Peach cookies are delightful treats that look like miniature peaches and taste like a dream. These charming cookies are perfect for parties, gifts, or a sweet afternoon snack. They’re surprisingly simple to make and always impress.
Key Ingredients & Substitutions
- All-Purpose Flour: Standard flour works best for these cookies.
- Granulated Sugar: Sweetens both the cookies and the filling. Powdered sugar can be used for dusting.
- Eggs: Act as a binder for the dough.
- Butter: Adds richness and tenderness. Margarine can be used as a substitute.
- Peaches (for filling): Canned or fresh peaches work well. Make sure they are well-drained if using canned. Peach jam can be a quick alternative.
- Food Coloring (Red & Yellow): Essential for that signature peach look. Natural food colorings can be used.
Ingredients
For the Cookies:
* 3 cups all-purpose flour
* 1 cup granulated sugar
* 1 cup unsalted butter, softened
* 2 large eggs
* 1 teaspoon baking powder
* 1 teaspoon vanilla extract
* Pinch of salt
For the Peach Filling:
* 1 cup finely diced fresh or canned peaches (well-drained)
* 1/2 cup granulated sugar
* 1/4 cup water
* 1 tablespoon cornstarch
* 1 teaspoon lemon juice
For Decorating:
* Red food coloring
* Yellow food coloring
* 1/2 cup granulated sugar (for rolling)
* Fresh mint leaves (optional, for garnish)
How Much Time Will You Need?
- Prep Time: 45 minutes
- Cook Time: 15-20 minutes
- Total Time: 1 hour 30 minutes (includes chilling time)
- Servings: 24-30 peach cookies
- Tools Needed: Baking sheets, parchment paper, mixing bowls, small saucepan, pastry brush.
Step-by-Step Instructions
1. Prepare the Cookie Dough
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.
2. Chill the Dough
Divide the dough in half, wrap each half in plastic wrap, and flatten into a disc. Refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much.
3. Shape the Cookies
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Take small pieces of dough (about 1 tablespoon each) and roll them into small balls. Place them on the prepared baking sheets, leaving a little space between each.
4. Bake the Cookie Halves
Bake the peach cookies for 12-15 minutes, or until the edges are lightly golden. They should still be pale in the center. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
5. Make the Peach Filling
While the cookies cool, combine the diced peaches, sugar, water, and lemon juice in a small saucepan. Bring to a simmer over medium heat. In a small bowl, dissolve the cornstarch in 1 tablespoon of cold water, then stir it into the peach mixture. Cook, stirring constantly, until the mixture thickens. Remove from heat and let cool completely.
6. Assemble the Peach Cookies
Once the cookie halves are cool, use a small spoon or your finger to scoop out a tiny hollow from the flat side of half of the cookies. Fill each hollow with about 1/2 teaspoon of the peach filling. Press a plain cookie half on top to create a sandwich, resembling a whole peach.
7. Color the Cookies
In two separate small bowls, mix a few drops of red food coloring with a tablespoon of water, and a few drops of yellow food coloring with a tablespoon of water. Using a clean pastry brush, lightly brush one side of each assembled cookie with yellow food coloring, then brush the other side with red food coloring, blending slightly in the middle to create a gradient.
8. Finish and Garnish
Roll the colored peach cookies in granulated sugar to give them a slightly textured, sugary coating. If desired, insert a small fresh mint leaf into the top indentation of each cookie to resemble a peach stem. These cookies are ready to enjoy!
Storage Instructions
Store your peach cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate them for up to a week. They are best enjoyed at room temperature, so let them sit out for a few minutes if refrigerated before serving.
Frequently Asked Questions (FAQ)
Q: Can I use frozen peaches for the filling?
A: Yes, you can. Just be sure to thaw them completely and drain any excess liquid before dicing and using for the filling.
Q: How do I prevent the cookies from spreading too much?
A: Ensure your butter is softened but not melted. Chilling the dough is also crucial for preventing spread.
Q: Can I make these peach cookies ahead of time?
A: Absolutely! You can bake the cookie halves a day or two in advance and store them in an airtight container. Assemble and decorate them closer to when you plan to serve them.
Q: My food coloring is too vibrant. How can I fix it?
A: Dilute the food coloring with more water until you achieve a subtle, natural peach hue. A little goes a long way.
Q: What if I don’t have a pastry brush for coloring?
A: You can use a clean paper towel or even a cotton swab for light dabbing of the food coloring.
Q: Can I make the filling without cornstarch?
A: Cornstarch helps thicken the filling. You could try using a tiny bit of flour, but cornstarch generally provides a clearer, smoother finish.