Quick Recipe Version (TL;DR)
Quick Ingredients
- 200 g unsalted butter, room temp (14 tbsp)
- 120 g powdered sugar (1 cup)
- 1 large egg + 2 large egg yolks
- 2 tsp vanilla extract; 1 tsp finely grated lemon zest
- 300 g cornstarch (2 1/2 cups)
- 150 g all-purpose flour (1 1/4 cups)
- 1 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp fine salt
- 450–500 g dulce de leche (about 1 1/2–1 2/3 cups), preferably repostero
- 80 g unsweetened finely shredded coconut (about 1 cup)
Do This
- 1. Preheat oven to 325°F (163°C). Line 2 baking sheets with parchment.
- 2. Cream butter and powdered sugar until fluffy; beat in egg, yolks, vanilla, and lemon zest.
- 3. Whisk dry ingredients; add to butter mixture just until a soft dough forms.
- 4. Roll dough 1/4 in (6 mm) thick between parchment; chill 30 minutes.
- 5. Cut 2 in (5 cm) rounds. Bake 9–11 minutes until set but pale; cool completely.
- 6. Pipe dulce de leche on half the cookies; sandwich with the rest. Roll edges in coconut; rest 30–60 minutes to set.
Why You’ll Love This Recipe
- Classic Argentine bakery flavor with a melt-in-the-mouth crumb and lush dulce de leche.
- Stays tender and pale—no browning—just like the best alfajores de maicena.
- Make-ahead friendly: bake shells in advance and assemble when needed.
- Simple pantry ingredients with precise weights for consistent results.
Grocery List
- Produce: 1 lemon (for zest)
- Dairy: Unsalted butter; 1 large egg; 2 egg yolks; dulce de leche (repostero if available)
- Pantry: Powdered sugar, cornstarch, all-purpose flour, baking powder, baking soda, fine salt, vanilla extract, unsweetened shredded coconut
Full Ingredients
For the Cornstarch Cookies
- 200 g unsalted butter, softened (14 tbsp)
- 120 g powdered sugar (1 cup), sifted
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 2 tsp pure vanilla extract
- 1 tsp finely grated lemon zest (optional but traditional)
- 300 g cornstarch (2 1/2 cups)
- 150 g all-purpose flour (1 1/4 cups)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
For Filling and Finishing
- 450–500 g dulce de leche (about 1 1/2–1 2/3 cups), preferably thick “repostero” style
- 80 g unsweetened finely shredded coconut (about 1 cup)
Step-by-Step Instructions
Step 1: Preheat and prepare pans
Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper. Have a 2-inch (5 cm) round cutter ready. These cookies bake pale, so the lower temperature keeps them tender and colorless.
Step 2: Cream butter and sugar
In a large bowl (or stand mixer with the paddle), beat the softened butter and powdered sugar on medium speed for 2–3 minutes until smooth and fluffy. Scrape the bowl.
Step 3: Add eggs, vanilla, and zest
Add the whole egg and yolks one at a time, mixing just to combine after each addition. Beat in the vanilla and lemon zest. Do not overmix; you want a creamy, silky base.
Step 4: Combine dry ingredients
In a separate bowl, whisk together the cornstarch, all-purpose flour, baking powder, baking soda, and salt. Sift if lumpy—cornstarch clumps easily.
Step 5: Make the dough
Add the dry mixture to the butter mixture in two additions, mixing on low just until a soft, smooth dough forms and cleans the sides of the bowl. If the dough feels sticky, sprinkle in 1–2 tsp extra cornstarch; if crumbly, add 1–2 tsp milk until it comes together.
Step 6: Roll and chill
Divide dough in half. Roll each half between two sheets of parchment to 1/4 inch (6 mm) thickness. Slide onto a baking sheet and chill until firm, about 30 minutes. Chilling minimizes spread and keeps edges sharp.
Step 7: Cut and bake
Peel the top parchment, cut 2-inch (5 cm) rounds, and place 1 inch (2.5 cm) apart on prepared sheets. Reroll scraps once. Bake one sheet at a time for 9–11 minutes until set and matte but still pale—do not brown. Cool on the sheet 5 minutes, then transfer to a rack to cool completely, about 20 minutes.
Step 8: Fill, roll, and set
Stir or briefly whisk the dulce de leche until smooth. Pipe or spoon about 2 teaspoons onto the underside of half the cookies. Top with remaining cookies and press gently until the dulce de leche reaches the edges. Roll the exposed edges in shredded coconut, pressing lightly to adhere. Let the alfajores rest 30–60 minutes so the filling sets and the cookies soften slightly.
Pro Tips
- Use repostero (thick) dulce de leche for clean layers. If using regular, simmer gently 5–8 minutes to reduce until spreadable and cool before filling.
- Weigh your dry ingredients for consistent, tender cookies. Cornstarch-heavy doughs change texture with small measurement swings.
- Roll between parchment to avoid adding extra flour, which can toughen the cookies.
- Bake just until set and matte; any browning means they’ll be drier and less melt-in-the-mouth.
- Let assembled cookies rest—this “marrying” time is key to the classic soft bite.
Variations
- Chocolate Edge: Dip half of each assembled cookie in melted dark chocolate (60–70%) and let set before serving.
- Citrus Twist: Swap lemon zest for orange zest and add a pinch of ground cinnamon to the dough.
- Toasted Coconut: Lightly toast the coconut for a nutty edge and extra texture.
Storage & Make-Ahead
Unfilled cookie shells keep airtight at room temperature for up to 5 days or frozen for up to 2 months. Assembled alfajores keep airtight at cool room temperature for 2–3 days or refrigerated up to 1 week (bring to room temperature before serving). For best texture, assemble 4–24 hours before serving so the filling gently softens the cookies.
Nutrition (per serving)
Approximate per cookie: 235–245 calories; 11 g fat; 32 g carbohydrates; 2 g protein; 70 mg sodium; 17 g sugars. Values will vary based on the amount of filling used.
