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–+ servings
Italian Peach Cookies

Italian Peach Cookies: Soft, Sweet Summer Delights

Italian Peach Cookies are soft, sweet delights filled with peach preserves, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 cup butter (softened) Can substitute with margarine for dairy-free.
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract Almond extract can be an alternative.
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
For the Filling
  • 1 cup peach preserves Can substitute with apricot or raspberry preserves.
  • 1/2 teaspoon cinnamon Nutmeg can be an alternative spice.

Equipment

  • mixing bowl
  • Electric mixer
  • Baking sheets
  • parchment paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a mixing bowl, cream together softened butter and sugar until light and fluffy.
  3. Add eggs and vanilla, and blend until fully incorporated.
  4. Gradually add flour and baking powder, folding in until a soft dough forms.
  5. Scoop tablespoon-sized balls of dough and place on prepared sheets, pressing a thumb into each.
  6. Mix peach preserves with cinnamon until smooth.
  7. Spoon the peach filling into the indentations of the cookies.
  8. Bake for 12-15 minutes until golden around the edges and soft in the center.
  9. Cool on baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 50mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Store cookies in an airtight container to maintain freshness for up to 1 week. Can also be frozen for up to 3 months.

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