These alfajores are made from two soft, cornstarch cookies that are filled with gooey dulce de leche (a caramel-like spread). They're sweet with a melt-in-your-mouth quality. This is the most traditional and perfect recipe of them all. If you never had alfajores, you're in for a treat.
I know alfajores
Alfajores come in many variations, including different fillings, coatings, and shapes. They are often served with coffee or tea and are a popular snack or dessert.
To my knowledge, the oldest that are relevant to this day are these cornstarch alfajores, which are different from these shortbread-style alfajores.
I'm from Argentina, and, as I told you in the post about walnut alfajores, we are the biggest consumers of these sweet snacks worldwide. The array of different options you can buy here is mind-boggling.
So trust me when I say that this is the only recipe you'll ever need for traditional cornstarch alfajores.
The original recipe hails from a 90-year-old cookbook by Doña Petrona (our own Julia Child) and is still the recipe we all adapt. It's sort of like the chocolate chip cookies recipe from Toll House. It's where they all start, isn't it?
Overall, the combination of delicate crumbly texture, subtle flavor and sweet filling is what makes cornstarch alfajores so delicious and beloved by so many.
What are alfajores?
An alfajor (singular) is a sandwich made of two discs of dough with a filling in between. It is a sandwich cookie. ALL are filled with dulce de leche unless specified in the name, like chocolate mousse alfajores or quince jam alfajores.
Alfajores have a unique combination of textures and flavors. They are delicate yet rich, crumbly yet creamy, and sweet yet balanced.
They are very popular in South America, especially Argentina, Perú, and Uruguay.
The most in-demand are probably chocolate alfajores because, well, they're chocolate-covered. Then there are shortbread alfajores, which are usually small and great for tea time, with a cup of coffee, or as finger food at a celebration.
Ingredient list
- Cornstarch: it's essential for that crumbly texture.
- Unsalted butter.
- White granulated sugar.
- Eggs: large, fresh.
- All-purpose flour.
- Salt.
- Baking powder: make sure it's active and not expired.
- Vanilla extract.
- Lemon zest: freshly grated. A small amount is needed.
- Cognac: you can also use brandy or whisky. It evaporates during baking and leaves behind a wonderful flavor. If you don't want alcohol, omit it and use more vanilla.
- Dulce de leche: we're using it as a filling, so we need the thicker kind, the one labeled 'repostero', which means pastry or baking. I use and recommend dulce de leche repostero Vacalin.
About the liquor: This recipe features a magic flavor trio of lemon, vanilla, and cognac (or brandy, or whisky). The synergy between these three flavors is one for the books. None of them is the star, but together, they are magic.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Magic flavoring
I specifically want to acknowledge the flavoring in this recipe.
It has 3 components: lemon zest, vanilla extract, and cognac (or brandy).
Though they are nothing special, when you add all three to a recipe in the right proportions, the result is fantastic!
None shine on its own but there is a deep, caramel, fresh flavor that I think is unmatched.
It's not vanilla, it's not lemon, it's not caramel, it is magic. Maybe that's stretching it a bit? Well, you can be the judge of that.
It reminds me of the flavor of red velvet cake. What does it taste like? What is so special about it? It simply has a fabulous flavor. This flavor trio reminds me of that.
The alfajores dough is a simple vanilla dough with cornstarch. It sounds easy and it is. It's all about the right proportions of flour and cornstarch.
- By hand: I use a large bowl, a whisk, and a spatula. If the butter is soft, mixing everything by hand should be simple.
- Electric mixer: you can use a handheld mixer but make sure you use it at low speed. This is not a dough that needs beating or anything like it. If you use a stand mixer with the paddle attachment, mix at the lowest speed.
The final dough is soft to the touch and neither sticky nor dry. It needs to be refrigerated before rolling.
Rolling the dough
After refrigerating the dough for a few hours, it's time to roll and cut.
This dough is soft and very easy to handle. A lightly floured counter and a good rolling pin are all you need.
Cookie cutters: I use a small round cutter, which is the traditional shape of an alfajor. The dough doesn't change much during baking, and the cookies will mostly keep their shape, so you can, technically, use other forms. Still, I recommend using simple patterns.
