Alfajor Recipe

This is the alfajor recipe I make when I want a cookie that feels delicate without being fussy. The texture is what matters most to me here—soft, tender, and truly melt-in-your-mouth. It’s simple, reliable, and the version I come back to every time.

These are a staple in my cookie boxes because they hold up well and stay enjoyable even when made ahead or frozen, for example in this Christmas Cookie Box.

Why you’ll love this recipe

• The alfajores are extremely soft and tender, never dry or chalky.
• The dough is easy to work with and can be made with simple ingredients you probably already have in your pantry.
• They hold up well for gifting, holidays, or make-ahead baking.
• You can decorate them in a few different ways. I usually drizzle chocolate over some and coat the sides of others in shredded coconut. I’ll sometimes dip the whole cookie—or just half—in melted dark or white chocolate.

Key Ingredients & How I Use Them

• Cornstarch (Maizena): This is what gives alfajores their signature melt-in-your-mouth texture. I measure it carefully—too much and the cookies become crumbly, too little and they lose that delicate feel.
• Butter: I use unsalted butter at room temperature so it creams smoothly with the sugar. I increased the butter slightly in this version to keep the cookies richer and softer.
• Egg yolks: Only yolks here. They add richness without making the dough tough or cakey.
• Dulce de leche: I prefer a thick, pipeable dulce de leche so the cookies stay neat when assembled. Repostero-style works best.
• Granulated sugar: I use regular granulated sugar here. It sweetens the cookies without making them heavy and helps keep the texture delicate rather than dense.
• All-purpose flour: This provides just enough structure so the cookies hold together without losing their soft, tender feel. I keep the amount balanced so the cornstarch can do most of the work.
• Baking powder: A small amount is enough to give the cookies a bit of lift. I removed baking soda from earlier versions because it wasn’t helping the texture I wanted.
• Fine sea salt: Even in a sweet cookie, salt matters. It balances the sweetness and keeps the flavor from tasting flat.
• Vanilla extract: I use vanilla to round out the flavor and complement the dulce de leche without competing with it.
• Almond extract (optional but recommended): Just a small amount deepens the flavor without overpowering the cookie.

How to Make Alfajor Cookies

The full printable recipe is below, but here’s how I make them step by step.

This recipe yields about 20 cookie sandwiches.

Sift or whisk the cornstarch, flour, baking powder, and salt together. This helps keep the dough light and evenly mixed.

Beat the butter with the mixer for about 1 minute, until it becomes creamy.

Add the sugar and beat for another 2 minutes, until the mixture looks pale and fluffy.

Add the yolks, one at a time, letting each fully incorporate before adding the next. Then mix in the vanilla and almond extract.

Add the dry ingredients at once. I mix just until a soft dough forms.

Finish mixing with a spatula to avoid over mixing. The dough should be tender, not too sticky.

Place the dough on top of a piece of plastic wrap on the counter.

Wrap it tightly with the plastic and place it in the fridge for at least 3 hours, and up to 3 days.

Remove the dough from the fridge and cut into 4 parts, to make it easier to roll it out.

Roll out one piece at a time on a lightly floured surface to about ¼-inch thickness.

I like to use a 2½-inch cutter to cut into rounds. You can use smaller or larger cutters as well.

Place the cookie rounds on a baking sheet lined with parchment.

I usually place the cookie rounds in the fridge while I preheat the oven. This will help prevent the cookies from spreading while they bake. At this point, you can also freeze the cookie rounds to bake later.

To bake: Bake the cookies for about 12 to 15 minutes until the cookies are still pale, but set. The bottom should be lightly golden.

To decorate and assemble

Wait for the cookies to cool down completely before filling and decorating.

Drizzle melted chocolate on top of the cookies if desired. You can also drizzle after the cookies are assembled.

Pipe the dulce de leche onto half of the cookies and sandwich them gently.

I like to roll the sides of some of the cookies in shredded coconut. You can also coat the edges in chopped almonds or pecans, or dust the tops with powdered sugar. If you’re fully dipping the cookies in chocolate, I recommend melting it with a small amount of oil or shortening so it sets smoothly.

Storage & Make-Ahead

Alfajores actually taste better the next day! Their texture also improves as they sit in the fridge for a few hours as they soften. Here are some storage tips:

• Assembled alfajores keep well in the fridge for up to 5 days
• The unbaked, cut cookies can be frozen for up to 2 months. Bake straight from frozen—no thawing needed.
• Assembled alfajores can be kept frozen for up to 1-2 months. They can even be eaten straight from the freezer—they remain soft.

FAQs

Why is my dough sticky? Sticky dough is usually a temperature issue. If the butter is too warm or the dough hasn’t been chilled long enough, it can feel sticky and hard to work with. Chill the dough for another 20–30 minutes until it firms up. Avoid adding extra flour, which can dry out the cookies.

Why did my cookies turn out dry? This usually comes from using too much flour. Not weighing the flour can easily throw off the ratio, and adding too much extra flour while rolling out the dough can dry it out as well.

What dulce de leche should I use? Any thick, pipeable dulce de leche works. In the U.S., La Lechera is easy to find and reliable. You can also make homemade. Check out my recipe here.

