These tender, buttery Alfajorcitos de Guayaba, filled with rich guava, are absolutely delicious!
I made these cookies for my son Eder’s birthday, knowing how much he loves that sweet, tropical guava flavor—and, of course, I do too! After all, as a Paraguayan, it’d be hard not to love guava, right?
They’re easy to make, though shaping each little cookie takes a bit of time—but trust me, they’re worth it!
Pair these delicious cookies with coffee, tea, or a glass of cold milk for the perfect treat.
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🛒 Ingredients You'll Need
Flour: Gives the cookies a soft, tender structure.
- Cornstarch: Creates a delicate, melt-in-your-mouth texture.
- Sugar: Sweetens and adds light crispness.
- Butter: Adds rich, buttery flavor.
- Vanilla: Enhances the buttery taste.
- Guava Paste: The fruity, tropical filling that makes these cookies delicious.
- Sugar for Coating: Adds sweetness and a light crunch.
See the recipe card for quantities.
👩🍳 How to Make Alfajorcitos de Guayaba
1. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a food processor, pulse cornstarch, flour, and sugar until combined. Add butter and vanilla, pulsing until crumbly.
3. Transfer to a bowl and press the dough until it comes together without kneading.
4. Roll dough into thin ropes, cut into small pieces, and shape into balls. Arrange on the baking sheet.
5. Bake for 17 minutes or until bottoms are lightly golden. Let cool slightly.
6. Melt guava paste with a little water until spreadable.
7. Add guava filling to one cookie and sandwich with another. Roll in sugar to finish.
Hint: Make sure to press the dough just until it comes together—avoid kneading to keep the cookies tender and delicate.
🫙 Storage
Store cookies layered between sheets of parchment paper in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 10 days.
❄️ Make Ahead & Freezing
Prepare the dough a day in advance and store it wrapped in the fridge. Bake cookies up to 3 days ahead. Store, unfilled, in an airtight container until needed. Once filled, cookies are best eaten on the same day or stored in the refrigerator for up to 7 days.
Freeze uncooked dough discs tightly wrapped and in an airtight container for up to 3 months. Defrost overnight in the fridge. Freeze-baked, unfilled cookies in an airtight container for up to 1 month. Defrost at room temperature, then fill as directed in the recipe.
📝 Camila's Tips & Variations
Avoid Overmixing: Press the dough just until it comes together—no need to knead. This keeps the cookies tender.
Filling Options: Swap the guava paste with dulce de leche or your favorite jam for a different flavor twist.
Extra Flavor: Add a hint of citrus zest or a pinch of cinnamon to the dough for a unique touch.
Sugar Coating: Roll in sugar while the cookies are still slightly warm for a light, even coating.
🛠️ Frequently Asked Questions
Do I need a food processor to make the dough?
No, you can mix by hand using softened butter. Just be sure not to overwork the dough to keep it tender.
Why is the guava filling too thick or lumpy?
If the guava paste isn’t smooth, add a small amount of water and warm it over low heat, stirring until it reaches a spreadable consistency.
Why are my cookies too hard?
Overbaking can cause the cookies to harden. Bake just until the bottoms are golden, keeping the tops pale to ensure a soft, tender texture.
🥗 Pair with
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📖 Recipe
Alfajorcitos de Guayaba
Ingredients
- 62 grams all-purpose flour
- 100 grams cornstarch
- 42 grams granulated sugar
- 100 grams unsalted butter , softened but still firm to the touch
- ¼ teaspoon pure vanilla extract
- 200 g Granulated sugar for coating (use as needed)
- 120 grams guava paste for filling
Instructions
- Preheat the oven to 325°F (165°C) and set the oven rack in the center position. Line a baking sheet with parchment paper; set aside.
- In a food processor, pulse the cornstarch, flour, and sugar until combined. Add the butter and vanilla, then pulse briefly until the mixture looks crumbly.
- Transfer the crumbly mixture to a large bowl. Press the dough with your hands a few times until it comes together. Avoid kneading the dough.
- Roll the dough into thin ropes about a finger's width and cut them into small pieces.
- Roll each piece into a small ball and place them on the prepared baking sheet.
- Bake the cookies for about 17 minutes or until they are lightly golden on the bottom. The tops should remain pale.
- While the cookies are baking, chop the firm guava paste and place it in a pan with a small amount of water. Heat over low heat, stirring occasionally, until the guava paste melts and becomes smooth. Add a little more water if needed to reach a spreadable consistency.
- Once the cookies are baked and cooled slightly, pipe or spoon a small amount of the melted guava onto the flat side of one cookie and press another cookie on top to form a sandwich.
- Let the Alfajorcitos de Guayaba cool completely before rolling them in granulated sugar for a final coating. Once coated, they are ready to serve. Be sure to let them cool thoroughly before storing.
Notes
- Storage: Store cookies layered between sheets of parchment paper in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 10 days.
- Make Ahead: Prepare the dough a day in advance and store it wrapped in the fridge. Bake cookies up to 3 days ahead. Store, unfilled, in an airtight container until needed. Once filled, cookies are best eaten on the same day or stored in the refrigerator for up to 7 days.
- Freezing: Freeze uncooked dough discs tightly wrapped and in an airtight container for up to 3 months. Defrost overnight in the fridge. Freeze-baked, unfilled cookies in an airtight container for up to 1 month. Defrost at room temperature, then fill as directed in the recipe.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
