Alfajores Cookies (With Dulce de Leche)


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AuthorEwaCategory, , DifficultyBeginner

Tender, delicious cornstarch cookies layered with sweet dulce de leche and topped with icing sugar and melted chocolate - these Peruvian alfajores cookies are to die for! So soft they will melt in your mouth! Try this easy alfajores recipe and enjoy the best cookies out there!

Yields20 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock.

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

Dough
 1 cup Cornstarch
 1 cup Plain flour
 100 g Butter (room temperature)
 4 Egg yolks (room temperature)
  cup Icing sugar
 1 tsp Baking powder
 1 tsp Water
 1 tsp Vanilla extract (optional)
To serve
 1 Can of dulce de leche (milk caramel spread)
 Icing powder
 100 g Chocolate (melted, optional)

1

With a hand or stand mixer, mix together butter, egg yolks, sugar, water, and vanilla extract until light and fluffy.

2

Add both flours and mix. Knead the dough with hands until just combined. Don't do it for too long, because the longer you knead, the harder the dough will be and that's now what we want.

3

Cover the dough with the foil and chill in the fridge for 7 minutes.

4

In the meantime, preheat the oven to 180 Celsius degrees and prepare a working station.

5

Flour the surface a little bit and roll out dough for about 2 mm thick. Cut out small circle cookies.

6

Lay down a baking tray with 2 layers of baking paper. Bake cookies for about 7 minutes. The cookies should be quite light, not brown.

7

Allow the cookies to cool down. Then, spread a portion of dulce de leche on one cookie and cover it with another one pressing gently to make a sandwich.

8

Sprinkle generously with icing sugar. Optionally, you can cover some of your cookies with melted chocolate.

Ingredients

Dough
 1 cup Cornstarch
 1 cup Plain flour
 100 g Butter (room temperature)
 4 Egg yolks (room temperature)
  cup Icing sugar
 1 tsp Baking powder
 1 tsp Water
 1 tsp Vanilla extract (optional)
To serve
 1 Can of dulce de leche (milk caramel spread)
 Icing powder
 100 g Chocolate (melted, optional)

Directions

1

With a hand or stand mixer, mix together butter, egg yolks, sugar, water, and vanilla extract until light and fluffy.

2

Add both flours and mix. Knead the dough with hands until just combined. Don't do it for too long, because the longer you knead, the harder the dough will be and that's now what we want.

3

Cover the dough with the foil and chill in the fridge for 7 minutes.

4

In the meantime, preheat the oven to 180 Celsius degrees and prepare a working station.

5

Flour the surface a little bit and roll out dough for about 2 mm thick. Cut out small circle cookies.

6

Lay down a baking tray with 2 layers of baking paper. Bake cookies for about 7 minutes. The cookies should be quite light, not brown.

7

Allow the cookies to cool down. Then, spread a portion of dulce de leche on one cookie and cover it with another one pressing gently to make a sandwich.

8

Sprinkle generously with icing sugar. Optionally, you can cover some of your cookies with melted chocolate.

Alfajores Cookies (With Dulce de Leche)

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