The Ultimate Melt-in-Your-Mouth Alfajores (Dulce de Leche Cookies)
Imagine a cookie so tender and delicate that it literally dissolves the moment it hits your tongue, revealing a center of thick, creamy, golden caramel. That is the magic of the Alfajor. These Dulce de Leche Sandwich Cookies are not just another addition to your holiday baking list; they are a culinary experience. Originating from…
Imagine a cookie so tender and delicate that it literally dissolves the moment it hits your tongue, revealing a center of thick, creamy, golden caramel. That is the magic of the Alfajor. These Dulce de Leche Sandwich Cookies are not just another addition to your holiday baking list; they are a culinary experience. Originating from South America, these treats have a unique texture thanks to a secret ingredient—cornstarch—which sets them apart from your standard sugar cookie or shortbread.
I promise you, these cookies are the first ones to disappear from any cookie box or dessert platter. The contrast between the buttery, barely-sweet cookie and the rich, sticky caramel is absolute perfection. Whether you are making them for a holiday exchange or just because you need a little sweetness in your life, these Alfajores are guaranteed to become a new favorite.
Get ready to master a cookie that feels fancy and exotic but is surprisingly simple to pull off. This is the recipe that will have your friends and family asking, “How did you make this filling?”
Why You’ll Fall in Love with These Alfajores!
You are going to be completely obsessed with the texture of these cookies. They are a standout recipe for so many reasons:
- The “Melt” Factor: The high ratio of cornstarch to flour creates a crumb that is incredibly soft and delicate, quite unlike any crunchy cookie you have had before.
- Homemade Liquid Gold: Learning to make your own dulce de leche from a can is a kitchen hack that every home baker should know. The flavor is unmatched.
- Perfectly Balanced Sweetness: The cookie itself isn’t overly sweet, which creates the perfect balance for the rich, sugary caramel filling.
- Beautiful Presentation: These dainty sandwiches look elegant and professional, making them the absolute star of any holiday cookie box.
- A Fun Baking Project: From boiling the milk to rolling the dough, this recipe is a fun weekend project that rewards you with a truly gourmet result.
Recipe Snapshot
| Prep Time | 4 hours (includes boiling milk) |
| Cook Time | 10 minutes |
| Total Time | 4 hours 20 minutes |
| Servings | 30 sandwich cookies |
| Calories | ~165 kcal per cookie |
| Course | Dessert |
| Cuisine | South American / American |
| Difficulty/Method | Intermediate / Baking |
Your Shopping List for Cookie Perfection
This recipe uses standard pantry staples, but the specific combination creates something extraordinary.
→ For the Homemade Dulce de Leche
- 1 can sweetened condensed milk → This is the only ingredient you need for the filling! Do not use evaporated milk; it must be sweetened condensed.
→ For the Tender Cookie Dough
- ¾ cup unsalted cultured butter → Using cultured butter adds a lovely, slight tang and depth, but regular unsalted butter works too. Softened to room temperature.
- ¾ cup granulated sugar → For just the right amount of sweetness.
- 3 egg yolks → These add richness and a tender crumb to the dough without adding too much moisture.
- 2 teaspoons vanilla extract → For that classic bakery aroma.
- 1 cup cornstarch → The secret weapon! This is what gives Alfajores their signature melt-in-your-mouth texture.
- 1 ¼ cups all-purpose flour → Provides the structure.
- 1 teaspoon baking powder & ½ teaspoon salt → For lift and flavor balance.
Let’s Bake! Your Step-by-Step Guide
Ready to make some magic? We start with the filling because it needs time to transform.
Part 1: The Homemade Dulce de Leche
- Prepare the Can: Remove the paper label from your can of sweetened condensed milk. Place the sealed can on its side in a large, deep pot.
- The Water Bath: Fill the pot with water. This is critical: the water must cover the can completely, by at least an inch or two. Bring the water to a boil.
- Simmer Slowly: Lower the heat to a simmer. Let the can simmer for 4 hours. Important: You must check the pot every 30 minutes. If the water level drops, add more hot water to keep the can submerged. If the top of the can becomes exposed, it can overheat and potentially burst, so keep it covered!
- Cool Down: After 4 hours, use tongs to remove the can from the water. Let it cool completely on a wire rack before opening. Once cool, open it up, stir in a pinch of salt if you like, and marvel at your homemade caramel.
Part 2: Making the Dough
- Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale yellow.
- Add Wet Ingredients: Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl.
- Add Dry Ingredients: Add the cornstarch, flour, baking powder, and salt. Beat on low speed just until a soft dough forms and the flour streaks disappear. Do not overmix, or the cookies will be tough.
- Chill: Turn the dough out, divide it in half, and shape into two flat discs. Wrap tightly in plastic wrap and refrigerate for at least 1 hour until firm.
Part 3: Roll, Bake, and Assemble
- Preheat: Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Roll and Cut: On a well-floured surface, roll out the chilled dough to about ⅛-inch thickness. Use a small round cookie cutter (about 1.5 to 2 inches) to cut out your circles. Place them on the prepared sheets about an inch apart.
