Argentinian alfajores are delicate, melt-in-your-mouth cookies filled with rich dulce de leche and often finished with coconut or powdered sugar. They are one of the most loved treats in Argentina, known for their soft, crumbly texture and perfectly balanced sweetness. Unlike regular cookies, alfajores are light and tender, thanks to the use of cornstarch, which gives them that signature softness.
This recipe makes 18–20 cookies, perfect for sharing or storing for later. The method is simple, but paying attention to texture and baking time is key to achieving authentic results. If done right, you’ll get cookies that are soft, pale, and delicate, with a smooth caramel filling in the center.
Argentinian Alfajores Ingredients
- 1 1/3 cups (165 g) flour
- 1½ cups + 1 tablespoon (200 g) cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup (120 g) powdered sugar
- 150 g butter, softened and cut into cubes
- 3 large egg yolks (or 4 medium)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 jar dulce de leche
Method
Prepare the dough
Preheat your oven to 160°C (325°F) and line two baking trays with parchment paper. In a large bowl, cream together the softened butter and powdered sugar until light and smooth. This step is important because it creates the base texture of the cookies.
Add the egg yolks and vanilla extract, then mix until fully combined. The mixture should look creamy and slightly pale.
Next, add the cornstarch, flour, baking soda, baking powder, and salt. Mix gently until everything comes together into a soft dough. Avoid overmixing, as this can affect the delicate texture of the alfajores.
Chill the dough
Shape the dough into a smooth disk, wrap it, and place it in the refrigerator for at least 1 hour. Chilling helps firm up the dough, making it easier to roll out and ensuring the cookies hold their shape during baking.
Roll and cut the cookies
Lightly flour your work surface and roll the dough to about 1/4-inch (1/2 cm) thickness. Use a 2-inch (5 cm) cookie cutter or a glass to cut out round biscuits. Gather any leftover dough, reroll, and continue cutting until all dough is used.
Place the cookies onto the prepared baking trays, leaving a little space between each one.
Bake the cookies
Bake for 8–10 minutes. The cookies should remain pale on top, not golden brown. This is one of the key characteristics of authentic Argentinian alfajores. Overbaking will make them dry and lose their soft texture.
Once baked, allow the cookies to cool completely on a rack before assembling.
Fill and assemble
Transfer the dulce de leche into a piping bag for easy handling. Pipe a generous layer onto one cookie, then gently place another cookie on top to form a sandwich. Press lightly so the filling spreads evenly to the edges.
Decorate the alfajores
For a classic finish, roll the edges in desiccated coconut or dust the tops with powdered sugar. Both options add extra texture and enhance the presentation.
Serving and Storage
Serve alfajores with coffee, tea, or as a dessert. They taste even better after a few hours once the cookies soften slightly from the filling. Store them in an airtight container at room temperature for up to 3–4 days.
FAQs About Argentinian Alfajores
Why are my alfajores too hard?
They may have been overbaked. These cookies should stay pale and soft, so reduce baking time if needed.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days before baking.
What is the best dulce de leche to use?
Use a thick, high-quality dulce de leche for easier piping and better flavor.
Can I freeze alfajores?
Yes, you can freeze them filled or unfilled for up to 1 month. Thaw at room temperature before serving.
Why is cornstarch used in this recipe?
Cornstarch gives alfajores their signature soft and crumbly texture, making them different from regular cookies.
If you tried this Argentinian alfajores recipe, leave a comment below and share your results or how you decorated yours.