There is a charming new little bakery in a town near us called Gather. If you’ve ever lived in or visited a bustling resort town, you probably know the drill: getting anywhere on the weekends requires tactical parking strategies, patience, and a little bit of luck. To make matters trickier, Gather is only open Friday, Saturday, and Sunday.

That means if the craving hits for their melt-in-your-mouth alfajores—those delicate, decadent South American sandwich cookies filled with rich dulce de leche—you are practically running a gauntlet just to get your hands on one.

After one too many frustrating drives past packed lots and impossible street parking, I decided I was going to do my research, raid my pantry, and come up with my very own homemade alfajores recipe. And let me tell you, I’m very happy with the results!

If you’ve ever seen a traditional alfajore, you likely picture a thick layer of dulce de leche sandwiched between two tender shortbread cookies, with the sticky perimeter rolled in shredded coconut. And while that classic version is undeniably delicious, I decided to take a little creative license with my batch.

I skipped the coconut for the edges, leaving the velvety dulce de leche exposed in all its golden glory. For the final touch, I dusted the tops of some of mine with a little powdered sugar. It adds just a hint of extra sweetness and makes them look like they came straight out of a high-end patisserie (no weekend parking stress required).

Why You’ll Love This Recipe

Making alfajores at home might sound like a project reserved for professional pastry chefs, but I promise it is much easier than you think. The secret lies in the dough—a tender combination of flour and cornstarch that creates a crumbly, melt-in-your-mouth texture that standard cookie doughs just can’t match.

Whether you’re pairing them with your afternoon coffee, serving them at a dinner party, or just hiding a few in the back of the pantry for yourself, these homemade alfajores are guaranteed to impress.

So, skip the weekend parking nightmare, and let’s bake a batch of bakery-worthy treats right in the comfort of your own kitchen.

Ingredients Breakdown – Before you start mixing, let’s go over the key components needed to make these dreamy cookies:

• Butter: Provides a tender structure. Make sure it is softened to room temperature.
• Sugar: Adds just enough sweetness without overpowering the filling.
• Powdered Sugar: Using confectioner’s sugar in the dough adds an extra layer of softness and a delicate texture.
• Vanilla Extract: Always opt for pure vanilla extract for the best flavor profile.
• Brandy (Optional): Adds extra dimension and flavor.
• Egg Yolks: These act as a binder while adding rich moisture to the dough without excess liquid.
• All-Purpose Flour: Because all-purpose flour has a moderate protein content (usually around 10–12%), it provides just enough structural integrity to hold the cookie together so it doesn’t instantly disintegrate in your hands.
• Cornstarch: Non-negotiable for that authentic, fluffy alfajore texture!
• Baking Powder: Gives the cookies a subtle, perfect lift in the oven.
• Salt: Balances the sweetness and enhances all the other flavors.
• Dulce de Leche: To keep things easy and authentic, go with canned dulce de leche (such as Nestle La Lechera). It has a thick, spoonable consistency that won’t ooze out of your cookies.
• Shredded Coconut or Powdered Sugar (Optional): Rolling the edges of your filled cookies in unsweetened or sweetened shredded coconut adds a wonderful texture and a classic finishing touch.  You could also dust the tops with powdered sugar. Both are options, but they taste delicious on their own too!

Yields Around 48 to 56 individual cookies –  Around 24 to 28 assembled alfajores.

Rule of thumb: Because alfajores are sandwich cookies, you need two baked disks for every one finished treat. Always divide your total baked cookie count in half to find your final yield. *I used a 2 inch cutter and rolled my dough ¼ inch in thickness.

Step-by-Step Instructions for Homemade Alfajores

Ingredients:

• 1 cup (226 grams) salted butter, softened to room temperature
• ⅓ cup (67 grams) granulated sugar
• ½ cup (55 grams) powdered sugar
• 2 teaspoons pure vanilla extract (use 1 tablespoon if omitting the brandy)
• 1 tablespoon brandy, optional
• 2 large egg yolks, room temperature
• 1½ cups (188 grams) all-purpose flour
• 1½ cups (188 grams) cornstarch
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 1 can (approx. 13.4 oz) dulce de leche (like Nestle La Lechera)
• Shredded coconut for rolling, or powdered sugar to sprinkle on top (optional)

Step 1: Cream the Butter and Sugars

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened unsalted butter, granulated sugar, and powdered sugar together on medium speed for about 2 to 3 minutes, until the mixture is pale, light, and fluffy.

Step 2: Add Wet Ingredients

Add the egg yolks one at a time, mixing well after each addition. Stir in the pure vanilla extract and brandy (if using). Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.

Step 3: Combine Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.

Step 4: Form the Dough

Gradually add the dry ingredients to the butter mixture on low speed, mixing just until the dough comes together. Do not overmix, or the cookies will lose their tender texture. The dough should be soft and pliable.

Step 5: Chill the Dough

Form the dough into a disk, cut into two pieces and wrap it in plastic wrap, and place it in the refrigerator for at least 1 hour. Chilling is crucial because it firms up the butter, making the dough easy to roll out without sticking.

Step 6: Roll and Cut

1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
2. Dust your work surface and rolling pin with flour.
3. Roll out the chilled dough to about ¼-inch thickness.
4. Using a small round cookie cutter (about 2 to 2.5 inches in diameter), cut out circles and transfer them to the prepared baking sheets, leaving about 1 inch of space between them. *I used a 2 inch cutter and rolled my dough ¼ inch in thickness.

Step 7: Bake the Cookies

Bake for 8 to 10 minutes. Because these are light-colored cookies, do not let them brown on top. The bottoms should be barely golden, and the centers set. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 8: Fill and Assemble

1. Lay half of the cooled cookies flat-side up.
2. Spoon or pipe a generous dollop of dulce de leche onto the center of each cookie.
3. Gently press a second cookie on top (flat-side down) until the dulce de leche oozes slightly to the edges.

Step 9: Coat the Edges or Dust with Powdered Sugar (Optional)

If desired, gently roll the edges of the assembled alfajores in shredded coconut so it sticks to the exposed dulce de leche.

Frequently Asked Questions

Can I freeze leftover alfajores dough?

Yes! If you realize you’ve made too much dough, wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before rolling, cutting, and baking.

What if I use a 2.5-inch cutter instead?

If you increase your cutter size to 2.5 inches, your single cookie count will drop significantly—usually yielding only about 30 to 36 individual disks (or 15 to 18 finished sandwich alfajores). They will also require a slightly longer baking time.

How much dulce de leche do I need for 24–28 alfajores?

For a standard batch yielding about 26 finished alfajores, you will need roughly 1 to 1.5 cups of thick repostero dulce de leche (dulce de leche repostero is specifically formulated to be thicker so it doesn’t ooze out the sides of your cookies).

Storage Tips

• Room Temperature: Store your alfajores in an airtight container at room temperature for up to 3–4 days.
• The “Better the Next Day” Rule: Alfajores actually taste better on day two! As they sit, the moisture from the dulce de leche softens the cookies even further, creating that ultimate melt-in-your-mouth texture.
• Freezing: You can freeze the unfilled baked cookies for up to 2 months. Simply thaw and fill with dulce de leche when you are ready to serve.

Whether you are baking for a special celebration, a holiday gathering, or simply treating yourself on a weekend, these homemade alfajores are guaranteed to impress. Grab your ingredients, preheat your oven, and enjoy a taste of Latin America right from your own kitchen!