Italian Peach Cookies
My Italian Peach Cookies feature soft cake like cookies rolled in sugar and fill with fluffy buttercream. They look and tastes just like peaches and are easier to make than they look.
I've shared nearly 50 cookie recipes on the blog to date from birthday cake cookies to coffee cake cookies to Copycat Gideon's cookies. These Peach cookies are one of the most unique I've tried yet. I love the contrast of the soft cookies with the creamy icing and the crunchy sugar coating. They're perfect for holidays and wedding cookie tables. Love Italian desserts? Try my Bomboloni next.
Why Our Recipe: A Sprinkle of Food Science
- Cakey Cookies: Melted butter and milk create soft cookies that won't fall apart when you put them together.
- Peach x 3: These have great peach flavor from a combination of peach necatar and schnapps in the cookies and peach preserves in the icing.
Ingredient Notes & Shopping Tips
- Flour: Spoon your flour into your measuring cup and level with a knife. Avoid scooping from the bag as you'll use too much.
- Baking Powder: Be sure to replace every 6-12 months even if the date on the package is okay.
- Butter: I like using unsalted butter to avoid an overly salty cookie but you can use salted if that's all you have.
- Milk: Use whole milk for the best flavor.
- Peach Preserves: I like the flavor and chunks of fruit in preserves. You can also use jam in a pinch.
- Peach Nectar: I likie nectar here as it is thicker and has more sugar which is perect for helping these cookies stay soft. You could also use peach juice in a pinch.
- Peach Schapps: You can replace this with additional nectar if you or your guests are avoiding alcohol.
Krystle's Tips: Steal My Culinary School Secrets
- Make Dough Easier to Work With: I like to spray my hands with nonstick spray. You can also chill it in the fridge if your kitchen is super warm or the dough seems sticky.
- Don't Overmix: That can make these delicate cookies tough.
- Use a Cookie Scoop: I used a one tablespoon cookie scoop (#60). This ensures your halves pair up perfectly.
- Scoop Center Out While Warm: They will be easier to remove and less likely to crack.
- Don't Overbake: They should just be turning golden brown around the edges. If baked too long they can become dry and crumbly.
More Cookies to Try
Peanut Butter and Jelly Cookies
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📖 Recipe
Italian Peach Cookies
My Italian Peach Cookies feature soft cake like cookies rolled in sugar and fill with fluffy buttercream. They look and tastes just like peaches and are easier to make than they look.
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Servings: 24 Cookies
Calories: 242kcal
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Ingredients
For the Cookies
- 4 Cups Flour
- 1 Tablespoon Baking Powder
- ¼ Teaspoon Salt
- ¾ Cup Granulated Sugar
- ⅔ Cup Whole Milk
- 1 Stick Unsalted Butter 8 Tablespoons, Melted
- ¼ Cup Peach Nectar or Juice
- 3 Tablespoons Peach Schnapps
- 3 Eggs
For the Frosting
- ¼ Cup Unsalted Butter
- ½ Teaspoon Vanilla
- 1 Pinch Salt
- 1 Cup Powdered Sugar
- 2 Tablespoons Peach Preserves
For Decorating
- ⅔ Cup Peach Nectar or Juice Divided
- ¼ Teaspoon Vanilla
- Red and Yellow Food Coloring
- 1 ½ Cups White Sugar
- Mint or Basil Leaves For Garnish, If Desired
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Instructions
For the Cookies
- Preheat to 350 degrees F. Line cookie sheet with parchment paper.
- In a large bowl combine sugar, milk, butter, peach schnapps, peach nectar, baking powder, salt, and eggs.
- Gradually stir in flour stirring until just combined.
- Spray hands with nonstick cooking spray. Scoop dough using a 1 tablespoon cookie scoop and roll into balls. Bake for 14-15 minutes or until the bottoms are golden and the tops are just set.
- Cool for 2-3 minutes. While still warm, use a sharp paring knife to cut a 1 inch divot into the flat side of each cookie. Cool completely.
For the Frosting
- In a large bowl mix butter, vanilla and salt until light and fluffy. Gradually add powdered sugar a little at a time until you reach your desired consistency. Fold in peach preserves.
- Spread a small amount of the buttercream into each hollowed out hole. Then spread a thin layer on the bottom of each cookie and sandwich them together.
Assembly
- In a medium bowl combine nectar and vanilla extract. Divide in half adding red food coloring to one and yellow to the other bowl. Place sugar in another bowl beside them.
- Paint one side of the cookie with the red nectar and one with the yellow. Roll in sugar and coat. Cover with plastic and refrigerate 8 hours and up to overnight.
- Just before serving, garnish each cookie with a mint or basil leaf if desired.
Nutrition
Calories: 242kcal | Carbohydrates: 42g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 39mg | Potassium: 99mg | Fiber: 1g | Sugar: 25g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
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I've never made a peach cookie before, but these were incredible! Would definitely make again!
I love these cakey peach cookies. They taste amazing and are fun to make!
Italian peach cookies are delicious and perfect for my cookie box. My Coworkers liked it. so good.
These Italian peach cookies turned out soft, pretty, and really fun to make—one of those bakes that feels extra special on the plate.
These turned out beautifully. The cookies were soft and flavorful, and the presentation is so great.