Name: The BEST Alfajores (Dulce De Leche Sandwich Cookies)
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: South American
Ingredients: 1 2/3 cups all-purpose flour; 2 cups + 1 tbsp cornstarch; 1 1/3 cups powdered sugar; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 14.2 tablespoons unsalted butter, softened; 4 egg yolks; 2 teaspoons vanilla extract; 1 3/4 cups dulce de leche (approximately 27 teaspoons)

These alfajores are my favorite melt-in-your-mouth cookies, filled with rich dulce de leche and finished with a dusting of powdered sugar. Buttery, tender, and perfectly sweet, they’re a classic South American treat that always impresses. I love making them for holidays, tea time, or whenever I crave something soft and indulgent with a caramel twist.

Why You’ll Love This Recipe

I love this recipe because it delivers the most delicate, crumbly cookies that literally dissolve in my mouth. The cornstarch gives them their signature light texture, while the dulce de leche filling adds that luscious caramel sweetness. They’re elegant yet simple, and I can easily make them ahead of time. Plus, they look beautiful dusted with powdered sugar or rolled in coconut flakes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ⅔ cups flour
2 cups cornstarch plus 1 tbsp
1 ⅓ cups powdered sugar
2 teaspoon baking powder
4 egg yolks
14.2 tablespoon butter, soft
2 teaspoon vanilla extract
½ teaspoon kosher salt
27 teaspoon dulce de leche

Directions

I start by preheating the oven to 350°F (175°C) and lining two baking sheets with parchment paper.
In a large bowl, I whisk together the flour, cornstarch, powdered sugar, baking powder, and salt until evenly combined.
In another bowl, I beat the softened butter and vanilla extract until creamy and smooth.
I add the egg yolks one at a time, mixing until the batter becomes thick and pale.
I gradually add the dry ingredients to the butter mixture, mixing on low speed or by hand until a soft dough forms.
I shape the dough into a ball, flatten it slightly into a disk, wrap it in plastic wrap, and refrigerate it for about 30 minutes to make it easier to roll out.
Once chilled, I roll the dough out on a lightly floured surface to about ¼ inch (6 mm) thickness.
I use a 2-inch round cookie cutter to cut out the cookies, gathering and rerolling scraps as needed.
I place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
I bake them for 8–10 minutes, just until the bottoms are lightly golden but the tops remain pale.
I let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Once cooled, I spread about 1 teaspoon of dulce de leche on the flat side of one cookie and sandwich it with another.
I repeat with the remaining cookies. For a traditional touch, I sometimes roll the edges in shredded coconut.
I dust the tops with powdered sugar before serving.

Servings and Timing

This recipe makes about 24 sandwich cookies, depending on the cutter size. It takes about 20 minutes to prepare, 10 minutes to bake, and 30 minutes to chill the dough—so they’re ready in about 1 hour total.

Variations

Sometimes I flavor the dough with a touch of lemon or orange zest for brightness. When I want extra indulgence, I dip half of each cookie in melted chocolate. For a festive look, I roll the edges in crushed nuts instead of coconut. I’ve also made mini alfajores for parties—they’re bite-sized and adorable.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. If I’m making them ahead, I keep the unfilled cookies in an airtight tin and fill them with dulce de leche just before serving. These cookies also freeze beautifully for up to 2 months; I just thaw them overnight before serving.

FAQs

Why are alfajores so soft?

The large amount of cornstarch gives them a tender, melt-in-your-mouth texture.

Can I use store-bought dulce de leche?

Yes, I often do—it’s convenient and delicious. I just make sure it’s thick enough to hold between cookies.

How do I make my own dulce de leche?

I simmer a can of sweetened condensed milk (unopened) in water for about 2 hours, then cool it completely before using.

Can I make the dough ahead of time?

Yes, I refrigerate it for up to 2 days or freeze it for up to a month before baking.

Do I need to chill the dough?

Yes, chilling helps the cookies hold their shape and prevents spreading.

Can I use margarine instead of butter?

I prefer butter for the best flavor and texture, but margarine works in a pinch.

How do I keep the cookies from getting soggy?

I fill them with dulce de leche just before serving or store them in a cool, dry place.

Can I flavor the dulce de leche?

Yes, I sometimes stir in a little rum, coffee, or cinnamon for extra depth.

Can I make them gluten-free?

Yes, I use a gluten-free flour blend and cornstarch—they turn out just as tender.

Can I freeze filled alfajores?

Yes, but I separate layers with parchment paper to prevent sticking.

Conclusion

These alfajores are one of my favorite cookies to make when I want something tender, elegant, and full of rich caramel flavor. I love how the delicate shortbread-style cookies melt in my mouth, balanced perfectly by the creamy dulce de leche. They’re classic, comforting, and always a hit—whether I’m baking them for a celebration or just to enjoy with a cup of coffee.