Peruvian Alfajores with Manjar Blanco and Vanilla Shortbread Cookies Recipe

If you’ve ever been enchanted by the sweet, melt-in-your-mouth textures of classic Latin American treats, you’re going to absolutely fall for this Peruvian Alfajores with Manjar Blanco and Vanilla Shortbread Cookies Recipe. I’m talking about delicate vanilla shortbread cookies sandwiched with luscious manjar blanco — a creamy, caramel-like filling made from sweetened condensed milk. When I first tried making alfajores at home, I was thrilled by how simple ingredients could transform into such a divine dessert. Stick around, and I’ll walk you through every step so you can create these tender, buttery cookies filled with silky sweetness right in your own kitchen.

this Recipe

Ingredients You’ll Need

I love how straightforward the ingredients are here, combining pantry basics with a few specialty touches that really elevate the flavor. When shopping, try to pick the best quality butter and pure vanilla extract or paste — it makes a noticeable difference in this recipe!

• Sweetened Condensed Milk: The star of the manjar blanco, this transforms into a golden caramel filling when baked gently.
• Cinnamon Stick (optional): Adds a subtle warmth to the manjar blanco while it bakes; I love the fragrance it imparts.
• Kosher Salt: Just a pinch to enhance all the sweet flavors without overpowering.
• All-Purpose Flour: Forms the base of the tender shortbread cookie.
• Corn Starch: This is the secret to that delicate, melt-away crumb in the cookie texture.
• Powdered Sugar: Used in the dough for smooth sweetness and also dusted on top at the end.
• Unsalted Butter: Room temperature for easy mixing; it makes the cookies rich and soft.
• Vanilla Extract or Paste: A little extra vanilla boost for those irresistible, warm aromas.
• Large Egg Yolk (optional): Adds a subtle richness and helps hold the shortbread together.

Variations

This Peruvian Alfajores with Manjar Blanco and Vanilla Shortbread Cookies Recipe lends itself nicely to personalization. I enjoy swapping out vanilla paste for almond extract on occasion, which gives the cookies a lovely nutty twist. Feel free to experiment!

• Mini Alfajores: I sometimes use a 1½-inch cookie cutter for tiny, bite-sized treats perfect for parties and kid-friendly snacks.
• Chocolate-Dipped Edges: Dunk the assembled alfajores halfway in melted dark chocolate for a decadent finish that my family adores.
• Dairy-Free Butter Substitute: For a dairy-free version, try using a vegan butter alternative; just beware the texture may be slightly different.
• Flavor Infusions: Adding a pinch of cinnamon or citrus zest into the shortbread dough gives these cookies a seasonal flair.

How to Make Peruvian Alfajores with Manjar Blanco and Vanilla Shortbread Cookies Recipe

Step 1: Bake Your Own Manjar Blanco (Dulce de Leche)

Start by preheating your oven to 400°F (204°C). Pour the sweetened condensed milk into a small baking dish and cover tightly with foil. Nestle this dish inside a larger one and fill the larger dish halfway with hot water to create a water bath — this gentle method thickens the milk into that luscious caramel custard we call manjar blanco.

Keep an eye on the water; you might need to top it up around 45 minutes. Bake for about 1 to 1¼ hours. When it’s done, remove from the oven and let it cool for 15 minutes — this cooling step helps the caramel thicken and become easier to whisk smooth. If you’re prepping ahead, this filling keeps beautifully in the fridge for up to two weeks!

Step 2: Whip Up the Vanilla Shortbread Cookies

Mix together your dry ingredients — all-purpose flour, cornstarch, powdered sugar, and a pinch of salt. In a separate bowl, cream the softened butter with vanilla until smooth. Add the egg yolk and mix just until blended. Then, slowly add the flour mixture, taking care to not send a cloud of flour everywhere (trust me, I’ve been there!). Combine just until the dough comes together.

Form the dough into a round disc, wrap tightly in plastic wrap, and refrigerate for at least one hour — this rest is crucial for perfect texture and easier rolling later.

Step 3: Cut and Bake Your Cookies

Once chilled, roll the dough between two pieces of parchment paper until about ¼ to ½ inch thick. I like to keep them fairly thin so they’re tender without being too crumbly. Use a 3-inch cookie cutter (or your preferred size) to cut out rounds, placing them on parchment-lined baking sheets.

Before baking, chill the cut cookies again for 10 minutes — this keeps them from spreading in the oven. Lightly score the tops with a fork for that classic alfajores look. Bake at 350°F (177°C) for 11 to 13 minutes; you want them just set with no color on the edges.

Once baked, cool them completely on the sheet before moving to assembly.

Step 4: Assemble the Alfajores

Now comes the fun part! Flip half your cooled cookies over. Fill a piping bag with the manjar blanco (or simply spoon it carefully) and spread a generous layer on the flat side of each cookie. Top with the remaining cookies, pressing gently to sandwich but not crack.

Finally, roll the sides of each alfajor in sifted powdered sugar for that pretty, snowy finish. Store them in an airtight container at room temperature — they’re best enjoyed within a few days, though they rarely last that long in my house!

How to Serve Peruvian Alfajores with Manjar Blanco and Vanilla Shortbread Cookies Recipe

Garnishes

I always finish these alfajores with a generous dusting of powdered sugar — it’s classic for a reason and adds just the right balance of sweetness and a soft, snowy look. For a festive touch, you can sprinkle a tiny pinch of ground cinnamon or add edible flower petals for special occasions.

Side Dishes

You’ll find these alfajores pair beautifully with a strong coffee, a latte, or even a fruity herbal tea. Sometimes I like serving them alongside fresh berries or a simple citrus salad to cut through the richness with a refreshing zing.

Creative Ways to Present

For celebrations, I’ve arranged these cookies stacked on elegant cake stands or presented in rustic wooden trays lined with parchment. Wrapping them individually in parchment paper tied with a colorful string also makes a delightful gift or party favor that impresses every time.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover alfajores in an airtight container at room temperature. They stay fresh and soft for about 3 to 5 days, which is plenty of time for a small household to enjoy without any waste.

Freezing

These cookies freeze well! I wrap sandwiches individually in plastic wrap and place them in a freezer-safe bag. When you want a treat later, just thaw at room temperature for an hour or so — the cookies and filling maintain their texture beautifully through freezing.

Reheating

If you want to revive the softness after freezing, a gentle warm-up in the microwave for about 10 to 15 seconds does the trick. Be careful not to overheat, or the manjar blanco might soften too much and ooze out.

FAQs

Final Thoughts

This Peruvian Alfajores with Manjar Blanco and Vanilla Shortbread Cookies Recipe became one of my go-to desserts because it captures the heart of traditional South American sweets with such simple, honest ingredients. There’s something so joyful about making the manjar blanco yourself, knowing you’re creating a truly authentic treat. I hope you find as much happiness in baking and sharing these cookies as I do — trust me, your family and friends will be raving, asking for the recipe, and maybe even begging for seconds!

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