Buttery, crumbly, and filled with Dulce de Leche, these Alfajores de Maicena melt in your mouth and make every tea time feel special. A traditional treat that is simple to make and share.
When I first tried Alfajores de Maicena in Argentina, I couldn’t believe how soft and delicate they were. One bite and I knew I had to recreate them at home. During our trip, I discovered so many varieties of alfajores that I had never seen before, each with its own charm and flavour. You can read more about our journey in Chile and Argentina in 2018, where I first tasted these delicious cookies and fell in love with their texture and traditional charm. These tender cornstarch cookies quickly became my favourite.
They are simple, elegant, and wonderfully easy to make. I prepared mine with gluten-free flour and vegetable spread so I could enjoy them too, but you will find the traditional version below made with plain flour and butter. I have also included tips for making them gluten and lactose-free.
For the filling, I used my homemade Dulce de Leche. If you can’t find it where you live, don’t worry! It is easy to make and absolutely worth the effort for the rich caramel flavour it brings.
What Are Alfajores?
Alfajores are delicate sandwich cookies that hold a special place in Argentine culture. Their origins go back to Spain, where a similar sweet was introduced to South America during the colonial period. Over time, each country gave it its own twist, but Argentina made it truly its own, turning Alfajores into one of its most beloved treats.
They are made with two tender biscuits joined by a thick layer of Dulce de Leche, which gives them their signature sweetness and creamy texture. The biscuits are light, crumbly, and melt in your mouth, thanks to the mix of plain flour and cornstarch, called maicena in Spanish. The name “Alfajores de Maicena” simply means “cornstarch sandwich cookies.”
Across South America, you’ll find many kinds of Alfajores. Some are coated in chocolate, others dusted with icing sugar, but Alfajores de Maicena have always been my favourite. Instead of a chocolate shell, they’re rolled in fine coconut, which adds light texture and a gentle balance to the rich Dulce de Leche filling. They’re smaller and more delicate than most, making them perfect to enjoy with an afternoon cup of tea. In Argentina, they often appeared at breakfast in the hotels we stayed at, and honestly… who could possibly complain about starting the day with something this good?
Why Everyone Enjoys This Sweet Treat
- Freezer-friendly dough makes it easy to prepare batches ahead of time.
- Flavour improves overnight as the Dulce de Leche softens the cookies.
- Pairs well with a warm cup of coffee, tea, or hot chocolate.
Key Ingredients for Alfajores de Maicena
Cornstarch
Gives the biscuits their light, crumbly texture and a clean, delicate taste that lets the Dulce de Leche stand out.
Butter
Brings richness and creates a smooth dough that bakes into perfectly crumbly cookies.
Dulce de Leche
Brings a deep caramel taste that complements the mild sweetness of the biscuits.
Find the complete list with measurements in the recipe card below.
How to Make Alfajores de Maicena
Step 1: In the bowl of an electric mixer, beat together the sugar, butter, and vanilla extract until fluffy.
Step 2: Add the egg yolks and beat until incorporated.
Step 3: Sift the cornstarch, plain flour, and baking powder into the bowl and gently fold them in with a spatula. Then knead by hand and make into a ball.
Step 4: Roll it into a 0.5 cm (0.2 inches) thick sheet. Cut out rounds of about 5 cm (2 inches) in diameter and put them on a tray lined with baking paper.
Step 5: Bake in a preheated oven at 180°C – 355°F for 8 minutes. Then remove from the oven and let them cool down for 2 minutes before removing them from the tray and transferring them to a wire rack to cool down completely.
Step 6: Once cooled, pipe some Dulce de Leche onto half of the cookies and top with the remaining halves to make cookie sandwiches. Roll them in fine desiccated coconut and serve.
Frequently Asked Questions
Store-bought Dulce de Leche works wonderfully for Alfajores. Choose a thick one so it holds well between the cookies. If it feels too runny, chill it for a short while before using.
They should feel firm but remain pale in colour. Alfajores are not meant to brown while baking, which keeps their light, delicate texture. Let them cool completely before filling so they do not break apart.
Absolutely! Jam, chocolate ganache, or Nutella all make good alternatives, but Dulce de Leche gives Alfajores their signature taste and texture.
Add a small pinch of sea salt or mix a little cream cheese into the Dulce de Leche for a milder taste. You can also use less filling between each cookie if you prefer a lighter bite.
Extra Help from the Kitchen
Chill the Dough – Rest the dough in the fridge for 15–20 minutes before rolling. This helps the butter firm up slightly, making the dough easier to handle and keeping the cookies from spreading too much in the oven.
