Alfajores (Argentinian Cookies)

These irresistible Alfajores are a soft, sweet and crumbly shortbread sandwich cookies filled with dulce de leche. A very popular recipe across Latin America but specially Argentina.

Literally one of my favorite cookies ever!

These light, buttery cookies offer a subtle lemon flavor, and are filled with a sweet and creamy dulce de leche, giving you a mouthful of delicious goodness! 

I’m partnering with Darling Lemons to share this delicious post. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content for Muy Delish.

Ingredients You’ll Need To Make Alfajores

• The main flour ingredients are all-purpose flour & cornstarch. Using cornstarch (Maizena in Spanish) is the key to make these melt in your mouth cookies. The results are amazing!
• Baking powder, baking soda and kosher salt
• White sugar and 1 stick of unsalted butter, at room temperature
• 2 large egg yolks & vanilla extract
• The zest of two lemons*
  1 cup coconut flakes
  1 can of dulce de leche. Store bought or homemade (see my post on how to make homemade dulce de leche)

*Lemons, limes, oranges, clementines (and all other types of citrus) are a must-have in my household year round! But since citrus season is over in Arizona I must rely in getting my citrus from somewhere else.

Come to my rescue Darling Lemons! They are available year round since they're grown in different citrus groves around the world. This is perfect for the citrus lovers like me that can't live without them!

The Argentinian lemons are picked and packed at peak freshness to deliver generous juice content as well as desired flavor to everyone looking to add zest to their summer dishes and drinks.

How to Make Alfajores Cookies

• In a large bowl, sift together the flour, cornstarch, baking powder, baking soda and kosher salt. Set aside.

• In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes. 
• Add yolks and beat to combine.  Then add the vanilla extract, water and lemon zest beat until just combined. 
• Add flour mixture, and mix on low speed until the dough just comes together.

• Wrap the dough in plastic and chill until firm, at least 2 hours.

• Heat oven 350 degrees. Line baking sheets with parchment paper. 
• Remove dough from plastic wrap and place on a lightly floured surface, flour a rolling pin and roll out to about ¼ inch thick. Cut the dough with a 2 inch cookie cutter.
• Place on prepared sheet pans, then bake until firm and edges are pale golden and the middle of the cookie is firm, about 9 minutes. Transfer baking pan to a rack and allow to cool completely before removing from baking sheet. 
• Spread 1 tablespoon of dulce de leche onto the back of half the cookies. Place a second cookie on top and gently press to create a sandwich and repeat. Dust generously with powdered sugar before serving.
• Roll sides in coconut and dust generously with powdered sugar before serving.

Make ahead

• Make cookie dough, wrap very tightly with plastic wrap and refrigerate for up to 3 days.
• Freeze cookie dough for up to 3 months. Wrap in plastic wrap and and place inside a plastic freezer bag. Label the bag with the month and the baking temperature and place the bag in the freezer. 

As you can see I love Argentinian recipes! This Chimichurri is at the top of my favorite marinades.

Recipe adapted from Cocineros Argentinos

Argentinian Alfajores (Melt in your mouth Dulce De Leche Cookies)

Course: Dessert

Cuisine: Argetina

Keyword: alfajores recipe, argentina, cookies, easy, maicena

Prep Time: 26 minutes

Cook Time: 9 minutes

Total Time: 35 minutes

Servings: 24 sandwich cookies

Calories: 153kcal

Author: Ana Frias

These irresistible Argentinian Alfajores are soft, sweet and crumbly shortbread sandwich cookies filled with dulce de leche. They just melt in your mouth! 

Print Recipe

Ingredients

• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• ½ cup granulated sugar
• 8 tablespoons unsalted butter 1 stick, at room temperature
• 2 large egg yolks
• 2 teaspoon finely grated lemon zest divided. I use Darling Lemons.
• 1 teaspoons vanilla extract
• 2 tablespoons warm water
• 1 cup coconut flakes
• 1 can sweetened condensed milk. Store bought or homemade

Instructions

• In a large bowl, sift together the flour, cornstarch, baking powder, baking soda and kosher salt. Set aside
• In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes. 
• Add yolks and beat to combine.  
• Add the vanilla extract, water and lemon zest beat until just combined. 
• Add flour mixture, and mix on low speed until the dough just comes together.
• Wrap the dough in plastic and chill until firm, at least 2 hours.
• Heat oven 350 degrees. Line baking sheets with parchment paper. 
• Remove dough from plastic wrap and place on a lightly floured surface, flour a rolling pin and roll out to about ¼ inch thick. Cut the dough with a 2 inch cookie cutter.
• Place on prepared sheet pans, then bake until firm and edges are pale golden and the middle of the cookie is firm, about 9 minutes. Transfer baking pan to a rack and allow to cool completely before removing from baking sheet. 
• Spread 1 tablespoon of dulce de leche onto the back of half the cookies. Place a second cookie on top and gently press to create a sandwich and repeat. Dust generously with powdered sugar before serving.
• Roll sides in coconut and dust generously with powdered sugar before serving.

Notes

Make ahead:

• Make cookie dough, wrap very tightly with plastic wrap and refrigerate for up to 3 days.
• Freeze cookie dough for up to 3 months. Wrap in plastic wrap and and place inside a freezer plastic bag. Label the bag with the month and the baking temperature and place the bag in the freezer. 

Nutrition

Serving: 1sandwich cookie | Calories: 153kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 52mg | Potassium: 57mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3IU

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