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Home » Recipes » Cookies and Bars

Alfajores de Maicena (Argentine Dulce de Leche Cookies)

Updated: May 31, 2025 · Published: Jul 5, 2022 by Kathleen Culver · This post may contain affiliate links · 4 Comments

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Alfajores de maicena are exquisitely light Argentine shortbread cookies filled with sweet, creamy dulce de leche. They're buttery, extra tender and delicate thanks to a generous amount of cornstarch (maicena in Spanish) in the cookie dough. The edges are coated in finely shredded coconut for added flavor and texture.

Alfajores de maicena on a plate. One cookie is partially eaten, showing the dulce de leche filling.

These cookies are so light and ethereal, eating them is a bit like biting into a sweet, powdered sugar dusted cloud. They're buttery and sweet, with just the right contrast between the airy, crumbly cookie and the sticky, gooey milk caramel filling.

After discovering the simplicity of homemade dulce de leche, I've developed a love for recipes that include it.

There's no bake Argentine chocotorta, which combines homemade chocolate wafer cookies with dulce de leche and cream cheese in a striking layered dessert. Also, rich and creamy dulce de leche mousse which is thick enough to pipe beautifully into a serving dish.

While investigating alternative starches for the recipes for Italian torta paradiso (which uses potato starch) and the flourless chocolate torta tenerina (corn starch), I remembered that Argentine alfajores de maicena also make generous use of corn starch to create the delicate cookies.

For sandwich cookie lovers, you'll also like these copycat Golden Oreos, Italian chocolate hazelnut baci di Alassio, and chocolate coffee mascarpone sandwich cookies.

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  • Ingredients
  • Instructions
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Two stacks of sandwich cookies on a plate.

Ingredients

Ingredients for cookies arranged in bowls.

* See recipe card for detailed ingredients and quantities.

Corn starch - A generous amount of corn starch replaces flour, which helps reduce gluten development and adds a light and tender texture.

If needed, you can substitute an equal amount of tapioca starch or unmodified potato starch.

If you choose potato starch, be sure to use potato starch, not potato flour. Potato flour is made from the whole potato, rather than just the liquid. Potato flour has a notable potato flavor and much more rustic consistency.

Powdered sugar - I use powdered sugar here rather than granulated sugar as it is much finer and dissolves into the butter more easily. It creates a more tender, melt-in-your-mouth consistency in the cookies.

Dulce de leche - Use my easy homemade dulce de leche recipe or purchase some ready made in a can. You can often find canned dulce de leche in the international section of your local grocery store.

Shredded unsweetened coconut - Once filled, roll the cookies in finely shredded unsweetened coconut, also called desiccated coconut.

Don't use sweetened coconut as the dulce de leche already provides plenty of sweetness.

If you can't find finely shredded coconut, you can substitute unsweetened coconut flakes or coarsely shredded coconut and pulse it in a food processor or blender until fine.

Instructions

In a medium sized bowl, combine the flour, corn starch, baking soda, baking powder and kosher salt. Whisk together and set aside.

Cookie dough being mixed and rolled out.

Step 2: To the bowl of a stand mixer fitted with the paddle attachment, add the butter and powdered sugar. Beat together on medium speed until well combined. Scrape down sides of bowl.

Step 3: Add egg yolks one at a time, beating well between additions. Scrape down sides of bowl to ensure mixture is well combined. Add vanilla and mix again.

Step 4: Add dry ingredients, mixing on low just until incorporated. Scrape the bowl several times to help ensure the butter mixture is fully blended in.

Step 5: Gather dough into a disc and place between two large sheets of parchment paper. Roll out dough to a thickness of ⅛". Refrigerate rolled dough (still in parchment) on an upside down baking sheet for 30 minutes.

Hint: If you don't have parchment, roll the dough out on a surface dusted with a bit of powdered sugar rather than flour.

Step 6: Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4).

Step 7: Remove the dough from the refrigerator. Loosen both layers of parchment paper, but keep the dough on a parchment base. Using a 2 inch round cookie cutter, cut out 32 circles.

Step 8: Evenly space the circles 1 inch (2.5 centimeters) apart on parchment lined baking sheets. Chill in refrigerator for 10 minutes prior to baking.

Step 9: Bake one sheet of cookies at a time for 10 minutes on center rack of oven. Cookie should be a light golden brown on the base, but still pale on top. Leave to fully cool on baking sheet. Repeat with remaining cookies.

Filled Argentine shortbread cookies on a plate with dulce de leche in a piping bag nearby.

Variations

Traditional Argentine alfajores de maicena are made with dulce de leche, which is also referred to as manjar or arequipe. In other parts of South America, the cookies are filled with cajeta, a similar milk caramel made from goat's milk. If you want to try a different variation, you can explore these options:

  • Plain - Omit the shredded coconut for a simple dulce de leche filled cookie.
  • Lemon zest - Finely grate the zest of ½ lemon into the alfajor dough after creaming the butter and sugar for an added layer of citrus flavor.
  • Jam - You can replace the dulce de leche with a thicker jam such as quince, fig or raspberry.
Argentine shortbread sandwich cookies dusted with powdered sugar on parchment paper.
A hand dipping a caramel filled cookie into shredded coconut.
Two stacks of alfajores de maicena. The top cookie on the left stack has a bite taken out of it.

Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!

