Alfajor Cookies
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.
Servings 20 cookie sandwiches
Calories 240kcal
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. Leave it on the counter for 10 to 20 minutes to soften up slightly. Unwrap the dough 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
Dulce de Leche: I like to use San Ignacio dulce de leche, easily found at the grocery stores in the USA. Look for repostero dulce de leche, it will hold up well in the filling. You can also make your own by following this recipe.
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.
Freezing: You can freeze both the dough, or the assembled cookies. Let the dough sit in the fridge overnight to thaw, or on the counter for an hour or so. The frozen cookies can be eaten straight from the freezer, they won't be too hard, but you can also let them sit on the counter for 10 to 20 minutes to soften up.
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: 1alfajor | Calories: 240kcal