Soft and Delicious Alfajores Cookies

There’s something magical about biting into an Alfajor. The moment your teeth sink into that soft, melt-in-your-mouth cookie, and the sweet dulce de leche oozes just a little—it’s pure bliss. The powdered sugar gently dusts your fingertips, and each bite feels like a whisper of Latin American tradition wrapped in buttery, crumbly goodness. These cookies are a hug in dessert form, and once you try them, you’ll find yourself coming back for more. Trust me, they’re worth every bite.

Behind the Recipe

Growing up, I remember stumbling upon a tiny Latin bakery during a trip with my family. We walked in for something simple but walked out with a box of Alfajores that changed my dessert world. I couldn’t get over how delicate they were, how the filling was perfectly creamy and not overly sweet. This recipe was born from those memories, after much testing and tasting to capture that same charm.

Recipe Origin or Trivia

Alfajores are beloved across Latin America, especially in Argentina, Peru, and Uruguay. Their roots trace back to Spain, where early versions were made with honey and nuts. Over time, they evolved, embracing local ingredients like dulce de leche and cornstarch-based dough. Today, they’re a cultural staple, found in bakeries, markets, and homes, often tied to celebrations or simple afternoon treats with coffee.

Why You’ll Love Soft and Delicious Alfajores Cookies

This recipe is more than a cookie—it’s an experience. Here’s why you’ll love making and sharing these:

Versatile: Perfect with coffee, tea, or tucked into a lunchbox. They fit every occasion.

Budget-Friendly: Made with pantry staples and no fancy equipment required.

Quick and Easy: No complex steps. Just mix, chill, bake, and sandwich.

Customizable: You can dip them in chocolate, fill them with jam, or roll them in coconut.

Crowd-Pleasing: One batch disappears quickly—everyone loves them.

Make-Ahead Friendly: The dough can be made and chilled a day in advance.

Great for Leftovers: Store well for a few days and taste even better the next day.

Chef’s Pro Tips for Perfect Results

Before you get baking, here are a few insider tricks to make your Alfajores bakery-perfect:

• Chill the dough well. It makes the cookies easier to cut and helps maintain their shape.
• Don’t overbake. They should stay pale to keep their soft, tender texture.
• Use room temperature butter for easy creaming.
• Let cookies cool completely before adding the filling.
• Use a piping bag for neat dulce de leche filling.

Kitchen Tools You’ll Need

You don’t need a fancy kitchen to pull this off. Just a few basics:

Mixing Bowls: For combining wet and dry ingredients.

Electric Mixer: Helps cream butter and sugar until fluffy.

Rolling Pin: To flatten the dough evenly.

Round Cookie Cutter: For the classic Alfajor shape.

Baking Sheet & Parchment Paper: Keeps cookies from sticking and ensures even baking.

Wire Rack: Helps cool the cookies without trapping moisture.

Spatula or Spoon: To spread the dulce de leche.

Ingredients in Soft and Delicious Alfajores Cookies

These cookies shine because of their simplicity and balance. Each component plays a special role:

1. Cornstarch: 1 ¾ cups. Adds that signature tenderness and melt-in-the-mouth texture.
2. All-Purpose Flour: 1 cup. Provides structure while keeping the cookies soft.
3. Baking Powder: ½ teaspoon. Gives the cookies a light lift.
4. Baking Soda: ¼ teaspoon. Helps balance the acidity for proper browning and rise.
5. Unsalted Butter: ¾ cup, softened. Creates a rich, buttery base.
6. Granulated Sugar: ½ cup. Sweetens the dough just enough.
7. Egg Yolks: 2 large. Contribute richness and a tender crumb.
8. Vanilla Extract: 1 teaspoon. Adds warmth and aroma.
9. Lemon Zest: 1 teaspoon. Offers brightness and a hint of citrus flair.
10. Dulce de Leche: 1 cup. The creamy, sweet filling that defines the cookie.
11. Powdered Sugar: For dusting. Gives a soft, snowy finish.

Ingredient Substitutions

Sometimes you’ve got to work with what’s in the pantry. Here are some handy swaps:

Dulce de Leche: Thick caramel sauce or Nutella.

Lemon Zest: Orange zest or leave it out for a milder flavor.

Cornstarch: Potato starch or more flour (cookies will be less tender).

Granulated Sugar: Coconut sugar or superfine sugar.

Unsalted Butter: Salted butter (reduce added salt in the recipe).

Ingredient Spotlight

Cornstarch: This is what gives Alfajores their iconic softness. It lightens the dough and creates a delicate, tender crumb that dissolves as you bite in.

Dulce de Leche: A rich, slow-cooked milk caramel that adds depth and creamy sweetness. It’s the heart of every Alfajor and brings everything together.

