Soft Italian Peach Cookies

This Italian peach cookie recipe transforms simple ingredients into adorable cookies that look just like miniature peaches. The delicate, soft cookies sandwich sweet peach jam, with a sugar-coated exterior giving them their characteristic peachy appearance. Perfect for special occasions or when you want to impress guests with a traditional Italian treat that's as beautiful as it is delicious.

I first made these for my daughter's birthday tea party, and the guests couldn't believe they weren't actual miniature peaches! Now they're requested at every family celebration, especially when my Italian mother-in-law visits.

Ingredients

• Eggs: room temperature for proper volume when beaten with sugar
• Granulated sugar: gives sweetness and creates that essential peach-like exterior coating
• Unsalted butter: melted provides richness and tender texture
• Vanilla extract: enhances all flavors without overpowering
• All-purpose flour: creates the perfect structure for these soft cookies
• Baking powder: ensures proper rise without toughening the dough
• Salt: balances sweetness and enhances flavor
• Milk: adds moisture for the perfect soft texture
• Peach jam: provides authentic peach flavor and natural sweetness
• Red food coloring gel: creates the beautiful blush on your peaches
• Mint leaves: add the finishing authentic touch as peach "leaves"

Step-by-Step Instructions

Beat the Base:

Begin by beating eggs and sugar for a full 10 minutes until pale and fluffy. This extended beating time creates air pockets that make your cookies light and tender, so don't rush this crucial step.

Create the Batter:

Whisk the melted butter and vanilla extract into your egg mixture until creamy and well incorporated. The mixture should look smooth and glossy at this stage.

Add Dry Ingredients:

Sift together flour, baking powder, and salt before gradually stirring them into your wet ingredients. Sifting prevents lumps and ensures your cookies will have a tender, even texture throughout.

Perfect the Consistency:

Add milk one tablespoon at a time until you achieve a soft, slightly sticky dough. The dough should hold its shape when rolled but still feel tacky to the touch. This moisture level ensures your cookies will bake up soft rather than dry.

Form and Bake:

Scoop dough into uniform small balls and arrange on your parchment-lined baking tray with space between them. Bake at 350°F for exactly 12 minutes until just set but not browned. The cookies should be pale with just slightly golden bottoms.

Create Hollows:

While cookies are still warm, carefully scoop out the middle of each one using a small knife or teaspoon. Work gently to avoid breaking the cookies. The warm cookies will be easier to hollow out than cooled ones.

Fill and Assemble:

Fill one hollowed cookie with a small spoonful of peach jam, then press another hollowed cookie on top to create a sandwich. The jam should stay contained within the hollow without squeezing out the sides.

Add Peachy Color:

Dip assembled cookie sandwiches in milk tinted with red food coloring, allowing excess to drain before rolling in granulated sugar. This creates the signature blush and fuzzy texture of a real peach.

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The peach jam is truly the heart of this recipe. My grandmother taught me to make these in her tiny kitchen in Naples, insisting that quality jam makes all the difference. She would save special homemade preserves just for these cookies each summer, and that extra care made them truly memorable.

Make Ahead Tips

These cookies actually improve with time as the flavors meld and the cookies soften. Make them up to 3 days before serving for the best texture and flavor. Store them in a single layer in an airtight container at room temperature, separated by parchment paper to prevent sticking.

Serving Suggestions

Present these cookies on a platter with fresh mint leaves scattered around for a garden fresh look. They pair wonderfully with coffee or tea, especially almond flavored varieties that complement the sweet peach. For a special dessert table, arrange them in small paper baking cups as if they were fresh fruit in a market display.

Traditional Variations

Authentic Italian peach cookies typically use Alchermes liqueur for the pink color, which adds a slight spiced flavor. If available, substitute 2 tablespoons of Alchermes for the red food coloring in the milk bath. Some regions in Italy fill these with chocolate hazelnut spread instead of peach jam, creating a delicious variation worth trying if you want to experiment.

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Frequently Asked Questions

→ How do you achieve the peach-like appearance?

You can dip the filled cookie sandwiches in milk mixed with food coloring (red or yellow) and roll them in granulated sugar. Add mint leaves for a lifelike touch.

→ Can I use a different filling instead of peach jam?

Yes, you can use any preferred fruit jam or even chocolate spread as an alternative filling to peach jam.

→ What consistency should the cookie dough have?

The cookie dough should be slightly sticky. If it feels too dry, add a little milk until you achieve the right consistency.

→ When is the best time to scoop out the cookie centers?

The cookies are easiest to hollow out while they’re still warm. Use a small knife for precision.

→ Can I prepare these cookies ahead of time?

Yes, these cookies can be made in advance. Store them in an airtight container to maintain freshness.