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Soft, Sweet, and So Very Argentine: Alfajor de Maicena
These classic Argentine alfajores de maicena are more than just cookies, they’re soft, melt-in-your-mouth bites of tradition. Made with a delicate cornstarch-based dough, they sandwich a thick layer of creamy dulce de leche, creating a perfect balance of crumbly and smooth, sweet and rich. Rolled gently in shredded coconut, each alfajor feels like a small celebration.
Whether you're reconnecting with your heritage or discovering these for the first time, alfajores are a beautiful way to bring a bit of Argentina into your kitchen.
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Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Latin America, Argentia
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2 cups cornstarch (240g)
  • 1½ cups all-purpose flour (150g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup unsalted butter, softened (226g)
  • 3/4 cup powdered sugar (90g)
  • 3 large egg yolks
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp lemon zest (optional but traditional)
Filling & Finishing:
  • 1½ cups dulce de leche (store-bought or homemade)
  • 1/2 cup shredded coconut for rolling sides (optional)
  • powdered sugar or melted chocolate for coating (optional)

Equipment

  • Electric mixer (hand or stand)
  • Round cookie cutter (about 2 inches / 5 cm)

Instructions
 

Dough
  1. In a medium bowl, whisk together: Cornstarch, flour, baking powder, baking soda, and salt.
    In a large bowl, cream together: Butter and powdered sugar until pale and fluffy (2–3 minutes). Add yolks one at a time, mixing well after each. Mix in vanilla and lemon zest.
    Gradually add dry ingredients. Mix until just combined. The dough should be soft but not sticky.
    Shape into a disk, wrap in plastic, and chill for 30 minutes.
  2. Roll & Cut:
    Preheat oven to 350°F (175°C).
    Roll dough on a floured surface to about 1/4 inch (6 mm) thick. Cut into rounds using a 2-inch cookie cutter.
    Place on parchment-lined baking sheets, about 1 inch apart.
  3. Bake:
    Bake for 10–12 minutes, until the cookies are just set but not browned.
    Let cool on the sheet for 5 minutes, then transfer to a wire rack.
  4. Assemble:
    Once completely cool, spread about 1 tablespoon of dulce de leche onto the flat side of half the cookies. Sandwich with the other half and press gently.

Notes

Don’t overwork the dough: Mix just until combined to keep the cookies tender and crumbly.
Chill the dough: This prevents spreading and makes rolling easier. You can chill it longer if needed—just let it sit out a few minutes to soften slightly before rolling.
Roll evenly: Aim for consistent thickness (~¼ inch) to ensure even baking. Use rolling pin rings or guides if you have them.
Cornstarch is key: It’s what gives alfajores their melt-in-your-mouth, delicate texture. Don’t substitute with more flour.
Lemon zest adds authenticity: It gives the dough a traditional hint of citrus that's typical in Argentine versions, but you can skip it for a more neutral vanilla flavor.
Butter temperature matters: Use room temperature butter for easier creaming and better texture.
Don’t brown them: Alfajores should be pale, soft, and just set when you remove them from the oven. Overbaking makes them dry.
Don’t overfill: The dulce de leche will spread slightly when you sandwich the cookies, so about 1 tablespoon is perfect.