your counter and bring them to room temperature.
Soft and Delicious Alfajores Cookies
- 1 1/3 Cup All Purpose Flour
- 1 Cup Cornstarch
- 1 Teaspoon Baking Powder
- ¼ Teaspoon Salt
- 2/3 Cup Powdered Sugar
- ¾ Cup Unsalted butter softened
- 1 Teaspoon Lemon Zest
- 1 ½ Teaspoon Vanilla extract or vanilla paste
- 1 large Egg plus 1 egg yolk
- 1 Cup Dulce de leche
- In a medium bowl combine the flour, cornstarch, baking powder, salt, and powdered sugar.
- Add the dry ingredients to the wet and mix until just combined. Be sure to scrape down the bowl to make sure everything is completely mixed in.
- Form a large ball with all the dough and wrap tightly with plastic wrap. Transfer to the fridge and chill for 30-40 minutes.
- Bring together the scraps and reroll the dough to get as many cookies as you can. Chill the cookies in the fridge for about 10 minutes before baking.
- Bake the pans of cookies for about 8 minutes, just until the edges start to turn golden. You don’t want the whole cookie to be golden, just the very edges. Transfer cookies to a cooling rack and let cool completely.
- Spoon the dulce de leche into a piping bag and pipe about 1-2 teaspoons in the middle of one cookie. Sandwich a second cookie onto the first. Refrigerate until ready to serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.