Italian Peach Cookies

Peaches and cream have never looked cuter! These cookies are filled with peach buttercream and dipped in colorful milk.

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Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/4 tsp. kosher salt
  • 1/2 cup unsalted butter, softened
  • 2 cups granulated sugar, divided
  • 2 large eggs, room temperature
  • 2 tsp. vanilla extract
  • 3/4 cup whole milk, room temperature and divided
  • Red food coloring
  • Yellow food coloring
  • Mint or basil leaves (optional)
  • 1/4 cup unsalted butter (for buttercream)
  • 1/2 tsp. vanilla extract (for buttercream)
  • 1 cup powdered sugar (for buttercream)
  • 2 Tbsp. peach preserves (for buttercream)

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. Beat butter and 1 cup of sugar until creamy. Add eggs and vanilla and beat until well combined.
  4. Gradually add the flour mixture alternating with 1/4 cup of milk, mixing until just combined.
  5. Scoop tablespoonfuls of dough onto the baking sheet. Roll into smooth balls and gently press to form a disk.
  6. Bake for 10-12 minutes or until lightly golden. Let cool slightly on a wire rack.
  7. Cut a small hole into the underside of each cookie.
  8. For the peach buttercream, beat butter, vanilla, and salt until smooth. Add powdered sugar, then peach preserves, and beat until fluffy.
  9. Spread buttercream into each hollowed cookie and press the cookies together to form sandwiches.
  10. Dip one side of each sandwich in pink milk and the other side in yellow milk, then roll in sugar.
  11. Optional: Place mint or basil leaves between cookies for a peach stem effect.
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