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.

Also Read : Sloppy Joe Garlic Bread

Peach Cookies Recipe

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

180

kcal

Ingredients

• 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.

The post Peach Cookies Recipe appeared first on RecipeWikki.

Origin Carrot Cake Cookies

Inspired by the beloved American carrot cake, these cookies take the same warm spices, shredded carrots, and textures and turn them into a portable, bite-sized treat — ideal for potlucks, lunchboxes, or anytime cravings.

What I Love About This Recipe

These cookies are soft, flavorful, and packed with texture. They deliver the comfort of carrot cake without the fuss of layering or frosting a full cake — and they pair perfectly with a cup of chai or coffee.

Also Read : Carrot Cake Loaf with Cream Cheese Frosting

Carrot Cake Cookies

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

140

kcal

Ingredients

• 1 cup all-purpose flour

• ½ cup rolled oats

• ½ tsp baking soda

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ½ cup brown sugar

• ¼ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 cup finely shredded carrots

• ½ cup chopped walnuts or pecans (optional)

• ½ cup raisins (optional)

• Cream cheese drizzle (optional): 2 oz cream cheese, 2 tbsp powdered sugar, 1–2 tsp milk

Directions

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, oats, baking soda, cinnamon, nutmeg, and salt.
• In a large bowl, beat butter and both sugars until creamy.
• Add egg and vanilla; mix well.
• Stir in the dry ingredients until combined.
• Fold in shredded carrots, nuts, and raisins if using.
• Scoop dough by tablespoons onto prepared baking sheet.
• Bake for 12–14 minutes, until edges are lightly golden and centers are set.
• Cool on a wire rack. Drizzle with cream cheese mixture if desired.

Notes

• Use finely grated carrots for even texture.
• You can swap raisins for chopped pineapple for extra sweetness.
• Cookies stay soft for days — store in an airtight container.

The post Carrot Cake Cookies appeared first on RecipeWikki.

Origin Tahini Butter Cookies

Tahini-based desserts have long been popular in Middle Eastern and Mediterranean cuisines. These cookies draw inspiration from traditional sesame-based treats, blending the creaminess of tahini with the richness of butter for a perfect balance of flavor and texture.

What I Love About This Recipe

I love how these cookies bring out the natural nuttiness of tahini while keeping the texture incredibly tender. They pair beautifully with tea or coffee and are not overly sweet, making them a great anytime snack. The subtle sesame flavor adds depth, making them stand out from typical butter cookies. Plus, they store well, so you can enjoy them for days!

Also Read : Indian Chopped Salad

Tahini Butter Cookies

Recipe by RecipeWikkiCourse: Desserts

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

100

kcal

Ingredients

• ½ cup unsalted butter, softened

• ½ cup tahini

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 1 ¼ cups all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• Sesame seeds (for garnish)

Directions

• In a mixing bowl, cream together the butter, tahini, and powdered sugar until light and fluffy.
• Add vanilla extract and mix well.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
• Cover the dough and refrigerate for at least 30 minutes.
• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Roll the dough into small balls, flatten them slightly, and place them on the baking sheet.
• Sprinkle sesame seeds on top of each cookie for added crunch and flavor.
• Bake for 12-15 minutes, or until the edges turn golden brown.
• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

• Chilling the dough helps prevent spreading and enhances flavor.
• For a sweeter version, dust the cookies with powdered sugar after baking.
• You can substitute part of the flour with almond flour for a nuttier texture.
• Store in an airtight container at room temperature for up to a week.

The post Tahini Butter Cookies appeared first on RecipeWikki.