Introduction

Let me tell you, the first whiff of these Alfajores Dulce de Leche Cookies baking in my kitchen is pure magic—like a sweet, buttery cloud swirling around you. The aroma of tender shortbread mingling with caramelized notes of homemade dulce de leche is enough to stop anyone in their tracks (even my neighbor poked her head in to ask what I was making!). Imagine biting into a soft, crumbly cookie and having rich, velvety dulce de leche ooze out—it’s the kind of moment where you pause, savor, and just grin because you know you’ve stumbled across something truly special.

I first tasted alfajores years ago at a bustling holiday market, sandwiched between brightly wrapped gifts and the sound of laughter. I remember being knee-high to a grasshopper, clutching a paper napkin as my grandma handed me one. I was instantly hooked—the buttery, melt-in-your-mouth cookie, the creamy filling, the dusting of snowy powdered sugar. It felt like a warm hug in the middle of winter. Honestly, I wish I’d discovered how easy they are to make at home way sooner.

Fast forward to now, and these tender Alfajores Dulce de Leche Sandwich Cookies have become a staple for our family gatherings and holiday gifting. My kids can’t stop sneaking them off the cooling rack (and I can’t really blame them). Friends have requested them for potlucks, and even my picky cousin declared them “the best holiday cookie ever.” There’s just something about the nostalgia and comfort packed into every bite.

These are perfect for brightening up your holiday spread, sending as homemade gifts, or just treating yourself on a cozy night in. I tested this recipe more times than I’ll admit (in the name of research, of course), and it’s never failed to bring smiles and requests for the recipe. Trust me, you’re going to want to bookmark this one—it feels like a little slice of South American tradition with every bite.

Why You’ll Love This Recipe

When you bake these Alfajores Dulce de Leche Cookies, you’re in for a treat that’s more than just a cookie—it’s a bite of holiday magic, wrapped up in nostalgia and pure comfort. Here’s why you’ll be reaching for this recipe again and again (and why it’s earned a permanent spot in my holiday rotation).

• Quick & Easy: Honestly, these come together in under 45 minutes (plus cooling time)—perfect for busy holiday schedules or last-minute cookie swaps.
• Simple Ingredients: No need for fancy shopping trips. You probably have everything you need in your pantry right now—flour, butter, cornstarch, powdered sugar, and a can of dulce de leche.
• Perfect for Holidays: These cookies are made for festive moments—great for Christmas brunch, New Year’s parties, or gifting to neighbors. They look gorgeous on any dessert table and taste even better.
• Crowd-Pleaser: I’ve yet to meet anyone who didn’t love these cookies (kids, adults, the grumpy uncle—seriously). Everyone goes back for seconds.
• Unbelievably Delicious: The texture is what sets these apart—super tender, almost melt-in-your-mouth, with that creamy, caramel-like filling. It’s comfort food in cookie form.

What makes this alfajores dulce de leche recipe stand out? For starters, I use a blend of cornstarch and flour for an ultra-soft, delicate crumb. There’s just enough salt to balance the sweetness, and a splash of vanilla adds warmth. I’ve tried a dozen versions, but this one nails the perfect balance between tender cookie and luscious filling—never dry, never too sweet.

Plus, you can add a twist: roll the edges in toasted coconut or dip half in dark chocolate for an extra festive touch. This isn’t just another sandwich cookie—it’s my best version, tested and family-approved. Each bite is a cozy holiday memory waiting to happen, perfect for impressing guests (without breaking a sweat). Whether you’re starting a new tradition or reviving an old one, these alfajores will make your holidays brighter, tastier, and a whole lot happier.

