These Peach Cookies (Persiki) are amazing! Soft homemade cookies are carved out and filled with apricot, dulce de lech cream, then soaked and garnished to achieve its peach appearance! A highly popular pastry in Russian and Ukrainian Cuisine! 

peach-cookiesItalian Peach cookies don’t compare to these delicious pastries! Persiki (which means peaches) is a super popular dessert in the Russian and Ukrainian culture and especially at weddings! It’s no wonder they win a spot on the dessert table–they’re simply delish! Although there’s some work behind the peach appearance no art skills are required so you don’t need any professional tools. The end result is rewarding and of course, the taste is superb! It wasn’t until my mother-in-law brought me a plate of her peach pastries, that she made for a wedding, that I was won over! They were literally so soft and so good! I made 3 batches shortly after that.

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peach-cookies

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4. Carve out the bottom centers of the cookies while still warm.

5. For the CREAM:

Beat together the soft butter and cream cheese until smooth. Mix in the dulce de leche and apricot jam. Beat in the cool whip and mix until light and fluffy (about a minute.)

6. Fill each hollowed out cookie and join every two halves together. Chill until hard enough to handle when decorating (at least 2 hours.)

7. Dilute 1/2 cup of milk with each dye. Add enough food coloring to achieve a medium colored orange and red. (I used Wilton Christmas red and 2 drops of Spectrum super red for the red dye and Wilton creamy peach for the orange dye.)

 

8. Dip one cookie half into the orange dye and the other half into the red dye, place on paper towels to set. Once finished dipping, dredge into the sugar. (For an extra crystallized coating dredge in sugar twice.) Refrigerate before serving.

 

Food Coloring Dyes Used:

FAQ

What are Peach Cookies?

Peach cookies are soft baked cookies that get hollowed out and stuffed with cream. The two cookie halves then get joined together for the ultimate peach appearance.

What’s the difference between Russian and Italian Peach Cookies?

Italian peach cookies typically contain lemon zest and liquor. Russian peach cookies usually have a dulce de leche caramel filling and require no liquor.

How do you make the sugar coating for peach cookies?

Dipping the cookies into a food coloring solution, then immediately rolling in sugar will give you the sugar crust.

Can I make peach cookies without food coloring?

If you would rather not use food dye try a plant-based food coloring dye or make my other peach cookie recipe that requires the hollowed-out cookie crumbs tossed in colored sugar instead.

Tips

  1. Not into food dye? Ditch the food coloring and roll into the hollowed-out crumbs and colored sugar instead!
  2. Poke mini leaves into the center for an ultimate peach look! (Then discard.)
  3. Double dip into milk for an extra crusty sugar coating!
  4. Freeze or store ungarnished cookies for later assembling.

Peach Cookies

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 28 whole cookies
Author: Alyona's Cooking
These peach cookies are AMAZING! Soft homemade cookies are carved out and filled with an apricot dulce de leche cream, then soaked and garnished to achieve its beautiful peach appearance.

Ingredients

Peach Cookies:

  • 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 of lemon juice

Apricot Dulce De Leche FILLING:

  • 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

  • For the COOKIES: In a large bowl whisk together the eggs and sugar. Stir in the softened butter and add in the sour cream, mayo and baking soda mixture and whisk together.
  • Stir together the baking powder and flour then add to the wet mixture and knead together until the dough comes together and resembles a soft playdough-like consistency.
  • Preheat oven to 350 ° F. Roll dough into heaping teaspoon sized balls and place onto a baking sheet lined with parchment paper. Bake for 15 minutes.
  • Carve out the bottom centers of the cookies while still warm.
  • For the CREAM: Beat together the soft butter and cream cheese until smooth. Mix in the dulce de leche and apricot jam. Beat in the cool whip and mix until light and fluffy (about a minute.)
  • Fill each hollowed out cookie and join every two halves together. Chill until hard enough to handle when decorating (at least 2 hours.)
  • For the DECOR: Dilute 1/2 cup of milk with each dye. Add enough food coloring to achieve a medium colored orange and red. (I used Wilton Christmas red and 2 drops of Spectrum super red for the red dye and Wilton creamy peach for the orange dye.)
  • Dip one cookie half into the orange dye and the other half into the red dye, place on paper towels to set. Once finished dipping, dredge into the sugar. (For an extra crystalized coating dredge in sugar twice.) Refrigerate before serving.

Nutrition per serving

Serving: 1Peach cookieCalories: 179kcalCarbohydrates: 28gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 27mgSodium: 58mgPotassium: 55mgFiber: 1gSugar: 14gVitamin A: 197IUVitamin C: 1mgCalcium: 28mgIron: 1mg

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31 comments

    • Sarah

    Hi! Can I use freshly whipped cream instead of cool whip? I don’t eat cool whip. Excited to try these

      • Alyona Demyanchuk

      Hi, I think that would be fine just sweeten the cream with some powdered sugar.

    • Becky

    Have you ever done it without apricot jam? Can I do peach jam instead?

      • Alyona Demyanchuk

      You can certainly try peach or apricot jam in addition to the dulce de leche filling!

    • Vanessa

    Thanks for sharing! Does it keep long?

      • Alyona Demyanchuk

      Yes, you can store the cookies unfilled for up to 4 days at room temp or freeze them and fill them later.

    • Suzanne

    This looks so good! What a refreshing cookie for summer!

    • Anna

    Lools so good!I want to make these a few days in advance. Is Is best to store in fridge or in counter in an airtight container?

      • Alyona Demyanchuk

      Hi Anna, if you’re making in advance it’s best to store the cookies in an airtight container and then fill the day before serving.

    • Katya

    Bomb the best recipe! I’ve made these before and everyone loves them ! What spoon size do you use to form them ? Im using TBSP and I get 20 cookies so 40 pieces :/

    Also, when I dip them in coloring a milk I dip like 5 and than I put them on paper towel and than I sugar coat them … Don’t dip them in coloring and sugar right after give it like 40 sec or let the cookie sit a little.

      • Alyona Demyanchuk

      Hi Katya, I used a heaping teaspoon of dough to make the cookies. Thanks for the tips!

    • Kristina

    By the way we use beat juice and carrot juice to color is you still want the color but no food color. Just a little tips love all your recipes.

      • Alyona Demyanchuk

      Thank you, Kristina! That’s a great idea!

    • Anita Melfo

    Ok! Soooo, I made them! They were stunning! Sugared them up and put them in the fridge but now today it seems the milk must have caused some of the sugar to dissolve. How do I get them back to looking like they did after I sugared them?

      • Alyona Demyanchuk

      Hi, Anita double coat them with sugar for a crusty shell.

    • Victoria

    Could I store them in the fridge, all done and decorated, for a couple of days?

      • Alyona Demyanchuk

      Yes, it’s best up to 2 days otherwise I’d freeze the cookies so they don’t get too soft.

        • Anita

        Can I freeze them after they are assembled ?

          • Alyona Demyanchuk

          Yes!

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