Alfajores (5) Recipe
Two soft, crumbly cookies with dulce de leche and topped with powdered sugar.
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Ingredients
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Cookie dough
Filling & finishing
Method
Cookie dough
- 1
Prep dry ingredients
Whisk together the all-purpose flour, cornstarch, baking powder, and salt in a medium bowl until evenly combined. Set aside.
- 2
Cream butter and sugar
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar on medium speed for 2–3 minutes until light and fluffy and the sugar is mostly incorporated.
- 3
Add yolks and flavoring
Add the egg yolks one at a time, beating briefly after each addition until incorporated. Mix in the vanilla extract and lemon zest (if using) until distributed.
- 4
Incorporate dry ingredients
With the mixer on low, add the dry ingredients in two additions, scraping the bowl as needed. Mix just until a soft, cohesive dough forms — avoid overmixing. The dough should be slightly crumbly but hold together when pressed.
- 5
Chill dough
Turn the dough out onto plastic wrap, flatten into a disk, wrap tightly, and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the dough and makes rolling easier.
- 6
Shape cookies
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. On a lightly floured surface or between two sheets of parchment, roll the chilled dough to about 1/8 inch (3 mm) thickness. Using a 2.5-inch round cookie cutter (or the size preferred for 5 finished sandwiches), cut out rounds and transfer them to the prepared baking sheets, spacing them about 1 inch apart. Gather scraps, re-roll once, and cut more rounds. You should have about 10–12 rounds (5 sandwich cookies).
- 7
Bake
Bake in the preheated oven for 8–12 minutes, until the edges are set and the tops are pale (they should not brown much). Rotate pans halfway through if needed for even baking.
- 8
Cool
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before assembling. Complete cooling prevents the filling from melting and helps cookies remain crumbly but intact.
Assembly & finish
- 9
Assemble sandwiches
Place a heaping tablespoon of dulce de leche on the flat side of one cookie. Spread gently toward the edges but leave a small rim so the filling doesn't ooze out excessively. Top with a matching cookie, pressing gently to create an even layer. Repeat to make 5 alfajores (reserving any extra cookies or dulce de leche).
- 10
Optional chilling for cleaner edges
For neater edges, place assembled sandwiches on a tray and chill in the refrigerator for 10–15 minutes to firm the filling and set the shape.
- 11
Dust with powdered sugar
Just before serving, sift powdered sugar over the tops of the alfajores using a fine sieve. If the sugar clumps, stir a teaspoon of cold water into it to break it up before sifting. Dust lightly and evenly.
- 12
Storage
Store assembled alfajores in an airtight container at room temperature for up to 3 days (dulce de leche softens the cookies slightly), or refrigerate up to 7 days. If refrigerated, bring to room temperature 20–30 minutes before serving for best texture.
