Peach Cookies

Why You’ll Love This Recipe

I love making these cookies because they look stunning yet taste even better than they appear. The creamy filling with dulce de leche and apricot jam is luscious, and the cookies themselves are tender and flavorful. I also enjoy the decorating process—dipping and sugaring each cookie gives them that perfect peach-like finish. They’re great for holidays, parties, or any time I want to impress with a treat that’s both playful and elegant.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Peach Cookies:
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 of lemon juice

Apricot Dulce De Leche 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

Directions

To make the cookies, I start by whisking together the eggs and sugar in a large bowl. I stir in the softened butter, then add the sour cream, mayonnaise, and baking soda mixture. Once that’s smooth, I whisk in the dry ingredients by mixing the flour with the baking powder and kneading until the dough resembles soft playdough.
I preheat my oven to 350°F, roll the dough into heaping teaspoon-sized balls, and place them on a parchment-lined baking sheet. I bake them for 15 minutes, then carve out the bottom centers of the cookies while they’re still warm.

For the cream, I beat the butter and cream cheese until smooth. Then I mix in the dulce de leche and apricot jam before beating in the cool whip until light and fluffy. I fill each hollowed-out cookie, then press two halves together to form a peach shape. I chill them for at least 2 hours before decorating.

For the decoration, I dilute half a cup of milk with each food coloring to create separate orange and red mixtures. I dip one half of each cookie into orange and the other half into red, then place them on paper towels to set. Once dry, I dredge them in sugar—sometimes twice for extra sparkle. I refrigerate them until ready to serve.

Servings and Timing

This recipe makes about 28 cookies. It takes 30 minutes to prepare, 15 minutes to bake, and about 45 minutes total before chilling and decorating. Each cookie has around 179 calories.

Variations

Sometimes I like to use peach jam instead of apricot for a slightly different fruity flavor. I’ve also added a splash of vanilla extract to the cream for extra richness. For a more festive look, I occasionally add green mint leaves or small candy stems to make the cookies look even more like real peaches.

Storage/Reheating

I keep these cookies refrigerated in an airtight container for up to 5 days. They taste best chilled, but I let them sit at room temperature for a few minutes before serving if I want them slightly softer. I don’t recommend reheating, since the filling and decoration are meant to stay cool and set.

FAQs

Can I make these cookies ahead of time?

Yes, I prepare and fill them a day in advance, then decorate them right before serving.

Can I freeze peach cookies?

Yes, I freeze the unfilled cookies for up to 2 months. I don’t freeze them after decorating, since the filling and sugar coating don’t thaw well.

What can I substitute for apricot jam?

I sometimes use peach jam, strawberry preserves, or even raspberry jam for a twist on the filling.

Can I make the filling without cool whip?

Yes, I use whipped cream instead, but I make sure it’s stabilized so it doesn’t deflate.

Do these cookies really taste like peaches?

Not exactly—they taste fruity and creamy, but the peach look comes mainly from the decoration.

Can I use store-bought dulce de leche?

Yes, I often use canned dulce de leche to save time, and it works perfectly.

How do I hollow out the cookies?

I use a small spoon or a melon baller to gently carve out the centers while the cookies are still warm.

Can I make them smaller or larger?

Yes, I sometimes roll smaller balls for mini peach cookies or larger ones for more impressive presentation.

How do I stop the cookies from cracking while baking?

I make sure not to overbake them—15 minutes is usually just right for soft, golden cookies.

What can I use for garnish?

I like to use fresh mint leaves or small green marzipan leaves to make the cookies look more realistic.

Conclusion

These Peach Cookies are one of my favorite treats to make when I want something both eye-catching and delicious. I love the soft cookies, the creamy apricot-dulce de leche filling, and the gorgeous peach-like decoration that makes them stand out on any dessert table. They’re a labor of love, but the results are always worth it.