Have you ever been to Argentina? When I visited a few years ago, Aaron and I enjoyed chocolate-covered alfajores almost every day. These simple cookies are irresistible: two tender, buttery rounds sandwiched with a creamy layer of dulce de leche.
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In Argentina, store-bought alfajores are often coated in chocolate. The contrast between the crumbly cookie, velvety dulce de leche, and chocolate produces a balanced treat that’s not overly sweet—perfect with a cup of coffee.
I can’t help but crave Argentina again just thinking about them!
Although I remembered enjoying alfajores there, I didn’t try making them at home until I chatted with my friend Rosemary at a travel summit last spring. She mentioned homemade alfajores she’d eaten in Argentina, and I realized how simple they are to prepare.
The ingredient list is short and the dough comes together quickly. You can make classic alfajores, roll the edges in coconut, or dip them in chocolate. I tried both plain and coconut-coated versions and loved them both. Keep a can of dulce de leche in your pantry for when the craving hits!
Tips:
- The cookies are delicate and can break easily. Be very careful when transferring them from the baking sheet to a cooling rack and when spreading the dulce de leche.
- These homemade alfajores may taste a bit different from those you buy in Argentina, especially if you skip the chocolate coating. I planned to dip mine in chocolate, but after several broke while I assembled them, I decided to skip the dip. If you handle them slowly and carefully, dipping should work well.
How to Make Alfajores (Dulce de Leche Sandwich Cookies)
These cookies shine in their simplicity: two tender, buttery cookies joined by a ribbon of dulce de leche.
30 minutes
10 minutes
40 minutes
Ingredients
- 7 Tbsp butter, softened
- 2.5 Tbsp powdered sugar
- 5 Tbsp flour
- 5 Tbsp corn starch
- dulce de leche
Optional
- coconut flakes
- melted chocolate
Instructions
- Heat the oven to 350°F (175°C).
- Beat the softened butter with powdered sugar until light and creamy.
- In a separate bowl, whisk together the flour and cornstarch.
- Combine the dry ingredients with the creamed butter and sugar, stirring with a wooden spoon until the mixture just forms a dough ball.
- Knead the dough a few times on a lightly floured surface to ensure everything is well incorporated. If the dough is sticky, dust with a little flour.
- Flatten the dough, wrap it in plastic, and chill in the refrigerator for 30 minutes.
- Remove the dough and roll it on a floured surface to about 1/4 inch thickness. Flour the rolling pin as needed to prevent sticking. Use a round cookie cutter or a small glass to cut out discs.
- Place the cookies on a baking sheet lined with parchment paper.
- Chill the cut cookies in the refrigerator for 10 minutes before baking.
- Bake 10–12 minutes, until the edges just begin to brown. Transfer to a wire rack to cool.
- Open a can of dulce de leche and stir to soften. Carefully spread a thin layer on one cookie and gently press a second cookie on top to form a sandwich.
- Optional: roll the edges in shredded coconut or dip the assembled alfajores in melted chocolate.