Creamy milk caramel, sandwiched between two crisp and buttery shortbread cookies. These Argentinian Dulce de Leche Cookies are a recipe worth indulging in.
Latin American Alfajores
Alfajores (pronounced AL-fa-HO-res) are a sandwich cookie that is incredibly popular in Argentina and all over Latin America.
They are so well-loved that they are widely considered the national cookie of Argentina, where you will find these sweet treats eaten not only as a dessert or snack, but also at breakfast with coffee or tea!
Spanish Alfajores vs. Argentinian Alfajores
It is believed that these sweet and crumbly cookies have been enjoyed for over 100 years. They were brought to Latin America from Spain, where they are a traditional Christmas cookie. However, the name is the only similarity between the Spanish and Latin American cookie today.
While the Latin American adaptation cuts the cookie dough into rounds when then form a sandwich with the creamy Dulce de Leche, in Spain, the dough is shaped into a small tube shape, creating a longer, crispy cookie, without any creamy filling.
Spanish Alfajores are made with honey, almonds and spices, and they are crumbly, but not quite the melt-in-your-mouth sandwich cookie that they became in Latin America.
Making The Dulche de Leche Cookies
The Latin American version that we are sharing with you today starts with two crisp and crumbly shortbread cookies that get a unique texture from the use of cornstarch as well as flour. The cornstarch is what gives the cookies their incredibly crumbly texture.
The cookies themselves are only mildly sweet, which is perfectly acceptable because they are sandwiched with a milk caramel (literally “candy milk”) called Dulce de Leche (pronounced DOOL-seh deh LEH-tcheh).
You can find Dulce de Leche in Latin grocery stores, or you can make it yourself by slowly heating sweetened condensed milk until the sugars caramelize. (We have include instructions for making your own in the recipe below.)
Creamy and Crispy Cookies
We love the way the crumbly texture of the cookies contrasts with the smooth and creamy Dulce de Leche. The cookies are so crumbly, that you must be careful to fill and sandwich them while still slightly warm, so they don’t crack and crumble.
However, once the sandwiches set overnight, the cookies start to absorb moisture from the Dulce de Leche filling, softening them just enough and giving them an incredibly rich feeling in your mouth with each bite.
Alfajores (Argentinian Dulce de Leche Cookies)
Ingredients
- 3 Tbsp butter, unsalted
- 2 Tbsp sugar
- 1 egg yolk
- 1/8 tsp lemon zest, fresh
- ½ Tbsp brandy
- ½ c cornstarch
- ¼ c+ 2 Tbsp unbleached all purpose flour
- ½ tsp baking powder
- 8 oz Dulce de Leche*
Instructions
- In a medium bowl, cream butter and sugar with an electric hand mixer. Add the egg yolk, lemon zest, and brandy. Beat until smooth and fluffy.
- In a separate bowl, mix cornstarch, flour, and baking powder. Sift the dry mixture into the butter mixture and beat over low speed until the mixture looks like even, wet crumbs.
- Using your hands, knead the mixture just until it forms a dough that will hold together. Shape the dough into a ball and wrap it in plastic wrap. Place the dough in the refrigerator for at least one hour, up to 3 days, to let the flavor develop.
- When you are ready to bake your cookies, preheat your oven to 350F.
- Roll the dough ¼ inch thick and cut it into circles using a 1 ¾ inch cookie cutter (or the mouth of a shot glass), Re-roll any dough scraps and cut additional cookies. You should have 24 cookie dough rounds. Place the cut dough onto a baking sheet, ½ inch apart.
- Bake the cookies for 12-13 minutes, until they are firm, but just before they start to turn a light golden brown. (These cookies are traditionally white.)
- When the cookies are done, remove them from the oven and let them cool for about 1 minute on the baking sheet. Then, transfer the cookies to a wire rack to cool completely.
- When the cookies cool to room temperature, place roughly 1 tsp of Dulce de Leche on one cookie and top it with a second cookie. Press down gently and evenly, so that the cookies do not crumble.
- (If desired, sprinkle the cookies with powdered sugar or dried coconut.)
- Enjoy the cookies immediately to really appreciate the crisp and creamy texture contrast, or store for up to 1 week in an air-tight container for the cookies to absorb some flavor and moisture from the Dulce de Leche.
Notes
If you liked this recipe, here are some similar dishes you may enjoy!
Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Liberty G
Sunday 19th of February 2023
For the dulce de leche, what temperature do I cook it at? I looked at some other sites and they said 425 fahrenheit for 45 minutes, check water level, and then put it in for an additional 45 minutes, but your site doesn't state the temperature and it says cook it for 2-3 hours. I just wanted to know so that I could cook this right, thank you!
Liberty G
Monday 20th of February 2023
@Sarah - Curious Cuisiniere, Thank you very much!
Sarah - Curious Cuisiniere
Monday 20th of February 2023
Hi Liberty. When we make dulce de leche we typically don't check temperature. We just keep the water at a light simmer (bubbling lightly, not a full vigorous boil). We will add a bit more hot water, if the level gets too low, but you can keep a lid somewhat on the pot to reduce the evaporation rate.
Alan Bat
Thursday 2nd of September 2021
Hello, also in Uruguay we prepare and eat alfajores.
Sarah Ozimek
Friday 10th of September 2021
Thanks for sharing!
Gina G
Saturday 23rd of November 2019
I know you posted the recipe eons ago but I just came across it :) Is there something I can replace the brandy for, or omit completely without altering the end result much? Thanks!
Sarah Ozimek
Monday 25th of November 2019
Hi Gina. You could pretty easily omit it without altering the end result much. Or, you could replace it for vanilla.
Claudia Perret
Tuesday 17th of September 2019
Please note that the Cuisine is not Mexican. It is Argentinean, South American.
Sarah Ozimek
Friday 20th of September 2019
Thanks for pointing our our typo Claudia. It has been corrected.
Brandy Adkins
Wednesday 29th of March 2017
Mcewen TN, Daisies, Troop 147 is going try this recipe for our World Thinking Day! Wish this Troop leader luck and I will let y'all know how she goes.
Brandy Adkins
Thursday 30th of March 2017
We needed 40 cookies so we tripled the recipe. We accutaly got 20 cookies. No idea what went wrong. That said the 18 we did get were very good and the filling turned out perfect!! Don"t tell but we are going to use sugar cookies for the other 20 due to time. Shhh
Sarah Ozimek
Thursday 30th of March 2017
These will be so fun for a Daisy troop! We hope the girls enjoy them!