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Peach Cookies Recipe

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★★★★★

4.6 from 69 reviews

These delightful Peach Cookies are soft, creamy, and beautifully decorated treats perfect for any occasion. Featuring a tender dough filled with a luscious cream cheese and dulce de leche filling, complemented by a vibrant sugar-coated finish, these cookies showcase a unique blend of sweet and tangy flavors with a charming presentation.

Ingredients

Scale

Cookies

  • 2 eggs
  • 1 cup granulated sugar
  • 8 Tbsp softened butter
  • 2 Tbsp sour cream (heaping)
  • 1 Tbsp mayonnaise (heaping)
  • 1 teaspoon baking powder
  • 4 cups all-purpose flour
  • 1 heaping teaspoon baking soda diluted in 1 Tbsp lemon juice

Cream Filling

  • 2 oz cream cheese
  • 2 Tbsp softened butter
  • 5 oz dulce de leche
  • 2 Tbsp apricot jam
  • 3 oz cool whip

Decoration

  • 1 cup milk
  • Red food coloring (Wilton Christmas red and 2 drops Spectrum super red)
  • Orange food coloring (Wilton creamy peach)
  • 3/4 cup sugar

Instructions

  1. Prepare the cookie dough: In a large bowl, whisk together the eggs and sugar until thoroughly combined. Stir in the softened butter, then add the sour cream, mayonnaise, and the baking soda mixture (baking soda diluted in lemon juice) and whisk everything together until smooth.
  2. Incorporate dry ingredients: Mix the baking powder with the all-purpose flour separately. Add the dry ingredients to the wet mixture and knead it until the dough forms a soft, playdough-like consistency.
  3. Shape and bake cookies: Preheat your oven to 350°F (175°C). Roll the dough into heaping teaspoon-sized balls and place them on a baking sheet lined with parchment paper. Bake for 15 minutes until lightly golden.
  4. Carve out cookie centers: While the cookies are still warm, carefully carve out the bottom centers to create hollow spaces for the filling.
  5. Make the cream filling: Beat together the softened butter and cream cheese until smooth and creamy. Mix in the dulce de leche and apricot jam thoroughly. Then gently fold in the cool whip and beat until the mixture is light and fluffy, about one minute.
  6. Fill the cookies: Spoon the cream filling into the hollowed centers of the cookies and sandwich two halves together. Chill the assembled cookies in the refrigerator for at least 2 hours until firm enough to handle for decorating.
  7. Prepare the decoration dyes: Divide 1 cup of milk into two halves. Add red food coloring to one half and orange food coloring to the other, mixing until you achieve medium shades of red and orange, respectively.
  8. Decorate the cookies: Dip one half of each cookie into the orange dye and the other half into the red dye. Place the dipped cookies on paper towels to set. After drying, dredge the cookies in sugar for a crystalized coating; repeat sugar dredging for a more intense crystal effect. Refrigerate until ready to serve.

Notes

  • Ensure the dough is soft but not sticky for easiest handling and shaping.
  • Carving the centers when cookies are warm prevents cracking and makes filling easier.
  • Chilling the cookies before decorating helps the cream filling set, preventing mess.
  • You can substitute cool whip with whipped cream for a fresher option, but the texture may vary.
  • Use parchment paper to prevent cookies from sticking during baking and for easy cleanup.
  • Double dipping in sugar enhances the crystalized effect on the cookie surface.

Keywords: Peach cookies, cream filled cookies, dulce de leche cookies, decorated cookies, holiday cookies

Find it online: https://thehungrymason.com/peach-cookies-recipe/