I recently learnt about these Argentinian cookies called alfajores.

I LOVE ALFAJORES. They’re extremely soft crumbly cookies that are filled with dulce de leche.

They’re so good, amazing texture, amazing flavour and also pretty easy to make.

2 of the alfajores stacked on top of each other.

Video Tutorial

The dulce de leche

These cookies are filled with dulce de leche.

You have 2 options, you can make the recipe much easier by buying the dulce de leche. Or you can make the dulce de leche yourself.

Making it is super easy, but it takes a long time. So honestly, if you are able to buy…just buy it.

But here’s how to make it:

  • Fill a large pot with water.
  • Place this pot onto medium heat and let the water come to a boil.
  • Take the paper wrapping off from a can of condensed milk, then add this into the pot (I did 2 cans, BUT you only need 1, I just wanted an extra can of dulce de leche).
  • Make sure that the can if fully submerged in the water.
  • Leave this to boil for 4 hours.

2-3 hours is normally long enough to make dulce de leche, but we want a thick one, so 4 hours is better.

WARNING !!!!!!!

Make sure to keep adding water into your pot.

You want the can to be fully submerged in the water the whole time. If the water goes below the can, it can end up exploding.

This is not good.

So keep adding more water, making sure the can is submerged the whole time.

But after 4 hours, take the can out and leave it to cool completely before opening it.

2 cans of condensed in a pot of boiling water.

The cookies

Now that the dulce de leche has been made (or been bought), we can make the cookies woohoo.

They’re very simple to make. Here are the ingredients you will need to make them:

  • Unsalted butter – make sure this is softened. It will be extremely difficult to make this cookie dough with cold butter.
  • Icing sugar – also known as powdered sugar.
  • Vanilla extract
  • Lemon zest – just for some extra flavour.
  • Egg yolks
  • Plain flour – also known as all purpose flour.
  • Corn flour – also known as corn starch. This is what’s going to make the cookies super soft and crumbly.
  • Baking powder
The ingredients needed to make the cookie dough.

Leave your cookies to chill

Once the cookie dough has been made, we’re going to roll it out and then cut circles out of it.

After this, make sure to leave these cookie dough circles to chill in your fridge for at least 30 minutes.

Don’t try skipping this step.

The cookie dough will be a little too soft to bake straight away. If you bake them without chilling, the cookies will just spread too much.

We don’t want this.

So chill your cookie dough circles.

But then after, you can bake them. They don’t bake for long, just about 10 minutes. 

The cookies before being baked.
The cookies after being baked.

Filling the cookies

The best way to fill them is to add your dulce de leche into a piping bag that has been fitted with a round tip, then pipe dollops of this onto your cookies.

Or you could use a spoon, use whatever you have.

But then sandwich the cookies together and you’re done.

From what I’ve seen, at this point alfajores are sometimes then rolled in some desiccated coconut, which sticks to the dulce de leche.

I didn’t have any desiccated coconut though, so I skipped this part. But you can do add coconut if you want to.

I lied.

I did have desiccated coconut.

I bought it specifically for this.

But I forgot to use it I don’t want to talk about it.

Anyway, the cookies are done.

A dollop of dulce de leche on the bottom of one of the cookies.

Here are some other recipes I’ve posted recently. They’re very good you need to try these too:


5.0 from 2 votes

Makes: Around 25

  • 200 g unsalted butter, softened

  • 100 g icing sugar

  • 1 tablespoon vanilla extract

  • The zest from one lemon

  • 3 egg yolks

  • 250 g plain flour

  • 250 g corn flour

  • 2 teaspoons baking powder

  • Around 400g dulce de leche (I've included how you can make this above)

  • Some desiccated coconut (optional)


  • In a large bowl, add the softened butter, icing sugar, vanilla extract and lemon zest. Beat these together for 5 minutes.
  • Mix in the egg yolks.
  • In a separate bowl, whisk together the plain flour, corn flour and baking powder.
  • Add this into the other bowl and mix until you can no longer see any flour. This is going to be very crumbly, use your hands to form the mixture into a dough ball.
  • Dust some icing sugar on your counter, then roll this dough out. You want it to be around 1cm thick.
  • Cut circles out of the dough using a round cookie cutter that is around 4cm.
  • Place your circles onto a baking paper lined tray. These cookies don't spread much so you can put them close to each other, but still leave a small gap.
  • Re-roll your dough, and cut more circles out of it. Keep repeating until you have used all the dough.
  • Leave your cookie dough circles to chill in your fridge for 10 minutes.
  • About 10 minutes before you're ready bake them, pre-heat your oven to 180c.
  • Once they have chilled for 30 minutes, bake them in your pre-heated oven for 10-12 minutes. They should seem set, but still very pale. Leave them to cool completely.
  • Once they have cooled, add your dulce de leche into a piping bag that has been fitted with a round tip.
  • Get one of your cookies and pipe a small dollop of dulce de leche onto the bottom of it, then add another cookie on top. At this point you can roll the sides in coconut if you want to.
  • Repeat until you have filled and sandwhiched all the cookies.
  • Now you can enjoy!

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