These Alfajores cookies are soft and chewy with a tangy lemon flavor on the outside and packed with creamy dulce de leche on the inside!
If you are a cookie lover, like myself, then you will also enjoy Sparkling Shortbread Cookies, Vegan Magic Cookie Bars, and Monster Cookies!
Alfajores are a traditional South American cookie that are popular in locations such as Argentina and Peru. They are small and dainty cookies you might see served as dessert or with coffee or tea. When you bite into one it is packed with flavor!
The shortbread-like cookie is made with mostly corn starch. No, you did not read that wrong, cornstarch is the main dry ingredient in the cookies along with flour. I was shocked when I first learned this because I have NEVER cooked with so much cornstarch until this recipe! The other surprise the cookie brings is in the dough. There is only 1 teaspoon of lemon zest in the dough! That might seem like a small amount but the second you bite into the cookie, that delicious tangy and sweet lemon flavor comes out!
Now, when it comes to the filling for these cookies, they are filled with a spoonful of Dulce de Leche! For those who may not be familiar with this, Dulce de Leche is a creamy and caramel-like topping that is the perfect pair for these cookies! If you can’t find Dulce de Leche in your grocery store, you can get this Argentina Dulce de Leche from Amazon.
How to Make Alfajores
Assemble your ingredients. For the exact amounts of the ingredients, see the recipe card below.
In the empty bowl of a stand mixer (or large bowl if you are using a hand mixer) add the butter, lemon zest and sugar. Beat on medium speed for about 4 minutes or until light and fluffy.
Add the egg yolks and vanilla extract to the mixer bowl and then mix until well combined, scraping the bowl down as needed to fully mix.
In a large bowl (not the stand mixer bowl) combine the flour, corn starch, salt, and baking powder, whisk the ingredients together until well mixed.
Pour the dry mixture into the mixing bowl and mix on low until the ingredients are just combined, scraping as needed.
Split the dough into 2 parts and wrap each in plastic wrap and flatten each into a disk. Chill the dough in the refrigerator for about an hour.
After the dough has chilled, preheat your oven to 350 degrees Fahrenheit and take one disk of dough out of the refrigerator to warm up for a few minutes.
Unwrap the dough and use a rolling pin on a lightly floured surface to roll the dough to be between ¼ and ⅛ an inch thick.
Use a 2” circle or fluted cookie cutter to cut the dough and then transfer the cookies to parchment or silicone-lined baking sheets. Repeat with the other disk of dough. Re-roll any excess dough to get the last cookies cut.
Bake for about 8 minutes and halfway through cooking rotate the pan.
Allow the cookies to completely cool on the baking sheet before putting together the sandwich cookies.
Pour the coconut into a shallow bowl.
Once the cookies are cooled, place a dollop of dulce de leche (we used ½ Tablespoon for each cookie) onto the back of a cookie and sandwich to the bottom of another cookie.
Next, roll the cookie in the shredded coconut and repeat to put together the remaining cookies.
Finally, serve and enjoy!
Drinks to Pair With Alfajores:
These cookies are perfect to pair with a dessert drink or to have in the morning with a beverage, here are a few I would recommend:
Cinnamon Brown Sugar Latte – A perfect start to your day!
Espresso Martini – Add a little kick to the end of your day with this delicious Espresso Martini.
Hot Toddy – Warm but packed with flavor.
Storage and Freezing:
Storage:
You an store these delicious cookies in an airtight container on your countertop for about a week for maximum freshness.
Freezing:
You can freeze these cookies in an airtight container for 2-3 weeks in the freezer. When removed allow them to warm to room temperature before serving.
More Cookie Recipes To Love:
Alfajores Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 1/4 cups corn starch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter - room temp
- 1 teaspoon lemon zest
- 2/3 cup granulated sugar
- 3 egg yolks
- 2 teaspoons vanilla
- 7.5 fluid oz. dulce de leche
- 1/3 cup shredded coconut unsweetened - finely chopped or pulsed in a blender or food processor
Instructions
- In the empty bowl of a stand mixer (or large bowl if you are using a hand mixer) add the butter, lemon zest and sugar. Beat on medium speed for about 4 minutes or until light and fluffy.
- Add the egg yolks and vanilla extract to the mixer bowl and then mix until well combined, scraping the bowl down as needed to fully mix.
- In a large bowl (not the stand mixer bowl) combine the flour, corn starch, salt, and baking powder, whisk the ingredients together until well mixed.
- Pour the dry mixture into the mixing bowl and mix on low until the ingredients are just combined, scraping as needed.
- Split the dough into 2 parts and wrap each in plastic wrap and flatten each into a disk. Chill the dough in the refrigerator for about an hour.
- After the dough has chilled, preheat your oven to 350 degrees Fahrenheit and take one disk of dough out of the refrigerator to warm up for a few minutes.
- Unwrap the dough and use a rolling pin on a lightly floured surface to roll the dough to be between ¼ and ⅛ an inch thick.
- Use a 2” circle or fluted cookie cutter to cut the dough and then transfer the cookies to parchment or silicone-lined baking sheets. Repeat with the other disk of dough. Re-roll any excess dough to get the last cookies cut.
- Bake for about 8 minutes and halfway through cooking rotate the pan.
- Allow the cookies to completely cool on the baking sheet before putting together the sandwich cookies.
- Pour the coconut into a shallow bowl.
- Once the cookies are cooled, place a dollop of dulce de leche (we used ½ Tablespoon for each cookie) onto the back of a cookie and sandwich to the bottom of another cookie. Roll the cookie in the shredded coconut and repeat to put together the remaining cookies.
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