Gluten-Free Sandwich Cookies with Dulce de Leche (Alfajores)

These Alfajores gluten-free sandwich cookie treats are very popular in Latin cultures. The recipe is simply made with cornstarch and dulce de leche.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 222 Calories

Ingredients

• 2 teaspoons baking powder
• 3 egg yolks
• 1 cup unsalted butter, softened
• 2 teaspoons lemon zest
• 1 cup gluten-free all-purpose baking flour
• 1 (11.5 ounce) jar dulce de leche
• 0.5 teaspoon baking soda
• 0.5 teaspoon vanilla extract
• 0.75 cup white sugar
• 0.5 cup shredded coconut
• 2.5 cups cornstarch

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

Step 2

Whisk cornstarch, flour, baking powder, and baking soda together in a large bowl; set aside.

Step 3

Beat butter and sugar together in a separate bowl with an electric mixer until light and fluffy. Whisk in egg yolks, one at a time, until well combined, adding lemon zest and vanilla extract with last yolk. Fold into flour mixture with a spoon, mixing until dough holds together and forms a ball. Wrap in plastic wrap; refrigerate for 30 to 60 minutes.

Step 4

Roll dough out to about ¼-inch thickness; cut with a small round cookie cutter and place on the prepared baking sheets.

Step 5

Bake in the preheated oven until set but not browned, 7 to 10 minutes. Transfer immediately to cool on a wire rack.

Step 6

Spread flat underside of 1 cookie with 1 teaspoon dulce de leche. Sandwich together with another cookie until filling comes out on the sides; roll sides in shredded coconut. Repeat with remaining cookies, dulce de leche, and coconut.