What Ingredients You Will Need

You only need a handful of pantry staples to whip up these Alfajores Dulce de Leche Cookies, but trust me—they pack a punch of flavor and irresistible texture. Think buttery shortbread, creamy caramel, and a dusting of powdered sugar. Here’s what goes into each batch:

• For the Cookies:
  • Unsalted butter (1 cup / 225g, softened): Adds rich flavor and keeps the cookies tender. (I love using Kerrygold for its creaminess.)
  • Powdered sugar (½ cup / 60g): Gives a melt-in-your-mouth texture and delicate sweetness.
  • Egg yolks (2 large): Adds richness and helps bind the dough.
  • Vanilla extract (1 teaspoon / 5ml): For warmth and depth—use pure vanilla if you can.
  • All-purpose flour (1 ½ cups / 180g): The base for structure; make sure to spoon and level for accuracy.
  • Cornstarch (¾ cup / 100g): The secret to that ultra-soft, crumbly cookie.
  • Baking powder (½ teaspoon): Adds a little lift; don’t skip this.
  • Salt (¼ teaspoon): Balances the sweetness—trust me, it makes a difference.
• For the Filling:
  • Dulce de leche (1 cup / 320g): The star of the show. You can buy it canned (I like La Lechera) or make your own by simmering sweetened condensed milk. (Homemade is unbeatable, but store-bought works perfectly, too.)
• For Decoration:
  • Powdered sugar: For dusting and a picture-perfect finish.
  • Optional: Shredded coconut (unsweetened or toasted, about ½ cup / 40g), melted chocolate for dipping.

Ingredient tips? If you’re gluten-free, swap all-purpose flour for a blend like Bob’s Red Mill 1-to-1. Dairy-free? Use a vegan butter and look for coconut dulce de leche. You can even add a pinch of cinnamon for extra warmth. In summer, I sometimes swap in fruit preserves for the filling—raspberry is amazing.

All the ingredients play a role: butter gives tenderness, cornstarch makes the crumb, and dulce de leche brings that dreamy caramel hit. I’ve tried different brands, but sticking with quality butter and real vanilla makes a huge difference. If you can, make your own dulce de leche—it’s shockingly simple and so worth it!

Equipment Needed

Here’s what you’ll need to make these alfajores dulce de leche cookies at home. Honestly, most of this is standard kitchen stuff—no fancy gadgets required.

• Mixing bowls: One large for the dough, one small for combining dry ingredients. Any basic set will do.
• Electric mixer: Stand or hand mixer—either works. I use my old hand mixer and it’s still kicking!
• Measuring cups and spoons: For accuracy, especially with flour and cornstarch. If you bake a lot, invest in metal sets—they last forever.
• Rolling pin: For rolling out the dough. A wine bottle works in a pinch (been there, done that).
• Cookie cutter (2-inch / 5cm round): A biscuit cutter or a glass works, too. I’ve used the rim of a mason jar in emergencies!
• Baking sheets: Standard rimmed sheets lined with parchment paper for easy cleanup.
• Cooling rack: To let cookies cool evenly and avoid soggy bottoms.
• Offset spatula or butter knife: For spreading the dulce de leche—makes life easier.
• Sifter or fine mesh sieve: For dusting powdered sugar. If you don’t have one, a spoon works (just go slow).

If you don’t own a rolling pin, try pressing the dough flat with your hands—just aim for even thickness. For cookie cutters, I’ve used everything from shot glasses to old jam jar lids. Clean your mixer well between batches, especially if you’re making multiple holiday recipes. For budget-friendly options, stick to basics—no need for high-end gear unless you bake weekly.

Preparation Method

Ready to make the most tender alfajores dulce de leche cookies? Here’s my step-by-step method, complete with tips, troubleshooting notes, and sensory cues so you nail it every time.

1. Prep your ingredients:
   
   Measure everything out. Make sure butter is soft (leave it at room temp for 30 minutes). Separate egg yolks—save the whites for meringues!
2. Mix the dough:
   
   In a large bowl, beat 1 cup (225g) unsalted butter and ½ cup (60g) powdered sugar with an electric mixer until pale, light, and fluffy—about 2 minutes. Add 2 egg yolks and 1 teaspoon (5ml) vanilla extract; mix until combined.
3. Combine dry ingredients:
   
   In a separate bowl, whisk together 1 ½ cups (180g) all-purpose flour, ¾ cup (100g) cornstarch, ½ teaspoon baking powder, and ¼ teaspoon salt.
4. Finish the dough:
   
   Gradually add the dry mixture to the butter mixture, mixing on low until just combined. Stop as soon as the dough comes together (don’t overmix or cookies will turn tough).
5. Chill:
   
