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Published October 20, 2020 · Updated August 7, 2021 · By Ana Frias 33 Comments

Alfajores (Argentinian Cookies)

Name: Argentinian Alfajores (Melt in your mouth Dulce De Leche Cookies)
Prep time: 26 min
Cook time: 9 min
Total time: 35 min
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. ); 1 teaspoons vanilla extract; 2 tablespoons warm water; 1 cup coconut flakes; 8 ounces Dulce De Leche (homemade or store bought )

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

This is a very popular recipe across Latin America but specially Argentina and if you’re looking to mix things up a bit you may also like my Mexican Flan. Or if you want to try a dessert with cinnamon flavor, my Arroz Con Leche is perfect!

These Alfajores are literally one of my favorite cookies ever! They are light, buttery with a subtle lemon flavor, and are filled with a sweet and creamy dulce de leche, giving you a mouthful of delicious goodness!

In this post you’ll find:

Ingredients
How to Make Alfajores Cookies
Make ahead
Storing Alfajores cookies
Print Recipe
💬 Reviews & Comments

So today I wanted to share this latin cookie recipe with you because it’s one that I make all of the time! Not only are these the best Alfajores you’ll every try, but they’re also:

Easy to make
Incredibly soft and chewy
Full of melted delicious Dulce De Leche
Super delicious!

Alfajores on a small white board with fresh lemons on the side

Ingredients

For this recipe we'll use a combination of 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 how to make homemade dulce de leche)

How to Make Alfajores Cookies

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

Sifting is the process that breaks up any lumps in the flour and aerates it at the same time by pushing it through a fine strainer.

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.

Making cookie dough with an electric mixer

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

"Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. In addition, the sugar in the dough gradually absorbs liquid." source

Cookie dough being wrapped in plastic wrap

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.
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.

Storing Alfajores cookies

Make sure cookies cool completely before storing. Store them at room temperature in an airtight container, like Tupperware.

To keep them soft, add a little small piece of white sandwich bread inside the airtight container. This trick will keep your cookies soft since the moisture in the bread will help the cookies stay soft.

Cookies with some two lemons on the side

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

More Homemade Cookie Recipes:

Galletitas De Nuez
Chocolate Chip Cookies
Classic Sugar Cookies
Chocolate Chip Cookies with Cinnamon Swirl

Recipe adapted from Cocineros Argentinos

If you make this recipe, I would love to hear about it! Leave me a comment below to let me know how you liked it.? Gracias!!!!

Print Recipe

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

Servings sandwich cookies

Ana Frias

5 from 28 votes

Prep Time 26 mins

Cook Time 9 mins

Total Time 35 mins

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

24 sandwich cookies

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.
1 teaspoons vanilla extract
2 tablespoons warm water
1 cup coconut flakes
8 ounces Dulce De Leche homemade or store bought

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 cookies on prepared sheet pans about about 1 inch apart.
Bake for about 9 minutes or until firm and edges are pale golden and the middle of the cookie is firm.
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.
Roll sides in coconut and dust generously with powdered sugar before serving.

*Ana's 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.

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NUTRITION

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

This recipe was originally published in June 2019. Post has been updated to be more helpful.

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Alfajores (Argentinian Cookies)

Ingredients

How to Make Alfajores Cookies

Make ahead