Alfajores with Dulce de Leche Filling Recipe

If you’re craving a treat that’s tender, buttery, and utterly melt-in-your-mouth, let me introduce you to my all-time favorite Alfajores with Dulce de Leche Filling Recipe. These charming little sandwich cookies, filled with luscious caramel-like dulce de leche, bring a bit of South American magic into your kitchen. Trust me, once you try this recipe, you’ll find yourself reaching for them at any excuse—whether it’s a cozy afternoon coffee or a festive celebration. Let’s dive into this fan-freaking-tastic dessert that’s as fun to make as it is to eat!

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Ingredients You’ll Need

One of the things I love about this Alfajores with Dulce de Leche Filling Recipe is how simple and pantry-friendly the ingredients are. Each one plays a key role in creating the perfect balance of texture and flavor, so it’s worth sourcing good-quality butter and dulce de leche to make it extra special.

• Unsalted butter: Softened butter brings richness and tenderness, so make sure it’s at room temp for easy mixing.
• Powdered sugar: Finely ground sugar keeps the dough silky and smooth, perfect for that delicate texture.
• Light brown sugar: Adds a touch of caramel flavor that pairs beautifully with the dulce de leche.
• Cornstarch: This gives the cookies their famous melt-in-your-mouth softness—it’s a game changer.
• Vanilla extract: A splash enhances all the flavors without overpowering the cookie.
• Salt: Just a pinch to balance the sweetness and bring out the buttery notes.
• All-purpose flour: The base that holds everything together—to keep the dough tender, don’t overmix.
• Dulce de leche: The star filling—you can buy it or make your own ahead of time for that homemade touch.
• Desiccated coconut or powdered sugar (optional): For rolling or dusting, these add a lovely finishing touch and a bit of texture contrast.

Variations

While I adore the classic take on Alfajores, I love experimenting with twists. Feel free to embrace your own style and try different coatings or even fillings. It’s such a forgiving recipe that lets you get creative without much risk.

• Chocolate-Dipped: For a decadent touch, dip half of each cookie in melted dark or milk chocolate—my family goes nuts for this version!
• Gluten-Free: Swap the all-purpose flour for a gluten-free blend, and add a bit more cornstarch for that signature soft texture.
• Spiced Dough: I sometimes stir in a pinch of cinnamon or cardamom, which adds a warm, aromatic layer that pairs beautifully with the dulce de leche.
• Nutty Roll: Instead of coconut, roll the cookie edges in finely chopped toasted nuts like almonds or pecans for crunch and flavor.

How to Make Alfajores with Dulce de Leche Filling Recipe

Step 1: Cream the Butter and Sugars

Start by beating your softened unsalted butter alone until it’s creamy and smooth—this usually takes about 1-2 minutes on medium speed. Then add your powdered sugar, light brown sugar, cornstarch, vanilla extract, and salt. Keep beating until the mixture is fluffy and all the sugars have blended in. This is where the magic begins—the creaming process gives the cookies their soft, tender crumb.

Step 2: Incorporate the Flour and Chill

Gradually add the all-purpose flour in about four additions, stirring lightly after each one until the dough just comes together. Don’t overmix—once you see no streaks of flour, it’s ready. Divide the dough into two disks, wrap them in plastic, and refrigerate for at least 30 minutes. This chilling step firms up the dough and makes rolling easier, helping your alfajores keep their shape beautifully.

Step 3: Roll and Cut the Dough

Lightly dust a clean surface with flour, then roll one disk of dough out to about 1/8 inch thickness. I like to use a round cookie cutter about 1 ¾ inches in diameter—that size makes the perfect bite. Cut as many circles as you can and place them at least an inch apart on a parchment-lined baking sheet. Don’t forget to re-roll your scraps—this dough bakes beautifully multiple times!

Step 4: Bake to Perfection

Bake your cookies in a preheated oven at 375°F (190°C) for 8-9 minutes. You’re aiming for the edges to just start turning a light golden brown. Keep a close eye, as they can go from perfect to overdone quickly. Once done, let them cool completely on the baking sheet before moving on—this prevents breakage and keeps them soft.

Step 5: Assemble with Dulce de Leche

Spoon about 1 ½ teaspoons of dulce de leche onto the bottom of one cookie and sandwich it with another. For a fun twist, roll the edges of the filling in desiccated coconut so it sticks nicely—this adds great texture, and my friends always ask how I got it so perfect. Alternatively, simply dust the tops with powdered sugar to keep them classic and elegant. Now, dig in!

How to Serve Alfajores with Dulce de Leche Filling Recipe

Garnishes

I personally love rolling the sides in desiccated coconut because it gives each bite a little chew and an extra pop of flavor. Powdered sugar dusted on top makes them look elegant and inviting, especially if you’re serving for guests. Sometimes I even drizzle a little melted chocolate over the top for that wow factor—feel free to experiment with what you like!

Side Dishes

These alfajores pair beautifully with a strong cup of coffee or a creamy latte. I often serve them alongside fresh fruit for a refreshing contrast, or a scoop of vanilla ice cream for a richer dessert spread. They’re also amazing with a glass of milk for an after-school snack that kids adore.

Creative Ways to Present

For birthdays or holiday parties, I like to arrange the alfajores on a pretty platter with a mix of plain, coconut-coated, and chocolate-dipped ones to create visual interest. Wrapping them individually in parchment or cellophane tied with ribbon makes sweet gifts or party favors that everyone loves. Trust me, they disappear fast!

Make Ahead and Storage

Storing Leftovers

Once assembled, I store mine in an airtight container at room temperature for up to 3 days. This keeps the cookies soft and the dulce de leche creamy. If your kitchen is warm, the fridge works too, but bring them back to room temp before serving for the best texture.

Freezing

To freeze, I recommend freezing the cookie rounds (baked and cooled) separately before filling. Store them in a freezer bag, and when you’re ready, thaw and fill with dulce de leche. Filling before freezing tends to make the dulce de leche too hard or the cookies soggy. This method keeps everything just right.

Reheating

If you want to warm up a leftover sandwich, a quick 10-second zap in the microwave helps soften the dulce de leche without melting the cookie too much. Just be careful not to overdo it—you want a cozy, soft bite without turning these treats into a gooey mess.

FAQs

Final Thoughts

This Alfajores with Dulce de Leche Filling Recipe holds a special spot in my heart—not just for the irresistible taste but also because it reminds me of cozy afternoons with friends, sharing stories over coffee and sweet treats. I genuinely believe you’ll enjoy the process as much as the result, and it’s a fantastic way to surprise your loved ones with something unique and heartfelt. Give it a go soon—you’ll soon understand why these little cookies are such a celebrated delight worldwide!

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