Peach Cookies Recipe

Introduction

Peach cookies are a delightful treat that combines soft, flavorful dough with a creamy, fruity filling. These charming cookies resemble little peaches with their vibrant red and orange coatings, making them perfect for parties or a sweet afternoon snack.

Ingredients

• 2 eggs
• 1 cup granulated sugar
• 8 Tbsp softened butter
• 2 Tbsp sour cream (heaping)
• 1 Tbsp mayonnaise (heaping)
• 1 teaspoon baking powder
• 4 cups all-purpose flour
• 1 heaping teaspoon baking soda diluted in 1 Tbsp lemon juice
• 2 oz cream cheese
• 2 Tbsp softened butter
• 5 oz dulce de leche
• 2 Tbsp apricot jam
• 3 oz cool whip
• DECORATION:
  • 1 cup milk
  • red food coloring
  • orange food coloring
  • 3/4 cup sugar

Instructions

1. Step 1: In a large bowl, whisk together the eggs and sugar until well combined. Stir in the softened butter, then add the sour cream, mayonnaise, and the baking soda diluted in lemon juice. Whisk everything together thoroughly.
2. Step 2: In a separate bowl, mix the baking powder with the flour. Gradually add this dry mixture to the wet ingredients and knead until the dough forms a soft, playdough-like consistency.
3. Step 3: Preheat your oven to 350°F (175°C). Roll the dough into heaping teaspoon-sized balls and place them on a baking sheet lined with parchment paper. Bake for 15 minutes or until lightly golden.
4. Step 4: While the cookies are still warm, carefully carve out the centers at the bottom to create hollow spaces for the filling.
5. Step 5: For the cream filling, beat together the softened butter and cream cheese until smooth. Mix in the dulce de leche and apricot jam. Finally, fold in the cool whip and beat until light and fluffy, about one minute.
6. Step 6: Fill each hollowed-out cookie with the cream mixture and gently press two halves together to form a complete cookie. Chill the assembled cookies for at least two hours to firm up.
7. Step 7: Prepare the decoration by dividing 1 cup of milk into two halves. Add enough red food coloring to one half to create a medium red color, and enough orange coloring to the other half to make a medium orange shade.
8. Step 8: Dip one half of each cookie into the orange dye and the other half into the red dye. Place cookies on paper towels to set. Once dry, dredge the dipped cookies in sugar, repeating for a crystallized finish if desired. Refrigerate before serving.

Tips & Variations

• For a tangier filling, substitute apricot jam with peach preserves or marmalade.
• If cream cheese is not available, use mascarpone for a richer texture.
• To make these cookies vegan, try using plant-based butter, mayonnaise, and cream cheese alternatives.
• Double-dipping the cookies in sugar creates a beautiful crystalized coating that adds extra crunch and sparkle.

Storage

Store the assembled peach cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for about 15 minutes before serving to soften the filling slightly. They can also be frozen for up to one month; thaw in the fridge overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough a day in advance and keep it refrigerated. Let it come to room temperature before shaping and baking for best results.

What if I don’t have sour cream or mayonnaise?

You can substitute the sour cream and mayonnaise with an equal amount of plain yogurt or use a mixture of yogurt and a little extra butter to maintain the texture.

Peach Cookies Recipe

Print Recipe

★★★★★

4.5 from 92 reviews

Deliciously soft and chewy Peach Cookies featuring a tender dough filled with a creamy dulce de leche and apricot jam mixture, finished with a vibrant red and orange sugar-coated decoration. Perfect for festive occasions or a sweet snack, these cookies are easy to make and beautifully colorful.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 2 eggs
• 1 cup granulated sugar
• 8 Tbsp softened butter
• 2 Tbsp sour cream (heaping)
• 1 Tbsp mayonnaise (heaping)
• 1 teaspoon baking powder
• 4 cups all-purpose flour
• 1 heaping teaspoon baking soda diluted in 1 Tbsp lemon juice

Filling

• 2 oz cream cheese
• 2 Tbsp softened butter
• 5 oz dulce de leche
• 2 Tbsp apricot jam
• 3 oz cool whip

Decoration

• 1 cup milk
• Red food coloring (Wilton Christmas red and Spectrum super red)
• Orange food coloring (Wilton creamy peach)
• 3/4 cup sugar

Instructions

1. Prepare the Cookie Dough: In a large bowl, whisk together the eggs and granulated sugar until smooth. Stir in the softened butter, then add the sour cream, mayonnaise, and the baking soda diluted in lemon juice mixture. Whisk thoroughly to combine all wet ingredients.
2. Combine Dry Ingredients: In a separate bowl, mix the baking powder with the all-purpose flour. Gradually add the dry mixture to the wet ingredients, kneading until the dough comes together into a soft, pliable, playdough-like consistency.
3. Preheat Oven and Shape Cookies: Preheat your oven to 350°F (175°C). Roll the dough into heaping teaspoon-sized balls and place them on a baking sheet lined with parchment paper, spacing them evenly.
4. Bake the Cookies: Bake the cookies in the preheated oven for 15 minutes until they are set but still soft. Remove from the oven and while still warm, carefully carve out the centers of the bottoms to create hollows for the filling.
5. Make the Filling: In a mixing bowl, beat together the softened butter and cream cheese until smooth. Add the dulce de leche and apricot jam and continue mixing until well combined. Finally, fold in the cool whip and beat until the mixture is light and fluffy, about one minute.
6. Assemble the Cookies: Fill each hollowed-out cookie base with the creamy filling and sandwich two halves together. Chill the assembled cookies in the refrigerator for at least 2 hours until firm enough to handle for decoration.
7. Prepare the Colored Milk Dyes: Separate the milk into two portions (about 1/2 cup each). To one portion, add enough red food coloring (a mix of Wilton Christmas red and Spectrum super red) to achieve a medium red shade. To the other, add Wilton creamy peach food coloring to create a medium orange color.
8. Decorate the Cookies: Dip one cookie half into the orange dye and the other half into the red dye. Place cookies on paper towels to set. Once the dye has set slightly, dredge each dipped half into sugar for a crystalized coating. For extra sparkle, dip and sugar dredge a second time. Refrigerate before serving.

Notes

• Be sure to carve out the cookie centers while they are still warm to prevent cracking.
• Chilling the cookies after filling them helps the frosting set and makes decorating easier.
• Use parchment paper on your baking sheet for easy cleanup and to prevent sticking.
• Adjust the amount of food coloring if you want lighter or darker shades for decoration.
• For a dairy-free version, substitute the cream cheese, butter, and cool whip with appropriate dairy-free alternatives.

Keywords: Peach Cookies, Dulce de Leche Cookies, Cream Filled Cookies, Fruit Jam Cookies, Festive Cookies, Colorful Cookies