Peruvian Alfajores with Manjar Blanco and Vanilla Shortbread Cookies Recipe

I absolutely love sharing this Peruvian Alfajores with Manjar Blanco and Vanilla Shortbread Cookies Recipe because it brings a little taste of Peru’s sweet tradition right into your kitchen. These alfajores are not just cookies; they’re a delightful treat where buttery, melt-in-your-mouth vanilla shortbread meets a luscious, creamy manjar blanco filling. If you’ve ever wanted to make alfajores from scratch but felt intimidated, this recipe breaks it down into simple, friendly steps that anyone can follow.

What makes this Peruvian Alfajores with Manjar Blanco and Vanilla Shortbread Cookies Recipe stand out is the homemade manjar blanco, a caramel-like filling made from slow-baked sweetened condensed milk. You’ll find that pairing it with the delicate vanilla shortbread cookies creates a harmony of flavors that’s just irresistible. Whether it’s for a cozy afternoon coffee or a festive gathering, these alfajores always steal the show and have my family coming back for seconds!

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Ingredients You’ll Need

Everything in this Peruvian Alfajores with Manjar Blanco and Vanilla Shortbread Cookies Recipe works together to produce a perfect balance of sweetness, texture, and flavor. Some ingredients are key to that shortbread’s melt-in-your-mouth quality, while others are essential for the creamy manjar blanco filling.

• Sweetened Condensed Milk: This is the star for making the manjar blanco—look for a good-quality can without additives.
• Cinnamon Stick (optional): Adds a subtle warmth and depth to the manjar blanco—give it a try for added aroma.
• All-Purpose Flour: The main structure for the shortbread cookies, giving them their classic tender crumb.
• Corn Starch: Sifted for a delicate, soft crumb that makes these cookies uniquely light.
• Powdered Sugar: Sifted to avoid lumps, ensuring a smooth, sweet base in the cookie dough and for dusting at the end.
• Unsalted Butter: Room temperature for easy creaming and rich flavor—don’t substitute with margarine for best results.
• Vanilla Extract or Vanilla Paste: Optional but highly recommended for that warm, inviting vanilla aroma.
• Large Egg Yolk (optional): Adds richness and helps bind the cookie dough gently.
• Kosher Salt: Just a pinch to enhance all those sweet flavors and balance the dough.

Variations

I love that this Peruvian Alfajores with Manjar Blanco and Vanilla Shortbread Cookies Recipe is so versatile—you can easily tweak it to suit your taste or dietary needs. I often switch up the cookie size or try different fillings to keep things interesting.

• Mini Alfajores: Using a 1 1/2-inch cookie cutter makes bite-sized treats perfect for parties—my kids love these at birthday celebrations.
• Store-bought Dulce de Leche: If you’re short on time, you can skip making manjar blanco and use quality store-bought dulce de leche—just whisk it smooth before assembly.
• Gluten-Free: Try substituting the all-purpose flour with a gluten-free blend and see how the texture changes; it’s not quite traditional but still delicious.
• Flavor Twists: Add a teaspoon of lemon zest or a pinch of cinnamon to the cookie dough for subtle seasonal flair.

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

Step 1: Make the Manjar Blanco Filling

Start by preheating your oven to 400°F, then grab a small baking dish where you’ll pour the sweetened condensed milk. Cover it tightly with foil, place it inside a larger baking dish, and add hot water halfway up the sides to create a water bath. This slow baking process for about 1 hour to 1 hour 15 minutes transforms the condensed milk into luscious, homemade manjar blanco. Keep an eye on the water level at 45 minutes—top it up if needed to avoid drying out.

Once baked, let it cool for about 15 minutes to make handling safer. Remove the foil and whisk the manjar blanco until smooth—it comes together surprisingly fast. You can make this a day ahead and store it in the fridge; when cold, gently warm it or let it sit at room temperature to soften before using.

