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Peach Cookies Recipe

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★★★★★

4.7 from 150 reviews

Delightfully soft and creamy Peach Cookies featuring a tender dough filled with a luscious dulce de leche and apricot cream cheese filling. Finished with a colorful, crystallized sugar coating for an eye-catching treat perfect for any occasion.

Ingredients

Scale

Cookie Dough

  • 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

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
  • Orange food coloring
  • 3/4 cup sugar

Instructions

  1. Prepare the cookie dough: In a large bowl, whisk together the eggs and granulated sugar until well combined. Stir in the softened butter, then add the sour cream, mayonnaise, and the diluted baking soda mixture. Whisk everything together thoroughly to incorporate.
  2. Add dry ingredients: In a separate bowl, mix the baking powder with the all-purpose flour. Gradually add this dry mixture to the wet ingredients and knead until the dough forms a soft, pliable, playdough-like consistency suitable for shaping.
  3. Bake the cookies: Preheat your oven to 350°F (175°C). Roll the dough into heaping teaspoon-sized balls and arrange them spaced apart on a baking sheet lined with parchment paper. Bake for 15 minutes until lightly golden.
  4. Hollow out centers: While the cookies are still warm, gently carve out the bottom centers of each cookie to create a hollow space for the filling.
  5. Prepare the cream filling: Beat together the softened butter and cream cheese until smooth and creamy. Mix in the dulce de leche and apricot jam until well combined. Finally, beat in the cool whip until the mixture is light and fluffy, about one minute.
  6. Assemble the cookies: Spoon the cream filling into the hollowed center of each cookie half, then 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: Dilute 1/2 cup of milk separately with red and orange food coloring to achieve medium shades of red and orange. Recommended colors include Wilton Christmas red combined with Spectrum super red for the red dye, and Wilton creamy peach for the orange dye.
  8. Decorate the cookies: Dip one cookie half into the orange dye and the other half into the red dye. Place the dipped halves on paper towels to set the color. After setting, dredge the cookies in sugar to add a crystallized coating. For an extra sparkle, dip and dredge in sugar twice. Refrigerate the cookies again before serving to set the decoration firmly.

Notes

  • Use fresh eggs and softened butter for best dough consistency.
  • Be gentle when hollowing out the warm cookies to avoid breaking the cookie.
  • Chilling the cookies before decorating is essential to prevent the cookies from breaking while dipping.
  • Dredging the dipped cookies in sugar twice enhances the crystallized effect for a sparkly finish.
  • You can substitute cool whip with homemade whipped cream if preferred.
  • The combination of dulce de leche and apricot jam gives a balanced sweetness and slight tang perfect for these cookies.

Keywords: Peach Cookies, dulce de leche cookies, soft filled cookies, apricot jam, cream cheese filling, holiday cookies, colorful sugar coating

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