- Preheated oven: always make sure it's on before you start rolling the dough. If you forgot, place the sheets in the fridge while the oven gets to the desired temperature.
- Preparing the cookie sheets: I use parchment paper or lightly buttered sheets, both work well.
- Leave some space between the rounds, so they can grow during baking.
- These are light-colored, delicate cookies, so bake until barely starting to color. Don't be tempted to bake them longer, as they will be too crisp and won't soften as they should when filled.
What is dulce de leche?
Dulce de leche is a sweet milk jam, a cousin to caramel, made with milk, sugar, and baking soda, the latter being accountable for its dark color.
It takes a few hours to make and there are as many tips and tricks as there are grandmothers in this country. Each with its own recipe.
We have an abundance of commercial brands and styles, pretty much like peanut butter in the US, so we hardly make it at home.
The flavor is very sweet, similar to caramel but not quite. It does have a milk undertone, something that caramel lacks, and some might say it’s not as sophisticated, and they might be right. I’m a raving fan so my opinion is biased.
Vintage Kitchen Tip
For fillings, you need to use what we call pastry dulce de leche. It's much thicker than the regular kind. Look for the word Repostero on the label. The best one available online (that we also use here!) is Vacalin Dulce de Leche Repostero. Another good one is Veronica dulce de leche repostero. If you want to buy in bulk a great one is San Ignacio repostero (22 pounds) or Vacalin repostero (22 pounds).
Filling the alfajores
The traditional filling was, is, and will always be dulce de leche.
Piping bag: you can use it with a smooth, plain piping tip for a more even filling, or use a teaspoon and get more of an irregular filling.
- Use a teaspoon or a piping bag for this part. Piping the dulce de leche it will be neater and you probably won't need to smooth out the edges.
- Swipe the bottom of a teaspoon around the edges. This will even out the dulce de leche that overflowed when you pressed down the top cookie and make it easier for the coconut to adhere. You can skip this step, of course, but the alfajores will be easier to handle.
Use a teaspoon or a piping bag for this part. If you pipe the dulce de leche it will be neater and you probably won't need to smooth out the edges.
Pass the bottom of a teaspoon around the edges. This will even out the dulce de leche that overflowed when you pressed down the top cookie and make it easier for the coconut to adhere. You can skip this step of course, but the alfajores will be easier to handle.
Rolling in coconut
Rolling the sides in unsweetened shredded coconut is the way these beauties roll. Coconut and dulce de leche are a match made in heaven. Truly spectacular!
Coconut border: this step, on the other hand, is completely optional. It pairs fantastically with the rest of the ingredients, but alfajores are also amazing without it. So, don't buy shredded coconut just for this.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Make-ahead: as with most cookie doughs, it can be made ahead and kept for 4-5 days in the refrigerator or up to a month in the freezer. Always make sure you wrap it well in clingy plastic. Otherwise, the top layer will dry out.
- Storage: the cookies can be kept in an airtight container for about a week. Fill them several hours ahead of the time you're planning to eat them so they have time to soften a little. Take into account that the dulce de leche transfers moisture to the cornstarch cookies and they will be softer when you bite into them.
- Eat them and be very happy.
Variations & substitutions
- Don't use liquor: though I recommend using it, omit it if you can't use it. Add ½ a teaspoon more vanilla extract.
- Rolling: coconut is the traditional ingredient, but you can roll them in finely ground nuts or leave them plain.
- Fillings: being simple cornstarch cookies with an indefinite flavor, you can use different fillings like nut butter, buttercream, or a light ganache. Still, I highly encourage you to try them with dulce de leche first.
I sure do hope you try this recipe for cornstarch alfajores.
It's an easy-to-work-with dough, and they are incredibly yummy. I imagine many of you have never tried them, so trust me when I say the flavor is amazing and that they will become a favorite fast.
Related recipes you might like:
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Ingredients
- 11 tablespoons unsalted butter, ½ cup + 3 tablepsoons, at room temperature
- 1 cup sugar
- 2 egg yolks, at room temperature
- 1 egg, at room temperature
- 1 tablespoon cognac, or brandy or whiskey
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon zest
- 1 cup all-purpose flour
- 2 cups cornstarch
- ½ teaspoon baking powder
- pinch salt
- 1 cup pastry dulce de leche, the thick type labeled 'repostero', I use and recommend Vacalin dulce de leche repostero.
