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–+ servings
Stack of five homemade peach cookies on a white plate, sugar-coated with golden edges and glossy peach filling in the center, softly lit by natural daylight with a blurred green background.

peach cookies

5 from 1 vote
Charming and realistic, these Italian-style peach cookies are soft, cream-filled treats that look just like tiny peaches. Fun to make with kids and perfect for special occasions!
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Prep Time 45 minutes
Cook Time 12 minutes
Chill + Resting Time 8 hours
Total Time 8 hours 57 minutes
Servings: 24 cookies
Course: cookies, Dessert, Holiday Treats
Cuisine: American, Italian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough:
  • 3 cups All-purpose flour - Unbleached preferred
  • 1 cup Granulated sugar - Not too fine
  • 1 cup Unsalted butter - Room temperature
  • 2 Large eggs - Room temperature
  • 1 teaspoon Pure vanilla extract
  • 1½ teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 tablespoon Lemon zest - Freshly grated
Filling:
  • 8 oz Mascarpone cheese - Or cream cheese substitute
  • ¼ cup Heavy cream - Cold
  • ½ cup Powdered sugar - Sifted
  • ½ teaspoon Vanilla extract
  • ½ cup Peach preserves - High-quality or homemade
Decoration:
  • ¼ cup Peach liqueur - Or peach nectar for alcohol-free
  • ½ cup Granulated sugar - For rolling
  • Red food coloring - Gel preferred
  • Yellow food coloring - Gel preferred
  • Fresh mint leaves - Optional ,for garnish "stems"

Equipment

  • 3 Mixing bowls (Medium size)
  • 1 Hand/stand mixer (For creaming and filling)
  • 2 Baking sheets (Lined with parchment paper)
  • 1 set Measuring cups & spoons (Standard)
  • 1 Cookie scoop (Optional, for even sizing)
  • 1 Zester (For lemon zest)
  • 1 Cooling rack (To cool cookies after baking)
  • 1 Small knife (To hollow cookies)
  • 1 Pastry brush (For applying liqueur/nectar)
  • 1 Shallow bowl (For rolling in sugar)

Method
 

  1. Mix softened butter and sugar until fluffy. Add eggs, vanilla, and lemon zest. Combine with dry ingredients. Chill dough for 30 minutes.
  2. Roll chilled dough into 1-inch balls. Bake at 350°F for 10–12 minutes until bottoms are golden. Cool completely.
  3. Beat mascarpone and cream until smooth. Add powdered sugar and vanilla. Hollow each cookie slightly. Add preserves and filling. Sandwich two cookies.
  4. Mix red and yellow colored sugars. Brush cookies with peach liqueur or nectar. Roll in colored sugar. Add mint leaves for stems.
  5. Arrange cookies in a single layer in a covered container. Refrigerate for at least 8 hours or overnight for best texture.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gTrans Fat: -2gCholesterol: 35mgSodium: 80mgPotassium: 40mgFiber: 0.5gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.7mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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