If you’re looking for a delightful treat that perfectly balances soft, buttery dough with a sweet, fruity burst, this Italian Peach Cookies Recipe is exactly what you need in your life. These charming cookies are like tiny pillows filled with luscious peach preserves and dusted with cinnamon sugar, making every bite a nostalgic hug of flavor. Whether it’s for a casual afternoon snack or an elegant dessert at your next gathering, these cookies deliver a comforting taste of Italian baking heritage that’s simply irresistible.
Ingredients You’ll Need
The magic of this Italian Peach Cookies Recipe lies in its straightforward, pantry-friendly ingredients. Each one plays a crucial role: the butter brings richness and tenderness, sugar strikes that perfect balance of sweetness, and the peach preserves add a fresh, fruity surprise. The almond and vanilla extracts sneak in a delicate aroma, while the cinnamon sugar coating creates a delightful, inviting finish.
- 1 cup unsalted butter: softened butter ensures a creamy dough and tender crumb.
- 1 cup granulated sugar: provides sweetness and helps with that perfect cookie texture.
- 2 large eggs: bind everything together while adding richness.
- 1 teaspoon vanilla extract: adds a warm, inviting aroma and enhances flavor complexity.
- 1 teaspoon almond extract: a subtle nutty note that beautifully complements the peach preserves.
- 3 cups all-purpose flour: the base that gives structure to these tender cookies.
- 1 tablespoon baking powder: ensures a gentle lift and a light texture.
- 1/4 teaspoon salt: balances sweetness and highlights other flavors.
- 1 cup peach preserves: the star filling that delivers juicy, fruity bursts in each bite.
- Granulated sugar and ground cinnamon: combined for a sweet and slightly spicy coating that finishes the cookies beautifully.
How to Make Italian Peach Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by creaming together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step is essential because it creates a smooth, aerated base that helps your cookies stay tender and melt-in-your-mouth soft. The sugar also starts to dissolve, giving a subtle sweetness throughout the cookie.
Step 2: Add Eggs and Extracts
Next, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Follow this with the vanilla and almond extracts. These extracts are what create that unmistakable warm, comforting aroma and add complexity, making the cookies feel extra special and inviting.
Step 3: Mix the Dry Ingredients and Combine
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Then gradually add this dry mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix here, or the cookies might turn out tough instead of tender.
Step 4: Chill the Dough
Cover the dough with plastic wrap and refrigerate for about 30 minutes. Chilling the dough makes it easier to handle when assembling the cookies and helps maintain their shape during baking. It also improves the texture and flavor development.
Step 5: Prepare Baking Sheets and Preheat Oven
While the dough chills, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This step ensures your cookies bake evenly and don’t stick, making cleanup a breeze.
Step 6: Shape the Cookies and Fill with Peach Preserves
Take about 1 tablespoon of dough and flatten it gently into a small disc. Place a teaspoon of peach preserves right in the center. Then fold the dough over the filling and carefully roll it into a smooth ball. This little secret step hides the juicy, sweet peach center inside, guaranteeing a delightful surprise in every cookie.
Step 7: Bake and Coat
Bake the cookies for 12 to 15 minutes or until the bottoms are just lightly golden. Let the cookies cool slightly, then roll them in a mixture of granulated sugar and cinnamon while still warm. This final coating adds a lovely sparkle, a hint of spice, and a pleasant crunch that makes these Italian Peach Cookies Recipe truly unforgettable.
How to Serve Italian Peach Cookies Recipe
Garnishes
A simple dusting of powdered sugar can enhance their delicate sweetness, or add a sprig of fresh mint for a touch of color and freshness when serving. If you’re feeling indulgent, a light drizzle of honey or a thin spread of mascarpone cheese on the side pairs wonderfully with the peach flavor.
Side Dishes
These cookies are perfect alongside a cup of strong espresso or herbal tea, making a delightful afternoon treat. For a brunch or dessert table, serve them next to fresh fruit platters or a scoop of vanilla gelato to complement their fruity sweetness effortlessly.
