Best Peach Cookies Recipes

PEACH COBBLER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.

FRESH PEACH COOKIES

Steps:

• Cream butter or margarine and sugar in a bowl.
• Add egg and beat until light and fluffy.
• In another bowl mix flour, baking soda and seasonings.
• Stir flour mixture into egg mixture, a little at a time.
• Peel, pit and finely dice peaches, stir into cookie mixture.
• Stir in raisins.
• Drop dough by rounded teaspoonfuls onto cookie sheet.
• Bake at 375°F for 20 minutes until cookies are brown on top.
• Cool thoroughly.

FRESH-PEACH DROP COOKIES

Steps:

• Preheat oven to 375 degrees. Whisk together flour, salt, and baking soda.
• Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.
• Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.
• Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.

PEACH COOKIES

Steps:

• For the pastry cream: Whisk together 1 1/2 cups of the milk, 1/4 cup of the sugar and the salt in a medium saucepan. Bring to a simmer over medium heat, whisking until the sugar is dissolved.
• Meanwhile, whisk the cornstarch and egg yolks with the remaining 1/2 cup milk and 1/4 cup sugar in a medium bowl until smooth. Ladle about 1/2 cup of the hot milk mixture into the bowl while whisking, then add all of the mixture back to the saucepan. Bring to a boil, whisking constantly; let boil until thickened, about 2 minutes. Strain through a fine-mesh sieve into a bowl, then stir in the preserves, schnapps and almond extract. Cool the pastry cream slightly, then cover the surface directly with plastic wrap and refrigerate until cold.
• For the cookies: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking powder and salt in a medium bowl. Whisk together the sugar, milk, butter, nectar, schnapps and eggs in a large bowl. Add the flour mixture and beat with a wooden spoon until smooth to make a thick, sticky dough.
• Lightly grease your hands with the oil and roll tablespoons of the dough into balls, arranging them about 1 1/2 inches apart on the lined baking sheets. Bake one sheet at a time, until the undersides of the cookies are golden and the tops are just set, about 15 minutes. Cool just a few minutes. While the cookies are still warm, use a sharp paring knife to cut an approximately 1-inch-wide teaspoon-sized divot into the flat side of each cookie (be careful not to pierce the tops or sides of the cookies). Bake the other sheet of cookies and cut out the divots. Cool the cookies completely.
• Spoon a heaping teaspoon of pastry cream into each cookie, then sandwich 2 similar-looking ones together to make a peach shape, cleaning off any pastry cream that squeezes out of the seams. At this point, the cookies may not stick together very well; prop them up next to each other to keep their shape.
• For decorating: Combine the nectar and almond extract in a small bowl and add enough food coloring to make it bright red, about 8 drops. Put the sugar in another bowl.
• Working one at a time, paint each peach cookie all over with the red nectar mixture using a medium paintbrush, then roll in the sugar to coat thoroughly. Make sure the cookies are still nicely sandwiched and place in a 9-by-13-inch baking pan (the cookies should fit snugly in the baking pan so that they keep their shape). Cover the dish with plastic and refrigerate 8 hours and up to overnight (this will blend the flavors and also set the pastry cream to keep the cookies together).
• Just before serving, garnish each cookie with a clove and mint sprig to look like little stems.

PESCHE - ITALIAN PEACH WEDDING COOKIES

Steps:

• Heat oven to 350°.
• Lightly grease cookie sheets.
• Mix together sugar, eggs and oil. Add flour and baking powder.
• Form 1" balls (cookies should be "flat" on the bottom where they rest on the cookie sheet) and bake about 10-15 minutes (until lightly browned on the bottom).
• While still warm, take a small pointed knife and scoop out a pocket on the flat side of each cookie.
• Fill with preserves & spread a small amount on the flat sides as you join 2 cookies together to form the peach.
• Color the brandy with a little food coloring & dip the peaches to give them a "blush".
• Then roll the peach in granulated sugar.
• You may garnish with artificial leaves for presentation.
• **Variation--if you have the time to make these lovely cookies on the actual day that they will be eaten, you may fill the pockets with pastry cream, and then seal the two halves together with melted dark chocolate!

PEACH OATMEAL COOKIES

Steps:

• Preheat oven to 350.
• Beat sugars, butter, eggs and vanilla in large mixing bowl with elextric mixer at medium speed.
• Combine flour, baking powder and salt in separate bowl. Add to egg mixture and beat at low speed 2 to 3 minutes or until smooth.
• Stir in oats, peaches and raisins. Drop by tablespoonfuls onto baking sheet.
• Bake 10 to 15 minutes or until golden.

