Irresistible Dulce de Leche Cookies: The Ultimate Homemade Alfajores Recipe
Prepare to fall in love with these exquisite dulce de leche cookies, also known as Alfajores. These delightful treats are more than just cookies; they’re a tender, buttery experience that melts in your mouth, each one generously filled with a luscious, creamy dulce de leche caramel and delicately dusted with a veil of powdered sugar. The filling itself is a revelation – a rich, milky caramel with a depth of flavor that is truly irresistible. While simple to make, these homemade Alfajores offer an impressive elegance, making them a perfect addition to your holiday cookie platters, special gatherings, or simply as a luxurious everyday indulgence.
Our recipe is a heartfelt tribute to the classic Alfajores, a cherished South American sandwich cookie, particularly famous in Argentina. Traditionally, these beautiful cookies are often finished by rolling their soft edges in shredded coconut or festive sprinkles, adding another layer of texture and visual appeal. We’ll guide you through creating a perfect batch, ensuring every bite is a harmonious blend of crisp cookie and gooey caramel.
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✨ Why These Dulce de Leche Alfajores Will Become Your New Favorite:
- Unforgettable Texture: These aren’t just any cookies. They boast an incredibly delicate, melt-in-your-mouth texture that is both buttery and surprisingly crisp, dissolving beautifully on your tongue. The secret lies in the precise balance of ingredients, including cornstarch, which creates that perfectly tender crumb, reminiscent of fine shortbread.
- Decadent Dulce de Leche Filling: The heart of these Alfajores is the creamy, gooey, and utterly divine dulce de leche. Its rich, milky caramel notes are intensely satisfying and pair flawlessly with the light cookie base. Each bite offers a burst of sweet, caramel goodness that will leave you craving more.
- Elegant and Impressive: Despite their relatively straightforward preparation, these dulce de leche cookies look incredibly sophisticated. Their perfectly round shape, dusting of powdered sugar, and visible caramel filling make them appear as if they came from a gourmet bakery. They are guaranteed to impress guests and elevate any dessert spread, especially during the holidays.
- Accessible for All Skill Levels: You don’t need to be a pastry chef to master this recipe. We’ve broken down each step into simple, easy-to-follow instructions, ensuring even novice bakers can achieve perfect results. With a little care and attention, you’ll be baking delicious Alfajores like a pro in no time.
📝 Key Ingredients for Perfect Dulce de Leche Alfajores
At their core, these Alfajores consist of a rich, shortbread-like cookie base and a luxurious dulce de leche filling. Understanding the role of each ingredient is key to achieving that authentic, melt-in-your-mouth experience.
For comprehensive tips and step-by-step instructions, please continue reading. All ingredient quantities are also available in the recipe card below.
- Dulce de Leche: This is the star of the show! For the best results, use a high-quality, thick store-bought dulce de leche. Its creamy texture and deep caramel flavor are non-negotiable for authentic Alfajores. Alternatively, you can easily make it at home (we’ll cover how later!). Look for it in cans or jars near sweetened condensed milk or ice cream toppings at your local grocery store.
- Egg Yolks: The use of only egg yolks, rather than whole eggs, is crucial for the cookies’ signature rich, tender, and buttery texture. Egg whites contain too much water, which can toughen the dough. By omitting them, we create a dough that bakes into a delicate, crumbly cookie. Don’t discard those leftover whites! Save them for another recipe, like meringues or a frothy cocktail, or simply add them to your morning scrambled eggs.
- All-Purpose Flour: Accuracy in measuring flour is paramount for cookie dough consistency. For the most precise results, we highly recommend weighing your flour using a kitchen scale. If you don’t have a scale, properly measure by fluffing the flour in its bag with a spoon, then gently spooning it into a dry measuring cup. Level off the excess with the flat edge of a knife, being careful not to pack the flour down.
- Butter: As a primary component of the cookie base, the quality of your butter directly impacts the flavor and texture. Always opt for a good quality, real unsalted butter for the best taste. If you’re using salted butter, remember to omit the additional salt specified in the cookie dough recipe to avoid an overly salty flavor. Ensure it’s softened to room temperature for optimal creaming.
- Cornstarch: This seemingly small addition is a game-changer! Cornstarch is the secret ingredient that contributes significantly to the tender, crisp, and crumbly texture of these Alfajores. It helps to lighten the gluten structure of the flour, preventing the cookies from becoming tough. If you don’t have cornstarch, you can substitute it with an equal amount of arrowroot starch or rice flour.
- Powdered Sugar: Used in the cookie dough for a finer texture and also for dusting the finished cookies, adding both sweetness and a classic elegant finish.
