Traditional Cornstarch Alfajores Recipe (2024)

FAQs

What does adding cornstarch to cookie dough do? ›

Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.

If mixing for a long time, the cookies can turn out tough from producing too much gluten. Overall, play with the dough as little as possible. While it can be tempting, don't fill your alfajores with too much dulce de leche because the cookies may start to fall apart with too much filling.

If you have never had alfajores, they are a South American dessert made from two, round shortbread cookies sandwiched with creamy dulce de leche often dusted with powdered sugar and rolled in shredded coconut. These delicious cookies vary regionally.

What is the difference between Peruvian and Argentinian alfajores? Truth be told, they are pretty similar. Peruvians call dulce de leche “manjar blanco”, but the alfajor itself is pretty much the same. Of course, there are many alfajor variations within each country's regions, but the basic product is the same.

Cornstarch has twice the thickening power of all-purpose flour, which means you'll want to use twice as much: For every 1 tablespoon of cornstarch, you'll want to use 2 tablespoons of flour.

Cornstarch: Added 2 teaspoons cornstarch to the cookie dough along with the dry ingredients.

Cook Time: For a thicker Dulce de Leche, simmer for at least 2 to 3 hours. A shorter simmering time will result in a lighter, softer Dulce de Leche, while a longer time will make it thicker and darker. Always ensure the can remains fully submerged by adding more water as necessary.

Alfajores are soft, delicate cookies from South America made, surprisingly, with cornstarch. The cornstarch gives the dough a smooth, satiny texture produces a tender, crumbly cookie.

Alfajores are traditional Argentine pastries made with two delicate, melt-in-your-mouth cookies embracing a luscious dollop of creamy dulce de leche caramel. Longing to share the taste of her childhood with her own children, Lucila started baking her authentic, artisanal alfajores in Chicago.

Other than the dulce de leche, a sweet milk-based caramel sauce, the thing that defines alfajores is the corn starch. The cookie dough contains almost equal parts corn starch, butter, and flour. This leaves an almost shortbread-like dough that melts in your mouth when you bite into it.

What is special about alfajores? ›

Alfajores are ranked in the Top 5 best cookies in the world according Taste-Atlas. These sweet treats consist of two shortbread-like cookies that are sandwiched together with a filling, typically the best sweet ever dulce de leche, and then coated in powdered sugar, grated coconut, or chocolate.

The origins of the Argentinian alfajor lie in its Arabic namesake, which is still made in Spain today. In fact, the word is derived from the Hispano-Arabic word al-hasu, meaning filling. It is believed to have originated in Al-Andalus, as Spain under Muslim rule (711–1492) was known.

These little sandwich cookies aren't Mexican per se, but a beloved tradition across much of Latin America, where buttery shortbread serves as a vehicle for dulce de leche in all its regional forms.

I read here that in Mexico these alfajores are often rolled in shredded coconut for an added layer of flavor. I shared this batch with my book club friends who kindly had very nice things to say about these sweet cookies.

Basically, you make the alfajor cookie dough, which consists of butter, sugar, egg yolks, vanilla, almond extract, all-purpose flour, cornstarch, baking powder, and salt.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

You can use all-purpose flour in place of cornstarch in a baking recipe, but be warned: The texture won't be as soft and tender. Rice flour works especially well as a sub for cornstarch in cookie recipes and potato starch is a good replacement in cake recipes.

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.