Pepas are one of the most beloved cookies from Argentine bakeries: small, tender shortbread rounds with a soft jam center that gives them their name. They’re a staple of the classic “dozen of facturas” and appear on nearly every merienda (afternoon tea) table, sold by the kilo in bakeries across the country.
This recipe follows the most traditional version, filled with strawberry jam, though pepas are also commonly found filled with dulce de leche or quince paste. Their simplicity and homemade flavor make them one of the first baking recipes many Argentine families learn.
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Strawberry Pepas Cookies
- Prep Time: 25
- Cook Time: 15
- Total Time: 40
- Yield: 30 cookies
- Category: Dessert
- Cuisine: Argentine
Ingredients
- 250 g of unsalted butter, room temperature (1 cup)
- 200 g of sugar (1 cup)
- 2 units of egg yolks
- 1 teaspoon of vanilla extract
- 500 g of all-purpose flour (4 cups)
- 1 teaspoon of baking powder
- 1 pinch of salt
- 200 g of strawberry jam (¾ cup)
Instructions
- Cream the butter and sugar together, beating until light, smooth, and fully blended; this can be done with an electric mixer or by hand with a wooden spoon for a few minutes.
- Add the egg yolks and vanilla extract, mixing well after each addition until fully incorporated.
- Mix in the sifted flour, baking powder, and salt, working it in with your hands until you get a soft dough that doesn’t stick to your fingers; avoid overworking it so the cookies stay tender.
- Shape walnut-sized balls of dough, place them on a buttered baking sheet with space between them, and press a small indent in the center of each with your thumb or the handle of a wooden spoon.
- Fill each indent with strawberry jam and bake in a moderate oven, preheated to 350°F (180°C), for 12 to 15 minutes, until the edges are just lightly golden.
- Let the pepas cool on the baking sheet for a few minutes before transferring them to a wire rack, since they’re very fragile straight out of the oven and firm up as they cool.
Helpful Tips
- Use room-temperature butter, never melted, so the dough holds its shape and the cookies don’t spread too thin while baking.
- If the jam is very runny, simmer it briefly over low heat before using so it doesn’t overflow during baking.
- Don’t overbake: the cookies should be just lightly golden at the edges, since they continue to firm up as they cool.
Traditional variations
- Dulce de leche pepas, filled with thick dulce de leche instead of jam.
- Quince paste pepas, filled with small cubes of quince paste (dulce de membrillo).
How to Enjoy This Recipe
Pepas are served at room temperature, arranged on a platter alongside other facturas and small pastries for the tea table. They’re a regular feature of Argentine merienda, enjoyed with mate or a cup of café con leche.
Recommended sides
- Mate
- Café con leche
- Black tea
A Bit of History
Pepas are part of Argentina’s bakery tradition, largely inherited from European pastry-making and adapted over time to local taste. Their name refers to their rounded shape with a central “hole,” similar to a fruit seed or pip, that holds the sweet filling.
They’re one of the most affordable and common treats found in neighborhood bakeries, usually bought mixed with vigilantes, bolitas de fraile, and other assorted facturas for the family’s afternoon tea.
Frequently Asked Questions
Strawberry Pepas Cookies is a traditional recipe made with simple ingredients and a homemade cooking method that preserves its authentic flavor.
Preparation time is usually short if you follow the steps in order; the exact duration depends on the quantities and serving size.
It pairs well with traditional side dishes and typical drinks, depending on personal taste and local custom.
Yes, it generally keeps well in the fridge in a covered container and can be enjoyed the next day, as long as you check it is still fresh.
Yes, some ingredients can be adjusted to taste, though it is best to keep the main ones to preserve the dish's characteristic flavor.