- Vanilla Extract: Pure vanilla extract adds a warm, aromatic depth that complements the buttery cookies and caramel filling beautifully.
- Baking Powder: Provides a slight lift, ensuring the cookies are light and airy, not dense.
👩🍳 How to Make These Heavenly Dulce de Leche Cookies (Alfajores)
Crafting these delectable dulce de leche cookies is a joyful baking experience. Follow these detailed steps to create your own batch of perfect Alfajores.
Step 1: Cream the Wet Ingredients. In a large mixing bowl, combine the softened unsalted butter, powdered sugar, and sea salt. Beat them together using an electric mixer on medium speed until the mixture becomes light, fluffy, and pale in color. This process incorporates air, contributing to the cookies’ tender texture.
Step 2: Incorporate Egg Yolks and Vanilla. Add the large egg yolks to the creamed butter mixture, one at a time. Beat well after each addition, ensuring it’s fully incorporated before adding the next. Don’t forget to scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed. Finish by adding the pure vanilla extract and beating for another 30 seconds until fragrant and well combined.
Step 3: Add Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, cornstarch, and baking powder. Sift these dry ingredients directly into the bowl with the wet ingredients. Gently fold them together using a spatula or a wooden spoon, mixing only until a cohesive dough just forms. Be careful not to overmix, as this can develop the gluten and result in tougher cookies.
Step 4: Chill the Dough. Gather the dough and gently form it into a flat disc. Wrap it tightly in plastic wrap or an eco-friendly beeswax wrap. Refrigerate the dough for at least 45 minutes. This chilling step is vital as it allows the butter to solidify, preventing the cookies from spreading too much during baking, and also allows the flavors to meld beautifully. You can chill the dough for up to two days.
Step 5: Roll and Cut the Dough. Once chilled, preheat your oven to 355°F (180°C) and line a cookie sheet with parchment paper. Lightly flour your work surface and roll out the dough to an even ⅛-inch (about 3mm) thickness. Use a 2 ½-inch (about 6.5cm) round cookie cutter or the rim of a glass to cut out circular cookies. Gather and re-roll any scraps as needed, ensuring you don’t overwork the dough.
Step 6: Create the ‘Window’ Tops. For the top layer of your Alfajores, cut small ¾-inch (about 2cm) circles from the centers of half of your cut cookies. This creates the classic “window” through which the dulce de leche will peek. Place all cut cookies (both whole and those with holes) onto your prepared baking sheet. For best results and to prevent spreading, chill the cut cookies in the freezer for about 5 minutes before baking.
Step 7: Bake and Cool. Bake the cookies for 10-12 minutes, or until the bottoms achieve a very pale golden color. It’s important not to overbake them to maintain their tender texture. Once baked, carefully transfer them onto a wire cooling rack to cool completely. While they cool, arrange the cookies with the holes cut out on a separate tray and dust generously with powdered sugar. Place the remaining whole cookies (which will be the bottoms) on another tray, bottom sides facing up, ready for filling.
Step 8: Assemble the Alfajores. Once the cookies are completely cool, it’s time for the best part! Spread a thick, generous layer of dulce de leche onto the flat bottom of each whole cookie. You can use a knife or spoon, or for a neater look, pipe the dulce de leche using a piping bag with a round tip. Gently top each filled cookie with one of the powdered sugar-dusted cookies that has the hole in the middle. Press lightly to create a sandwich, allowing the dulce de leche to peek through the top. Serve and enjoy your homemade Alfajores!
🕰️ Make Ahead and Storage Tips for Dulce de Leche Cookies
These delightful Alfajores are best enjoyed fresh, but thoughtful preparation and storage can ensure you have delicious treats on hand whenever a craving strikes.
- Filled Cookies: For the ultimate taste and texture, filled dulce de leche cookies are best served on the same day they are assembled. However, they will still keep well in an airtight container at room temperature for up to 2 days. Be aware that the cookies will absorb some moisture from the dulce de leche over time, becoming slightly softer.
- Unfilled Cookies: If you’re planning ahead, baking the cookie shells in advance is a great option. Unfilled cookies can be stored in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months. Thaw frozen cookies at room temperature before filling.
- Cookie Dough: The Alfajores cookie dough is also freezer-friendly! Prepare the dough as instructed, form it into a disc, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. For longer storage, freeze the wrapped dough for up to 2 months. Thaw overnight in the refrigerator before rolling and baking. This makes it incredibly convenient to have fresh, homemade cookies ready in a flash! These peppermint shortbread cookies are another excellent example of a recipe that benefits from freezer-friendly dough.