- ½ cup unsweetened shredded coconut, for rolling (optional)
Instructions
- Mix 11 tablespoons unsalted butter and 1 cup sugar in a large bowl, until very creamy, using a spatula, handheld mixer, or a wooden spoon.
- Add 2 egg yolks and 1 egg and mix well to incorporate.
- Add 1 tablespoon cognac, ½ teaspoon vanilla extract, and ¼ teaspoon lemon zest. Mix well.
- Add the sifted 1 cup all-purpose flour, ½ teaspoon baking powder, pinch salt and 2 cups cornstarch gradually, mixing very well until no streaks of dry ingredients remain. The final dough will be very soft and silky but not sticky.
- Pat it into a disc, wrap the dough in plastic wrap or freezer sheets, and let it rest in the refrigerator for 30 minutes, like any sweet dough. At this point, it can be refrigerated for 3 days or frozen for a month, always well wrapped to prevent dryness.
- Preheat oven to 325°F (170°).
- On a floured surface, roll dough to ½ cm thick (about ¼ inch).
- Using a round cookie cutter, cut circles and place them on a buttered cookie tray or use a Silpat. In my experience, they tend to stick when using parchment paper, but then, all papers are different depending on where you live. Thickness and size are totally up to you; I suggest you try different combinations and see which one works best for your taste.
- Gather the scraps, roll them again and cut more alfajores cookies until you use up all the dough.
- Bake for 10-12 minutes or until barely starting to color. Let cool completely on a wire rack.
- Put about a tablespoon of dulce de leche (with a spoon or with a piping bag) and fill one round, flat side up. Press lightly with another round, flat side down forming the alfajores.
- With the back of a small spoon, wipe any dulce de leche that has overflowed. This will leave a path for the coconut to stick.
- Put ½ cup unsweetened shredded coconut on a small plate or bowl and roll the sides of the alfajores until coated. Or leave the sides plain.
- Eat them and be happy.
Cecilia Dillon says
Hi 🙂 looking forward to trying this recipe . Can I use bourbon rather than whiskey ? Thanks
Paula Montenegro says
Yes Cecilia. Happy baking!
Dragana Dimitrovski says
Hello. When I see these old cookies, I want to lick the extras. I have already made your recipes and I have always been very satisfied. She would make these as well, but the measurements of the ingredients are expressed in cups and salt, and I don't understand that. In Serbia, we follow recipes in grams, and I'm very sorry that this recipe doesn't have a button to convert the ingredients from grams to grams. I am very sorry that I cannot make this recipe. Could you add a button at the beginning of the recipe, or leave the recipe in grams in the comments if you have one?
Paula Montenegro says
Hi Dragana, the unit conversion button is enabled for all the recipes; I don't know why it's not appearing. Probably a glitch. I'll send the recipe in grams to your email while I sort this out.
Dragana Dimitrovski says
Hvala ❤️❤️❤️
Mary says
Made these for my family and they loved them. My husband is from Argentina. I would like to make these for a family gathering we are having. Can I bake the cookies ahead and freeze them and then defrost and fill them with Dulce de leche for our gathering. Thank you for the great recipe
Paula Montenegro says
Hi Mary, these are great to make ahead. You can freeze them for a month, well covered or in a freezer-safe container. The dough can also be frozen before rolling and baking. You'll need to defrost it in the fridge the day before. Happy baking!
Susan says
Do you have this recipes available in Spanish?
Thank you!
Paula Montenegro says
Hi Susan, yes! You can go to my Instagram @paulampics and find them there.
B Givens says
I had issues with the dough being to dry after I refrigerated it... I was hard almost rock like so I added a few more tablespoons of butter and another egg yolk. Literally broke a wooden spoon and it broke in half
but I was able to save the dough and make the cookies. They are delicious .
DWC says
I just made these cookies and they came out perfectly and super delicious!! The coconut brought them up to another level so it’s a must. I did make mine small because I like bite size cookies so I used a 1.5” cutter and it worked great. Thanks for the fantastic recipe!!