ITALIAN PEACH WEDDING COOKIES

Steps:

• 1. Beat the eggs; add the oil, baking powder, cup of sugar and flour. Mix well then refrigerate overnight. Roll into balls a bit smaller than a walnut. Bake 15-18 minutes on ungreased cookie sheet. When cookies have cooled a little bit, scoop out a small hole in the middle of the flat side of the cookie (large enough to hold a cherry) while handling very gentle. Then finish cooling. Fill the hole and spread a little frosting on the flat side of the cookie with cream cheese frosting and then insert the cherry in the whole. Place another flat side of cookie ontop of the filled one. Use your finger to smooth the frosting all the way around where the two cookies are joined together. This will help keep the cookies from absorbing too much liquid when dipped in it. Mix vermouth and food coloring together. Dip cookies quickly. Roll in sugar and let sit for 10 minutes. Shake off excess sugar and then roll in sugar again. Use a squeeze tube or can of green frosting to add the stem and leaf. Place each into their own cupcake paper cup. Beautiful! Looks like a PERFECT PEACH with a surprise in the middle! Tip: Try to match up two cookies that are similar in size after baking before joining them together for more perfect looking peaches. I have even frozen these with good results. Just make sure you put a label on them if there is the possibility of a recovering alcoholic is amoung those being treated to these beautiful cookies.

PEACH FONDUE WITH MERINGUE COOKIES

Steps:

• Heat cream in a medium heavy saucepan over medium heat until bubbles appear around the edges; remove from heat. Add white morsels and whisk until melted and smooth. Stir in peach puree and then white chocolate liqueur. Transfer mixture to a fondue pot. To keep fondue warm at the table for an extended time period, place over a candle or a canned burner. For eating immediately, serve in a decorative gravy boat. Serve fondue with meringue cookies and dipping variations.

FRESH PEACH DROP COOKIES

Steps:

• Preheat oven to 375°F Whisk together flour, salt and baking soda.
• Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.
• Using a 1 1/2 inch ice cream scoop or a Tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2-inches apart. (if not baking all of the cookies, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days). Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoons cinnamon/sugar mixture.
• Bake cookies, rotating sheets halfway through, until golden brown and just set, about 11-13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to a wire rack to cool completely.

FRESH PEACH DROP COOKIES

Steps:

• Preheat oven to 375. Whisk together flour, salt, and baking soda. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture. Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.

AUSTRIAN PEACH COOKIES II

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter and 1 cup sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and baking powder, stir into the creamed mixture alternately with the milk. Roll dough into 1 inch balls and place balls 1 inch apart onto an ungreased cookie sheet.
• Bake for 15 to 20 minutes in the preheated oven, until cookies start to brown on the bottom. remove from baking sheets and cool on wire racks.
• When cookies are completely cool, carve a hole into the flat side of each cookie using a small knife. Save the crumbs. In a heatproof bowl, melt chocolate chips in a microwave or over a pan of simmering water. Stir frequently until smooth. In a medium bowl, stir together the melted chocolate, apricot jam, ground pecans, rum and reserved crumbs until well blended. Fill the carved out centers of the cookies with the chocolate mixture and stick two cookies together with the filling sides in to form a peach shape.
• Divide the remaining cup of sugar into two bowls. One bowl should contain 1/4 cup and 3/4 cup in the other. Color the small bowl with the red coloring by working it in with your fingers. Color the other bowl with the yellow coloring and add a pinch of the red sugar to it to make a peachy color. Brush each cookie with water and roll them first in the yellow sugar, then dip a part of them into the red sugar to give them a blush. Insert plastic green stems into the top for a realistic effect.

CREAM-FILLED PEACH COOKIES

Steps:

• Pastry cream:.
• In a large heavy-bottomed saucepan, bring half and half to a simmer over medium heat. Meanwhile, in a large bowl, vigorously whisk egg yolks, sugar and salt until thick and pale yellow; add cornstarch and whisk until completely smooth. Whisking constantly, gradually add warm half and half. Return mixture to saucepan and cook over medium-high heat, whisking constantly, until custard is very thick and paste-like in texture, and begins to boil, about 6 minutes. Add peach preserves and vanilla and stir until completely incorporated. Transfer to a medium bowl and cover with plastic, pressing directly onto surface of custard, and chill until cold, at least 2 hours.
• Cookies:.
• Whisk flour, baking powder and salt in a large bowl until combined. Whisk eggs and sugar in another bowl until foamy. Add milk, peach juice, butter, vanilla and orange zest and whisk until combined. Fold wet mixture into the dry until dough comes together and no lumps of flour remain. Batter will be very thick and sticky.
• Place a rack in middle of oven; preheat to 350°. Line two rimmed baking sheets with parchment; set aside. Rub hands with melted butter to prevent the dough from sticking and roll a tablespoon of dough firmly between your palms to make a smooth, round ball. Repeat with remaining dough (and more butter if necessary) arranging balls on prepared baking sheets spaced 1" apart, 24 balls per sheet. Balls should be uniform in size and shape. Rub hands with butter and lightly flatten each ball, they will round out slightly and look more peach-like as they bake. Bake one tray at a time in the center rack until bottoms are lightly browned but the tops are still pale, 14-16 minutes. Transfer to a rack and let cool 5 minutes.
• While the cookies are still warm, use a small, sharp paring knife to cut a circle about the size of a quarter on the bottom (flat) side of each cookie, taking care not to crack the edges or pierce the top. Use the tip of the knife to scrape out enough crumbs to hollow out and hold a teaspoon of pastry cream. Set cookies aside.
• Assembly:.
• Stir peach juice and 10 drops food coloring in a small, stain resistant bowl until color is uniform and bright red. Transfer sugar to a small bowl. Give the pastry cream a vigorous stir to break it up and smooth it out. Fill each cookie shell with a heaping teaspoon of pastry cream, smooth the surface of the cream and wipe any excess off the rim of the cookie. The cookie cavity should be full but not stuffed or the cookie might crack or break. Repeat with remaining cookies and cream.
• Gently sandwich two cookies together being careful not to crack or break but pressing them together until they stick (the cream is the glue). If the cookies won't stay together, add a little more cream and try again. Using a pastry brush, paint each "peach" with colored juice and roll in sugar to coat. Repeat with remaining cookies. Transfer to a baking sheet, loosely cover with plastic wrap and chill 8 hours, overnight works great. Just before serving, insert a small sprig of mint and a single whole clove where the two cookies come together.

FRESH-PEACH DROP COOKIES

Steps:

• Preheat oven to 375°F. Whisk together flour, salt, and baking soda.
• Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Add egg and vanilla; mix until well blended, about 1 minute. Add flour mixture and mix until combined. Add diced peaches and peach jam; mix until just combined.
• Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. (Chill remaining dough between batches.)
• Combine sanding sugar and cinnamon in a small bowl. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture. Bake cookies until golden brown and just set, 11 to 13 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies are best eaten the day they are made, but they can be stored in an airtight container at room temperature up to 2 days.

PEACH COBBLER COOKIES

Steps:

• 1. Mix melted butter with sugar. Add yogert and vanilla and mix well. Add diced peaches. Next sift dry ingredients into wet ingredients, and just mix till incorperated.
• 2. Drop spoonfuls on baking sheet lined with parchment paper or baking matt. Bake in preheated 350 degree oven for 8-10min. Let cool for five minutes before turning onto baking racks.

NUTTY WHITE CHOCOLATE AND PEACH OATMEAL COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
• In a small bowl, whisk the flour, baking soda and salt. In a stand mixer fitted with the paddle attachment, cream the butter and light brown, dark brown and granulated sugars on medium speed until light and fluffy. Add the egg and mix on low speed until incorporated. Slowly add the flour mixture, oats, dried peaches, walnuts and white chocolate chips and mix until combined.
• Line 2 baking sheets with parchment paper. With wet hands, make 20 balls from the dough and put on the prepared baking sheets, about 2 inches apart. Press down on the dough balls with the palm of your hand to make flat circles.
• Bake the cookies until golden and still a bit tender in the center, 15 to 17 minutes. Remove from the oven and let sit on the baking sheets for 1 minute, then transfer the cookies to a rack to cool completely.

PEACH OAT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flours, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats and oat bran just until combined. Stir in peaches and raisins. , Drop by rounded tablespoonfuls onto baking sheets coated with cooking spray. Bake at 350° for 9-13 minutes or until edges are lightly browned. Remove to a wire rack to cool.

