These heart alfajores are tender, buttery sandwich cookies filled with dulce de leche and finished with coconut around the edges. They have the delicate, crumbly texture of alfajores but enough structure to hold their heart shape beautifully.
I love making this version for Valentine’s Day, but they’re just as lovely for weddings, showers, or anytime you want to turn classic alfajores into something a little more special.
Once I had finally perfected my alfajores recipe, I started playing around with different shapes. I originally made these heart-shaped alfajores for Valentine’s Day as part of my gift box ideas.
They were so popular that Valentine’s Day wasn’t the end of them. I started making and selling them throughout the year for Mother’s Day, Father’s Day, Teacher’s Day, and other special occasions. People loved them.
And I can see why. The heart shape makes a simple alfajor feel a little more special, but you still get that same tender cookie with plenty of dulce de leche in the middle.
That’s also where having the right dough really matters. It needs to be tender and crumbly, but strong enough that the hearts keep their shape and don’t break when you fill, package, or handle them.
Why you’ll love these heart alfajores
- Tender but not overly fragile – The flour and cornstarch balance gives you a delicate cookie that still holds its heart shape.
- Perfect for filling – The cookies are sturdy enough to sandwich generously with thick dulce de leche.
- Pretty without complicated decorating – The heart shape, dulce de leche, and coconut do most of the work.
- Great for making ahead – Once filled, the cookies become even softer and more tender as they sit.
Ingredients and substitutions
- Butter – Use unsalted butter softened to room temperature. It gives the cookies their rich flavor and tender texture.
- Sugar – Regular granulated sugar works best. I wouldn’t substitute brown sugar here because the additional moisture can change the texture and spread.
- Egg yolks – Three egg yolks add richness and tenderness while helping bind the dough without adding too much moisture.
- All-purpose flour – I use slightly more flour than cornstarch so these delicate cookies have enough structure to hold their heart shape without breaking easily.
- Cornstarch – Gives alfajores their characteristic soft, crumbly texture. The balance of flour and cornstarch is especially important when cutting detailed shapes such as hearts.
- Baking powder – Gives the cookies a slightly lighter, more tender texture.
- Vanilla extract – Adds warmth and complements the caramel flavor of the dulce de leche.
- Rose extract – Optional, but a small amount adds a subtle floral note that works particularly well with these heart-shaped cookies.
- Dulce de leche – Use a thick dulce de leche so the filling stays between the cookies instead of squeezing out.
- Desiccated coconut – Used around the exposed dulce de leche at the edges. You can leave it off if you prefer.
Step-by-step – Heart Alfajores
Make the dough
- Cream the butter and sugar – In the bowl of a stand mixer with the paddle attachment, beat the softened butter and sugar until light and creamy, about 2 to 3 minutes.
- Add the egg yolks – Add the yolks one at a time, mixing well after each addition. Add the vanilla and rose extract, if using.
- Combine the dry ingredients – In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Make the dough – Add the dry ingredients to the butter mixture in two or three additions. Mix just until the dough comes together. Do not overmix.
- Chill – Shape the dough into a disc, wrap, and refrigerate for about 30 minutes.
Cut and bake
- Preheat the oven to 325°F / 160°C. Line two baking trays with parchment paper.
- Roll the dough – Roll between two sheets of parchment paper to about ¼ inch / 6 mm thick.
- Cut the hearts – Cut the dough with a heart-shaped cookie cutter and carefully transfer the cookies to the prepared trays. Gather and reroll the scraps gently.
- Chill if necessary – If the dough has become soft while rolling and cutting, chill the tray for 10 to 15 minutes before baking. This helps the hearts keep their clean shape.
- Bake for 8 to 10 minutes, until set but still pale. Don’t wait for the edges to become golden.
- Cool completely – Leave the cookies on the tray for a few minutes before transferring them to a wire rack.
Fill the heart alfajores
- Fill – Pipe or spoon thick dulce de leche onto the flat side of half the cookies.
