If you’re craving something tender, buttery, and packed with sweet caramel-y goodness, you’re in the right place. I absolutely love this Alfajores with Dulce de Leche Recipe because it’s not only delicious but also surprisingly simple to pull together for any occasion. These little sandwich cookies quickly became my family’s favorite treat, and once you try them, I’m sure you’ll be hooked too!
Why You’ll Love This Recipe
- Buttery, Melt-in-Your-Mouth Cookies: The dough is delicate yet sturdy enough to hold that luscious dulce de leche filling perfectly.
- Authentic Dulce de Leche Filling: Using real dulce de leche adds a creamy, caramel flavor that’s the heart of these treats.
- Easy to Customize: You can roll them in coconut, dust with powdered sugar, or keep it simple—whatever you’re in the mood for.
- Perfect for Gifting or Parties: These alfajores look beautiful and taste impressive, making them ideal for sharing.
Ingredients You’ll Need
Each ingredient plays a key role in achieving that tender, buttery texture paired with rich sweetness. I always recommend using good-quality vanilla and real butter—it makes a noticeable difference. Plus, if you’re adventurous, try making your own dulce de leche; it’s easier than you think!
- Unsalted butter: Softened butter creates a tender, rich cookie base without extra salt interference.
- Powdered sugar: Adds sweetness and helps keep the cookies light and crumbly.
- Light brown sugar: Brings a subtle molasses flavor and helps with moisture.
- Cornstarch: Essential for achieving that melt-in-your-mouth, delicate texture.
- Vanilla extract: Classic flavor enhancer that brings warmth and depth.
- Salt: Balances the sweetness and enhances overall flavor.
- All-purpose flour: The backbone of the cookie, providing structure.
- Dulce de leche: The star filling—creamy caramel spread that holds the sandwich together.
- Desiccated coconut or powdered sugar (optional): For that traditional finish or a pretty dusting on top.
Variations
I love to play around with this Alfajores with Dulce de Leche Recipe depending on the season or my mood. Feel free to get creative—you’ll find these cookies are pretty forgiving!
- Chocolate-dipped: I’ve dipped mine halfway into melted dark chocolate before chilling; it adds a decadent touch my family goes crazy for.
- Nutty twist: Sprinkle finely chopped toasted almonds or hazelnuts on the dulce de leche filling before sandwiching for a little crunch.
- Gluten-free: Swap all-purpose flour for a gluten-free blend and add a tiny bit more cornstarch to keep the texture delicate.
- Flavored dough: Add a pinch of cinnamon or a splash of citrus zest to the dough to give your alfajores a unique flavor profile.
How to Make Alfajores with Dulce de Leche Recipe
Step 1: Cream the Butter and Sugars
Start by beating the softened unsalted butter on its own until it’s creamy and smooth—this usually takes about 1-2 minutes with an electric mixer. Then add powdered sugar, brown sugar, cornstarch, vanilla extract, and salt. Beat until everything comes together into a light, fluffy mixture. I discovered this trick when I first tried skipping the creaming step, and the cookies just didn’t have that lovely texture.
Step 2: Add the Flour Gradually
Slowly add your all-purpose flour in about four additions, stirring gently after each addition until just combined. You want a dough that’s soft and smooth but not sticky. If you overmix here, the cookies can turn tough, so patience is key!
Step 3: Chill the Dough
Divide the dough into two disks, wrap them well in plastic wrap, and refrigerate for at least 30 minutes—or if you’re prepping ahead of time, up to 5 days works! Chilling firms up the dough, making it easier to roll and ensuring those beautiful tender edges once baked.
Step 4: Roll and Cut the Cookies
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Dust a clean surface lightly with flour and roll one disk of dough at a time to about ⅛ inch thickness. Use a round cutter—1 ¾” works perfectly—to cut circles. Place them on your baking sheet with at least an inch between each. Be sure not to roll the dough too thin or the cookies might break when filling.
Step 5: Bake Until Lightly Golden
Bake the cookies for about 8-9 minutes. You’ll know they’re done when the edges just start to turn a light golden brown—don’t wait for deep brown or you’ll lose that tender crumb. Let them cool completely on the baking sheet before removing; moving them too soon can cause breakage.
Step 6: Assemble Your Alfajores
Once cooled, spread about 1 ½ teaspoons of dulce de leche on the bottom side of one cookie, then sandwich it with another cookie. If you want to get fancy, roll the edges of the filling in desiccated coconut—that’s my family’s favorite way! Or, simply dust the tops with powdered sugar for a pretty finish. It’s the final touch that makes these cookies irresistible.
Pro Tips for Making Alfajores with Dulce de Leche Recipe
- Use Real Dulce de Leche: I used to buy canned but homemade dulce de leche tastes fresher with the perfect caramel depth.
- Chill Dough Properly: Don’t skip chilling; it helps avoid spreading and makes the dough easier to handle.
- Roll Evenly: If your dough isn’t uniform thickness, some cookies will bake unevenly; aim for consistent ⅛ inch thickness.
- Don’t Overbake: Watch closely so edges don’t brown too much; alfajores should remain soft and tender.
How to Serve Alfajores with Dulce de Leche Recipe
Garnishes
I love rolling the sides in desiccated coconut for texture and that classic look, but a simple dusting of powdered sugar works just as well and lets the caramel shine. Sometimes, I even drizzle a little melted chocolate over the top for an extra wow factor when guests arrive.
Side Dishes
Pair alfajores with a cup of rich coffee, hot chocolate, or a refreshing glass of milk. I’ve found that their sweet, buttery flavor balances beautifully with bold drinks, making it a perfect afternoon treat or after-dinner dessert.
