Alfajores are tender, buttery sandwich cookies popular in Latin America—especially Argentina—made from cornstarch-based dough and filled with luscious dulce de leche. Often rolled in shredded coconut or dusted with powdered sugar, they're melt-in-your-mouth soft and just sweet enough to pair beautifully with tea or coffee.
In a large bowl, cream butter and powdered sugar until light and fluffy.
Add egg yolks, whole egg, vanilla, and lemon zest. Mix until smooth.
In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
Gradually add the dry ingredients to the wet, mixing just until a soft dough forms.
Flatten into a disk, wrap in plastic, and chill for 30 minutes.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out dough to 1/4-inch thickness.
Cut into 2-inch rounds using a cookie cutter.
Place on baking sheet, spacing slightly apart.
Bake for 10–12 minutes, until cookies are set but not browned.
Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Spread 1–2 teaspoons of dulce de leche on the flat side of half the cookies.
Top with the remaining cookies to form sandwiches.
Optionally roll the edges in shredded coconut, or dust tops with powdered sugar.
Enjoy immediately or store in an airtight container at room temperature for up to 4 days (they soften beautifully over time).
Dulce de leche substitute: Use thick caramel or Nutella if needed.
Homemade dulce de leche: Simmer a can of sweetened condensed milk (unopened and fully submerged) for 2–3 hours.
Chill before serving: Alfajores taste even better after resting a few hours, letting flavors and textures meld.
Flavor twist: Add a pinch of cinnamon or almond extract to the dough.
12 servings