Valentine’s Day Alfajores With Dulce de Leche
These alfajores are soft, delicate, and filled generously with dulce de leche. Shaped into hearts and baked pale and tender, they are a simple yet romantic dessert made for sharing.
Alfajores are delicate without being fragile. Sweet, but not heavy. They feel thoughtful and handmade, the kind of dessert that says care and intention. They are also meant to be shared, slowly, maybe with mate, coffee or after dinner, which makes them ideal for Valentine’s Day.
This version stays true to what makes an alfajor an alfajor. Soft texture, pale color, and dulce de leche as the star.
Ingredients
Alfajor Cookies
3/4 cup unsalted cultured butter, soft
1/2 cup granulated sugar
2 tablespoons powdered sugar
3 egg yolks, room temperature
2 teaspoons vanilla extract
1 tablespoon milk or cream
1 1/4 cups cornstarch
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Filling
Dulce de leche
Shredded coconut (optional)
How to Make these Alfajor Cookies
1. Cream the butter and sugars
In a bowl, mix the butter with the granulated sugar and powdered sugar until smooth and pale. You want everything well combined, but not overly fluffy.
2. Add the yolks and vanilla
Add the egg yolks one at a time, mixing well after each addition. Add the vanilla and milk, and mix just until incorporated.
3. Add the dry ingredients
Scrape down the bowl. Add the cornstarch, flour, baking powder, and salt. Mix on low speed just until a soft dough forms and no dry flour remains. Stop mixing as soon as it comes together.
4. Chill the dough
Divide the dough into two flat disks, wrap tightly, and refrigerate for at least 1 hour. The dough should be firm but still pliable.
5. Roll and cut
Preheat the oven to 325°F / 165°C and line baking sheets with parchment paper. On a lightly cornstarch-dusted surface, roll the dough to about 1/8 inch (3 mm) thickness. Use a cookie cutter to cut out the alfajores. For Valentine’s Day, a heart-shaped cutter works beautifully. Place the cookies on the baking sheets, leaving a little space between each.
For best results, place the baking sheets in the refrigerator for 15 to 20 minutes before baking. Chilling the cookies after cutting helps them keep their shape and prevents spreading in the oven.
6. Bake until just set
Bake for 9 to 11 minutes, until the cookies are dry to the touch and set, but still very pale. Do not let them brown. Let them cool completely before filling.
7. How to Assemble the Alfajores
Spread a generous layer of dulce de leche on the flat side of one cookie. Top with another cookie and press gently, just enough for the filling to reach the edges.
You can leave them plain, dust them lightly with powdered sugar, or roll the edges in shredded coconut if you like.
Why This Recipe Works So Well
This recipe focuses on texture first. The cornstarch gives that signature melt-in-your-mouth bite, the egg yolks add richness, and the gentle bake keeps the cookies soft and pale. Nothing competes with the dulce de leche, which is exactly how an alfajor should be.
Simple, classic, and incredibly good.
Troubleshooting
· The cookies spread too much
The dough may be too warm. Always chill the cut cookies on the tray before baking.
· The cookies feel dry
They were likely overbaked. Alfajores should stay pale and soft.
· The dough cracks when rolling
Let it rest at room temperature for 5 to 10 minutes before rolling.
· The cookies break when filling
Handle them gently and make sure they are completely cool before assembling.
Storage
Unfilled alfajor cookies can be stored in an airtight container at room temperature for 2 to 3 days, kept in a cool, dry place.
Once filled with dulce de leche, store the alfajores in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for a few minutes before serving so the texture softens slightly.
Storing the Dough
The dough can be stored wrapped tightly in plastic wrap in the refrigerator for up to 48 hours. Keep it shaped as flat disks so it chills evenly and is easier to roll later.
If needed, the dough can also be frozen for up to 1 month. Wrap it tightly and place it in a freezer-safe bag. Thaw overnight in the refrigerator before using.