Why did my cookies break? The cookies break if they were rolled too thin. Make sure to keep them a bit thick, as alfajores aren’t supposed to be thin cookies. It can also happen if the cookies are over baked. The cookies should stay pale and soft, not browned.

If you’re looking for more ways to enjoy dulce de leche, here are a few favorites to try next. These Dulce de Leche Thumbprint Cookies pair a buttery, tender cookie with a rich caramel center. This recipe for Dulce de Leche Bars layers a soft, chewy base with a generous swirl of dulce de leche for an easy crowd-pleaser. And my Dulce de Leche Snickerdoodles take the classic cinnamon cookie and elevate it with a sweet, gooey dulce de leche filling.

Thanks for reading my blog, have a lovely day! If you make this recipe, I’d love to hear your thoughts below in the comments! Or tag me on social media—I love to see what you bake.

Alfajor Cookies

Camila Hurst

Alfajor Cookies are buttery cornstarch cookies filled with dulce de leche, often decorated with a drizzle of chocolate, or powdered sugar dusted on top, or with the sides coated in shredded coconut, or chopped almonds.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 15 minutes mins

Resting time 3 hours hrs

Course Dessert

Cuisine Argentina

Servings 20 cookie sandwiches

Calories 240 kcal

Ingredients

 

• 1 cup cornstarch 120 grams
• ¾ cup all-purpose flour 95 grams
• ½ tsp baking powder
• ¼ tsp  fine sea salt
• 10 tbsp unsalted butter 141 grams, room temperature
• ⅓ cup granulated sugar 66 grams
• 3 large egg yolks
• ½ tsp vanilla extract
• ¼ tsp almond extract
• ¾ cup dulce de leche store-bought or homemade read post above for instructions on how to make dulce de leche

To decorate

• 2 oz chopped chocolate to drizzle on top of the cookies if you want to*
• ⅓ cup shredded coconut

Instructions

 

Alfajor Cookies

• Sift or whisk the cornstarch, flour, baking powder, and salt together. Set aside.
• In the bowl of an electric mixer, beat the butter at medium high speed for 1 minute.
• Add the granulated sugar and beat for another 2 minutes until very fluffy and light in color.
• Add egg yolks one at a time, incorporating fully before adding the next one.
• Add the vanilla and almond extract and stir to combine.
• Add the dry ingredients and mix until you form a dough. Finish mixing with a spatula to prevent over mixing.
• The dough should be soft and not too sticky.
• Wrap it in plastic or place it in a ziplock bag and chill it in the fridge for at least 3 hours, and up to 3 days.
• Pre-heat the oven to 350F.
• Remove the dough from the fridge and cut it into 4 pieces. Work with one piece at a time, while keeping the others covered.
• Roll each piece out until about 1/4-inch thick over a lightly floured surface.
• If the dough breaks up, simply patch it back together by patting it down with your fingers.
• I use a 2½-inch cutter to cut the cookies. Different cutter sizes will affect both the yield and the bake time.
• Place the cookies on a baking sheet lined with parchment paper or silicone mat.
• Bake for 12-15 minutes. The cookies should look set, but not too browned.

To decorate and fill

• Let the cookies cool down all the way before filling with the dulce de leche. I placed my dulce de leche in a piping bag to make it easier to fill them.
• I like to melt the chocolate and place in a piping bag, snip the end with scissors and drizzle over the cookies. Or you can roll the sides of the filled cookies in shredded coconut, gently pressing so it sticks to the dulce de leche.

Storage

• Keep cookies in the fridge for up to 5 days, in an air tight container. Or in the freezer for up to 2 months.

Video

Notes

Cornstarch: Cornstarch (or maizena) is key for giving alfajores their soft, melt-in-your-mouth texture. Be sure to measure it accurately to get the right balance of crumbly and tender.

Butter Temperature: Use room-temperature butter to ensure it creams properly with the sugar, creating a smooth dough. Cold butter may result in a crumbly texture.

Chilling the Dough: Chilling the dough for about 3 hours makes it easier to roll out and prevents the cookies from spreading too much during baking.

Assembling: Gently press the cookies together when sandwiching with dulce de leche to avoid breaking the delicate cookies.

Storage: Alfajores improve in flavor and texture after a day or two. Store them in an airtight container at room temperature or refrigerate them for longer freshness.

Decoration: You can also dust the cookies with powdered sugar, or completely cover them with chocolate. Other serving suggestions are coating the sides in shredded coconut, or chopped almonds.

Dipping in chocolate: If you want to fully coat your alfajores in chocolate, you’ll need 10 to 12 ounces (280–340 g) of chocolate for about 20 sandwich cookies. This amount allows for dipping each cookie completely while accounting for the chocolate that stays in the bowl and on the utensils. Melt the chocolate with 2 teaspoons of shortening to help the coating stay smooth and glossy. Use a fork to dip the cookies and lift them from the bowl. Let them set and dry on a baking tray lined with parchment paper.

Weighing ingredients: I recommend weighing the ingredients whenever possible. It helps prevent the dough from becoming dry or crumbly, which is especially important with cornstarch-heavy cookies.

Rolling out: Don’t use too much flour to roll out the cookies, or they can become dry or crumbly.

Nutrition

Serving: 1alfajorCalories: 240kcal

Keyword alfajor, cookies

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