- Sandwich – Place another heart on top and press very gently until the filling reaches the edges.
- Finish with coconut – Roll the exposed dulce de leche around the edges in desiccated coconut.
- Rest – Let the assembled alfajores sit for several hours before serving. The dulce de leche gradually softens the cookies and makes them even more tender.
Make ahead and storage
- Cookie dough – Make the dough up to 2 days ahead and keep it well wrapped in the refrigerator. Let it soften slightly before rolling if it becomes too firm.
- Baked cookies – The unfilled cookies can be stored in an airtight container at room temperature for up to 5 days.
- Filled alfajores – Once filled, store the alfajores in an airtight container at room temperature for 2 to 3 days or in the refrigerator for up to a week.
- For the best texture – I like to fill the cookies several hours or even a day before serving. The dulce de leche gradually softens the cookies and gives them that lovely tender alfajores texture.
- Freezing – Freeze the unfilled cookies for up to 2 months. Thaw completely before filling with dulce de leche and finishing with coconut.
Heart Alfajores Recipe
Tender heart-shaped alfajores filled with dulce de leche and finished with coconut. The combination of flour and cornstarch gives these cookies a delicate, crumbly texture with enough structure to hold their heart shape beautifully.
Video
Ingredients
- 227 g (1 cup) Unsalted butter softened
- 150 g (¾ cup) Granulated sugar
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- ¼ teaspoon Rose extract optional
- 220 g (1¾ cup) All-purpose flour
- 150 g (1¼ cup) Cornstarch
- 1½ teaspoons Baking powder
- ½ teaspoon Salt
- 340 g (1 cup) Thick dulce de leche
- 40 g (40 g) Desiccated coconut
Method
- Cream – In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and sugar until light and creamy, about 2 to 3 minutes.227 g Unsalted butter, 150 g Granulated sugar
- Egg yolks – Add the egg yolks one at a time, mixing well after each addition. Add the vanilla and rose extract, if using.3 large Egg yolks, 1 teaspoon Vanilla extract, ¼ teaspoon Rose extract
- Dry ingredients – In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.220 g All-purpose flour, 150 g Cornstarch, 1½ teaspoons Baking powder, ½ teaspoon Salt
- Combine – Add the dry ingredients to the butter mixture in two or three additions. Mix just until the dough comes together. Do not overmix.
- Chill – Shape the dough into a disc, wrap, and refrigerate for about 30 minutes.
- Preheat – Preheat the oven to 325°F / 160°C. Line two baking trays with parchment paper.
- Roll – Roll the chilled dough between two sheets of parchment paper to about ¼ inch (6 mm) thick.
- Cut – Cut with a 2-inch / 5-cm heart-shaped cookie cutter. Transfer to the prepared baking trays and gently reroll the scraps.
- Chill if needed – If the dough has softened, refrigerate the cut cookies for 10 to 15 minutes before baking.
- Bake – Bake for 8 to 10 minutes, until the cookies are set but still pale. Do not wait for them to brown.
- Cool – Leave on the baking tray for a few minutes before carefully transferring to a cooling rack. Cool completely before filling.
- Fill – Pipe or spoon dulce de leche onto the flat side of half the cookies.
- Sandwich – Top with the remaining cookies and press very gently until the filling reaches the edges.340 g Thick dulce de leche
- Finish – Roll the exposed dulce de leche edges in desiccated coconut.40 g Desiccated coconut
Notes
- Keep the cookies pale for the characteristic tender alfajores texture.
- If the heart shapes become soft after cutting, chill them before baking.
- Use thick dulce de leche so the filling stays neatly between the cookies.
- Let the cookies cool completely before filling; the heart points are delicate while warm.
- For an even softer texture, assemble the alfajores several hours or a day before serving.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for success
- Don’t overmix the dough. Once you add the flour and cornstarch, mix only until everything comes together.
- Chill before rolling. About 30 minutes makes the dough easier to roll and helps the hearts keep their shape.
