Introduction

These Peach Cookies are soft, tender, and beautifully decorated to resemble juicy peaches. Filled with a luscious dulce de leche and cream cheese mixture, they make a delightful treat perfect for gatherings or afternoon tea.

The image shows multiple round peach-shaped pastries arranged closely in rows. Each pastry has a soft gradient color from orange at the bottom to pinkish red at the top, dusted evenly with fine sugar that gives a frosted texture. The small pastries are placed on a white marbled surface that adds a clean and bright background. The scene is tightly focused on the front pastries, with the rows stretching back and becoming softly blurred, showing a smooth, velvety surface and a slight seam in the middle where the two halves meet. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 oz cream cheese
2 Tbsp softened butter (for cream)
5 oz dulce de leche
2 Tbsp apricot jam
3 oz Cool Whip
Decoration:
1 cup milk
Red food coloring
Orange food coloring
3/4 cup sugar

Instructions

Step 1: In a large bowl, whisk together the eggs and granulated sugar. Stir in the softened butter, then add the sour cream, mayonnaise, and the baking soda diluted in lemon juice. Whisk everything until combined.
Step 2: In a separate bowl, mix the baking powder with the flour. Gradually add this to the wet mixture and knead until the dough forms a soft playdough-like consistency.
Step 3: 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.
Step 4: While the cookies are still warm, carefully carve out the bottom centers to create hollows for the filling.
Step 5: To make the cream filling, beat the softened butter and cream cheese together until smooth. Mix in the dulce de leche and apricot jam until evenly combined. Beat in the Cool Whip until the mixture is light and fluffy, about one minute.
Step 6: Fill each hollowed cookie with the cream filling and press pairs together to form the peach shape. Chill the assembled cookies for at least 2 hours to firm up before decorating.
Step 7: For the decoration, divide 1 cup of milk equally and mix one half with red food coloring and the other half with orange food coloring until medium shades are achieved.
Step 8: Dip one half of each cookie into the orange dye and the other half into the red dye. Place them on paper towels to set. Once dry, dredge the cookies in sugar for a crystalized coating. For extra sparkle, dredge in sugar twice. Refrigerate before serving.

Tips & Variations

Use fresh lemon juice to activate the baking soda properly for better rise and texture.
For a richer flavor, try substituting the mayonnaise with Greek yogurt.
You can replace apricot jam with peach preserves for a more intense peach taste.
If you prefer less sweetness, reduce the sugar coating or use superfine sugar for a finer crust.

Storage

Store these Peach Cookies in an airtight container in the refrigerator for up to 5 days. Because of the cream filling, refrigeration is important to keep them fresh. Allow the cookies to come to room temperature before serving for the best flavor and texture.

How to Serve

The image shows many round peach-shaped pastries arranged close together in rows on a white marbled surface. Each pastry has two layers joined in the middle; the top and bottom halves are pinkish-orange with a dusting of sugar that gives them a slightly grainy texture. A seam in the middle separates the two halves, where a light cream or filling is visible. The peach colors range from soft orange to deeper pink tones, with a smooth, slightly matte surface under the sugar crystals. The overall look is neat and uniform, with the pastries standing upright and closely packed. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature slightly before shaping and baking.

Can I freeze the assembled cookies?

It’s best to freeze the cookies unassembled. Freeze the baked cookie halves and the filling separately, then thaw and assemble when ready to serve. The decoration is best done fresh to maintain the color and sugar coating.