Growing up in Ecuador, one of my sweetest memories is baking alfajores with my mom and aunts. The kitchen would fill with the warm, buttery aroma of freshly baked cookies, and there was nothing more satisfying than sandwiching them together with rich, velvety dulce de leche. These delicate, melt-in-your-mouth treats have been a cherished part of my life, and today, I’m excited to share this classic recipe with you!
Fun Facts About Alfajores
Did you know that alfajores aren’t just popular in Ecuador but across Latin America? These little sandwich cookies originate from Spain and made their way to South America, where each country developed its own unique twist. While they are especially famous in Argentina, in Ecuador, they are a beloved treat often enjoyed with coffee or as a midday pick-me-up. Traditionally, they are filled with creamy dulce de leche and sometimes rolled in coconut for extra texture and flavor.
Alfajores Recipe: Dulce de Leche Sandwich Cookies
These classic alfajores are incredibly soft, rich, and indulgent. The combination of cornstarch in the dough makes them extra tender, ensuring they simply melt in your mouth. Here’s how to make them:
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 3 dozen (2-inch cookie sandwiches)
Ingredients:
- 1 ½ cups (200g) all-purpose flour
- 1 ⅞ cups (300g) cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¾ sticks (200g) unsalted butter, at room temperature
- ¾ cup (150g) granulated sugar or 1 ¼ cups (150g) powdered sugar
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 12 oz (350g) dulce de leche, for filling
- ½ cup unsweetened shredded or desiccated coconut, for rolling
Instructions:
- Prepare the Dry Ingredients: In a medium bowl, sift together the flour, cornstarch, baking powder, and baking soda. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat the butter and sugar on medium speed until light and fluffy (about 3 minutes). Add the egg yolks and vanilla extract, mixing until just combined.
- Incorporate the Dry Ingredients: Reduce the mixer speed to low and gradually add the flour mixture. Mix until just combined, being careful not to overwork the dough.
- Chill the Dough: If the dough feels dry, add a small amount of cold water or milk to help it come together. Form it into a ball, flatten it slightly, wrap in plastic wrap, and refrigerate for 1-2 hours until firm.
- Roll and Cut: Remove the dough from the fridge and let it sit at room temperature for a few minutes. Roll it out on a lightly floured surface (or between parchment paper) to about ⅛-¼ inch thick. Cut out rounds using a 2-inch cookie cutter and place them on a parchment-lined baking sheet.
- Chill Again: If the dough becomes too warm, place the cookie sheets in the fridge or freezer for at least 15 minutes to prevent spreading.
- Bake: Preheat your oven to 350°F (177°C). Bake for 7-10 minutes, or until the edges turn golden brown. Let them cool for 10 minutes on the baking sheet before transferring them to a wire rack.
- Assemble: Spread about a teaspoon of dulce de leche on the bottom side of a cookie, then sandwich it with another cookie. Gently press so that the filling reaches the edges.
- Add the Finishing Touch: Roll the edges of the cookies in shredded coconut for a classic look and added texture.
Storage Tips
Store alfajores in an airtight container at room temperature for up to a week. They also freeze well—simply place them in a sealed container and thaw overnight in the fridge when ready to enjoy!
Baking Tips for Perfect Alfajores
- Mix the dough just until the ingredients are combined to avoid tough cookies.
- Avoid overfilling with dulce de leche, as the cookies may become too delicate to handle.
- For an extra indulgent twist, dip the cookies halfway in melted chocolate and let them set before serving.
These alfajores are a beautiful reminder of home for me, and I hope you enjoy making them as much as I do. Whether shared with family over coffee or as a sweet indulgence just for yourself, they are sure to become a favorite in your home too!
With love,
Belen
A Special Note
I’ve linked the exact ingredients I used for my alfajores recipe below so you can recreate them just like I did! Using high-quality cornstarch, dulce de leche, and butter makes all the difference in achieving that perfect melt-in-your-mouth texture.
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