Step 1: Begin by combining granulated sugar and large eggs in a spacious bowl, ideally one suitable for a stand mixer, or use a large mixing bowl with an electric hand mixer. Whip these two ingredients together with your electric mixer on medium-high speed. Continue beating for about 5 minutes, or until the mixture transforms into a thick, pale yellow, and creamy consistency. This aeration step is crucial for light and airy cookies.

Step 2: Once your egg and sugar mixture is perfectly creamy, it’s time to incorporate the remaining wet ingredients. Gently add the olive oil, milk, a generous tablespoon of vanilla extract for warmth and depth of flavor, and a pinch of salt to balance the sweetness. Mix these ingredients into the egg mixture until they are just combined, ensuring not to overmix at this stage.

Step 3: For the dry ingredients, sift the all-purpose flour and baking powder directly into your wet mixture. Sifting helps prevent lumps and ensures an even distribution. Using a spatula, gently fold the ingredients together until a soft and cohesive cookie dough forms. Be careful not to overmix, as this can lead to tough cookies. Once the dough is ready, cover the bowl and refrigerate it for 1-2 hours. This chilling period is vital, allowing the flour to fully hydrate, resulting in a more manageable dough and tender cookies. As the dough nears the end of its chilling time, preheat your oven to 355°F (180°C) and prepare a cookie sheet by lining it with parchment paper.

Step 4: Once the dough is adequately chilled, use a 2-tablespoon cookie scoop to portion out the dough. This should yield approximately 24 evenly sized cookies. Next, gently roll each portioned piece of dough into a smooth ball between your palms. The dough might be slightly sticky, which is perfectly normal. If it adheres too much to your hands, lightly moisten them with a tiny bit of water to make rolling easier and cleaner. Consistency in size and shape is important for uniform baking and assembly.

Step 5: Arrange the rolled cookie dough balls onto your parchment-lined baking sheet, making sure to leave about 2 inches of space between each cookie to allow for proper spreading. Bake these on the prepared sheet for 11-12 minutes. You’ll know they’re ready when the bottoms are lightly golden brown. It’s crucial not to underbake them, as they need to be firm enough to handle during the assembly process without falling apart. A slightly firmer cookie will also absorb the syrup better.

Step 6: As soon as the cookies are cool enough to comfortably handle but still warm, carefully use a small, sharp knife (a paring knife works well) to cut out a small, shallow cavity from the flat bottom of each cookie. Performing this step while they’re warm is essential; if the cookies cool completely, they become more fragile and are prone to breaking. This indentation creates the perfect little pocket for filling them with the delicious peach curd, making them ready to be transformed into their peach-like form.

Step 1: To begin preparing the aromatic lemon-peach syrup, combine granulated sugar and water in a medium-sized saucepan. The next step is to add the lemon zest: carefully peel only the vibrant yellow zest from a lemon, ensuring you avoid the bitter white pith beneath. Add this zest to the saucepan. Then, cut the lemon in half and squeeze its fresh juice into the mixture as well. The zest and juice will infuse the syrup with a beautiful, bright citrus note.

Step 2: Place the saucepan over medium heat and bring the syrup mixture to a gentle boil, stirring occasionally to dissolve the sugar. Once it reaches a boil, remove it from the heat immediately. Allow the lemon zest to steep in the hot syrup as it cools down to room temperature. This steeping process allows the lemon flavor to fully develop and become deeply infused into the syrup, creating a fragrant base for your peach cookies.

Step 3: Once the syrup has cooled completely to room temperature, use a fine-mesh sieve to strain out and remove the lemon zest. This ensures a smooth syrup. Now, stir in the peach liquor or peach soju, which will add a delightful peachy essence and help keep the cookies moist. If you are making an alcohol-free version, you can substitute with a non-alcoholic peach extract or syrup at this stage.

Step 4: To create the authentic peach coloration, divide the prepared syrup evenly into two separate bowls. Into one bowl, add generous amounts of red and/or pink food coloring until you achieve a vibrant, deep peach hue. In the second bowl, add yellow food coloring to create a bright, sunny peach color. It’s important to make the syrups very brightly colored, as the cookie will absorb some of the intensity. The goal is for the colors to distinctly show up on the cookies, giving them their realistic peach appearance.

Step 1: Take your prepared cookie halves, each with its carved-out center. Generously spoon the peach curd into the cavity of one cookie half. Then, gently place another cookie half on top, pressing them together lightly to form a sandwich. The curd will act as a delicious “glue” holding the two halves together. Repeat this process with all the cookie halves until you have a tray of filled, rounded cookies.