   Shape dough into a flat disk, wrap in plastic, and chill for at least 30 minutes. (This makes it easier to roll and cuts down on stickiness.)
6. Roll and cut:
   
   Preheat oven to 350°F (175°C). Lightly flour your surface and roll dough to about ¼ inch (6mm) thick. Cut rounds with a 2-inch (5cm) cutter. Gather scraps, re-roll, and keep cutting.
7. Bake:
   
   Transfer cookies to parchment-lined baking sheets, spacing about 1 inch (2.5cm) apart. Bake for 10-12 minutes, until edges are set and bottoms just barely golden. (If they start browning a lot, they’re overbaked.)
8. Cool:
   
   Let cookies cool on the sheet for 5 minutes, then transfer to a rack. They’ll feel delicate—handle gently.
9. Fill:
   
   Once cool, spread about 1-2 teaspoons (8-10g) dulce de leche onto the flat side of half the cookies. Top with remaining cookies, pressing gently to sandwich. If you like, roll the edges in coconut or dip partially in chocolate.
10. Finish:
    
    Dust generously with powdered sugar. Let them set for 10-15 minutes before serving, so the filling settles.

Troubleshooting: If dough is too sticky, chill longer or add a sprinkle of flour. If cookies crack, your oven might be too hot or dough too cold—let it sit for a few minutes before rolling. The cookies should look pale, not golden, and feel super-tender.

Personal tip? I batch the dough and freeze half for later—these are a lifesaver when you need a last-minute treat. Always taste the dulce de leche before using; some brands are sweeter than others, so adjust to your liking.

Cooking Tips & Techniques

Making perfect alfajores dulce de leche cookies is all about the little details. Here’s what I’ve learned after a few (okay, many) baking sessions, plus a couple of hard-earned lessons from my own kitchen adventures.

• Don’t Overmix: Once the flour and cornstarch are in, mix just until the dough holds together. Overmixing leads to tough cookies, and nobody wants that!
• Chill for Tenderness: Always chill the dough—at least 30 minutes, longer if your kitchen is warm. This helps the cookies hold their shape and stay crumbly.
• Even Rolling: Roll dough evenly for uniform baking. If you’re freehanding, use guide sticks or stack two rulers on either side of the dough for even thickness.
• Watch the Bake Time: Alfajores should be pale, not golden. Pull them from the oven just as the edges set. My first batch was way too brown—lesson learned!
• Let Them Cool: These cookies are fragile straight out of the oven. Let them cool fully before filling, or you’ll have a sticky, crumbly mess.
• Filling Consistency: Dulce de leche should be thick, not runny. If yours is too soft, chill it in the fridge for 10-15 minutes.
• Batching & Multitasking: Mix the dough and clean up while it chills. I always prep my filling and set out decorations during this time—makes things flow smoothly.
• Personal Fail: Once, I forgot to chill the dough and ended up with cookies that spread into pancakes—delicious but hilarious. Chill is key!
• Consistency Matters: Use the same size cutter for every cookie and measure your filling for a picture-perfect sandwich.

Honestly, the biggest secret is not rushing. These cookies reward a little patience and gentle handling. If you take your time, you’ll end up with alfajores that look and taste like they came straight from a bakery.

Variations & Adaptations

One of the best things about alfajores dulce de leche cookies is how easily you can switch them up to suit different tastes, diets, and occasions. Here are my go-to variations, plus a few ideas for making them your own.

• Gluten-Free: Swap the all-purpose flour for a gluten-free blend (like Bob’s Red Mill 1-to-1) and check your baking powder for gluten.
• Dairy-Free: Use vegan butter and coconut dulce de leche. You’ll still get all the flavor and tenderness, no dairy required.
• Seasonal Twist: Add a pinch of cinnamon or orange zest to the dough for holiday flair. In spring, swap dulce de leche for lemon curd or raspberry jam.
• Chocolate Dipped: After filling, dip one side of each cookie in dark or milk chocolate. Let set for a show-stopping finish.
• Coconut Edges: Roll the edges in toasted coconut for a classic South American look. I tried this for a family party and everyone loved the texture.
• Nuts & Spices: Add finely chopped pecans or a dash of nutmeg to the dough for extra warmth and crunch.

