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Peruvian Alfajores with Dulce de Leche

Peruvian Alfajores with Dulce de Leche

Peruvian Alfajores with Dulce de Leche are delicate, melt-in-your-mouth shortbread-like sandwich cookies filled with creamy, luscious dulce de leche caramel. This authentic Peruvian treat offers a perfect balance of tender, buttery biscuits and sweet, rich caramel filling, ideal for celebrations, gifting, or enjoying with coffee or tea.

  • Total Time: 50-55 minutes
  • Yield: About 20 sandwich cookies 1x

Ingredients

Scale

Cookie Dough

  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract

Filling

  • 1 cup dulce de leche (thick and creamy)

Optional Finishing Touches

  • Powdered sugar for dusting
  • Shredded coconut for rolling the edges
  • Melted dark or white chocolate for dipping

Instructions

  1. Prepare the dough: Combine all-purpose flour, cornstarch, and baking powder in a large bowl. In a separate bowl, cream unsalted butter with granulated sugar until light and fluffy. Add egg yolks and vanilla extract, mixing until smooth. Gradually add the dry ingredients into the wet mixture, stirring gently until a soft, non-sticky dough forms.
  2. Chill and roll out: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm it up and prevent spreading during baking. Once chilled, roll the dough on a lightly floured surface to about ¼ inch thick, ensuring uniform thickness.
  3. Cut and bake: Use a 2-inch round cookie cutter to cut out circles and place them on parchment-lined baking sheets. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes until just set and pale in color, avoiding browning to retain tenderness.
  4. Cool and fill: Allow cookies to cool completely on wire racks. Spread a generous amount of dulce de leche onto the flat side of one cookie and sandwich with a second cookie, pressing gently to secure without squeezing out the filling.
  5. Optional finishing touches: Dust tops with powdered sugar or dip edges into shredded coconut or melted chocolate for added flavor and presentation.

Notes

  • Use room temperature butter for easier creaming with sugar.
  • Avoid overbaking to maintain tender crumb and pale color.
  • Choose a thick dulce de leche for the best filling consistency.
  • Chill dough properly to prevent spreading and maintain cookie shape.
  • Handle alfajores gently to avoid breaking the delicate cookies.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: Peruvian
  • Diet: Can be made Gluten Free (with GF flour blend)

Nutrition

  • Serving Size: 1 sandwich cookie
  • Calories: 150
  • Sugar: 12g
  • Sodium: 35mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0.3g
  • Protein: 2g
  • Cholesterol: 40mg

Keywords: Peruvian alfajores, dulce de leche cookies, South American dessert, shortbread sandwich cookies, caramel filled cookies