- Bake: Bake for 8 minutes. You want them to be set and dry to the touch, but they should remain pale. If the edges start to turn golden brown, take them out immediately! Let them cool completely on a wire rack.
- Assemble: Once cool, spread about 1 teaspoon of your homemade dulce de leche onto the flat side of one cookie. Top with a second cookie and press gently to sandwich them together. Repeat with the remaining cookies.
Dulce de Leche Sandwich Cookies (Alfajores)
Ingredients
Equipment
Method
- Remove the label from the sweetened condensed milk can. Place it on its side in a large pot. Fill with water, ensuring the can is covered by at least 1-2 inches of water.
- Bring to a boil, then lower heat and simmer for 4 hours. Check every 30 minutes and add more hot water to keep the can completely submerged at all times.
- Remove can from water and let cool completely. Open, stir in a pinch of salt (optional), and set aside.
- Cream the butter and sugar together until light and fluffy. Add egg yolks one at a time, beating well. Mix in vanilla.
- Add cornstarch, flour, baking powder, and salt. Beat until a soft dough forms and no flour streaks remain. Do not overmix.
- Shape dough into two flat discs, wrap in plastic wrap, and refrigerate for 1 hour until firm.
- Preheat oven to 350°F. Line two cookie sheets with parchment paper. Roll dough out on a floured surface to 1/8-inch thick. Cut out rounds.
- Bake for 8 minutes or until just set and barely golden on the edges. Cool completely.
- Spread 1 teaspoon of dulce de leche on the flat side of a cookie and sandwich with another cookie. Repeat.
Notes
WiseRecipes’ Top Tips for Perfect Alfajores
These simple cookies rely on technique for their texture. Here is how to get them right.
- Safety First with the Can. I can’t stress this enough: when making the dulce de leche, set a timer to check the water level every 30 minutes. The can must stay submerged. If you have a pressure cooker or Instant Pot, you can also use that method to speed up the process safely.
- Don’t Overwork the Dough. Because of the cornstarch and butter, this dough is delicate. Mix only until combined. If you overwork it, the gluten in the flour will develop, and you’ll lose that “melt-in-your-mouth” texture.
- Keep the Dough Cold. If the dough becomes sticky while you are rolling it out, pop it back in the fridge for 10-15 minutes. Cold dough cuts cleaner shapes and holds its shape better in the oven.
- Watch the Oven. These cookies are meant to be pale. They shouldn’t be brown or crispy like a sugar cookie. Keep an eye on them; 8 minutes is usually perfect.
- Let the Filling Cool. Do not open the can of dulce de leche while it’s hot; the contents are under pressure and extremely hot. Let it cool completely before handling.
Creative Twists: Make It Your Own!
While the classic is unbeatable, you can dress these up:
- The Classic Coconut Rim: Roll the edges of the assembled cookies in unsweetened desiccated coconut. This is a very traditional and delicious way to finish Alfajores.
- Chocolate Dipped: Dip half of the sandwich cookie in melted dark chocolate for a rich twist.
- Powdered Sugar: A simple dusting of powdered sugar over the tops makes them look like snowy winter treats.
Keep Them Fresh! Storing Your Cookies
These cookies store beautifully and actually get better as the filling softens the cookie slightly.
- Room Temperature: Store the assembled cookies in an airtight container at room temperature for up to 5 days.
- Refrigerator: You can store them in the fridge for up to a week, though they are best eaten at room temperature.
- Freezing: The baked, unfilled cookies freeze very well for up to 2 months. You can also freeze the assembled cookies; just thaw them on the counter before eating.
FAQs: Your Alfajores Questions, Answered!
Can I use store-bought dulce de leche?
Absolutely! If you don’t have 4 hours to simmer a can, you can buy pre-made dulce de leche in the baking aisle or international section of the grocery store. Look for a thick variety so it doesn’t ooze out of the cookies.
Why use cornstarch in cookies?
Cornstarch has no gluten. When you replace a portion of the flour with cornstarch, you lower the protein content of the dough. This results in a cookie that is extremely tender and crumbly, rather than chewy or crisp. It’s the hallmark texture of a true Alfajor.
Can I boil the can in a slow cooker?
Yes! Place the can in your slow cooker and fill with water to cover the can by at least an inch. Cook on LOW for 8-10 hours. It’s a great overnight method that requires less babysitting than the stovetop.
What do I do with the leftover egg whites?
Don’t throw them away! You can freeze egg whites for later use, or use them to make a healthy egg white omelet, meringues, or macarons.
Final Thoughts: A Cookie Worth the Wait
There is something so special about a recipe that takes a little time and patience. The process of transforming condensed milk into caramel and baking these delicate, pale cookies is almost therapeutic. These Alfajores are a labor of love that you can taste in every bite. I hope they bring a touch of sweetness and elegance to your holiday season. Happy baking!
