This Eggnog Alfajores recipe produces tender eggnog flavored biscuits sandwiched together with creamy dulce de leche filling and dusted with powdered sugar. These alfajores de maicena (alfajores made with corn starch) are a perfect Christmas cookie box idea, or a standalone holiday dessert.
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The first time I had alfajores was at my local Peruvian restaurant. I instantly fell in love with how tender these cookies are. I have since learned the alfajor cookie is made in many countries, including Argentina, Paraguay, the Philippines, Southern Brazil, Southern France, Spain, Uruguay, Peru, Ecuador, Colombia and Chile.
I first made Pumpkin Spice Alfajores, where the pumpkin flavors the cookie beautifully. Then I knew I had to make a Christmas-appropriate version. These eggnog cookies are a cut-out style cookie, but they are on the easier side because the filling is store bought. If you’re looking for another tender cut-out cookie, try my Lemon Meltaway Cookies.
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Why you'll love this recipe
- This is an easy christmas cookie.
- The freshly-grated nutmeg gives a potent eggnog flavor.
- The cookie dough can be made ahead of time.
- The store-bought filling saves you time.
Ingredients
- Cornstarch is key in providing a tender cookie.
- All-purpose flour is the base of the dough.
- Baking powder gives a bit of rise to the cookies.
- Nutmeg and cinnamon give the eggnog flavor to these.
- Unsalted butter provides richness to the cookies.
- Granulated sugar sweetens the cookies.
- Egg yolks provide richness and structure to the cookies.
- Vanilla extract and kosher salt balance the overall flavor profile.
- Powdered sugar adds sweetness and garnish to the outside of the cookies.
- Dulce de leche is the creamy filling that sandwiches the cookies together.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize these cookies to your liking:
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- No dairy — use a vegan butter and make or buy vegan dulce de leche.
- Chocolate drizzle — instead of powdered sugar, try drizzling melted chocolate on top of the sandwich cookies.
- Coconut — roll the finished sandwich cookies in coconut.
- Spices — If you do not like any of the added spices, feel free to leave them out or use different spices like cardamom or cloves.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make alfajores
Step 1: Whisk together the cornstarch, all-purpose flour, baking powder, nutmeg, cinnamon and kosher salt.
Step 2: Beat together the unsalted butter and sugar until light and fluffy. Beat in the egg yolks, vanilla and milk. Add the dry ingredients and mix just until combined. Chill dough for 1 hour.
Step 3: Roll out the chilled dough and punch out circles with a 2-inch cutter. Bake for 10-12 minutes at 350.
Step 4: Fill the baked and cooled cookies with dulce de leche. Sandwich two cookies together.
Hot tips
- Do not skip chilling before baking. Freezing the cut out cookies before baking will help them retain their shape so they do not spread in the oven.
- I used a 2-inch round cutter to punch out the cookies. I think they are the perfect size, but feel free to play around with different size cutters to find the size that you like best. I have a round cutter set similar to this one.
- For the frosting, I used a plain round piping tip and a piping bag, but you could also just spoon it on.
- I used sheets of plastic to roll out the dough (recycled from random packaging), but you could also use parchment or wax paper.
Recipe FAQs
Store at room temperature in an airtight container for 3-4 days. Raw cookie dough can be frozen for 3-4 months.
This is not recommended as the corn starch is key to the tender texture.
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Lastly, if you make this Eggnog Alfajores recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Eggnog Alfajores
Ingredients
Cookies
- 1 ½ cups cornstarch (200g)
- 1 cup all-purpose flour (125g)
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon nutmeg freshly-grated
- ¼ teaspoon ground cinnamon
- 12 tablespoon butter softened (170g)
- ¾ cup granulated sugar (165g)
- 2 egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon milk dairy or non-dairy
Filling and garnish
- 13.4 fl oz can of dulce de leche
- ¼ cup powdered sugar for garnish
Instructions
Do ahead
- The dough can be made ahead of time and refrigerated overnight.
Make the dough
- In a medium bowl, whisk together the cornstarch, flour, baking powder, salt, nutmeg and cinnamon.
- In the bowl of a stand mixer or in a bowl with beaters, beat the softened butter and sugar together for 3-4 minutes, until light and fluffy.
- Add the egg yolks, vanilla and milk and beat to fully incorporate.
- Add the dry ingredients in three parts, mixing slowly just until combined between each addition.
- Form dough into a disc and wrap in plastic. Refrigerate for one hour.
Roll out and cut
- After chilling, roll the dough between two sheets of plastic or parchment paper until it is ¼-thick.
- Punch out as many cookies as you can with a 2-inch round cutter. Place the rounds onto parchment or silicone baking mat-lined baking trays. Place in the freezer for at least 10 minutes to freeze solid before baking.
- When ready to bake, preheat the oven to 350°F.
- Bake the cookies for 11-14 minutes. They should not take on a lot of color. Do not overbake.
- Let cool completely on a wire rack.
Fill the cookies
- Transfer the dulce de leche to a piping bag fitted with a plain round tip. Pipe about a half of a tablespoon of dulce de leche onto the bottom of a cookie. Place another cookie bottom down onto the dulce de leche to sandwich the two cookies together. Repeat until all cookies are sandwiched.
- Sift the powdered sugar over the tops of the alfajores, if desired.
