This Italian peach cookie recipe was always reserved for special occasions. I remember watching my mom as a kid carefully shape and fill each cookie before brushing them with color until they looked just like real peaches.
Also known as pesche dolci, they have a crispy cookie exterior with a soft chewy interior and a peach or apricot filling to hold them together like a cookie sandwich.
If you like traditional cookies, you'll want to try my recipe for Sicilian Bow tie Cookies also known as Chiacchiere, Authentic Italian Pizzelle Cookies, or these delicate Almond Thumbprint Cookies.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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Here's Why You'll Love this Dish
- Simple and easy to make treat loved by many
- Pantry ingredients right in your kitchen which don't require you to make any special purchases
- Wow factor with little effort, making it perfect for events like bridal showers, baby showers or engagement parties.
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Ingredients
These Italian peach cookies come together with ingredients like: butter, eggs, sugar, vanilla extract, all purpose flour, baking powder, food coloring, peach or apricot jam, apple juice and decorative leaves (optional)
For exact measurement details and directions, see recipe card...
How to Make Peach Cookies
Preheat oven to 350℉. Prepare two baking sheets lined with parchment paper.
In a bowl of a stand mixer, combine the eggs and sugar and mix for 2 to 3 minutes on medium speed. Add vanilla, and baking powder and approximately 2 cups of flour a little bit at a time until you reach a cookie dough consistency.
Turn dough out on to a floured surface and knead until you have a consistency that you can roll in your hand without getting overly sticky.
Use a dough scoop to scoop the dough and roll in your hands. Place rolled cookie halves on a baking sheet covered with parchment paper. Gently flatten the top of the cookie. Continue to use the same scoop and roll cookies trying to keep the cookie shape and size consistent.
Place them on the prepared baking sheets one by one. Bake for 8 to 10 minutes. Check on the cookies at 8 minutes and make sure that they are not turning brown on the bottom. Gently press on the cookie, once firm remove and let cool.
Scoop out a little of the bottom of the cookie. Use an espresso spoon or a small knife to break and lift the cookie. Repeat until you have scooped the underside out on all the cookies.
Use a spoon to fill the cookies with jam, then press them together. Remove overfilled jam with a spoon. Set aside.
Grab a cookie, dip into the yellow apple juice, turn around and dip into the red apple juice. Place on a baking sheet so that excess juice drains. Repeat.
Grab a cookie, dip into the yellow apple juice, turn around and dip into the red apple juice. Place on a baking sheet so that excess juice drains. Repeat.
Once you have dyed all the cookies, take them one at a time and roll them in the sugar, place a leaf in the seam of the cookie and lay them on a plate. Repeat until all cookies have been decorated.
Storage: Store assembled peach cookies in the refrigerator covered with plastic wrap to preserve their freshness.
You can freeze the cookies alone in an airtight container for upto 2 months in the freezer. Then thaw them out and fill and assemble.
Freezing assembled cookies is not recommended for once dipped in the color mixture and sugar.
Meal Prep Tips
Bake just until lightly golden to keep them soft.
Hollow cookies carefully once cooled to avoid cracking.
Apply color to juice gradually for a realistic peach look.
Allow the filled cookie pastries to rest so flavors develop. Keep covered with plastic wrap in the refrigerator for freshness.
You can freeze the cookies, but don't assemble them until you are ready to use them.
Filling Variations
You can fill Italian Peach cookies with any filling, here are some options:
- Walnuts and peach preserve - stuff the Centre with walnuts and cover with peach preserve
- Crema Pasticceria - fill with a custard cream and keep refrigerated
- Cookie Crumb Nutella mixture - use leftover cookie crumbs and combine with liquor and a spoonful of Nutella, mix and stuff your cookies.
- Citrus - add orange or lemon zest to your cookie dough for a citrus flavor
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
You'll know the cookies are done when they are firm to the touch but not rock hard.
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Recipe Details
Italian Peach Cookies
https://easyhomemaderecipes.caAffiliate Disclosure
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Ingredients
Cookie
- 3 oz butter softened
- 3 eggs
- ⅓ cup sugar
- 1 tsp vanilla extract
- 3 cups all purpose flour
- 1 tsp baking powder
Decoration
- 1 cup sugar
- food coloring red and yellow
- 22 decorative leaves optional
- 12 oz jam peach or apricot preferred
- 6.5 oz unsweetened apple juice
Instructions
Cookies
- Preheat oven to 350℉. Prepare two baking sheets lined with parchment paper.
- In a bowl, combine the eggs and sugar and mix for 2 to 3 minutes. Add butter and vanilla, and baking powder and approximately 2 cups of flour a little bit at a time until you reach a cookie dough consistency.3 eggs, ⅓ cup sugar, 1 tsp vanilla extract, 3 cups all purpose flour, 1 tsp baking powder, 3 oz butter
- Turn dough out on to a floured surface and knead until you have a consistency that you can roll in your hand without getting overly sticky.
- Use a dough scoop to scoop the dough and roll in your hands. Place rolled cookie halves on a baking sheet covered with parchment paper. Gently flatten the top of the cookie. Continue to use the same scoop and roll cookies trying to keep the cookie shape and size consistent. (Remember two cookies will be put together to make one.)
- Bake for 8 to 10 minutes. Check on the cookies at 8 minutes and make sure that they are not turning brown on the bottom. Gently press on the cookie, once firm remove and let cool.
Decoration
- Scoop out a little of the underside of the cookie. Use an espresso spoon to break and lift the cookie. Repeat until you have scooped the underside out on all the cookies. Prepare your cookies for filling by matching up cookies that are the same size.
- Use a spoon to fill the cookies with jam, then press them together. Remove overfilled jam with a spoon. Set aside.12 oz jam
- Prepare three bowls. 2 with apple juice (50/50), one with 3 to 4 drops of yellow food coloring and the other with 3 to 4 drops of red food coloring. Prepare a third bowl with the sugar to roll the cookies after dipping.6.5 oz unsweetened apple juice, food coloring
- Grab a cookie, dip into the yellow apple juice, turn around and dip into the red apple juice. Place on a baking sheet so that excess juice drains. Repeat.
- Once you have dyed all the cookies, take them one at a time and roll them in the sugar, place a leaf in the seam of the cookie and lay them on a plate. Repeat until all cookies have been decorated.1 cup sugar, 22 decorative leaves
- Store in an airtight container refrigerated.
Notes
Meal Prep Tips
Bake just until lightly golden to keep them soft.
Hollow cookies carefully once cooled to avoid cracking.
Apply color to juice gradually for a realistic peach look.
Allow the filled cookie pastries to rest so flavors develop. Keep covered with plastic wrap in the refrigerator for freshness.
You can freeze the cookies, but don't assemble them until you are ready to use them.
Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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