Denise J Ragozzino says
These were the most delicious cookies! I made them for my son-in-law from Brazil. But I am wondering if I should freeze them or refrigerate 8 days until Xmas?
Paula Montenegro says
Hi Denise! Happy to know you loved them. You can keep the assembled alfajores or the unfilled cornstarch cookies on a tin, airtight container or wrapped to avoid drying out. The dough can be kept refrigerated for several days or frozen for a month, well wrapped. Happy baking.
Vanessa says
This is a great recipe. They were so good. I will definitely make them again. My husband loved them. Thank you.
Eia says
Such an easy recipe to follow. I got the Dulce De Leche as recommended, it was divine and was what made the cookies so addicting! It was from Argentina after all. My son requested that I make this for him and he packed all the left overs. Glad this made enough for the family to enjoy and then some. Thank you for sharing! It will be a staple in my baking collection from here on.
Paula Montenegro says
So happy to know you loved these alfajores Eia, we're crazy about them here! The right dulce de leche is key to success. Have a great week.
Yasmin says
They are easy and very good , love this recepie
Tony Romano says
Hi Paula,
My name is Tony located in Puerto Rico. I would like to thank you for the Alfajores cookies recipe. I have never tasted this type of cookie befor and we loved it. Please if you kindly put me on your email list for additional future recipes I certainly would be appreciated. I will be looking forward to hear from you on future great recipes. Have a good weekend.
Best regards,
Tony Romano
Email: tonyr8545@gmail.com
Paula Montenegro says
Thanks for letting me know Tony! Greetings from Buenos Aires. I added you to the newsletter and you'll receive my baking series email sequence besides our regular newsletters. Have a great weekend.
Mary says
Los trataré de hacer este sábado 13 de mayo de 2023
Karina says
Hi Paula! Can these be baked, filled and stored air tight the day before being served?
Paula Montenegro says
Hi Karina! Yes, they can. They might soften a little as the dulce de leche moistens the cookies. Some people like it more that way. Use a container with a lid. I personally like metal tins. In pastry shops, they have them on plates with glass domes on top. Don't refrigerate them.
Mary says
Hi there - I'm excited to try this recipe - they look amazing! Question: do these work well for being covered in chocolate, or would you recommend a non-constarch dough?
Paula Montenegro says
Hi Mary! The chocolate-covered alfajores have a different, non-cornstarch dough. These will be too fragile I think. You can drizzle chocolate over them.
But dipping or covering them completely might be too much.
Mary says
Ok that's good to know! Do you have a suggestion for a non cornstarch recipe by chance? I'm still planning on trying these as is - they look divine!!
Shai C says
This recipe is amazing!!! I was wondering, can the recipe be cut in half?
Paula Montenegro says
Hi Shai! Yes, it can.
Paula Montenegro says
Thank you Mac! We love them also. You can buy the right dulce de leche online. There’s a list in the post. Have a great week.
Corine Pevny says
Hi Paula, my mom, sister and I were actually disappointed with this recipe. The aljafares tasted like cornstarch. We even sifted it so it wouldn't be too heavy. Every other recipe we've looked at have half to almost half of the amount in your recipe. We've had delicious aljafares, and they didn't ever taste like cornstarch. Sorry....we won't be making these again.
Paula Montenegro says
Hi Corine, they taste like cornstarch because they ARE cornstarch alfajores, something I state throughout the post.
You don't like this recipe and that's acceptable. But if you read the comments, dozens of people loved them. Personal taste is that, personal. I hope you find another recipe that suits your taste. Have a great day.
Marta Petaccia says
Your alfajores are the best! I can say, being from Argentina also, that you bake the most authentic recipe. Well done Paula, you are my inspiration!!
Paula Montenegro says
Thanks Marta! Happy to know you feel that way. Have a great 2023!
David Scott Allen says
I have been making your alfajores for years, Paula! They are absolutely the best — I can’t even look at another recipe as yours is perfect. Happy New Year!
Paula Montenegro says
I LOVE that you only use this recipe David! Hope 2023 is the best ever for you and Mark!