Step 2: Prepare the Vanilla Shortbread Cookie Dough

In a medium bowl, whisk together all-purpose flour, sifted cornstarch, powdered sugar, and salt. In your mixer or with a hand mixer, beat the room temperature butter and vanilla until smooth and creamy. Add the egg yolk and mix just until incorporated—this keeps the dough tender.

Slowly add the flour mixture to avoid flour flying everywhere; mix until just combined, about a minute. Scoop the dough into a ball, place it between two sheets of plastic wrap, and press it into a thick disc. Chill in the fridge for at least an hour—this resting step is key for a dough that’s easier to roll and yields that perfect buttery texture.

Step 3: Roll and Bake the Cookies

Preheat your oven to 350°F. Roll the chilled dough between parchment sheets to about ¼ to ½ inch thick. I’ve found that letting the dough soften just a little (about 10 minutes at room temp) makes rolling easier without it getting too sticky.

Using a 3-inch cookie cutter, cut your cookies and transfer them gently to a parchment-lined baking sheet—an offset spatula makes this step so much easier! Chill the cut cookies back in the fridge for 10 minutes before baking; this helps maintain their shape. Bake for 11 to 13 minutes, until set but without any browning on the edges—alfajores should be pale and delicate. Let cool completely on the baking sheet.

Step 4: Assemble Your Alfajores

Once the cookies are cool, flip half of them over to their plain sides. Fill a piping bag with the manjar blanco, or if you prefer, spoon some on and spread gently. The filling is rich and sticky, so a gentle hand is needed to avoid breaking these delicate cookies. Place one cookie on top of a filled one and press lightly to create a sandwich.

Finally, roll the edges in sifted powdered sugar for that iconic alfajores look. These cookies are best enjoyed within a few days stored in an airtight container at room temperature, where they keep their tenderness beautifully.

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

Garnishes

My go-to garnish for these alfajores is a generous dusting of powdered sugar—it adds that delicate snow-dusted look that’s as beautiful as it is tasty. Sometimes I sprinkle a little finely grated lemon zest on top for a fresh pop that contrasts nicely with the sweet manjar blanco.

Side Dishes

These cookies pair wonderfully with a café con leche or a cup of rich black coffee—the bitterness balances the sweet, creamy filling perfectly. For a refreshing contrast, I sometimes serve them alongside fresh berries or orange slices to cut through the richness.

Creative Ways to Present

For special occasions, I like to arrange these alfajores stacked in pretty tiered trays with fresh edible flowers for a festive touch. They also make lovely gifts—wrap individual pairs in parchment and tie with a colorful ribbon for gifting at holidays or parties.

Make Ahead and Storage

Storing Leftovers

After assembling, store your alfajores in an airtight container at room temperature. I’ve found that keeping them out of the fridge maintains their tender texture and delicious flavor for up to 3 to 5 days. Just be sure to keep them away from humidity to avoid soggy shortbread.

Freezing

If you want to freeze these treats, I recommend freezing the cookies separately before assembling. Wrap the baked cookies tightly and freeze for up to 2 months. When ready, thaw cookies fully before adding the manjar blanco filling to keep textures intact.

Reheating

I don’t usually reheat these alfajores since they’re best at room temperature, but if your manjar blanco firms up too much, just let them sit out for a bit to soften or warm gently with a hairdryer on low (just be careful!). This way, you can enjoy that smooth, creamy filling just like fresh.

FAQs

Final Thoughts

I can honestly say this Peruvian Alfajores with Manjar Blanco and Vanilla Shortbread Cookies Recipe has become a staple in my baking repertoire because it always delivers that perfect, delicate sweetness that’s both comforting and special. I love how the process is approachable but yields something that feels truly gourmet. If you want to impress your friends or treat yourself to a little Peruvian sweetness, I highly recommend you try making these alfajores—you won’t regret it. Trust me, once you taste that rich, creamy manjar blanco hugging those tender vanilla shortbread cookies, this recipe will be one you keep returning to.

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