Step 2: This step gives the cookies their iconic peach appearance. Take a sandwiched cookie and quickly dip half of it into the red syrup, then immediately dip the other half into the yellow syrup. Speed is key here to prevent the cookies from becoming overly saturated and soggy. A quick, decisive dip is all that’s needed to achieve that beautiful, dual-toned peach skin effect. The cookies should pick up enough color and moisture without becoming waterlogged.

Step 3: Immediately after dipping, place each colored cookie onto a tray. Generously sprinkle it on all sides with granulated sugar. This sugar coating is not only for added sweetness but also creates the “fuzzy” texture that mimics a real peach. For those who enjoy a sweeter cookie, you can gently roll the entire cookie in a bowl of granulated sugar instead of just sprinkling it. Ensure an even coat for the best visual and textural effect.

Step 4: For the perfect finishing touch, right before serving, gently insert a small fresh basil or mint leaf into the top of each cookie. This small detail instantly transforms your cookie into a realistic-looking peach, as if it’s just been picked from the branch. While these peach cookies can be enjoyed immediately, their flavors truly meld and the texture softens even further after chilling for a few hours. So, if you can resist, a little patience will be rewarded with an even more delightful experience!

✔️ Expert peach shaped cookie tips

Mastering these delightful peach Italian cookies is easy with a few insider tips. Pay attention to these details for the best possible outcome:

1. Scoop and bake the chilled cookie dough: Chilling your cookie dough is a non-negotiable step for achieving the ideal peach shape. Cold dough spreads less in the oven, encouraging the cookies to bake up taller and maintain their roundness, which is essential for that perfect peach form. Don’t rush this step; patience here pays off in beautifully shaped cookies.
2. Don’t under bake the cookies: It might seem counterintuitive for soft cookies, but a slightly firmer bake is crucial for Pesche Dolci. The cookies need to be dry enough to efficiently soak up the flavorful syrup without disintegrating. If they’re too soft or underbaked, they’ll fall apart during the dipping and assembly process. Look for lightly golden bottoms, indicating they’re cooked through but still tender.
3. Color the syrups brightly: The visual appeal of these cookies lies in their vibrant, realistic peach coloring. To ensure the color truly pops on the cookies, you’ll need to use more food coloring than you might initially think. The cookie base will absorb some of the color, so a deeply pigmented syrup is essential. You can always do a quick test dip with one cookie to check if the color intensity is to your liking before proceeding with the rest.
4. Chill assembled cookies for best shape and flavor: Once filled, dipped, and sugared, these cookies benefit immensely from a few hours of chilling in the fridge before serving. This allows the syrup to fully permeate the cookies, making them incredibly moist and enhancing their flavor profile. Furthermore, the filling has a chance to set, acting as a stronger “glue” for the cookie halves, ensuring they hold their beautiful peach shape perfectly.

Traditionally, Italian peach cookies (Pesche Dolci) are filled with a rich nut mixture, a thick, creamy custard, or a sweet peach jam. For this recipe, I opted for a homemade peach curd. This curd offers the best of both worlds, providing the creamy texture of custard with the intense fruit flavor of jam, creating a perfectly delicious, rich, and truly peachy filling that elevates the entire cookie experience.

Absolutely! If you prefer to avoid alcohol, you can easily adapt the recipe. Instead of peach-flavored liquor, you can add a few drops of peach extract or a non-alcoholic peach syrup to the lemon syrup for that signature peachy essence. Another great option is to incorporate a few tablespoons of peach jello mix into the red syrup. This not only enhances the peach flavor but also intensifies the color, making your cookies look even more vibrant and appealing.

These peach cookies store exceptionally well. When kept in an airtight container in the fridge, they will maintain their freshness and delightful texture for up to four days. Interestingly, many find that their flavor and texture actually improve on the second day after preparation. The cookies have more time to fully absorb the syrup, becoming incredibly moist and tender throughout, while the flavors deepen beautifully. Just remember to add the decorative basil or mint leaves right before serving, as they tend to wilt quickly when in contact with the sugary, moist cookie surface.

Chilling the cookie dough is a crucial step for these Italian peach cookies. It helps solidify the fats in the dough, preventing the cookies from spreading too much during baking. This results in taller, rounder cookies that are perfect for shaping into peaches and holding their filling. Chilling also allows the flour to fully hydrate, leading to a more tender and flavorful cookie. Don’t skip this step for the best results!

Yes, you can! You can freeze the baked, unfilled cookie halves in an airtight container for up to 3 months. When ready to use, thaw them at room temperature, then proceed with carving, filling, and dipping. You can also freeze the assembled, dipped, and sugared cookies (without the fresh leaves) in a single layer until solid, then transfer them to an airtight container or freezer bag for up to 1 month. Thaw in the fridge before adding fresh leaves and serving.

Equipment

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  electric mixer
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  Cookie sheet
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  parchment paper
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  saucepan

Ingredients

  

Instructions

 

Notes

Nutrition