These soft, cake-like cookies are filled with sweet peach flavor and often styled to look like real peaches — perfect for summer parties, weddings, or a fun baking project!
Origin Peach Cookies Recipe
Peach cookies, or “Pesche Dolci,” originate from Italy and are especially popular in Eastern European cuisines. Traditionally made to resemble real peaches in both look and taste, these cookies are often filled with jam or cream and decorated with colored sugar.
What I Love About This Recipe
They’re not just delicious — they’re stunning! The outer sugar coating, soft peach-flavored dough, and creamy filling make them both a treat for the eyes and a delight to eat. Great for festive occasions or when you want to impress your guests.
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Peach Cookies Recipe
4
servings30
minutes20
minutes180
kcalIngredients
3 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
½ cup milk
1 tsp vanilla extract
½ tsp almond extract (optional)
Peach or apricot jam, for filling
Peach schnapps or juice, for brushing
Red and yellow food coloring
Granulated sugar, for rolling
Fresh mint leaves (optional, for garnish)
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs, one at a time, then milk and extracts.
- Gradually mix in the dry ingredients until a soft dough forms.
- Roll into 1-inch balls and place on baking sheet.
- Bake for 12–15 minutes, until bottoms are lightly golden. Let cool completely.
- Hollow out the flat side of each cookie gently with a small spoon or knife.
- Fill with jam and sandwich two cookies together.
- Mix a bit of red and yellow food coloring with peach schnapps or juice. Brush cookies lightly to resemble peach skin.
- Roll in granulated sugar and decorate with mint leaves if desired.
Notes
- You can use a small piping bag to fill cookies neatly with jam or cream.
- For a shortcut, use canned peach jam and skip coloring if preferred.
- Cookies taste even better after resting overnight.
