Dulce de Leche Sandwich Cookies (Alfajores)

by Haley // May 2, 2024

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Add a unique recipe to your baking repertoire with these South American alfajores. The dulce de leche sandwich cookies are made with two buttery shortbread cookies and a creamy dulce de leche filling. The melt-in-your-mouth texture is irresistible!

four dulce de leche sandwich cookies on their side showing filling inside.

I love being introduced to new recipes from different regions of the world. I stumbled across these alfajores at a Peruvian bakery in Denver and instantly loved them. I mean what’s not to like about shortbread and dulce de leche? I recipe tested at home and perfected the melt-in-your-mouth texture. If you like the caramel-like flavor, try my dulce de leche cupcakes next!

Table of Contents

Why You’ll Love This Recipe

Super easy to make. The dough comes together in minutes and you can use store-bought dulce de leche for easy assembly.
Simple, but delicious. A shortbread cookie has simple ingredients, but a buttery flavor. The sweet dulce de leche packs a punch of caramel-like taste.
Melt-in-your-mouth texture. The soft cookies melt away in your mouth with the gooey filling. It’s truly a treat for the tastebuds.
Perfect for bringing to special occasions. Whether it’s Carnival, Cinco de Mayo, a quinceañera or Christmas, I guarantee you will find reasons to bake some homemade alfajores!

Fun Fact

While these dulce de leche cookie sandwiches are popular in South America, they actually originated in the Middle East during the 8th century. The Arabic word for “filled” is “alajú”, which became the common name for the cookie sandwiches.

When the Moors occupied Spain, they introduced the “alajú” to the Spaniards. They soon created their own Spanish version called “alfajor.” In the 16th century, the Spaniards explored South America and brought with them their customary foods. The alfajores have since been a popular treat in South American countries.

Ingredient Notes

bowls of ingredients to make dulce de leche cookies.

Dulce de leche: This sweet and thick caramel-like sauce can be store-bought or homemade. You can find a can of it in the baking aisle or international foods aisle at your local grocery store.
Confectioners’ sugar: Also known as powdered sugar, this sweetens the dough and keeps the cookies soft.
Cornstarch: This ingredient also aids in texture. Cornstarch makes soft, tender cookies with a melt-in-your-mouth effect. It also keeps them fresh longer!
Egg yolks: For a rich and flavorful cookie, use three whole egg yolks. It’s easier to separate the yolks while the eggs are still cold. You can use the whites to make macarons!
Butter: Use unsalted butter that is room temperature. Different brands of salted butter have varying amounts of salt added to its best to measure it and add it yourself.
Baking powder: This leavening agent helps the cookies rise and expand while baking.

Refer to the recipe card for the full list of ingredients and measurements.

Recipe Variations

Give them a citrusy twist. Add 1 Tablespoon lemon zest to the dough when adding the sugar. You can also add orange zest if preferred!

Add some garnish. Roll the sides of the cookie sandwiches in shredded coconut or finely chopped nuts, such as hazelnuts, walnuts or pistachios.

Double the recipe. This recipe doubles easily if you are making a large batch for entertaining or gifting during the holidays.

Adjust the size of the cookies. If you want bite-size alfajores, use a 1 1/2-inch round cookie cutter. For larger portions, use a 3-inch cutter. Bake times will vary according to size.

How to Make Dulce de Leche Sandwich Cookies (Alfajores)

photo collage demonstrating how to make shortbread cookie dough in a mixing bowl for dulce de leche cookie sandwiches.

Whisk together the dry ingredients—flour, cornstarch, baking powder and salt. Set aside.
Beat butter and confectioners’ sugar until light and fluffy. Add egg yolks and vanilla, then mix until combined.
Add dry ingredients to wet ingredients. Mix just until combined.
Divide dough into two discs. Wrap in plastic wrap and chill for 45 minutes.

photo collage demonstrating how to cut out cookie dough and fill baked cookies with dulce de leche.

Roll dough until 1/4-inch thick. Cut out cookies and place on a baking sheet. Bake at 350℉ for 8 to 10 minutes.
Match up cookies into pairs. Spread dulce de leche on the bottom of one cookie and sandwich it with another. Dust with confectioners’ sugar a serve.

Expert Tips

Weigh your ingredients with a kitchen scale for accurate measuring. This is super important for the flour, cornstarch and confectioners’ sugar. If too much is added, the dough will be dry. If you don’t have a scale, spoon the flour into a measuring cup and level with a knife (don’t pack it down).

Use room temperature ingredients. For a smooth and consistent dough, use room temperature ingredients. They mix together easily and the result will be a perfectly textured cookie!

Don’t over-bake. These shortbread cookies bake up quickly and are done before you know it! The minute you see the edges turning golden, remove the cookies from the oven.

dulce de leche sandwich cookies (alfajores) dusted with powdered sugar on parchment paper.

Make Ahead and Storage Tips

Make ahead the dough and store covered in the refrigerator for up to 48 hours. Let the dough sit at room temperature for 15 to 20 minutes or until soft enough to roll out.

Store alfajores in an airtight container at room temperature for up to 1 week. If you live in a warm or humid environment, I suggest storing in the refrigerator so the filling doesn’t melt.

Freeze for up to 3 months. Wrap groups of 4 or 5 cookie sandwiches in plastic wrap and place in an airtight container to prevent freezer burn. Defrost in the refrigerator before bringing to room temperature. Thawing in the refrigerator helps the dulce de leche maintain its texture.

Recipe FAQ

Why is my dough dry and sandy?

Most likely there was too much flour or cornstarch added, which is why it’s so important to measure flour properly. It’s also possible the dough is not done mixing (the flour needs a few minutes to absorb the moisture). As a quick fix, add milk, 1 teaspoon at a time, until the dough comes together.

Why is my dough sticky?

It’s probably too warm. I suggest chilling the dough for longer. It’s also helpful to use a well-floured surface to help absorb any excess moisture when rolling out the dough.