Alfajores Cookies

Name: Alfajores 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; 1 teaspoons vanilla extract; 2 tablespoons warm water; 2 teaspoon finely grated lemon zest; 8 ounces Dulce De Leche (homemade or store bought ); 1 cup coconut flakes; powder sugar (optional)

ByAna Frias October 24, 2025October 24, 2025

59 Comments

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4.98 from 81 votes

These Alfajores are soft, buttery sandwich cookies filled with creamy Dulce de Leche, with just a hint of lemon that keeps them light and balanced. These melt-in-your-mouth treats are popular across Latin America, especially in Argentina, where they’re a staple for afternoon coffee breaks and special gatherings.

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Alfajores

They’re surprisingly simple to make, just a few pantry ingredients, a little chill time for the dough, and that glorious Dulce de Leche center that ties it all together. The cookies bake up tender, almost shortbread-like, then get sandwiched together and rolled in coconut for that perfect finish.

These Alfajores are buttery and delicate, made with a mix of flour and cornstarch that gives them their signature soft texture. The dough is lightly scented with lemon zest and vanilla, creating a gentle, sweet aroma as it bakes. Once cooled, the cookies are filled with thick Dulce de Leche and rolled in coconut flakes that cling to the sides, giving each bite the perfect mix of creamy and crumbly.

Enjoy them with a cup of coffee, pack them up as gifts, or make a batch for your next get-together. They’re the kind of cookie everyone will ask for the recipe.

🩷 xoxo, Ana

***This post was originally published on Dec 2015. It has been updated to be more helpful.

Alfajores cookies placed on a white cutting board placed on a pink board.

Featured comment:

“My spanish teacher is from Argentina. She said these taste just like the ones her grandmother would make for her. They brought tears to her eyes. Thank you for the perfect cookie”

Dixie

The ingredients for this recipe placed on a pink background.

Ingredients Notes

The flour – 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!
Leavening agent – Baking powder, baking soda and kosher salt
White sugar and unsalted butter
Egg yolks & vanilla extract
The zest of two lemons – don’t skip this! It ads the perfect balance to these cookies.
The filling – Dulce de leche. Store bought or homemade (see how to make homemade dulce de leche).
Coconut flakes

***Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.

How to Make Alfajores Cookies

Sifting flour thru a mesh colander over a mixing bowl.

Step 1) Start by whisking together your dry ingredients: flour, cornstarch, baking powder, baking soda, and salt. This gives the cookies that soft, airy texture.

Step 2) In the bowl of an electric mixer, beat the butter and sugar until it’s pale and fluffy. Add the egg yolks, vanilla, water, and lemon zest, mixing just until everything looks smooth and creamy.

Step 3) Add the dry mixture to the wet ingredients on low speed until the dough comes together.

It’ll be soft but not sticky.

A hand placing plastic wrap over cookie dough in the shape of a rectangle.

Step 4) Wrap it in plastic and chill it for at least two hours, this helps the cookies keep their shape.

Why is important to chill the dough prior to baking, King Arthur baking website explains it the best:

“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.“

Bake the cookies

Cutting cookie dough with a cookie cutter.

5) Roll out the dough to about ¼ inch thick and cut into circles. Place them on parchment-lined baking sheets and bake at 350°F for around 9 minutes, just until the edges start turning pale golden.

6) Let them cool completely before spreading Dulce de Leche on the bottom of half of the cookies. Sandwich them gently with the other half.

7) Roll the edges in shredded coconut and dust the tops with powdered sugar. Try not to eat them all right away – they’re even better the next day!

Alfajores on a blue background with a knife spreading dulce de leche inside the cookies.

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.

Ana’s Recipe Tips

Chill the dough: This step is key. It keeps the cookies from spreading and helps achieve that tender crumb.
Use a good Dulce de Leche: A thick, rich one works best so it doesn’t ooze out the sides. Homemade or store-bought both work great.
Don’t overbake: The cookies should stay pale with barely golden edges. Overbaking makes them dry.
For a cleaner look: Use a piping bag to spread the Dulce de Leche neatly onto the cookies.

Homemade Cookie Recipes

Recipe adapted from Cocineros Argentinos

Print Recipe:

Recipe FAQs

Can I make Alfajores without coconut?

Yes! They’re just as good without it. Some people dust only with powdered sugar or dip half of each cookie in melted chocolate instead.

What kind of Dulce de Leche should I use?

Use a thick one made from whole milk for the best texture. If it’s too runny, refrigerate it for 30 minutes before filling the cookies.

Can I make these gluten-free?

You can try using a 1:1 gluten-free flour blend, though the texture might be slightly different — still delicious, just a bit less crumbly.

4.98 from 81 votes (45 ratings without comment)