Dulce de Leche filled Cookies (Alfajores)

4.91 from 10 votes

These are soft shortbread-like cookies filled with sweet and creamy dulce de leche; super simple to make and amazingly good!

Prep Time20

Cook Time7

Total Time2 27

Servings: 25 cookies

Author: Maria

In the bowl of a stand mixer, cream unsalted butter and brown sugar on medium speed until light and fluffy.
3/4 Cup (170.3 g) unsalted butter, 2/3 Cup (133.3 g) granulated sugar
Add the eggs, vanilla extract, and lemon zest, mixing just until combined.
2 large eggs, 1 teaspoon vanilla extract, 1 lemon zest
In a large bowl, whisk together purpose flour, corn starch, and baking powder. Slowly add the dry ingredients to the wet ingredients on low speed, mixing until a soft cookie dough forms.
2 Cups (256 g) corn starch, 1 Cup (125 g) all-purpose flour, 1/8 teaspoon (0.1 teaspoon) salt
Wrap in plastic the cookie dough and refrigerate for 2 hours to make it easier to handle.
Prepare your 3 baking sheets by lining them with parchment paper and set aside.

Preheat your oven to 350 F.
On a lightly floured surface, roll dough to an even thickness. Your dough will have a crumbly texture, so you may need to press it together and rolling it to 6 mm thickness. If the dough is too dry, add a bit of cold water and milk, just until it comes all together.
Cut your cookies with a 2 inch round cookie cutter. Place them on the prepared baking sheet, leaving space between each.
Bake for 7 minutes, or until the bottom of your cookie is lightly gold, and let cool for a couple of minutes in the cookie sheet, then transfer to a wire rack and let them cool completely before filling them
Pipe a bit of dulce de leche filling over your first cookie, then place a second cookie on top, pressing slightly until the dulce de leche just reaches the edges. Dust with powdered sugar and enjoy!
14 ounces (396.9 g) Dulce de Leche, 2 tablespoons Powdered sugar
Store finished alfajores in an airtight container at room temperature for a few days or freeze for longer storage.

Add-Ons & Substitutions

You can adjust this recipe to match your taste or available ingredients:

Swap store-bought dulce de leche with your own homemade dulce de leche for a more personal touch (see notes above)
Add a hint of cinnamon to the dough for a warm, cozy flavor

Use room temperature butter for the creamiest cookie dough and best results
Chill cookie dough before rolling to prevent spreading during baking
Handle dough gently to maintain a soft, tender texture
For a smooth dulce de leche filling, use a spoon or small cookie scoop to portion evenly
Use a round cookie cutter for uniform cookies or hand-shape them for a rustic look
If making a large batch, freeze cookie dough balls and bake as needed for fresh cookies each time