📖 Recipe

Alfajores de maicena on a white speckled plate. One cookie is partially eaten, showing the dulce de leche filling..
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Alfajores de Maicena (Argentine Dulce de Leche Cookies)

Exquisitely light Argentine shortbread cookies filled with sweet, creamy dulce de leche. Alfajores de maicena are extra tender and delicate thanks to a generous amount of corn starch (maicena in Spanish) in the cookie dough.
AuthorKathleen Culver
Prep time35 minutes minutes
Cook time10 minutes minutes
Chill time45 minutes minutes
Total time1 hour hour 30 minutes minutes
Servings16 filled cookies
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INGREDIENTS

Alfajores de Maicena

  • 100 grams (¾ cup plus 1½ Tablespoons) all purpose flour
  • 150 grams (1¼ cups) corn starch
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon Kosher salt
  • 113 grams (4 ounces; 8 Tablespoons) unsalted butter, room temperature
  • 75 grams (½ cup plus 2 Tablespoons) powdered sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 240 grams (8.5 ounces; ¾ cup) dulce de leche, room temperature (click for recipe)
  • 30 grams (⅓ cup) coconut, shredded, unsweetened
  • powdered sugar, for dusting onto tops of filled cookies

INSTRUCTIONS

  • In a medium sized bowl, combine the flour, corn starch, baking soda, baking powder and kosher salt. Whisk together thoroughly and set aside.
    100 grams (¾ cup plus 1½ Tablespoons) all purpose flour, 150 grams (1¼ cups) corn starch, ¼ teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon Kosher salt
  • To the bowl of a stand mixer fitted with the paddle attachment, add the butter and powdered sugar. Beat together on medium speed until well combined. Scrape down sides of bowl.
    113 grams (4 ounces; 8 Tablespoons) unsalted butter, 75 grams (½ cup plus 2 Tablespoons) powdered sugar
  • Add egg yolks one at a time, beating well between additions. Scrape down bowl to ensure mixture is well combined. Add vanilla and mix again.
    2 large egg yolks, 1 teaspoon vanilla extract
  • Add dry ingredients, mixing on low just until incorporated. Scrape the bowl several times to help ensure the butter mixture is fully blended in.
  • Gather dough into a disc and place between two large sheets of parchment paper. Roll out dough to a thickness of ⅛". Refrigerate rolled dough (still in parchment) on an upside down baking sheet for 30+ minutes.
  • Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4).
  • Remove the dough from the refrigerator. Loosen both layers of parchment paper, but keep the dough on a parchment base. Use a 2 inch round cookie cutter to cut out 32 circles.
  • Evenly space the circles 1 inch (2.5 centimeters) apart on parchment lined baking sheets. Chill for 10 minutes prior to baking.
  • Bake one sheet of cookies at a time for 10 minutes on center rack of oven. Cookies should be light golden brown on the base, but still pale on top. Leave to fully cool on baking sheet. Repeat with remaining cookies.
  • Fill a 16 inch (40 centimeter) piping bag with dulce de leche. Pipe approximately 14 grams (¾ Tablespoon) of dulce de leche onto the bottom of half of the cookies. Cover gently with the remaining cookies.
    240 grams (8.5 ounces; ¾ cup) dulce de leche
  • Place the shredded coconut into a small shallow bowl. Roll the edge of each cookie into the coconut so that it sticks to the dulce de leche filling.
    30 grams (⅓ cup) coconut
  • Place cookies back onto a baking sheet. Put powdered sugar into a fine mesh sieve and generously dust over the top of the cookies.
    powdered sugar

EQUIPMENT

  • 2 inch round cookie cutter
  • 16 inch piping bag

NOTES

  • Keep an eye on the cookies while they are baking - you want the bottoms to be gently golden, but the tops to remain pale.
  • After baking, leave the cookies to cool on baking sheet. They may stick a bit if you try to move them before they've cooled.
  • Store in an airtight container at room temperature for 5-6 days. If you live in a very hot or humid climate, you can store alfajores in the refrigerator.
  • Freeze alfajores in an airtight freezer container for up to 30 days. I recommend eating them once they have defrosted and reach room temperature.
  • If stacking cookies for storage, place parchment paper between layers.

More cookie recipes

  • Three rows of vanilla sandwich cookies stuffed with vanilla creme.
    Golden Oreo Cookies
  • Three rows of vanilla creme filled chocolate sandwich cookies.
    Oreo Cookies
  • Three rows of sandwich cookies on their sides showing the filling.
    Chocolate Coffee Mascarpone Sandwich Cookies
  • Close up view of piped chocolate hazelnut sandwich cookies filled with chocolate ganache on a black ceramic plate.
    Baci di Alassio (Italian Chocolate Hazelnut Cookies)

Comments

    4.80 from 5 votes (4 ratings without comment)

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  1. M M Huberdeau says

    December 24, 2024 at 11:29 am

    Ces alfajores me rappellent l'Argentine, et mon premier voyage à Buenos Aires.
    Excellente recette. Merci.

    Reply
    • Kathleen Culver says

      December 30, 2024 at 10:02 am

      Merci beaucoup! Je suis tellement contente que cela vous ait apporté un souvenir heureux.
      (Google m'a aidé à traduire ceci.)
      Kathleen

      Reply
  2. Mariela S Gonzalez says

    December 08, 2023 at 7:01 pm

    they turned out delicious 😋

    Reply
    • Kathleen Culver says

      December 24, 2023 at 10:25 am

      Thanks so much, Mariela!
      I'm glad you loved them.
      Kathleen

      Reply

Hi! I'm Kathleen.

I'm the baker, food photographer and chief mess maker behind the Floured Table. I share my passion for delicious desserts by providing you with well tested, approachable recipes you can confidently recreate at home.

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