Creative Ways to Present
For a party, arrange your alfajores in tiers on a pretty stand or gift-wrap them in little parchment paper bundles tied with twine. One year I made a “build-your-own” alfajor bar, letting guests add coconut, sprinkles, or chocolate drizzle—it was a huge hit and so fun!
Make Ahead and Storage
Storing Leftovers
I keep leftover alfajores in an airtight container at room temperature, and they stay perfectly soft for up to 4-5 days. Just make sure they’re stored in a cool place to avoid the dulce de leche melting messily.
Freezing
If you want to freeze them, sandwich your alfajores first, then wrap each cookie individually in plastic wrap before placing them in an airtight container or freezer bag. They freeze beautifully for up to 2 months and thaw quickly at room temperature.
Reheating
Since alfajores are best enjoyed at room temp, I usually let frozen ones thaw on the counter for an hour. If you want a warm treat, a few seconds in the microwave (on low power) makes the dulce de leche soft and gooey again—just watch carefully to avoid melting the cookies.
FAQs
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What is the best way to make homemade dulce de leche for this recipe?
I like to make dulce de leche by slowly simmering sweetened condensed milk in a water bath for several hours, or simply baking it in a sealed can at low temperature—but be sure to follow safety guidelines. Making it the day before ensures it’s perfectly thick and caramel-y for your alfajores.
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Can I substitute dulce de leche with something else?
While dulce de leche is traditional and provides that signature caramel flavor, you can try substituting with caramel sauce or even Nutella for a different twist—but the texture and taste will change quite a bit.
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Why do I need cornstarch in this Alfajores with Dulce de Leche Recipe?
Cornstarch is key to achieving the delicate, crumbly texture these cookies are known for—it softens the flour’s gluten and gives that tender “melt-in-the-mouth” feel you want with alfajores.
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How do I prevent cookies from cracking during baking?
Ensure your dough is well chilled before rolling and avoid rolling it too thin. Also, handle the dough gently while transferring to the baking sheet. These steps help keep your alfajores intact and perfectly shaped.
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Can I make this recipe gluten-free?
Yes! Replace the all-purpose flour with a gluten-free blend and increase the cornstarch slightly. The cookies might be a little more delicate, so handle with care, but they’re delicious all the same.
Final Thoughts
This Alfajores with Dulce de Leche Recipe holds such a special place in my heart because it’s both a family favorite and a little slice of Latin American tradition that I get to share with friends. I love how these cookies bring smiles to every gathering, and I hope you find the same joy baking and savoring them. Give this recipe a try—I bet your kitchen will fill with that irresistible aroma, and you won’t be able to stop at just one!
Print
Alfajores with Dulce de Leche Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 35 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Description
Alfajores are delicate, buttery sandwich cookies filled with luscious dulce de leche, perfect for a sweet treat or festive occasion. These traditional Latin American cookies are lightly crisp on the outside and melt-in-your-mouth tender inside, often rolled in desiccated coconut or dusted with powdered sugar for an extra touch of elegance.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 3 tablespoons light brown sugar, firmly packed
- ¼ cup cornstarch
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
Filling and Finishes
- 1 ½ cups dulce de leche
- Desiccated coconut for rolling (optional)
- Powdered sugar for sprinkling (optional)
Instructions
- Beat the Butter: In a large mixing bowl using an electric mixer or stand mixer, beat the softened butter alone until creamy and smooth to prepare the base for the dough.
- Add Sugars and Flavorings: Add the powdered sugar, light brown sugar, cornstarch, vanilla extract, and salt to the creamed butter, then beat again until the mixture is creamy and well combined to ensure even sweetness and flavor.
- Incorporate Flour: Gradually add the all-purpose flour in about four parts, stirring gently after each addition until just combined to avoid overworking the dough and creating tough cookies.
- Chill the Dough: Divide the dough into two halves, form each into a disk shape, wrap in plastic, and refrigerate for at least 30 minutes, or up to 5 days, to firm up the dough making it easier to roll and cut.
- Preheat Oven and Prepare Baking Sheet: Once chilled, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Roll Out Dough: Lightly flour a clean surface and roll out one disk of dough at a time to about 1/8 inch thickness for thin, delicate cookies.
- Cut Cookies: Using a round cookie cutter about 1 ¾ inches in diameter (2 inches works too), cut the dough into circles and place them on the prepared baking sheet spaced about 1 inch apart.
- Bake the Cookies: Bake in the preheated oven for 8-9 minutes, just until the edges begin to turn a light golden brown, indicating they are perfectly baked without becoming too hard.
- Cool Completely: Let the cookies cool entirely on the baking sheet to firm up and prevent breakage when removing or handling.
- Assemble the Alfajores: Spread approximately 1 ½ teaspoons of dulce de leche onto the bottom side of one cookie, then sandwich with another cookie on top to form pairs.
- Add Finishing Touches: Optionally, roll the sides of the cookie sandwiches in desiccated coconut by pressing gently so the dulce de leche sticks, or dust the tops lightly with powdered sugar for extra sweetness and decoration.
- Repeat: Repeat the rolling, cutting, baking, cooling, and assembling process with the remaining dough and filling.
Notes
- Alfajores are traditionally made with rich butter and filled with dulce de leche for a creamy, sweet center.
- For variation, roll the assembled cookies in coconut, drizzle with chocolate, or dust with powdered sugar as preferred.
- Making homemade dulce de leche requires advance preparation, ideally making it the day before to allow it to cool and thicken properly.
- Re-roll dough scraps gently to maximize yield without toughening the cookies.
- Make sure never to place dough on a hot baking sheet to avoid dough melting and irregular shapes.
- Watch closely when baking to prevent over-browning the delicate cookies.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 87 kcal
- Sugar: 3 g
- Sodium: 34 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 14 mg