❔ What is Dulce de Leche? A Creamy Caramel Delight
Dulce de leche, a Spanish term meaning “sweet of milk,” is a confection born from gently simmering sweetened condensed milk over low heat for an extended period. This slow, careful cooking process transforms the milk and sugar into a thick, creamy, and gloriously golden-brown caramel-like spread. Its flavor is deeply rich, milky, and intensely caramelized, making it distinct from traditional caramel, which is typically made from sugar and water/cream. It’s an incredibly versatile ingredient, perfect for spreading on toast, drizzling over ice cream, or, as in this recipe, becoming the star filling of delicious desserts.
Beyond Alfajores, dulce de leche can elevate many other sweet creations. Consider using it as a decadent substitute for salted caramel sauce in these caramel apple bars, or in place of butterscotch for a unique twist on this butterscotch cake. Its creamy texture and rich flavor profile make it an excellent addition to almost any dessert requiring a caramel element.
✔️ Where to Buy the Best Dulce de Leche
Finding quality dulce de leche has become increasingly easy. You can often locate it in your local grocery store, typically in the baking aisle alongside sweetened condensed milk, or sometimes in the international foods section. It’s commonly sold in both cans and glass jars. Many specialty food stores will also carry excellent imported brands.
For ultimate convenience, you can also purchase high-quality dulce de leche online, ensuring you have the perfect filling delivered right to your door.
A Word of Caution: Be discerning when selecting your dulce de leche. Avoid products labeled “sweetened condensed milk flavored as dulce de leche” – these are not the same and will not provide the rich, thick consistency or authentic flavor required for Alfajores. For instance, some popular brands, like certain varieties of Eagle Brand dulce de leche, can be too thin and lack the depth of true dulce de leche, though their sweetened condensed milk is excellent for making it from scratch. If you find your store-bought dulce de leche is too thin for filling cookies, don’t despair! Simply simmer it gently in a saucepan over medium-low heat, stirring constantly, until it reaches a thick, spreadable consistency. This quick fix will ensure your Alfajores have a perfectly firm and luscious filling.
✔️ How to Make Dulce de Leche at Home from Scratch
Making dulce de leche at home is a rewarding process, yielding a truly authentic and incredibly delicious caramel. Essentially, you’re caramelizing sweetened condensed milk through a slow cooking method. While it requires a bit of patience, the rich, homemade flavor is well worth the effort.
There are several methods for making dulce de leche from scratch:
- Stovetop Method (Can Method): This traditional method involves submerging unopened cans of sweetened condensed milk in a pot of simmering water for several hours. This is a classic approach for deep caramelization. Here’s a great article on how you can make dulce de leche at home using different methods.
- Crockpot/Slow Cooker Method: A popular, hands-off approach. Place cans of condensed milk in a slow cooker, cover with water, and cook on low for several hours. This method offers consistent heat and requires less monitoring. Check out this fantastic crockpot dulce de leche recipe, which provides excellent tips on cooking times for your desired consistency and flavor.
If you’re not ready to embark on the dulce de leche journey but still love the taste of sweetened condensed milk in desserts, try these mango cupcakes for a tropical treat!
SAFETY TIP: If you choose the stovetop boiling method with unopened cans, it is absolutely crucial to use only regular cans that require a can opener. Never use cans with easy-open tabs, as they are not designed to withstand the pressure and can explode, causing severe injury. This cautionary advice comes from personal experience, so please prioritize safety in your kitchen!
📖 Recipe FAQs About Dulce de Leche Cookies
Cornstarch is a fantastic addition to cookie recipes, especially for Alfajores. Its primary role is to create an exceptionally tender, light, and crisp texture. Because cornstarch is a pure starch and contains no gluten, it helps to weaken the gluten development in the flour, preventing the cookies from becoming dense or chewy. You only need a small amount to achieve this wonderful effect, ensuring your Alfajores have that signature melt-in-your-mouth quality.
If you don’t have cornstarch on hand, you have a couple of viable alternatives. You can substitute it with the same amount of arrowroot starch or rice flour, both of which will help achieve a similar tender crumb. If these aren’t available, you can use all-purpose flour, but you’ll need to use double the amount of cornstarch specified. For instance, if the recipe calls for 3 tablespoons of cornstarch, use 6 tablespoons of all-purpose flour. While the texture won’t be quite as light and crisp as with cornstarch, your cookies will still turn out delicious and bake properly.
Preventing cookies from spreading too much in the oven is key to beautiful, uniformly shaped Alfajores. Here are a few essential tips:
- Accurate Flour Measurement: Always use a kitchen scale to measure your flour for the most precise results. Incorrect flour-to-fat ratios are a common cause of spreading.
- Chilling the Dough: This is perhaps the most critical step. Chilling the dough before rolling allows the butter to firm up, preventing it from melting too quickly in the oven. Our recipe calls for at least 45 minutes of chilling.
