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

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

Cost $12, save $6

Source: Recommended by CookPal

  • 60 Min
  • 24 Servings
  • $12

INGREDIENTS

  • Dry

    • 2 ½ cups cornstarch
    • 1 cup gluten-free all-purpose baking flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda

  • Wet

    • 🧈 1 cup unsalted butter, softened
    • ¾ cup white sugar
    • 2 teaspoons minced lemon zest
    • ½ teaspoon vanilla extract
    • 1 (11.5 ounce) jar dulce de leche

  • Other

    • ½ cup shredded coconut

STEPS

1

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

2

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

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.

4

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

5

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

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.

NUTRIENTS

Per 1 serving

🔥

222

Calories

  • 2
    Protein
  • 31
    Carbs
  • 10
    Fats

💡 Refrigerating the dough makes it easier to roll out and cut, resulting in neat cookies.Dulce de leche can be homemade or store-bought depending on desired convenience.Use a small round cookie cutter for traditional Alfajores shape.For an extra twist, try dipping the finished cookies halfway in melted chocolate.