For allergies, almond flour works for gluten-free, and sunflower seed butter can sub for dairy in the filling. Don’t be afraid to play around—my favorite personal variation is swapping half the vanilla for almond extract and sprinkling a little sea salt on top. It’s a hit every time!

If you’re baking for a crowd or want to change things up for different holidays, these cookies are endlessly adaptable. Try mini alfajores for parties or jumbo ones for gifting. Every tweak brings a new take on this classic treat.

Serving & Storage Suggestions

Alfajores dulce de leche cookies are best served fresh, at room temperature, when the cookies are tender and the filling is creamy. For a Pinterest-worthy spread, arrange them in neat rows, dusted with powdered sugar and maybe a sprinkle of coconut or zigzag of chocolate.

Pair these cookies with a cup of strong coffee, hot chocolate, or even a festive spiced tea—trust me, the flavors play together beautifully. If you’re hosting, they look gorgeous stacked on a tiered tray next to other holiday favorites.

To store, place cookies in an airtight container lined with parchment paper. They keep well at room temperature for 3-4 days, but you can refrigerate them for up to a week (just let them come to room temp before serving for best texture). For longer storage, freeze unfilled cookies in a zip-top bag for up to 2 months—just thaw and fill before serving.

To reheat, pop cookies in a warm oven (300°F / 150°C) for 2-3 minutes; the filling will soften up and the cookie will taste freshly baked. As the days go by, the flavors meld and deepen—a little more caramel, a little more vanilla. Honestly, they’re even better the next day.

Nutritional Information & Benefits

Each alfajor dulce de leche cookie (based on a batch of 20 sandwiches) contains approximately:

• Calories: 150
• Fat: 7g
• Carbohydrates: 20g
• Protein: 2g
• Sugar: 10g

The main health benefits come from moderation and smart ingredient choices. Cornstarch keeps the cookies light, and using real butter and vanilla adds richness without artificial flavors. If you opt for coconut dulce de leche or nut-based fillings, you’ll add healthy fats.

For gluten-free or dairy-free folks, substitutions are easy. Main allergens here are wheat, dairy, and eggs—always check labels, especially with store-bought dulce de leche. I love that these cookies are customizable, so everyone can enjoy them with a few tweaks. For wellness, I treat these as a special occasion treat—indulgent, but worth every bite!

Conclusion

If you’re looking for a holiday cookie that delivers nostalgia, comfort, and a wow factor, these tender Alfajores Dulce de Leche Sandwich Cookies are the answer. They’re easy enough for a weeknight, festive enough for a party, and beloved by everyone who tries them.

Don’t be afraid to make these your own—switch up the filling, add a sprinkle of coconut, or dip in chocolate. Each batch is a new adventure, and honestly, that’s why I love baking them so much! Whether you’re gifting, sharing, or just keeping a secret stash for yourself, this recipe is a keeper.

I’d love to hear how you make them—share your twists, stories, or holiday memories in the comments below. Tag your photos on Pinterest and let us all see your creations! Here’s to cookies that feel like a warm hug—happy holidays and happy baking!

Frequently Asked Questions

How long do Alfajores Dulce de Leche Cookies stay fresh?

Stored in an airtight container, they stay tender for up to 4 days at room temperature or a week in the fridge. Unfilled cookies freeze well for up to 2 months.

Can I make homemade dulce de leche for the filling?

Absolutely! Simmer a can of sweetened condensed milk (unopened) in water for 2-3 hours. Let it cool and you’ve got rich, creamy dulce de leche.

Are alfajores cookies gluten-free?

Not by default, but you can use a gluten-free flour blend and check your baking powder. The texture will stay soft and crumbly.

What’s the best way to decorate alfajores for holidays?

Dust with powdered sugar, roll edges in coconut, or dip half in chocolate. Colored sprinkles or edible glitter also look festive!

Why is my dough too sticky to roll?

If the dough feels sticky, chill it longer or add a little flour. Warm butter or humid kitchens can make dough soft—patience pays off!

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