Instructions for Making Soft and Delicious Alfajores Cookies

Ready to bake? Here’s how we’re going to bring these sweet bites to life:

1. Preheat Your Equipment:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Combine Ingredients:
In one bowl, whisk together cornstarch, flour, baking powder, and baking soda. In another, beat butter and sugar until creamy. Add egg yolks, vanilla, and lemon zest, mixing until smooth. Gradually add the dry mixture until a soft dough forms.

3. Prepare Your Cooking Vessel:
Roll the dough between two sheets of parchment paper to about ¼ inch thick. Chill for 30 minutes to firm it up.

4. Assemble the Dish:
Cut dough into circles using a round cutter. Place on prepared baking sheets, spacing slightly apart.

5. Cook to Perfection:
Bake for 8 to 10 minutes, or until set but still pale. They should not brown. Let them cool completely on a wire rack.

6. Finishing Touches:
Once cooled, spread or pipe dulce de leche onto the flat side of half the cookies. Top with the other halves and press gently. Dust with powdered sugar.

7. Serve and Enjoy:
Stack them on a pretty plate or gift box, and serve with coffee, tea, or warm milk. These cookies are made for sharing.

Texture & Flavor Secrets

The magic of Alfajores lies in their contrast. The cookie is soft and tender, almost sandy, while the filling is smooth, sticky, and rich. A touch of citrus lifts the flavor, and the powdered sugar on top adds just the right whisper of sweetness. Together, it’s delicate yet indulgent.

Cooking Tips & Tricks

These simple touches will make your baking smoother:

• Always chill the dough before cutting.
• Handle cookies gently—they’re fragile.
• Use parchment or silicone mats for even baking.
• Sandwich cookies once fully cooled to avoid sliding.

What to Avoid

Avoid these common pitfalls so your cookies come out perfect:

• Overbaking: They should stay pale, not golden.
• Skipping chill time: Warm dough will lose shape.
• Overfilling: Too much filling causes messy overflow.
• Uneven thickness: Roll dough evenly for uniform baking.

Nutrition Facts

Servings: 18 sandwich cookies
Calories per serving: 220

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour (including chilling time)

Make-Ahead and Storage Tips

The beauty of Alfajores is how well they hold up. You can make the dough ahead and chill it overnight. Once baked and assembled, store them in an airtight container for up to 5 days. For longer storage, freeze unfilled cookies for up to a month and fill when ready.

How to Serve Soft and Delicious Alfajores Cookies

They’re lovely with afternoon tea or after-dinner coffee. Stack them tall on a rustic plate or wrap a few in parchment and ribbon for a homemade gift. For a luxurious twist, dip one side in chocolate and let it set.

Creative Leftover Transformations

If you have a few leftovers (which is rare), here are some fun ideas:

• Crumble them into vanilla ice cream for a caramel swirl twist.
• Use them as layers in a parfait with whipped cream and fruit.
• Serve crushed over pancakes or waffles.

Additional Tips

Here’s how to elevate your baking game:

• Let the dulce de leche sit out to soften before spreading.
• Lightly dust with extra powdered sugar right before serving.
• Keep a few unfilled cookies to serve plain—they’re great that way too.

Make It a Showstopper

Presentation matters. Stack them high on a tiered cake stand, or arrange them in a round box lined with parchment for gifting. Add a few lemon zest curls or a sprinkle of edible gold dust for sparkle.

Variations to Try

• Chocolate Dipped: Dip one half in melted dark chocolate.
• Coconut Edges: Roll the sides in shredded coconut for a tropical twist.
• Jam-Filled: Try raspberry or apricot jam instead of dulce de leche.
• Mini Alfajores: Use a smaller cutter for bite-sized treats.
• Spiced Dough: Add a pinch of cinnamon or cardamom for warmth.

FAQ’s

Q1: Can I use store-bought dulce de leche?
Yes, it works beautifully and saves time. Just make sure it’s thick.

Q2: Can I make these gluten-free?
Yes, use a gluten-free flour blend and double-check that your cornstarch is GF-certified.

Q3: Can I use whole eggs instead of just yolks?
It’s best to stick with yolks. They create the rich texture this cookie is known for.

Q4: Do I need to chill the dough?
Absolutely. It helps the dough firm up and hold its shape.

Q5: How long do these stay fresh?
They’re best within 5 days, stored in an airtight container.

Q6: Can I freeze Alfajores?
Yes, freeze the cookies unfilled and assemble after thawing.

Q7: Why are my cookies spreading too much?
The dough might be too warm. Chill it longer before cutting and baking.

Q8: Can I double the recipe?
Definitely. These are perfect for holiday trays or parties.

Q9: What’s the best way to get even cookies?
Use rolling guides or stack rulers next to your dough as you roll.

Q10: Is it okay if they crack a bit?
A few cracks are totally fine and add character.

Conclusion

Soft, tender, and filled with sweet, creamy caramel, these Alfajores will steal the show at any gathering. They’re simple, elegant, and full of heart. Whether you’re making them for the holidays, a gift, or just because you need something sweet, they’re sure to bring smiles and maybe even a few happy sighs. Give them a try—you won’t regret it.

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