Easy Homemade Alfajores Recipe (With Dulce de Leche)

So, today I’m sharing a recipe for soft alfajores cookies filled with a generous layer of dulce de leche.

For these cookies, I chose a shortbread-style dough. It’s simple, made with basic ingredients like flour, butter, sugar, and egg yolks, with the addition of cornstarch for that signature texture. You just need to mix everything quickly to get a light, sandy consistency.

These alfajores are so nice and just melt in your mouth. The cookies have a tender bite, while the dulce de leche adds a rich and creamy filling.

They’re also quick to make, which makes them perfect when you want something homemade.

With this recipe, you can make around 20 to 25 alfajores, enough to share during an afternoon snack or enjoy with a cup of coffee. They’re just as good on their own as they are alongside something warm to drink, like hot chocolate or tea.

Trust me, they disappear fast.

If you like simple cookie recipes, this is definitely one to try.

What Are Alfajores

Alfajores are sandwich-style cookies made from two shortbread rounds filled with dulce de leche, also known as milk jam or caramel cream.

Even though they’re now strongly associated with Latin America, their origins go back to Spain, influenced by earlier Arabic sweets. Over time, the recipe traveled and evolved, especially in Argentina, where bakers adapted it using cornstarch to create a more delicate, tender cookie.

Today, many countries have their own version. Some are coated in chocolate, others rolled in coconut, and some filled with different creams. Still, the classic dulce de leche alfajor remains the most popular.

What You Need

Butter
Gives the cookies their rich flavor and tender texture. Use softened butter so it mixes easily and creates a smooth base.

Powdered sugar
Helps create a light dough. It blends better than regular sugar and keeps the texture fine instead of grainy.

Egg yolks
Add richness and help bind the dough without making it heavy. Make sure they’re at room temperature for easier mixing.

Cornstarch
The key to that melt-in-the-mouth texture. Don’t reduce it or replace it, as it’s what makes alfajores different from regular cookies.

All-purpose flour
Gives structure so the cookies hold their shape. Measure it properly and don’t add too much, or the cookies can turn dense.

Lemon zest
Adds a light freshness that balances the sweetness. Use fresh zest for the best flavor.

Dulce de leche
The filling that brings everything together. Use a thick, spreadable version so it stays in place.

Shredded coconut or powdered sugar
Used for finishing. Coconut adds texture, while powdered sugar keeps it simple.

How To Make Alfajores

Step 1: Cream the Butter and Sugar

Start by mixing the butter and powdered sugar until smooth and slightly fluffy.  I like using powdered sugar instead of granulated for a smoother dough and a more delicate texture. It makes a noticeable difference in how soft the alfajores turn out.

Add the egg yolks, vanilla extract, and lemon zest, then mix until fully combined.

The mixture should turn pale and airy.

Step 2: Prepare the Dough

In a separate bowl, combine cornstarch, flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture and mix just until a dough forms. Avoid overmixing.

Tip: The dough should feel smooth and not sticky.

Step 3: Chill the Dough

Wrap the dough and place it in the fridge for 30 to 60 minutes.

This makes it easier to handle and helps the cookies hold their shape while baking.

Tip:  It should be firm but still easy to roll.

Step 4: Roll and Cut

Roll out the dough to about 5 mm thickness on a lightly floured surface.

Cut into small circles, about 4 to 5 cm in diameter.

Tip: If the edges crack, let the dough rest briefly before continuing.

Step 5: Bake

Place the cookies on a lined baking tray and bake at 160°C for 8 to 10 minutes.

Watch closely. They should stay pale.

They will firm up as they cool.

Step 6: Cool Completely

Let the cookies cool fully before handling.

Tip: Filling too early will cause the dulce de leche to slide.

Step 7: Fill and Assemble

Spread a generous layer of dulce de leche on one cookie and sandwich it with another.

Use a thick filling so it stays in place.

Step 8: Finish

Roll the edges in shredded coconut or dust the tops with powdered sugar.

Press gently so the coating sticks.

Things You Can Try

• Dip them in melted chocolate
• Fill with hazelnut spread or salted caramel
• Roll the edges in chopped nuts instead of coconut
• Add cocoa powder to the dough for a chocolate version

How to Serve Alfajores

• With coffee or tea
• As a homemade gift
• During holidays or gatherings
• As an everyday sweet snack

Storage Tips

Store in an airtight container at room temperature for up to 4 days
Refrigerate if needed, but bring to room temperature before serving
You can freeze unfilled cookies and assemble later

How to Get That Perfect Alfajores Texture

Getting alfajores right comes down to a few small details that make a big difference.

Use more cornstarch than flour
This is what gives alfajores their signature delicate texture. If you add too much flour, they start to feel more like regular cookies instead of that light, tender bite.

Don’t let them brown
They should stay pale in the oven. Even a light golden color usually means they’ve baked too long and will lose that softness.

Let them rest after assembling
This step is often skipped, but it changes everything. After a few hours, the dulce de leche slightly softens the cookies and brings everything together.

Work the dough as little as possible
Mix just until it comes together. The more you handle the dough, the more structure it develops, which takes away from the final texture.

Why Your Alfajores Don’t Taste Like Bakery Ones

Well, if your alfajores come out more like standard cookies, there are usually a few reasons behind it.

Store-bought versions often use extra fat or stabilizers, which gives them a very consistent texture. At home, small changes in the dough make a big difference.

The most common issues are using too much flour, baking them too long, or using a filling that’s too soft or too firm. Each of these affects the final result more than you’d expect.

If they don’t have that delicate, almost melt-away feel, it usually comes down to one of these points.

Choosing the Right Dulce de Leche

• The filling plays a bigger role than most people think.
• If it’s too runny, it will leak out the sides and make the cookies messy. If it’s too thick, it becomes hard to spread and doesn’t give that smooth bite.
• The ideal dulce de leche should be thick but still creamy, something that holds its shape on a spoon without being stiff.
• If yours feels too loose, chilling it for a bit helps. If it’s too firm, give it a quick stir to loosen it slightly before using.

When Are Alfajores Best?

Alfajores actually change a bit over time, and knowing when to serve them makes a difference.

Right after assembling, they have a more crumbly texture. Still good, just a bit lighter.

After a few hours, they hit their sweet spot. The filling softens the cookies slightly, and everything feels more balanced.

The next day, they become even softer and more cohesive, which is how many people prefer them.

FAQs

What is the difference between alfajores and regular cookies?

Alfajores are softer and more delicate, often made with cornstarch, and always filled, usually with dulce de leche.

Can I make alfajores without cornstarch?

You can, but the texture will be different. Cornstarch is what gives them their signature softness.

What is the best dulce de leche for alfajores?

A thick, spreadable version works best, so the cookies hold together properly. Thick dulce de leche is often the right choice for desserts and one perfect example is my millionaire bars recipe.

Why are my alfajores hard?

They were likely overbaked or the dough was overmixed. Keeping them pale or light brown is key here.

Can I freeze alfajores?

Yes. You can freeze the cookies before or after filling, though fresh is always best.