Alfajores Cookies

Like so many traditional recipes, alfajores cookies are claimed by many cultures and countries, including Argentina, Peru, Brazil and Chile (though many other South American countries claim this cookie as their own too). Our alfajores recipe is inspired by many cherished family recipes, and we think it’s a lovely rendition.

What are alfajores?

Alfajores are sandwich cookies primarily found in Spanish-speaking countries, as well as in southern France, the Philippines and Brazil. Shortbread-like cookies sandwich a delicious filling of dulce de leche, made of caramelized milk and sugar or sweetened condensed milk. Often, the cookies are rolled in coconut, coated with confectioners’ sugar or dipped in chocolate.

While Americans tend to think of dulce de leche as a universal term, the name varies from country to country. For example, in Chile and Ecuador, it is manjar, while in other regions it may be doce de leite, arequipe, cajeta (a Mexican goat milk version) or manjar blanco.

I have heard that alfajores are enjoyed primarily at Christmas. However, based on personal experience, anecdotal evidence from friends and family, and the success of many year-round alfajores-based businesses, I can say the cookies are eaten at any time of the year!

Alfajores Ingredients

• Brandy: No, brandy isn’t just for cocktails. The vanilla caramel notes of brandy are a lovely addition to the cookie and pair nicely with the dulce de leche.
• Vanilla extract: Vanilla enhances the sweetness of the alfajores cookies and rounds out the flavors of the brandy, lemon zest and dulce de leche.
• Lemon zest: There are many different ways to zest a lemon, but our preferred method is grating it with a Microplane. Move the lemon around after every scratch, and try not to get the bitter white pith in the dough.
• All-purpose flour: Flour gives the alfajores cookies structure and stability.
• Cornstarch: Since there’s more cornstarch than all-purpose flour in our recipe, you’ll get a tender, light, chewy cookie rather than something like shortbread.
• Leaveners: We use a mix of baking powder and baking soda so the cookies have a nice rise.
• Sugar: Our alfajores recipe is sweetened with 3/4 cup granulated sugar.
• Butter: Soften the butter by taking it out of the fridge 30 minutes before starting the recipe. If you want to start the alfajores recipe sooner than that, soften the butter quickly by grating it or rolling it out between two pieces of parchment.
• Eggs: If you’ve never quite mastered separating egg whites from yolks, crack the whole egg in a bowl and use a slotted spoon to gently lift the yolk out. Don’t throw out the egg whites, either—there are lots of ways to use leftover egg whites.
• Dulce de leche: You’ll need two 14-ounce cans of dulce de leche for this alfajores recipe. You can use canned dulce de leche from the grocery store. However, if you can’t find it, making dulce de leche at home is very simple. All you need is sweetened condensed milk and a little time.
• Coconut: If you can’t find ground coconut, pulse flaked or shredded coconut in a food processor.

Directions

Step 1: Mix the wet and dry ingredients separately

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In a small bowl, whisk together the brandy, vanilla extract and lemon zest. Set the mixture aside.

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In a large bowl, whisk together 1-1/4 cups flour, the cornstarch, baking powder, baking soda and salt, and set it aside.

Step 2: Make the alfajores cookie dough

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In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until fluffy and pale in color, three to four minutes.

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Beat in the egg yolks on low speed, one at a time, until incorporated. Beat in the brandy mixture until incorporated, scraping down the sides and bottom of the bowl as needed.

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Add the flour mixture and beat on low speed until the dough just comes together in a ball, one to two minutes.

Step 3: Divide the dough and chill

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Sprinkle a cutting board with the remaining 1/4 cup flour. Place the dough ball on the cutting board, and cut it in half.

Roll each ball into a log shape that has a 1-1/4-inch-thick diameter. Tightly wrap each log in storage wrap, and refrigerate for at least two hours.

Editor’s Tip: If you’d like, you can weigh the dough on a scale to make sure it’s evenly divided in half. The dough may feel crumbly. If needed, wet your hands a bit to moisten the dough and help it hold together.

Step 4: Bake the cookies

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Preheat the oven to 350°F. Unwrap the chilled cookie dough logs and slice into 1/4-inch-thick slices. Place the slices on a parchment-lined baking sheet and bake until the cookies are light brown in color, five to seven minutes.

Editor’s Tip: Keep an eye on the cookies! You’re looking for barely any color on the edges.

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Take the cookies out of the oven and let them cool slightly at room temperature, then transfer the cookies to a wire rack to cool completely.

Step 5: Fill the cookies

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Spoon the dulce de leche into a pastry bag fitted with a 1/2-inch piping tip. Pipe a thick layer in a swirling motion on the flat side of half the cookies. Sandwich the spread with another cookie on top, rounded side up.

Step 6: Roll the edges in coconut

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Place the ground coconut in a shallow bowl. Roll the edges of the alfajores in the coconut.

Step 7: Serve the cookies

With a cup of tea, these alfajores cookies make a lovely treat whenever the craving strikes.

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Recipe Variations

• Make a chocolate version: Yes, chocolate alfajores exist! If you’re a chocolate dessert lover to your core, consider making these instead.
• Try a different filling: While they won’t be an authentic alfajores recipe, you can use a different filling. Try Nutella, chocolate ganache, Biscoff spread or salted caramel sauce instead of the dulce de leche.
• Use store-bought dulce de leche: If you decide to use store-bought dulce de leche, it may be a bit runnier than your own creation. If that is the case, store it in the fridge for a bit until it thickens up and then fill the cookie sandwiches.
• Roll in ground nuts: Not a coconut fan? Roll the alfajores cookies in ground walnuts, pecans, macadamia nuts or hazelnuts.

How to Store Alfajores

Whatever alfajores cookies are left, store them in an airtight container in the refrigerator until you decide to enjoy them. They are best served the same day but can last up to three days in the fridge.

Can you make alfajores ahead of time?

Absolutely! You can make alfajores cookies in their entirety a few days before serving them. You could also make the components ahead of time, too, and assemble them on the day of serving. If you’re making the dulce de leche from scratch, store it in the fridge for up to four days. Make and roll out the cookie dough and keep it in the fridge for up to one week, or bake the cookies and store them in an airtight container for up to four days.

Alfajores Tips

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Where did alfajores originate?

It is theorized that the alfajores recipe was developed in the Middle East but made it to what is now Spain when the Moors conquered the Iberian Peninsula in the eighth century. The treat became part of the regional cuisine and eventually spread to Latin American colonies and the Philippines. Today, many, if not most, Spanish-speaking countries have their own preferred alfajores recipe.

How can I use leftover dulce de leche?

Try using leftover dulce de leche on toast, over ice cream or by the spoonful! Since it takes a while to prepare homemade dulce de leche, make a big batch by throwing in a few cans of sweetened condensed milk to cook at once. You can store it on a shelf for about three months. For a longer shelf life, store it in the refrigerator or freezer. Once you open a can of dulce de leche, put anything left in a glass or airtight container with a tight seal and keep it refrigerated for up to five days.