These Alfajores start with ultra-tender, cornstarch-heavy shortbread cookies that practically dissolve on the tongue. They're sandwiched with a generous spoonful of dulce de leche (or homemade salted caramel), and rolled in flaky sea salt or finely chopped nuts . It’s a cookie that feels both festive and elegant, perfect for gifting or savoring slowly with coffee.
Yields 18 Servings Servings Quarter (4.5 Servings) Half (9 Servings) Default (18 Servings) Double (36 Servings) Triple (54 Servings) Prep Time 25 minsCook Time 15 minsTotal Time 40 mins18 sandwich cookies (36 individual cookies)
For the Cookies
1 cup unsalted butter, softened
½ cup powdered sugar
2 large egg yolks
1 tsp vanilla extract
1 ¾ cups all-purpose flour
1 cup cornstarch
½ tsp baking powder
¼ tsp fine salt
For the Filling
1 can dulce de leche (or homemade)
½ tsp flaky sea salt, or to taste
Optional Garnish
Additional flaky sea salt for sprinkling
Finely chopped toasted coconut or pistachios for rolling
Powdered sugar for dusting (traditional)
Make the Dough
1
In a mixing bowl, beat butter and powdered sugar until light and creamy (2–3 minutes).
Beat in egg yolks and vanilla .
Sift together flour , cornstarch , baking powder , and salt , then add to the wet ingredients.
Mix until a soft dough forms (it will feel delicate—don’t overmix).
Chill the Dough
2
Divide the dough in half, flatten into discs, wrap in plastic wrap.
Chill for at least 1 hour (or freeze for future use).
Roll & Cut
3
Preheat oven to 350°F (175°C) .
Roll out dough on a floured surface to about ¼ inch thickness .
Cut into 2-inch rounds using a cookie cutter or glass.
Place on a parchment-lined baking sheet, spacing slightly apart.
Bake the Cookies
4
Bake for 10–12 minutes , or until the bottoms are just golden (tops should remain pale).
Cool completely on a wire rack before filling.
Fill & Assemble
5
Flip half the cookies upside down.
Spoon or pipe a dollop of dulce de leche onto each, sprinkle with a pinch of flaky salt , and top with another cookie.
Press gently until the filling just reaches the edges.
Garnish (Optional)
Tips for Success
7
Cornstarch is key—it gives alfajores their signature melt-away texture.
Don’t overbake—these should be tender, not crisp.
If your dulce de leche is too runny, chill it slightly before assembling.
Variations
8
Add a touch of cinnamon or lemon zest to the dough for depth.
Mix sea salt into the dulce de leche for built-in salted caramel flavor.
Use gluten-free flour + cornstarch in equal parts for a GF version.
Suggested Pairings
9
Serve with: Hot espresso, Argentine mate tea, or spiced hot chocolate
Occasion: Holiday platters, afternoon tea, dessert boards, edible gifts
Store: Airtight container for up to 5 days, or freeze unfilled cookies
Ingredients 18 sandwich cookies (36 individual cookies)
For the Cookies
1 cup unsalted butter, softened
½ cup powdered sugar
2 large egg yolks
1 tsp vanilla extract
1 ¾ cups all-purpose flour
1 cup cornstarch
½ tsp baking powder
¼ tsp fine salt
For the Filling
1 can dulce de leche (or homemade)
½ tsp flaky sea salt, or to taste
Optional Garnish
Additional flaky sea salt for sprinkling
Finely chopped toasted coconut or pistachios for rolling
Powdered sugar for dusting (traditional)
Directions Make the Dough
1
In a mixing bowl, beat butter and powdered sugar until light and creamy (2–3 minutes).
Beat in egg yolks and vanilla .
Sift together flour , cornstarch , baking powder , and salt , then add to the wet ingredients.
Mix until a soft dough forms (it will feel delicate—don’t overmix).
Chill the Dough
2
Divide the dough in half, flatten into discs, wrap in plastic wrap.
Chill for at least 1 hour (or freeze for future use).
Roll & Cut
3
Preheat oven to 350°F (175°C) .
Roll out dough on a floured surface to about ¼ inch thickness .
Cut into 2-inch rounds using a cookie cutter or glass.
Place on a parchment-lined baking sheet, spacing slightly apart.
Bake the Cookies
4
Bake for 10–12 minutes , or until the bottoms are just golden (tops should remain pale).
Cool completely on a wire rack before filling.
Fill & Assemble
5
Flip half the cookies upside down.
Spoon or pipe a dollop of dulce de leche onto each, sprinkle with a pinch of flaky salt , and top with another cookie.
Press gently until the filling just reaches the edges.
Garnish (Optional)
Tips for Success
7
Cornstarch is key—it gives alfajores their signature melt-away texture.
Don’t overbake—these should be tender, not crisp.
If your dulce de leche is too runny, chill it slightly before assembling.
Variations
8
Add a touch of cinnamon or lemon zest to the dough for depth.
Mix sea salt into the dulce de leche for built-in salted caramel flavor.
Use gluten-free flour + cornstarch in equal parts for a GF version.
Suggested Pairings
9
Serve with: Hot espresso, Argentine mate tea, or spiced hot chocolate
Occasion: Holiday platters, afternoon tea, dessert boards, edible gifts
Store: Airtight container for up to 5 days, or freeze unfilled cookies
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