(Classic Latin American Cookies)
If you’ve never had a real alfajor, imagine a cookie that melts like shortbread, hugs dulce de leche in the middle, and tastes like celebration.
Protein Score
Protein per cookie (approx.): 1g
Protein Score: ???? Treat (<10g)
Protein Boost (optional, keeps the vibe)
- Alfajores are meant to be a tender cookie treat, not a protein dessert, but you can bump it a little:
- Serve 2 alfajores with a protein coffee (protein latte or Greek yogurt on the side) for a balanced snack moment
- Roll edges in finely chopped toasted almonds instead of coconut
- Use Greek yogurt dulce de leche (a “lighter” homemade version) if you ever publish one
Why you will love these
- Cornstarch + egg yolks create that signature soft, delicate alfajor texture.
- Brandy/cognac + citrus zest keeps the flavor grown-up and not overly sweet.
- Dulce de leche is the star, so keep the cookies pale and tender so the filling shines.
Texture Guard
Alfajores are supposed to be pale, soft, and fragile.
Avoid these common issues:
- Cookies browned: oven too hot or baked too long. Pull them when set but still pale.
- Dough too sticky: chill longer, dust with a little flour, and roll between parchment.
- Cookies cracking: they’re delicate. Cool fully before filling and move with a thin spatula.
Ingredients
Dry
- 1 ¼ cups cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
Wet
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large egg yolks
- 1 tablespoon lime zest or lemon zest
- 2 tablespoon brandy or cognac optional but lovely
For filling + finish
- Dulce de leche about ¾ to 1 cup, depending how generous you are
- Powdered sugar sifted
- Optional edges: shredded coconut cocoa powder, or finely chopped nuts
Instructions
Make the dough
- Sift dry ingredients (cornstarch, flour, baking powder) into a bowl.
- In another bowl, cream butter + sugar until pale and fluffy.
- Mix in egg yolks, then zest and brandy/cognac.
- Add dry ingredients and stir gently until you have a soft dough.
- If it feels too sticky to roll, add 1–2 tablespoon flour max.
- Wrap and chill 30 minutes.
Roll + cut
- Heat oven to 350°F (175°C). Line trays with parchment.
- Roll dough to about ⅛-inch thick on a lightly floured surface (or between parchment).
- Cut 2-inch rounds. Re-roll scraps gently.
Bake (keep them pale)
- Bake 8–10 minutes until set.
- They should look dry and pale, not golden.
- Cool completely on a rack.
Fill + finish
- Spread about 2 teaspoon dulce de leche on half the cookies.
- Top with remaining cookies to make sandwiches.
- Optional: roll edges in coconut/nuts/cocoa.
- Dust generously with powdered sugar.
Video
Nutrition
Storage + Meal Prep
- Freeze in a single layer, then transfer to a container with parchment between layers.
- Room temp: 2 days in an airtight container (cool room)
- Fridge: 5–7 days (best texture if you let them sit 10 minutes before eating)
- Freezer: up to 3 months
Here are some of the cookie recipes we have shared with the #SweetestSeasonCookies :
Gluten-free vanilla sugar cookies #sweetestseasoncookies, Spanish lemon polvorones #glutenfree #sugarfree #SweetestSeasonCookies, Chocolate almond coconut keto cookies, and Alfajores
FAQ
1) What are alfajores?
Alfajores are classic Latin American sandwich cookies, usually soft and delicate, filled with dulce de leche and finished with powdered sugar or coconut.
2) Why do alfajores use cornstarch?
Cornstarch gives alfajores their signature melt-in-your-mouth texture and keeps them tender.
3) Why didn’t my alfajores stay soft?
Most often they were baked too long or the oven ran hot. Pull them as soon as they’re set and still pale.
4) Can I make alfajores without alcohol?
Yes. Skip the brandy/cognac and add 1 teaspoon vanilla or a bit more citrus zest.
5) How do I keep alfajores from cracking?
Let cookies cool completely, handle with a thin spatula, and don’t overbake. They’re meant to be delicate.
6) Can I freeze alfajores filled with dulce de leche?
Yes. Freeze fully assembled in an airtight container with parchment between layers for up to 3 months.
7) What can I use instead of dulce de leche?
You can fill them with thick caramel, chocolate hazelnut spread, or even a firm jam, but dulce de leche is the classic.
8) Why are my cookies sticky to roll?
The dough may need more chilling. Refrigerate longer and roll between parchment for easier handling.
Try These Next
• Chocolate Almond Coconut Keto Cookies
• Homemade Keto Tortillas
• Two-Ingredient Keto Cheese Chips
• Endives with Ham and Gruyère Gratin
If you are cooking protein-forward after 45, check out my other high-protein recipes and meal ideas on the blog.
Cook With Love, Eat With Joy!
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Ooooh, I do like alfajores and basically everything where dulce de leche is involved. With nuts or coconut, these cookies are scrumptious!
I agree with you Ben, anything is better with dulce de leche!! thanks for stopping by!
I have never had alfajores but I am so very excited to try these on my own! Thank you for the recipe, please do keep sharing more! All the love from Nepal xoxo