Alfajores (Latin American Sandwich Cookies)

Introduction

Alfajores are delicate butter cookies with a cornstarch base that bake up tender and crumbly, then sandwich together with dulce de leche for a sweet, caramel-filled treat. The recipe comes together in one bowl and bakes in 15 minutes, making it practical for weekend baking or as a make-ahead dessert. The lemon rind brightens the rich filling without overwhelming the subtle cookie flavor.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 24 cookies (12 sandwich pairs)

Ingredients

• ½ cup (120 ml) butter
• 1 cup (240 ml) white granulated sugar
• 1 egg
• 2 egg yolks
• 1 tsp vanilla
• 2 tsp lemon rind, grated
• 1½ cup (360 ml) cornstarch
• ½ cup (120 ml) flour
• 1 tsp baking powder
• ¼ tsp salt
• Dulce de leche

Instructions

1. Cream butter; add sugar and beat until fluffy.
2. Add egg and egg yolks one at a time, beating well. Beat in vanilla and lemon rind.
3. Sift together cornstarch, flour, baking powder, and salt. Add to batter and mix well.
4. Drop batter by small spoonfuls onto well-buttered baking sheet.
5. Bake at 350°F for 15 minutes. Remove immediately and cool.
6. Sandwich the cookies together with dulce de leche.

Variations

Dulce de leche with a salt edge: Sprinkle a pinch of fleur de sel or fine sea salt between the two cookies before adding dulce de leche to create a sweet-salty contrast that deepens the caramel flavor.

Chocolate-dipped edges: Once the dulce de leche has set, dip the outer edge of each sandwich cookie into melted dark or milk chocolate for richness and visual appeal.

Orange instead of lemon: Replace the grated lemon rind with grated orange rind for a warmer, slightly less sharp citrus note that pairs equally well with the dulce de leche.

Spiced variation: Add ½ teaspoon of ground cinnamon and ¼ teaspoon of ground cloves to the dry ingredients for a warm spice backdrop that complements the sweetness.

Coffee-dulce de leche filling: Stir 1 tablespoon of instant espresso powder into the dulce de leche before sandwiching for a mocha-inspired version.

Tips for Success

Don’t skip cooling the cookies immediately after baking. They firm up quickly once removed from the heat, which makes them easier to handle and prevents them from breaking when you sandwich them together.

Use a small spoon or cookie scoop to keep portions consistent. Uniform cookie size ensures even baking and makes assembly cleaner.

Beat the butter and sugar mixture until it’s visibly pale and fluffy. This incorporates air that helps the cookies stay tender rather than dense.

If the dulce de leche is too thick to spread, warm it gently in a bowl over hot water for 1–2 minutes to loosen it. This makes assembly faster and prevents cracking the cookies.

Stack the finished sandwiches with parchment between layers if you’re storing them for more than a day. This prevents sticking and keeps the dulce de leche from softening the bottom layer.

Storage and Reheating

FAQ

Can I make the cookies ahead and fill them later?

Yes. Bake and cool the cookies up to 3 days in advance and store them unfilled in an airtight container. Fill them no more than 2 hours before serving to keep them crisp.

What’s the best way to sandwich the cookies evenly?

Pipe a small dollop of dulce de leche onto the flat side of one cookie using a small spoon or piping bag, then gently press the flat side of a second cookie on top. If dulce de leche oozes out, wipe it away with a damp cloth before it sets.

Can I use a different filling?

Dulce de leche is traditional, but you can substitute with a thick fruit jam, pastry cream, or even a thin layer of chocolate ganache. Avoid runny fillings, which will soften the cookies quickly.

Why did my cookies spread too much or turn out cake-like?