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

These gluten-free sandwich cookie treats are very popular in Latin cultures, simply made with cornstarch and filled with dulce de leche.

• Preparation Time: 25 mins
• Cooking Time: 7 mins
• Total Time: 32 mins
• Calories: 222 Calories

Ingredients

• ¾ cup white sugar
• ½ teaspoon baking soda
• ½ teaspoon vanilla extract
• 2 teaspoons baking powder
• 3 egg yolks
• ½ cup shredded coconut
• 1 cup unsalted butter, softened
• 2 teaspoons lemon zest
• 1 cup gluten-free all-purpose baking flour
• 2 ½ cups cornstarch
• 1 (11.5 ounce) jar dulce de leche

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Whisk cornstarch, flour, baking powder, and baking soda in a bowl.

Step 3

Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Whisk in egg yolks, one at a time, until well combined. Add lemon zest and vanilla extract with the last egg. Fold into flour mixture with a spoon, mixing until dough holds together and turns into a ball. Wrap in plastic wrap; refrigerate for 30 minutes to 1 hour.

Step 4

Roll out dough to about 1/4-inch thickness. Cut cookies 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. Remove immediately to cool on a wire rack.

Step 6

Spread underside of a cookie with 1 teaspoon dulce de leche. Sandwich together with another cookie until filling comes out on the sides. Roll sides in the shredded coconut.