These delicate cornstarch alfajores are soft, crumbly cookies filled with rich dulce de leche and lightly coated in coconut. They melt in your mouth with every bite and are a beloved treat across Latin America, perfect for sharing with family or enjoying with a warm drink.
Why You’ll Love This Recipe
These alfajores stand out for their incredibly tender texture, thanks to the use of cornstarch. Unlike traditional cookies, they are light and almost powdery, giving them that signature melt-in-your-mouth quality. The creamy dulce de leche filling adds a smooth caramel sweetness that perfectly balances the subtle citrus notes from lemon zest. This recipe is simple to follow, uses pantry-friendly ingredients, and yields bakery-quality results at home. Whether you’re making them for a special occasion or just to satisfy a sweet craving, these cookies are always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cornstarch
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
150 grams unsalted butter, softened
3/4 cup powdered sugar
3 egg yolks
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup dulce de leche
1/2 cup shredded coconut for coating
Directions
Start by preheating your oven to 170°C (340°F) and lining a baking tray with parchment paper.
In a medium bowl, sift together the cornstarch, flour, baking powder, and baking soda. This ensures a smooth and lump-free dough.
In a separate large bowl, beat the softened butter with powdered sugar until the mixture becomes light and creamy. This step is important for achieving the delicate texture of the cookies.
Add the egg yolks one at a time, mixing well after each addition. Then stir in the vanilla extract and lemon zest, which adds a subtle freshness to the dough.
Gradually incorporate the dry ingredients into the wet mixture. Mix gently until a soft dough forms. Avoid overmixing, as this can make the cookies less tender.
Turn the dough onto a lightly floured surface and roll it out to about 1/2 cm thickness. Use a round cookie cutter to cut out small discs and place them on the prepared baking tray.
Bake for 10 to 12 minutes, or until the bottoms are lightly golden. The tops should remain pale.
Allow the cookies to cool completely on a wire rack.
Once cooled, spread a generous layer of dulce de leche on one cookie and sandwich it with another. Gently press together.
Roll the edges in shredded coconut to finish.
Servings and timing
This recipe makes approximately 20 sandwich cookies, depending on the size of your cutter.
Preparation time is about 25 minutes, with an additional 10 to 12 minutes for baking. Cooling and assembling take another 20 minutes, bringing the total time to around 1 hour.
Variations
You can customize alfajores in several ways to suit your taste. For a chocolate twist, dip half of each assembled cookie in melted chocolate and let it set. If you prefer a different filling, try using chocolate spread or a thick fruit jam instead of dulce de leche. Some variations include adding a touch of orange zest instead of lemon for a slightly different citrus flavor. You can also dust the tops with powdered sugar for a more classic presentation instead of using coconut.
Storage/Reheating
Store alfajores in an airtight container at room temperature for up to 3 days. If you live in a warm climate, it’s best to keep them in the refrigerator to prevent the filling from becoming too soft.
To enjoy them at their best, let refrigerated alfajores sit at room temperature for about 10 minutes before serving. This helps restore their soft texture. These cookies are not meant to be reheated, as heat can affect their delicate consistency.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours. Let it soften slightly before rolling.
Why are my alfajores too hard?
Overbaking or adding too much flour can result in harder cookies. Keep an eye on baking time.
Can I freeze alfajores?
Yes, you can freeze them assembled or unassembled for up to 2 months in an airtight container.
What can I use instead of dulce de leche?
You can substitute with thick caramel, chocolate spread, or fruit preserves.
Do I need to chill the dough?
It’s not necessary, but chilling can make it easier to handle if the dough is too soft.
How do I keep the cookies from cracking?
Handle the dough gently and avoid rolling it too thin.
Can I make them gluten-free?
Yes, replace the all-purpose flour with a gluten-free flour blend.
Why use cornstarch in this recipe?
Cornstarch gives alfajores their signature soft and crumbly texture.
Can I skip the coconut coating?
Yes, you can leave them plain or roll the edges in powdered sugar.
How long do they stay fresh?
They are best enjoyed within 2 to 3 days but can last up to 5 days if stored properly.
Conclusion
Cornstarch alfajores are a delightful treat that combines simplicity with elegance. Their soft texture and rich filling make them irresistible, and their versatility allows you to adapt them to your taste. With just a few basic ingredients and easy steps, you can create a dessert that feels truly special. Whether served at gatherings or enjoyed quietly with a cup of tea, these cookies are sure to become a favorite in your kitchen.
Delicate and crumbly cornstarch cookies filled with rich dulce de leche and finished with a light coconut coating. These alfajores melt in your mouth and offer a perfect balance of sweetness and citrus aroma.
Ingredients
2 cups cornstarch
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
150 grams unsalted butter, softened
3/4 cup powdered sugar
3 egg yolks
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup dulce de leche
1/2 cup shredded coconut
Instructions
Preheat oven to 170°C (340°F) and line a baking tray with parchment paper.
Sift together cornstarch, flour, baking powder, and baking soda in a bowl.
In another bowl, beat butter and powdered sugar until light and creamy.
Add egg yolks one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
Gradually add dry ingredients to the wet mixture, mixing gently until a soft dough forms.
Roll out the dough on a lightly floured surface to about 1/2 cm thickness.
Cut into rounds using a cookie cutter and place on the prepared tray.
Bake for 10–12 minutes until bottoms are lightly golden while tops remain pale.
Cool completely on a wire rack.
Spread dulce de leche on one cookie, sandwich with another, and gently press.
Roll the edges in shredded coconut to finish.
Notes
Avoid overmixing the dough to keep cookies tender.
Do not overbake; the tops should stay pale.
Handle cookies gently as they are delicate.
You can dip half in melted chocolate for variation.
Substitute orange zest for a different citrus flavor.
Store in an airtight container for up to 3 days.
Refrigerate in warm climates and bring to room temperature before serving.
