Alfajores Dulce de Leche Sandwich Cookies – Easy Latin American Dessert Recipe
Alfajores dulce de leche sandwich cookies are a beloved Latin American treat! Buttery, crumbly cookies filled with rich dulce de leche and finished with a dusting of powdered sugar make these irresistible for holidays, parties, or everyday indulgence. A simple yet elegant dessert that melts in your mouth.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Rolling Pin
- Cookie cutter (round)
- Baking sheet
- Parchment paper
- Airtight container
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 2 cups cornstarch
- 1 tsp baking powder
- Pinch of salt
- 1½ cups dulce de leche (homemade or store-bought)
- Optional garnishes: shredded coconut, powdered sugar, melted chocolate
Instructions
- Make Dough: Cream butter and sugar until fluffy. Add egg yolks and vanilla. Mix in flour, cornstarch, baking powder, and salt until soft dough forms.
- Chill Dough: Wrap in plastic and refrigerate for 30 minutes.
- Roll & Cut: Roll dough to ¼-inch thickness. Cut into rounds with cookie cutter.
- Bake: Place on parchment-lined baking sheet. Bake at 350°F (175°C) for 8–10 minutes until pale golden. Cool completely.
- Fill: Spread dulce de leche on one cookie, sandwich with another.
- Garnish: Roll edges in coconut, dust with powdered sugar, or dip in chocolate.
- Rest: Store in airtight container overnight for flavors to meld.
Notes
- Chocolate-dipped alfajores add decadence.
- Nutty version: roll edges in crushed hazelnuts or almonds.
- Add citrus zest to dough for brightness.
- Vegan option: use coconut caramel and plant-based shortbread.
- Mini alfajores are perfect for party platters.
- Store unfilled cookies in freezer for up to 1 month.