Wednesday, May 29, 2024
HomeRECIPESPeach Cookies

Peach Cookies

Beautiful cookies that taste as good as they look. Everyone will fall in love with them instantly.


1 1/2 cups all-purpose flour
1 3/4 teaspoon baking powder
1/4 teaspoon salt
10 1/2 tablespoons of butter, softened
1/3 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
2 tablespoons of sour cream
3/4 teaspoon vanilla extract
Filling and coating
jam or peach preserves
6 tablespoons of milk, divided
red and yellow food colouring
1/2 cup of granulated sugar
fresh mint leaves, for decoration (optional)
you’ll also need a clean brush


Preheat the oven to 375 degrees. In a mixing bowl, whisk together flour, baking powder and salt, and set aside. In an electric mixer bowl, with the paddle attachment, beat the butter, granulated sugar and brown sugar at medium-low speed until well mixed, about 1 minute. Mix with the egg and vanilla. Add the sour cream and mix until blended.
With the mixer on low speed, slowly add the dry ingredients and mix only until incorporated. Remove one tablespoon of dough at a time and make a ball of dough with buttered hands. Place the balls on a cookie sheet (you can place 15 per sheet but at the end you have 4 left, so unless you were making a double batch you wouldn’t mind trying to place as many).
Bake in a preheated oven for 14-15 minutes until the bottoms are slightly browned. Transfer cookies to a wire rack to cool. Allow cookies to cool completely and spread a teaspoon of peach jam evenly over the bottom of one cookie, then gently press another cookie onto the jam layer to bind it together. Repeat this process with the remaining cookies.

To decorate the cookies, pour 3 tablespoons of milk into two small bowls. Stain one bowl of milk with red food coloring until it is vibrant pink, then stain the other bowl of milk with yellow food coloring until it is vibrant yellow. Take a brush and dip into the yellow-stained milk, then paint randomly on both cookies, leaving some areas unpainted.
Then dip the brush in the red dyed milk and paint randomly on the unpainted areas and mix lightly (tip: I found that the less milk I could paint on the cookie the better because then your cookies won’t get soaked. You really don’t need much at all). Immediately after painting the cookie, dip and cover the entire cookie with sugar. Insert one or two fresh mint leaves into the side of each cookie if you wish. Store in an airtight container.