Yield: 24 Cookie Sandwiches
Alfajores Cookies
Prep Time
10 minutes
Cook Time
12 minutes
Chill Time
1 hour
Total Time
1 hour 22 minutes
Make traditional Latin American cookies at home! Buttery shortbread cookies are sandwiched with dulce de leche and a sprinkle of coconut in this easy Alfajores cookie recipe.
Ingredients
For the Cookie Dough
- ½ cup powdered sugar
- 1 ¼ cups all-purpose flour
- ¾ cup cornstarch
- 1 teaspoon baking powder
- 8 Tablespoons (½ cup) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
For the Filling
- 1 can (13.4 ounce) dulce de leche
- ⅓ cup shredded coconut
Instructions
- In a large mixing bowl, combine the sugar, flour, cornstarch, and baking powder.
- To the bowl, add in the softened butter, mixing until combined (using the paddle attachment of a stand mixer). Mixture will resemble coarse crumbs.
- Add in eggs and vanilla extract. Mix on medium-low speed until the dough is combined (the consistency of shortbread dough).
- Roll the dough on parchment paper until ¼-inch thick. Slide parchment onto a baking sheet and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
- Remove from refrigerator, and using a 2-inch biscuit cutter to cut circles. Place on baking sheet and bake for 11-13 minutes, until edges begin to lightly brown.
- Remove from oven and cool completely before filling.
- Fill a piping bag with the dulce de leche. Add about 1-2 Tablespoons per cookie sandwich. Be sure to pipe all the way to edges to allow the coconut to stick.
- Dip edges into shredded coconut, if desired. Store in refrigerator until dulce de leche hardens, about 30 minutes.
Notes
- No cookie cutter? No problem. Instead of rolling the coolie dough onto parchment paper, create logs of dough (like in our icebox cookie recipe). Log of dough should be about 2 ½ inches around. Wrap in plastic wrap and refrigerate for 30 minutes. Slice into ¼-inch slices and bake as above.
- Chill the dough. After mixing together the Alfajores dough, roll it out on a baking sheet lined with parchment paper. Place the whole thing in the fridge to chill for 30 minutes.
- Cut out cookies evenly. I use this biscuit cutter set to create perfectly round, evenly sized cookies. You can also use this traditional alfajores cookie cutter for the more intricate design.
- Use a frosting bag. While you can use a spoon to add the dulce de leche to your Alfajores, a piping bag (or ziploc bag with a corner snipped off) makes life so much easier (and cuts down on the mess). Instead of piping the dulce de leche, use a small metal cookie scoop. Each cookie will get the exact same amount of filling (about 1.5 Tablespoons).
- Storage. Alfajores can be stored at room temperature in an airtight container. If your home is too warm, the dulce de leche may drip out of cookie, so storage in a refrigerator can be done instead.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 94Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 26mgSodium: 61mgCarbohydrates: 12gFiber: 0gSugar: 3gProtein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.