- Roll evenly. About ¼ inch (6 mm) gives you cookies that are substantial enough to sandwich without being too thick.
- Keep the heart shapes cold. If the dough becomes soft while you’re cutting, refrigerate the tray for 10 to 15 minutes before baking.
- Don’t overbake. Alfajores should remain pale. Take them out when they’re set rather than waiting for golden edges.
- Use thick dulce de leche. A firm filling is much easier to pipe, sandwich, and package without squeezing out.
- Handle the points gently. Heart-shaped cookies are naturally more vulnerable at the tip, especially while warm. Let them cool completely before filling.
More Sandwich Cookies
- Austrian Linzer Cookies
- Raspberry Linzer Cookies
- Chocolate Heart Cookies with Ganache
- Brown Sugar Sandwich Cookies
- Gingerbread Sandwich Cookies
- Gingerbread Sandwich Cookies
Troubleshooting
| Problem | What happened and how to fix it |
|---|---|
| Dough is dry and crumbly | The flour or cornstarch may have been overmeasured. Measure carefully and mix only until the dough comes together. |
| Dough is sticky | The butter or dough is too warm. Refrigerate for another 15 to 20 minutes before rolling. |
| Hearts lose their shape | The dough was too warm when it went into the oven. Chill the cut cookies before baking. |
| Cookies are hard or dry | They were probably baked too long. Alfajores should be set but still pale. |
| Cookies break when filling | Make sure they’re completely cool and don’t press the sandwich together too firmly. |
| Dulce de leche squeezes out | Use a thicker dulce de leche and don’t overfill the cookies. |
More heart desserts
- Pink Heart Macarons
- Heart Chocolate Terrine
- Valentine Heart Cookies
- Coconut Bounty Hearts
- Chocolate Heart Cookies with Ganache
- Valentine Cookie • Giant Heart Torte
Frequently asked questions
Absolutely. The heart shape is just for presentation. For traditional round cookies, see my classic alfajores recipe.
Usually because the dough became too warm while rolling and cutting. Chill the cut hearts for 10 to 15 minutes before baking, especially if your kitchen is warm.
I recommend about ¼ inch (6 mm). If they’re rolled too thin, the heart points become more fragile and the finished sandwich can break easily.
Use a thick dulce de leche that will hold its shape when piped. A very soft or runny dulce de leche can squeeze out when you sandwich the cookies.
No. I like the traditional coconut finish around the dulce de leche, but you can leave it off. A light dusting of powdered sugar also looks lovely on the heart-shaped cookies.
Yes. In fact, I prefer filling them several hours or a day before they’re needed because the dulce de leche has time to soften the cookies slightly. Store them in an airtight container and handle the pointed ends gently when packaging.
More recipes with Dulce de Leche
- Dulce De Leche Donuts
- Dulce De Leche Ice Cream
- Homemade Dulce De Leche (5 ways)
- Soft Moist Dulce de Leche Cupcakes
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Absolutely love this heart alfajores cookie recipe! The step by step photos were super helpful. Thanks for the recipe!
I was so impressed with the texture of this recipe! So light and crumbly. Absolutely perfect!
These are so delightful! I love the dolce de leche filling…perfect little cookie to give for V Day ^_^
These are just the cutest and I love the heart shape! Fun for Valentine’s day and I can’t wait to make them again!
These are totally heavenly with the melt in the mouth biscuit and caramel flavours. Thanks for all of your tips too.
These heart sandwich cookies are just the cutest. Perfect for our Valentine’s party!
I made this delicious sweet cookies for my family and they all loved it. Thanks for the recipe.
I fell in love with Alfajores as soon as I tasted my first one in Buenos Aires. Can’t believe I never thought to try and make them myself. I know what I am making for Valentine’s this year. Thanks for the recipe 🙂
These make the perfect homemade gift. The filling is amazing.
These wonderful heart cookies are as delicious as they are beautiful. I love the Dulce de leche filling! They are so perfect to make for a loved one for Valentine’s Day.