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.
Warning: these Peach Cookies are DELICIOUS! Although a bit more time consuming than for example chocolate chip cookies, but after you take a bite, I am sure you’ll be won over by this recipe! It wasn’t until my mother-in-law brought me a plate of her peach pastries, that she had left over after making at least 200 of these for a wedding, that I was won over by! They were literally so soft and so good! I made 3 batches shortly after that.
What are peach cookies?
Peach cookies that look like mini peaches are basically two hollowed out cookie halves filled with a frosting that will help the cookies stick together and then garnished to give their peach like appearance.
How do you get cookies to look like peaches?
It’s really the coating that gives that peach-like appearance, although joining the two halves plays a role too. A common technique to achieve the peach cookie color is to dip the cookies in a food dye diluted with either water or milk. Then coat in sugar or soak and garnish with colored sugar like done in the peach cookie recipe.
What is the difference between Italian and Russian Peach Cookies?
From an Italian peach cookie recipe online to the commonly known Russian version, the difference would be in the filling and soaking ingredients. For example, an Italian recipe had liqueur for soaking and an Italian custard for the filling, whereas Russian or Ukrainian versions usually have a dulce de leche based frosting and typically use a dye diluted with water or milk.
Ingredients for Peach Cookies:
- 2 eggs
- 1 cup granulated sugar
- 1 stick of softened butter
- 2 heaping TBSP sour cream
- 1 heaping TBSP mayonnaise
- 1 teaspoon baking powder
- 4 1/2 cups all-purpose flour
- 1 heaping teaspoon baking soda diluted in 1 TBSP of lemon juice
Frosting for peach cookies:
- 2 ounces softened cream cheese (1/3 of a package)
- 2 TBSP softened butter
- 1/3 of a (14 oz can) of dulce de leche
- heaping 1 1/2 TBSP of apricot jam
- 1/3 of an (8 oz package) of cool whip, thawed
For Decoration:
- 1 cup milk, divided
- red food coloring
- orange food coloring
- 3/4 cup sugar
Directions for Peach Cookies:
1. 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.
2. 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.
3. 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.
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 crystalized coating dredge in sugar twice.) Refrigerate before serving.
- COOKIES:
- 2 eggs
- 1 cup granulated sugar
- 1 stick of softened butter
- 2 heaping TBSP sour cream
- 1 heaping TBSP mayonnaise
- 1 teaspoon baking powder
- 4½ cups all-purpose flour
- 1 heaping teaspoon baking soda diluted in 1 TBSP of lemon juice
- CREAM FILLING:
- 2 ounces softened cream cheese (1/3 of a package)
- 2 TBSP softened butter
- ⅓ of a (14 oz can) of dulce de leche
- heaping 1½ TBSP of apricot jam
- ⅓ of an (8 oz package) of cool whip, thawed
- DECORATION:
- 1 cup milk, divided
- red food coloring
- orange food coloring
- ¾ cup sugar
- 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 ½ 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.
2 comments
Love these peach cookies very much! They are indeed very delicious, soft, and tasty. Thank you!
Thank you!