Bake These Dulce de Leche Alfajores and Watch Everyone Beg for More
If you’re craving a classic Argentine treat that’s soft, buttery, and bursting with luscious dulce de leche, you’ve landed in the right spot. These dulce de leche alfajores made with maicena (corn starch) are basically little clouds of joy sandwiched between a sweet kiss of coconut. Ready to master this iconic South American delight? Let’s get baking.
What Are Dulce de Leche Alfajores, Anyway?
Before we dive into the kitchen, a quick primer: alfajores are traditional cookies famous throughout Argentina and much of Latin America. What sets them apart? The signature filling of creamy dulce de leche—think caramelized sweetened milk—that melts your heart (and your taste buds). Using maicena in the dough gives the cookies their famously tender, melt-in-your-mouth texture, making these dulce de leche alfajores a must-try.
Ingredients for Perfect Dulce de Leche Alfajores
- 1½ sticks (about 170g) unsalted butter, softened
- Zest of 1 lemon (adds a subtle zing)
- 1 cup confectioners’ sugar (powdered sugar for that smooth sweetness)
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1½ cups all-purpose flour
- 1½ cups maicena (corn starch) — the secret to tender crumbly cookies!
- Dulce de leche, as much as your heart desires
- Grated coconut, for rolling the edges
Step-by-Step Directions for Maicena Dulce de Leche Alfajores
1. Cream Your Butter and Sugar
In a large bowl, beat the softened butter together with lemon zest and confectioners’ sugar until you get a smooth, fluffy buttercream. This step ensures your dulce de leche alfajores have that buttery base that makes everyone swoon.
2. Add the Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition. Pour in the vanilla extract and keep mixing until everything’s beautifully combined.
3. Combine Dry Ingredients and Form Dough
Sift together the baking powder, all-purpose flour, and maicena. Gradually add this dry mix into your wet mixture, stirring continuously until a soft, homogeneous dough forms. The dough should be soft but not sticky—a little like playdough you don’t want to let go of.
4. Shape and Cut Your Cookies
Turn the dough out onto a clean surface and form it into a round disk. Roll it out gently (about ¼ inch thick). Using a round cookie cutter or a glass, cut out circles—the perfect shape for your alfajores. Lay them on a baking sheet lined with parchment paper.
5. Bake Until Lightly Golden
Pop the tray into a preheated oven at 350°F (175°C) for about 15 minutes, or until the edges just start to turn golden. Don’t overbake! You want tender cookies, not crunchy ones.
6. Assemble the Dulce de Leche Alfajores
Once cooled, spread a generous spoonful of dulce de leche on the bottom side of half the cookies. Top with the remaining cookies, pressing gently to create a perfect sandwich.
7. Roll in Coconut and Serve
For the finishing touch, roll the edges of each alfajor in grated coconut. This adds texture and a little tropical flair—plus, it looks gorgeous. Now, dig in and enjoy the magic of your homemade dulce de leche alfajores.
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Tips for Next-Level Dulce de Leche Alfajores
- Use high-quality dulce de leche. If you want the real deal, opt for Argentine or Uruguayan brands. Or make your own by gently simmering sweetened condensed milk.
- Don’t skip the lemon zest! It adds a subtle brightness that cuts through the richness.
- Keep dough chilled if too soft. If your dough feels sticky, pop it in the fridge for 30 minutes before rolling.
- Serve with mate or coffee. Because honestly, what’s better than alfajores with a cozy drink?
Why These Dulce de Leche Alfajores Are Worth the Hype
Whether you’re baking for a party, a sweet snack, or just because, these dulce de leche alfajores hit all the right notes. The delicate, melt-in-your-mouth cookie meets rich, gooey caramel, finished off with a coconut hug. Plus, you’ll impress anyone who tries them. And if anyone asks, just say: “Yep, these are homemade. No big deal.”
So, grab your mixing bowls and get ready to fall in love with alfajores all over again. Because once you make these, store-bought treats won’t stand a chance.