Tender shortbread cookies with dulce de leche
Alfajores
Prep Time
25 min
Cook Time
12 min
Total Time
37 min
Servings
18
18 sandwich cookies
Difficulty
Medium
Cost
Budget
$
Alfajores
Tender shortbread cookies with dulce de leche
★4.4(18)
Buttery, melt-in-your-mouth cornstarch shortbread cookies sandwiched with a thick layer of dulce de leche and rolled in shredded coconut. An iconic South American treat.
25m
Prep Time
12m
Cook Time
37m
Total Time
18
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Alfajores are the beloved cookie of Argentina, Uruguay, and Peru, with each country having its own style. The Argentine version features an incredibly tender, crumbly cornstarch cookie that practically dissolves on the tongue.
Life is better with dessert, and this recipe proves that homemade always beats store-bought. The results are worth every minute.
This version of Alfajores has been refined through testing to ensure consistently excellent results. A truly great dessert is not about being the sweetest thing on the table. It is about balance — a little salt to sharpen the chocolate, a touch of acid to brighten the fruit, a crust that shatters before giving way to something soft.
Ingredients
- 1 cup cornstarch
- 1 cup all-purpose flour
- ½ cup butter, softened
- ½ cup powdered sugar
- 1 cup dulce de leche
- ½ cup shredded coconut for rolling
Instructions
- 1
Cream butter and powdered sugar until light and fluffy. Mix in cornstarch, flour, and a pinch of baking powder until a soft dough forms.
- 2
Chill the dough for 30 minutes, then roll out to ¼ inch thick on a floured surface.
- 3
Cut into 1.5-inch rounds and place on a parchment-lined baking sheet.
- 4
Bake at 325°F for 10-12 minutes until set but not browned. Cool completely.
- 5
Spread dulce de leche on the flat side of one cookie, sandwich with another, and roll the exposed dulce de leche edge in shredded coconut.
Serving Suggestions
Ways to Serve This Dish
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Dulce de lecheNutella or jam
Different flavor but same sandwich concept
CoconutCrushed nuts or cocoa powder
Alternative coatings for the edges
All-purpose flour1-to-1 gluten-free flour blend
Modern gluten-free blends work well in most cookie and cake recipes. Add a quarter teaspoon of xanthan gum if the blend does not include it for better structure.
DepthPantry
Test Kitchen Pick
Dulce de Leche
Helpful Pantry Staple
Why the dulce de leche matters
This is not a filler ingredient here. The caramelized dairy flavor is central to how the finished dessert tastes.
The final flavor profile depends on this pantry pick more than a decorative topping.
- Carries the signature caramel flavor
- Useful in sandwich cookies, cakes, and crepes
If you plan to make more Latin desserts, this is an easy pantry staple to keep around.
Shop dulce de leche for this recipeTips & Storage
Pro Tips
Handle the dough gently—overworking makes the cookies tough rather than tender.
If the dough is too crumbly, add an egg yolk to bind it.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store in an airtight container at room temperature for up to 5 days.
Reheating
Alfajores are served at room temperature. No reheating needed.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Read the entire recipe before starting. Baking rewards preparation — having everything measured and at the right temperature before you begin makes the process smooth and the results consistent.
Nutrition Facts
Per serving (30mg) · 18 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein2g
Carbohydrates8g
Fat26g
Fiber60mg
Sugar0g
Sodium14g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is dulce de leche?
- A thick, caramel-like spread made from slowly cooked sweetened milk, found in the baking or Latin aisle.
- Can I make my own dulce de leche?
- Yes, simmer an unopened can of sweetened condensed milk in water for 3 hours.
- What if I do not have a stand mixer?
- A hand mixer works for most recipes, though creaming may take a bit longer. For some tasks like whipping egg whites, a hand mixer actually gives you more control. In a pinch, vigorous whisking by hand works for simpler batters.
- Can I reduce the sugar?
- You can typically reduce sugar by up to 25 percent without significantly affecting texture. Beyond that, you may notice changes in browning, moisture, and structure since sugar plays a role in all three. Start with a small reduction and adjust to taste.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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