Do Not Overbake – Alfajores should remain pale when baked. Take them out as soon as they feel firm around the edges. Overbaking will make them dry and crumbly rather than soft and melt-in-the-mouth.
Let Them Rest After Filling – Once sandwiched, let the cookies sit for at least 30 minutes before serving. This allows the Dulce de Leche to slightly soften the biscuits, giving them that perfect, tender texture Alfajores are known for.
Variations and Twists
Oreo Alfajores – Blend crushed Oreo biscuits into the dough for a modern twist. The cocoa deepens the flavour and gives the cookies a rich, dark colour.
Vegan Alfajores – Swap the butter for plant-based margarine and use a dairy-free caramel spread instead of Dulce de Leche. The result is still soft and tender, perfect for anyone following a vegan diet.
Milka Alfajores – Dip the cookies in melted Milka chocolate for a smooth and creamy finish. The mild milk chocolate complements the caramel filling perfectly.
Orange Alfajores – Add finely grated orange zest to the dough for a bright, citrus aroma that brightens the flavour and complements the Dulce de Leche.
Nutty Alfajores – Roll the edges in finely chopped hazelnuts or almonds instead of coconut. The subtle crunch adds texture and a pleasant nutty note to each bite.
Storage and Shelf Life
Store Alfajores in an airtight container at room temperature for up to 4-5 days. If the climate is warm or humid, refrigerate them to keep the filling stable.
To freeze, place the unfilled cookies in a sealed container with baking paper between layers. They can be frozen for up to 1 month. Thaw at room temperature before filling and serving. These cookies are best enjoyed at room temperature.
Try These Other Traditional Argentinian Dishes
Baked Empanadas
Try these golden Baked Empanadas filled with a savoury mix of meat, onions, and spices. They make a comforting meal any day of the week.
Molten Dulce de Leche Cakes
Treat yourself to Molten Dulce de Leche Cakes with their rich caramel centre that oozes out the moment you cut into them.
Malbec Ice Cream
Bring a taste of Argentina’s vineyards home with Malbec Ice Cream, a smooth and elegant dessert infused with red wine flavour.
Torrontés Ice Cream
Scoop into the floral charm of Argentina’s Torrontés wine with Torrontés Ice Cream, a light and refreshing dessert.
Garrapiñada de Maní
Crunchy, sweet, and wonderfully addictive, Garrapiñada de Mani is a classic street snack made with caramelised peanuts.
Alfajores de Maicena
Buttery, crumbly, and filled with Dulce de Leche, these Alfajores de Maicena melt in your mouth and make every tea time feel special. A traditional treat that is simple to make and share.
Ingredients
- 150 gms – 1 ¼ cups cornstarch
- 100 gms – ¾ cup plain flour – I used low FODMAP and gluten-free
- 80 gms – 1/3 cup + 1 tbsp granulated sugar
- 100 gms – ½ cup butter – at room temperature (I used vegetable spread)
- 2 egg yolks
- 1 tsp baking powder
- ½ tsp vanilla extract
- Dulce de Leche – to fill
- Fine desiccated coconut – to roll in
Instructions
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In the bowl of an electric mixer, beat together the sugar, butter, and vanilla extract until fluffy.
-
Add the egg yolks and beat until incorporated.
-
Sift the cornstarch, plain flour, and baking powder into the bowl and gently fold them in with a spatula. Then knead by hand and make into a ball.
-
Roll it into a 0.5 cm (0.2 inches) thick sheet. Cut out rounds of about 5 cm (2 inches) in diameter and put them on a tray lined with baking paper.
-
Bake in a preheated oven at 180°C – 355°F for 8 minutes. Then remove from the oven and let them cool down for 2 minutes before removing them from the tray and transferring them to a wire rack to cool down completely.
-
Once cooled, pipe some Dulce de Leche onto half of the cookies and top with the remaining halves to make cookie sandwiches. Roll them in fine desiccated coconut and serve.
Recipe Notes
- To get a neat, bakery-style look, use Dulce de Leche Repostero, which is thicker than regular Dulce de Leche. The filling won’t spread too much, and the cookies will look cleaner and more put together.
- To make Dulce de Leche Repostero, whisk 1 tablespoon of cornstarch into 4 tablespoons of milk and stir it into your Dulce de Leche near the end of the cooking process.
Alright, as an Argentine, I think my opinion is pretty legit. These are a-MA-zing. I’ve made them multiple times and they’ve not failed once. Everyone loves them.