Dessert · Argentine

Alfajores (Dulce de Leche Sandwich Cookies)

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · June 25, 2026

These melt-in-your-mouth Argentine cookies sandwich rich dulce de leche between two tender, buttery rounds, then roll the edges in coconut. The cornstarch is the secret to that signature crumbly, almost shortbread-like texture. They look fancy but come together easily, perfect for sharing.

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Alfajores (Dulce de Leche Sandwich Cookies)

Why you'll love this

  • Buttery, crumbly cookies that truly melt in your mouth
  • Just a handful of pantry ingredients
  • Look impressive but are simple to make
  • Perfect for gifting, parties, or coffee time
  • Make-ahead friendly for stress-free baking

EveryDayMeal recipe

Alfajores (Dulce de Leche Sandwich Cookies)

Prep
25m
Cook
15m
Total
100m
Serves
12
Level
Medium

Ingredients

  • 300g All-purpose flour
  • 200g Cornstarch
  • 200g Butter, softened
  • 100g Sugar
  • 2 Egg yolks
  • 1 tsp Lemon zest
  • about 1 cup Dulce de leche
  • to taste Desiccated coconut, for rolling

Equipment

  • Electric mixer or stand mixer
  • Rolling pin
  • Round cookie cutter (about 5cm/2 inch)
  • Baking sheet
  • Parchment paper
  • Wire cooling rack

Instructions

  1. Beat the softened butter and sugar together until light and fluffy.
  2. Mix in the egg yolks and lemon zest until combined.
  3. Gradually add the flour and cornstarch, mixing just until a soft dough forms.
  4. Wrap the dough and chill in the fridge for 1 hour.
  5. Roll out the chilled dough and cut into rounds. Place on a lined baking sheet.
  6. Bake at 180°C (350°F) for 12-15 minutes, until set but not browned. Cool completely.
  7. Spread dulce de leche on the flat side of one cookie and top with another to make a sandwich.
  8. Roll the exposed dulce de leche edges in desiccated coconut. Repeat with the rest.

Tips from the kitchen

  • Do not let the cookies brown. They should stay pale for that classic tender, melt-in-your-mouth texture. Pull them as soon as the bottoms are just set.
  • Chill the dough fully before rolling. It is soft and a cold dough is much easier to cut and transfer.
  • Use a thick, spreadable dulce de leche (repostero style) so the filling holds its shape and does not squeeze out.
  • Let the cookies cool completely before filling, or the dulce de leche will melt and slide.

Estimated nutrition per serving: 290 cal · 3g protein · 36g carbs · 15g fat

Make it your own

  • Dip half of each sandwich in melted chocolate instead of (or alongside) the coconut.
  • Add a pinch of vanilla or a splash of pisco to the dough for extra flavor.
  • Skip the coconut and dust the tops with powdered sugar for a simpler finish.

Storing & make-ahead

Store filled alfajores in an airtight container at room temperature for up to 5 days. The unfilled baked cookies keep up to a week, or freeze for up to 2 months. You can also make the dough ahead and refrigerate it for up to 2 days before rolling.

Good to know

Why is there so much cornstarch in the dough?
The cornstarch is the secret to the signature crumbly, shortbread-like texture. It keeps the cookies tender and gives that classic melt-in-your-mouth bite.
My dough is crumbly and hard to roll. What went wrong?
It may be too cold or slightly over-floured. Let it sit a few minutes at room temperature, then press it back together. A soft dough is normal, just work gently.
Can I make my own dulce de leche?
Yes. Simmer an unopened can of sweetened condensed milk fully submerged in water for 2 to 3 hours, then cool completely before opening. Store-bought works perfectly too.
Why did my cookies spread or brown?
The oven may be too hot or the dough too warm. Chill the cut rounds before baking and keep an eye on them, pulling them out as soon as they are set but still pale.

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