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–+ servings
Homemade Italian Peach Cookies decorated with sugar and peach filling

Italian Peach Cookies

Deliciously soft drop cookies infused with peach nectar and almond extract, making for a fruity and tender dessert that's easy to prepare.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Italian
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour The base that gives structure to these cookies.
  • 1 tablespoon baking powder The leavening that keeps cookies slightly airy.
  • 1/2 cup sugar For balance with the peach coating.
Wet Ingredients
  • 1/2 cup unsalted butter Softened to room temperature for proper creaming.
  • 2 large eggs Hydrates and binds the dough.
  • 1 teaspoon vanilla extract For background warmth.
  • 1/4 teaspoon almond extract Amplifies the peach note.
  • 1/2 cup peach juice or peach nectar Used after baking to add fruit moisture.
Coating
  • 1 cup powdered sugar For rolling after dipping in juice to create a sugared exterior.
  • optional Green mint leaves For garnish, adding color contrast.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine the all-purpose flour and baking powder.
  3. In a separate mixing bowl, cream together the softened unsalted butter and 1/2 cup sugar until light and fluffy.
  4. Add the two large eggs, vanilla extract, and almond extract to the butter mixture and blend until incorporated.
  5. Gradually add the flour mixture to the butter mixture and stir until a dough forms.
  6. Shape the dough into small, even balls and place them on a baking sheet lined with parchment paper.
Baking
  1. Bake for 12 to 15 minutes, or until the edges are lightly golden.
Finishing Touch
  1. After the cookies are fully cooled, briefly dip each one in peach juice and roll in powdered sugar.

Nutrition

Serving: 1Calories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 50mgSugar: 6g

Notes

For a dairy-free version, use a plant-based butter substitute. For gluten-free, substitute a 1:1 gluten-free flour blend. Beat butter and sugar until paler for a lighter cookie, and allow cooled cookies to absorb just enough moisture when dipping in juice.

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