Delightful Peach Cookies

Tina brought a box of Peach Cookies to the spring fundraiser, nestled in a floral hatbox lined with pastel tissue. Everyone thought they were real fruit. Each one was golden-pink, sparkling with sugar, with a tiny mint leaf on top. The moment we bit into them, laughter burst out across the table.

They were soft, creamy, and surprisingly fruity. The next weekend, I gathered my two nieces in the kitchen, and we recreated them in a warm afternoon filled with sticky fingers and giggles.

These Peach Cookies have a tender crumb with a subtly sweet flavor, hollowed and filled with a dreamy mix of dulce de leche, apricot jam, cream cheese, and whipped topping.

Dipping each in milk tinted with food coloring, then rolling them in sugar, gives them the most realistic peachy glow. And once you nestle them on a platter, it looks like you’ve picked a basket of ripe summer peaches.

Making Peach Cookies isn’t difficult just a little bit of care and a lot of joy. They bring magic to dessert tables, especially for birthdays, spring holidays, or baby showers. They’re as charming to make as they are to eat.

Short Description

These Peach Cookies are buttery sandwich cookies filled with creamy dulce de leche and apricot filling, shaped and decorated to look like sparkling, juicy peaches.

Key Ingredients

For the cookie dough:

• 2 eggs
• 1 cup granulated sugar
• 8 tablespoons softened butter
• 2 tablespoons heaping sour cream
• 1 tablespoon heaping mayonnaise
• 1 teaspoon baking powder
• 4 cups all-purpose flour
• 1 heaping teaspoon baking soda + 1 tablespoon lemon juice
  

For the filling:

• 2 ounces cream cheese
• 2 tablespoons softened butter
• 5 ounces dulce de leche
• 2 tablespoons apricot jam
• 3 ounces Cool Whip

For decoration:

• 1 cup milk
• Red and orange food coloring
• ¾ cup granulated sugar

Tools Needed

• Mixing bowls
• Hand or stand mixer
• Baking sheets
• Parchment paper
• Cookie scoop or spoon
• Paring knife or melon baller
• Small bowls for milk colors
• Piping bag or small spoon

Cooking Instructions

Step 1: Make the dough
Whisk eggs and sugar until light. Add butter, sour cream, mayonnaise, and lemon-activated baking soda. Mix in flour and baking powder gradually until you form a soft dough.

Step 2: Shape and bake
Roll into small balls and place on a parchment-lined baking sheet. Bake at 350°F for 15 minutes, until bottoms are lightly golden.

Step 3: Hollow the cookies
While still warm, use a paring knife or melon baller to scoop out a small hollow in the bottom of each cookie. Let them cool completely.

Step 4: Make the filling
Beat the cream cheese and butter until fluffy. Add dulce de leche and apricot jam, then fold in Cool Whip. Chill for 10 minutes.

Step 5: Assemble the cookies
Spoon or pipe filling into the hollow of one cookie and press another half on top to create a peach shape. Repeat and chill assembled cookies for 2 hours.

Step 6: Color and coat
Divide milk into two small bowls and tint with red and orange food coloring. Quickly dip each peach into both colors, blot on a paper towel, then roll in sugar.

Step 7: Final chill
Refrigerate for 30 more minutes to set the color and texture before serving.

Why You’ll Love This Recipe

Beautiful and festive for parties

Soft, tender cookies with creamy filling

Realistic peach look with fun decorating process

Perfect to make with kids or for special occasions

Can be made ahead and chilled until serving

Mistakes to Avoid & Solutions

Cookies crack or dry out
This may happen if baked too long or dough is too dry.
Solution: Bake only until bottoms are pale golden. Add a tablespoon of milk to the dough if it feels crumbly.

Hard to scoop center without breaking
This usually occurs if the cookies cool too much or are overbaked.
Solution: Scoop while cookies are still warm but not hot.

Filling is too soft
This can cause cookies to slide apart.
Solution: Chill the filling slightly before piping.

Milk soaks the cookie
Soaking too long causes sogginess.
Solution: Dip briefly—no more than a second or two—and pat dry.

Color bleeds or is uneven
Coloring may bleed if cookies are too wet.
Solution: Use gel food coloring and quick dips in separate bowls.

Serving and Pairing Suggestions

Serve on a vintage tray with mint sprigs

Pair with herbal tea or Moscato

Great for bridal showers, Easter, and brunch buffets

Add edible flowers for extra charm

Pack in parchment-lined boxes for gifts

Storage and Reheating Tips

Store in an airtight container in the fridge up to 4 days

Let sit at room temperature 15 minutes before serving

Do not freeze once decorated, but unfilled cookies can be frozen for 1 month

Color and sugar right before serving for best effect

FAQs

1. Can I use a different filling?
Yes, Nutella, lemon curd, or buttercream can work well, though the dulce de leche adds the signature richness.

2. Is the mayonnaise flavor noticeable?
Not at all. It simply adds moisture and tenderness.

3. Can I make these in advance?
Yes, you can bake and scoop the cookies a day ahead. Fill and decorate the day of serving.

4. What’s the best food coloring to use?
Gel food colors give vibrant shades without watering down the milk.

5. How can I make them look more like peaches?
Use a mint leaf or whole clove as the stem for a realistic touch.

Tips & Tricks

Use a small cookie scoop for even sizing

Scoop hollows gently with a melon baller while warm

Keep filling chilled for clean assembly

Wear gloves when coloring to avoid stains

Use superfine sugar for better sparkle

Recipe Variations

Chocolate Peach Cookies: Add 1 tablespoon cocoa to the dough, and fill with chocolate ganache.

Berry Peach Cookies: Replace apricot jam with raspberry or strawberry jam, and tint with pink and violet hues.

Nutty Peach Cookies: Add crushed hazelnuts to the filling for a bit of crunch.

Mini Peaches: Shape cookies smaller, bake 10–12 minutes, and adjust filling accordingly.

Gluten-Free Peach Cookies: Use a 1:1 gluten-free baking mix and add an extra tablespoon of sour cream if needed.

Final Thoughts

The first batch we made disappeared before the second tray had finished cooling. Even the adults were sneaking seconds. Each Peach Cookie is a tiny piece of edible art a treat that catches the eye and surprises with every bite.

They always spark conversation, especially when guests realize they’re cookies, not fruit. They shine on spring dessert tables, carry well in gift boxes, and bring joy from the first glimpse to the final crumb.