ITALIAN PEACH COOKIES RECIPE - (4.1/5)

Steps:

• For the cookies, first preheat oven to 350°F. Line two baking sheets with parchment paper. Place the eggs and sugar in a bowl and beat with an electric mixer until light, about 3 minutes. Add the oil and beat until creamy, then mix in the milk and vanilla. Mix the flour with the baking powder and salt, then add this to the batter and beat just until it is combined. Take a small amount of batter in your hands, and roll into a ball about 1 1/2 inches for large, 3/4 of an inch for the small sized cookies and place these on the baking sheets. Continue to roll out all of the batter into balls, and then bake for about 15 to 20 minutes or until very light brown on the bottom. Cool well. For the filling, use a sharp knife, and cut out a circle at the bottom of the cookie removing the cookie centers and placing these in a bowl. Be careful not to cut completely through the cookies, but you need to make space for the filling. Once you have cut the bottom of each cookie, break up the cookie pieces you have cut out into fine crumbs. Add enough of the peach jam to the cookie crumbs until you have a sticky filling. Carefully fill each cookie, and then matching cookies or shape and size, place two cookies together, using the peach mixture as glue to hold the cookies together. Clean any peach jam that may ooze from the seams. To decorate, place about 1/2 cup of the peach liqueur in two separate bowls, and color one yellow and the other red. In a third bowl, place the super fine sugar. (I found the cookies worked better if the colors were fairly strong.) Carefully dip each cookie pair into the red mixture first 3/4 of the way up the cookie, then dip the other end in the yell mixture. I found that if I then dipped the yellow end briefly in the red liquid it created a more natural looking color. Gently blot the cookie with paper towels to remove most of the liquid, then immediately roll the cookie in the sugar. Place the finished cookie on a sheet of waxed paper to dry and continue to color the rest of the cookies in the same manner. Once the cookies have dried, you can insert a couple of mint leaves and a whole clove to resemble a peach.

PEACH TEA CAKE COOKIES

Steps:

• pre-heat oven 375 line baking sheet with parchment paper beat butter and sugar about 2 minutes add eggs 1 at a time add vanilla and peach extract scrape down bottom and sides of bowl slowly add flour, baking powder and baking soda stir in white choclate chips and walnuts drop dough onto baking sheet about 2 inches apart using an ice cream scoop bake 15 minutes until golden transfer cookies to a cooling rack and completely cool

PEACH COOKIES

Steps:

• 1. 1. Preheat oven to 325 degrees F (170 degrees C). 2. Combine sugar, oil, milk, eggs, baking powder and vanilla in large bowl. Blend in enough flour to form a soft dough. 3. Roll into walnut size balls. Place on ungreased cookie sheets 4. Bake for 15-20 minutes. Cookies will be pale. Remove to rack to cool. 5. Hollow out cookie center. Combine preserves, almonds, cream cheese,vanilla pudding mix (powder, not made with milk), brandy and cinnamon. Mix to blend. 6. Fill cookies with cream cheese/pudding mixture. Press 2 cookies together to form peach. 7. Brush lightly with brandy and dip one spot in the red sugar for blush and roll entire cookie in orange sugar. Top with a icing leaf or purchase the plastic peach leaves.

ITALIAN PEACH COOKIES - PESCHE DOLCI RECIPE

Steps:

• 1. Preheat oven to 350 degrees F 2. In a large bowl, whisk the eggs and sugar together until the mixture is fluffy and thick. You can use hand held or stand mixer instead of whisking, if desired. 3. Soften butter in microwave for 10 minutes, or bring butter to room temp before using. Add to the bowl and continue to whip until butter is fully incorporated. 4. Add lemon and orange zests and mix. 5. Add the salt and 1/2 cup flour at a time, into the cookie dough, until the batter is smooth. If the dough is too dry, you can add a little liquor or milk, if desired. 6. Taking a small amount of dough (Tbsp worth) and mold over an oiled walnut shell. Place on to a parchment lined baking tray. 7. Bake in a preheated oven for 20 minutes. When 20 minutes are up, switch oven to a low Broil, and gently brown the tops of the cookies (about 2 minutes). 8. Allow to cool completely and trim edges with a knife, if necessary. 9. Pair up similar sized halves and set aside until ready to assemble. COOKIE ASSEMBLY: You will need Peach Schnapps, Sambuca, granulated sugar, red and yellow food coloring, vanilla pudding and chocolate pudding (Use Torani Peach Syrup and Anise Syrup, if you aren't using alcohol) 1. In a small bowl, fill with Schnapps (or peach syrup) and add yellow food color. In a second small bowl, fill with Sambuca (Or Anise syrup) and add red food color. In a third small bowl, fill it with granulated sugar (you can also use turbinado sugar) 2. Fill one half (which is one cookie) with vanilla pudding. Fill a second half (another cookie) with chocolate pudding. Press them together to form a peach. 3. Dip 1/2 the peach in red food coloring and the other half in the yellow food color. After dipping, roll the entire cookie in sugar and then place cookie in a cupcake liner. These are Best consumed in 2-3 days