Creative Ways to Present
Try stacking the cookies into a pretty tower on a rustic wooden platter, or arrange them around a bowl of peach preserves for dipping fun. You can even package them in a charming box tied with a ribbon for a thoughtful homemade gift that anyone would adore.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Italian Peach Cookies in an airtight container at room temperature for up to 4 days. This helps maintain their tender texture and prevents them from drying out, so you can enjoy their fresh-baked taste a little longer.
Freezing
If you want to enjoy these treats later, freezing is a great option. Place the baked cookies in a single layer on a baking sheet, freeze until firm, and then transfer to a freezer-safe container or bag. They’ll keep well for up to 2 months and can be thawed overnight before serving.
Reheating
For that freshly-baked warmth, gently reheat thawed cookies in a low oven (around 300°F or 150°C) for about 5 minutes. This warms through the peach preserves and refreshes the cookie’s soft texture without drying them out.
FAQs
Can I use other fruit preserves instead of peach?
Absolutely! While peach preserves are traditional and beautifully complement the almond and vanilla flavors, you can experiment with apricot, raspberry, or even strawberry preserves for a delicious twist on this Italian Peach Cookies Recipe.
Is almond extract necessary?
The almond extract adds a subtle, nutty depth that enhances the overall flavor profile. You can omit it if you have allergies or don’t prefer it, but the cookies might lose a bit of their signature warmth.
Can I make these cookies gluten-free?
Yes. Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be mindful that texture might vary slightly, but the cookies will still be delicious.
What if I don’t have peach preserves?
If peach preserves aren’t available, fresh peach slices mixed with a little sugar and lightly cooked until jammy can work. Alternatively, any good quality stone fruit jam can provide that luscious filling.
How do I prevent the preserves from leaking out during baking?
Make sure to seal the dough edges well when folding over the preserves and gently roll into a ball. Chilling the dough before baking also helps the cookies maintain their shape and keeps the preserves packed inside.
Final Thoughts
Now that you’ve got the full scoop on making these tender, fruity, and utterly charming Italian Peach Cookies Recipe, it’s time to gather your ingredients and start baking away! These cookies are more than just a treat; they’re a sweet slice of tradition and love that will brighten any moment you share them. You’ll find yourself coming back to this recipe time and again, eager to enjoy those peachy bursts and warm cinnamon sugar crunches with each bite.
Print
Italian Peach Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
These Italian Peach Cookies are delicate, buttery treats filled with sweet peach preserves and coated in a cinnamon sugar mixture. Perfect for a light dessert or afternoon snack, they combine tender dough with a fruity center for a perfectly balanced bite.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Filling and Coating
- 1 cup peach preserves
- Granulated sugar, for coating
- Ground cinnamon, for coating
Instructions
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture becomes light and fluffy, which ensures a tender cookie texture.
- Add Eggs and Extracts: Beat in the eggs, then mix in the vanilla and almond extracts until fully incorporated, giving the dough its rich flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, blending until a uniform dough forms without overmixing.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes to firm it up, making it easier to handle.
- Prepare Oven and Baking Sheet: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Form Cookies: Take about 1 tablespoon of chilled dough, flatten it in your palm, place a teaspoon of peach preserves in the center, fold the dough over the preserves, and roll gently into a ball, sealing the filling inside.
- Bake: Arrange the filled dough balls on the prepared baking sheets and bake for 12-15 minutes, or until the bottoms are lightly golden.
- Coat in Cinnamon Sugar: Let the cookies cool slightly on a wire rack, then roll them in a mixture of granulated sugar and ground cinnamon to add a sweet and spiced coating.
Notes
- Chilling the dough helps prevent spreading and makes shaping easier.
- Ensure peach preserves are thick and not too runny to avoid leaking during baking.
- You can substitute peach preserves with apricot or other fruit preserves.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