- Chill Cut Cookies: Even after rolling and cutting, briefly chilling the shaped cookies in the freezer for 5-10 minutes just before baking can make a significant difference. This re-solidifies the butter, helping them maintain their shape and crisp edges.
- Ingredient Proportions: The specific ratios of butter, sugar, and flour, along with the inclusion of cornstarch in this Alfajores recipe, are designed to minimize spreading and ensure a perfectly tender yet firm cookie.
For the best possible experience, it’s recommended to serve the filled Alfajores on the same day they are assembled, as their tender texture and fresh flavor are at their peak. They can be stored in an airtight container at room temperature for up to 2 days, but they will gradually soften as the cookies absorb moisture from the dulce de leche. For longer storage, bake the cookie shells ahead of time and store them unfilled. Unfilled cookies will keep well in an airtight container at room temperature for up to 5 days, or you can freeze them for up to 2 months. Thaw frozen, unfilled cookies thoroughly before assembling with dulce de leche.
🍪 More Irresistible Cookie Recipes to Try
If you loved these dulce de leche cookies, explore more delightful recipes from our kitchen:
- Marshmallow Cookies
- Slice and Bake Peppermint Shortbread Cookies
- Toffee Cookies with Foolproof Homemade Toffee
- Small Batch Chocolate Chip Cookies
Did you make this recipe? Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.
📖 Recipe
Dulce de Leche Cookies [Alfajores]
Mary
Pin Recipe
Shop Ingredients
Equipment
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Cookie sheet
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3″-4″ round cookie cutter or glass
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small round cookie cutter optional
Ingredients
Cookies
- ¾ cup unsalted butter softened
- 1 ½ cups powdered sugar
- ½ teaspoon sea salt
- 2 large egg yolks room temperature
- 1 tablespoon pure vanilla extract
- 2 ⅛ cups all purpose flour (260g)
- 3 tablespoons cornstarch
- ½ teaspoon baking powder
Assembly
- 1 can or jar dulce de leche
- ¼ cup powdered sugar for dusting
Shop Ingredients on Jupiter
Instructions
Cookies
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In a large bowl, beat the softened butter, powdered sugar, and sea salt with an electric mixer until the mixture is light, fluffy, and pale. Scrape down the sides of the bowl as needed.¾ cup unsalted butter, 1 ½ cups powdered sugar, ½ teaspoon sea salt
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Add the egg yolks one at a time, beating well after each addition and scraping down the sides of the bowl to ensure full incorporation. Stir in the pure vanilla extract and beat again until combined.2 large egg yolks, 1 tablespoon pure vanilla extract
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Sift the all-purpose flour, cornstarch, and baking powder directly into the same bowl. Gently fold the dry ingredients into the wet mixture until a soft dough just forms. Be careful not to overmix.2 ⅛ cups all purpose flour, 3 tablespoons cornstarch, ½ teaspoon baking powder
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Form the dough into a flat disc, wrap it tightly with plastic or beeswax wrap, and refrigerate for at least 45 minutes, or up to two days. This chilling is crucial for preventing spread during baking.
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Preheat your oven to 355°F (180°C). Line a large cookie sheet with parchment paper.
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On a lightly floured surface, roll out the chilled dough to an even ⅛-inch (approx. 3mm) thickness. Use a 2 ½-inch (approx. 6.5cm) round cookie cutter (or the bottom of a glass) to cut out circular cookies. Re-roll any dough scraps as needed.
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From half of the cut cookies, cut small ¾-inch (approx. 2cm) circles from their centers. These will be the top cookies. Place all cut cookies (both whole and those with holes) onto the prepared baking sheet. For best results, place the cookie sheet with cut cookies in the freezer for 5 minutes before baking.
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Bake for 10-12 minutes, or until the bottoms of the cookies are a very pale golden color. They should not brown significantly. Transfer the baked cookies onto a wire cooling rack to cool completely.
Assembly
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Once cool, arrange the cookies with the cut-out middles on a tray and dust them generously with powdered sugar. Arrange the remaining whole cookies (which will form the base) on a separate tray, with their bottom sides facing up.¼ cup powdered sugar
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Spread a thick, even layer of dulce de leche onto the bottoms of the whole cookies. You can use a knife, spoon, or a piping bag for a cleaner application. Carefully place a powdered sugar-dusted cookie (with the hole) on top of each filled cookie, creating a sandwich. Press gently to secure, allowing a hint of the dulce de leche to show through the top’s window. Enjoy your delicious homemade Alfajores!1 can or jar dulce de leche
Video
Notes
They will keep well unfilled in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.