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Peach Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/peach-cookies-recipe/