Peach Cookies or Pesche Dolci as they are called in Italy, are an impressive dessert perfect for summer days, that look and taste like peaches. These cookies are known worldwide and are usually made during the holiday season reminding many of us of the beautiful childhood days.
I personally think these cookies are also great for peach season. I’ve tried to keep the recipe as easy to prepare as possible. I’ve simply made some buttery cookies that are filled with a peach-flavored filling, matched together dipped into colored liqueur and coated with sugar for an amazing look and taste.
How to make peach cookies
Begin by preheating your oven to 350°F (180°C) and lining two baking sheets with parchment paper.
Next, prepare the cookie dough. In a large bowl, mix together the butter, sugar, and lemon zest until creamy. Add the egg and mix until well combined, then stir in the vanilla extract and sour cream. In a separate medium bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually incorporate the flour mixture into the butter mixture until well combined.
Grease your hands with softened butter or oil, then scoop about 1 tablespoon (15g) of dough and shape it into balls. Place the balls on the prepared baking sheets and flatten them slightly. Bake for 13-15 minutes, or until the bottoms are lightly golden brown. Remove from the oven and let the cookies cool completely.
Once the cookies are cooled, use a small sharp knife to remove the centers and place them in a bowl to be used for the filling.
For the filling, break the reserved cookie centers into crumbs and mix them with peach jam and ground pecans or walnuts until well combined. Transfer the filling to a piping bag fitted with a plain tip (about 9 mm).
Fill each cookie with the prepared filling and sandwich them together in pairs.
To decorate the cookies, prepare two bowls of peach liqueur, one with yellow food coloring and the other with red food coloring. Place a bit of fine sugar in another bowl. Dip about half of each sandwiched cookie into the yellow liqueur and then into the red liqueur. Allow excess liquid to drain off, then roll the cookies in the sugar to coat evenly.
Arrange the peach cookies on a serving platter and decorate with green leaves if desired.
Hope you will try this amazing Peach Cookies and don’t forget to share the photos with me on Instagram. Hope you will try it out and enjoy!
YOU MAY ALSO LIKE:
Nutella Stuffed Chocolate Cookies
Peanut Butter Chocolate Thumbprint Cookies
Strawberry Cardamom Linzer Cookies
Peach Cookies
Ingredients
Cookie Dough
- 1 ⅔ cup (210g) all-purpose flour
- 1 ½ tsp (6g) baking powder
- 1/4 tsp (1g) salt
- 1/2 cup (110g) butter , softened
- 1/2 cup (60g) powdered sugar
- 1 egg
- 1 tsp (5g) vanilla extract
- 3 tbsp (45g) sour cream
- Lemon zest from 1 lemon
Filling
- 1/4 cup (30g) ground pecans or walnuts or almonds
- 1/4 cup (80g) peach jam
- reserved cookie crumbs
For decoration
- 2/3 cup (160ml) Peach liqueur , divided
- red food coloring
- yellow food coloring
- fine sugar
- green leaves
Instructions
- Preheat oven to 350F (180C). Line two baking sheets with parchment paper and set aside.
Prepare the cookie dough.
- In a large bowl, mix butter, sugar, and lemon zest until creamy. Add the egg and mix until well combined. Mix in the vanilla extract and sour cream.
- In a medium bowl whisk together flour, baking powder and salt.
- With the mixer on low incorporate the flour mixture into the butter mixture.
- Grease your hands with softened butter or oil. Scoop about 1 tbsp (15g) of dough and shape into balls. Place the balls on the prepared baking sheets.
- Flatten the balls slightly .
- Bake for 13-15 minutes until bottoms are lightly golden brown. Remove from the oven and let cool completely.
- When the cookies are cooled, use a small, sharp knife to remove the cookie center crumb and place it in a bowl, as it will be used for the filling.
Prepare the filling.
- Break the reserved cookie centers into crumbs. Add peach jam and ground pecans or walnuts over the reserved cookie crumbs and stir to combine.
- Place the filling into a piping bag fitted with a plain tip (I’ve used a 9 mm tip).
- Fill the cookies and match two cookies together.
Decorate the cookies.
- Add about 1/3 cup (80ml) of peach liqueur to a small bowl. Add yellow food coloring. Add another 1/3 cup (80ml) peach liqueur to another bowl and add red food coloring. In another bowl, add a bit of fine sugar.
- Dip half of each sandwiched cookie into the yellow liqueur, then into the red liqueur. Let it drain briefly, then roll in sugar to coat evenly.
- Place the peach cookies onto a serving platter and decorate with green leaves if desired. Enjoy!
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Hi , I pinned it for later, but is there a substitute for the liquor ? thnx Mike
They look lovely and sweet. I’m going to try it, but I’m pretty clumsy not know can color as beautiful as you or not?
Hi. What can be used instead of liquor?
Hi Ella
I love peaches so much pls. Advise what is the replacement of peach liqueurs
As I want try this in during feast holiday
Thanks in advance
Hi Heba.
You can use milk or sugar syrup.
Hi dear ella
I wanna know what we can use instead of sourcecream?because there´s not sourcecream in iran
Hi Parvaneh.
You can use greek yogurt.
hi thank you for the wonderful recipe can we store these cookies?
Hi Sonal.
You can store them for 2 -3 days.
The peaches look delicious and wonderful, thank you for sharing.
wHAT KIND OF LEAVES ARE THOSE?
🙂 you can use whateever leaves you have around.. I've used some raspberry leaves I had in my garden
Hi, is there something else I can use instead of the almonds/pecans because my friend is allergic to these, Thanks!
Hello, does this use unsalted butter?
Hello Lily.
Yes, i use unsalted butter.
These look amazing! Can peach pie filling be substituted for peach jam?
Can you freeze these peach cookies?
Hi, dear! Just found this recipe, will try it today. In my home country, Croatia, we bake these cookies and fill them with mixture of ground walnuts, chocolate and cookie crumbs. They are delicious, seriously delicious. But can’t wait to try your recipes.
Btw, i’m your huge fan! Thanks for all your recipes.
The cookies where a bit gooey I put oil on my hand and I couldn’t roll into balls, as it was my first time making them, thought once they cook it would firm up.After I put custard instead of your filling I dipped them in peach liquer and they broke as I dipped them. Very disappointed as I wasted the custard and liquor
If they were gooey they weren’t properly baked. That would be why they broke when dipped.
Can I use different type of jam in this cookie? Also is it possible to freeze them?
Hi,I was worried about crucking,my peaches comes cruck from oven
I made these today following the recipe and they turned out SO beautiful! My only effort next time I make them will be to find a way to further enhance the peach flavor!
I can’t wait to try this recipe! What type of peach liquor did you use and where did you get it?
Hello, sweetheart! I just discovered this recipe and want to try it out today. These cookies are baked in my native country of Croatia and filled with a blend of crushed walnuts, chocolate, and cookie crumbs. They’re delectable, to say the least. But I’m looking forward to trying out your recipes. By the way, I’m a major admirer of yours! Thank you so much for all of your recipes.
Tasted great but looked nothing like the picture.
I made them so many times and always came out good. Just follow the recipe, be patient and don’t rush ! Ella’s version is sophisticated in comparison with original. Ella thanks for great recipe . Your recipe deserves 5 stars.
Ella thanks for your sophisticated version of peaches. Made them many, many times. They always came out perfect and thay are favorite of my son.
So happy to hear that Olga:) when you have the chance, tag me on Istagram, would love to see the photos.
Don’t have rasberry or strawberry leaves in winter. What can you suggest for the leaves please?
Fresh mint leaves would look nice too.