Delicate, melt-in-your-mouth Alfajores are a traditional South American sandwich cookie. Brimming with creamy dulce de leche filling and rolled in coconut (or not), this easy alfajores recipe is one of my favorites for holiday baking. I just know you’ll love them too!
- 1 cup butter, room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 cup cornstarch
- 2 cups all purpose flour
- 1 (11.5 ounce) jar dulce de leche
- 1/4 cup powdered sugar for dusting
Prep and chill the dough:
- Cream butter and sugar. In the bowl of your stand mixer fitted with the paddle mix the butter and granulated sugar together on medium speed for 2 minutes until combined.
- Add in the vanilla, salt, and cornstarch. Mix until evenly incorporated, scraping the sides of the bowl as necessary.
- Add flour. Turn the mixer to low and slowly add in the flour until combined.
- Divide the dough in half and roll into logs 2- inches in diameter. Wrap each in plastic wrap and refrigerate for at least 2 hours, or overnight.
- Preheat the oven to 350°F. Line your baking sheet with parchment paper and set aside.
- Remove one of the dough logs from the refrigerator. Using a sharp knife, slice into 1/4- inch rounds.
- Place on the prepared baking sheet 1- inch apart (the cookies don’t spread while baking). Bake for 8 – 10 minutes until the edges are slightly golden. Transfer to a wire rack to cool completely. Repeat with the remaining dough. Allow the cookies to cool completely.
- Spread or pipe 1 teaspoon of dulce de leche onto the bottom side of half the cookies. Press the other half of the cookies on top of each, forming sandwiches.
- Dust with powdered sugar.
Store airtight at room temperature for up to 5 days.
Freeze airtight for up to 30 days. Thaw at room temperature.