Alfajores Dulce De Leche Sandwich Cookies

Delightful sandwich cookies filled with creamy dulce de leche, perfect for any occasion.

Prep Time 15

Cook Time 12

Total Time 27

Course Dessert

Cuisine Latin American

Servings 12 servings

Calories 150 kcal

1 cup Unsalted Butter (softened) Ensure it is at room temperature for proper mixing.
1/2 cup Granulated Sugar Sweetens the cookies and contributes to texture.
1 large Egg Yolk Adds richness and color to the dough.
1 teaspoon Vanilla Extract Quality extract enhances flavor.
2 cups All-Purpose Flour Provides structure and stability.
1/2 teaspoon Baking Powder Helps cookies rise slightly.
1/4 teaspoon Salt Enhances flavors and balances sweetness.
1 cup Dulce de Leche Creamy filling that makes alfajores special.
Powdered Sugar (for dusting) Adds a sweet decorative touch.
Shredded Coconut (optional) For rolling the edges of cookies.

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy (about 3-5 minutes). Add the egg yolk and vanilla extract, mixing well.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
Divide the dough into two portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out one disk of dough on a floured surface to about 1/8-inch thickness. Cut out rounds with a cookie cutter and place on baking sheets.
Bake for 10-12 minutes or until edges are lightly golden. Cool on baking sheets for a few minutes before transferring to a wire rack.
Spread dulce de leche on the flat side of one cookie, top with another cookie to create a sandwich. Repeat with remaining cookies.
Dust with powdered sugar before serving. Optionally roll edges in shredded coconut.

Store in an airtight container at room temperature for up to a week. Can be frozen for longer storage.

Keyword Cookies, Easy