Italian Peach Cookies – Soft, Cream-Filled & Beautifully Dipped to Look Like Real Peaches

🎉 Introduction

These Italian Peach Cookies (Pesche Dolci) are one of the most enchanting and beloved Italian pastries — soft, cakey cookies sandwiched together with a creamy filling, dipped in a peach-colored liqueur syrup, and rolled in sugar to mimic the look of real peaches.

They’re tender, moist, lightly sweet, and absolutely stunning on dessert tables. With their delicate peach hue, sparkling sugar coating, and charming green mint-leaf garnish, these cookies make a breathtaking addition to Christmas trays, weddings, birthdays, and special celebrations.

They look intricate but are surprisingly simple to make — and the result is a soft, moist, dessert-like cookie that’s unlike anything else.

🧰 Equipment Needed

• Mixing bowls
• Hand or stand mixer
• Baking sheets
• Parchment paper
• Melon baller or small spoon (for hollowing cookies)
• Small bowls for dipping
• Cooling rack

🛒 Ingredients

Cookie Dough

• 3 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup milk
• 1 tsp vanilla extract
• 1 tsp almond extract (traditional & highly recommended)

Cream Filling

(Mix and match or choose one)
Classic Pastry Cream Filling:

• 1 ½ cups pastry cream or vanilla pudding
• ½ cup ricotta or mascarpone

Chocolate Nut Filling (also traditional):

• ½ cup mascarpone or ricotta
• 3 tbsp cocoa powder
• 3 tbsp sugar
• ¼ cup crushed toasted nuts (almonds or hazelnuts)
• 2–3 tbsp cookie crumbs (from hollowed-out centers)

Peach Dipping Syrup

• ½ cup peach liqueur OR Alchermes (traditional)
• ½ cup water
• Red + yellow food coloring

Finishing

• 1 cup granulated sugar (for coating)
• Fresh mint leaves or edible leaves (optional but beautiful)

👩‍🍳 Directions

Step 1: Prepare the Cookie Dough

Whisk together:

• flour
• baking powder
• baking soda
• salt

In another bowl, cream:

• butter
• sugar

Beat until fluffy.

Add:

• eggs
• milk
• vanilla
• almond extract

Mix until combined.

Add dry ingredients and mix until thick, soft dough forms (like cakey cookie dough).

Chill 20 minutes for easier rolling.

Step 2: Shape & Bake

Preheat oven to 350°F (175°C).
Line baking sheets with parchment.

Roll about 1 tablespoon of dough into balls.

Place 2 inches apart.

Bake 10–12 minutes — tops should be pale, bottoms lightly golden.

Cool completely.

Step 3: Hollow the Cookies

Once cooled, use a small knife or melon baller to gently scoop a cavity from the bottom of each cookie.

Save the crumbs — they’ll be used in the filling.

Each cookie will be filled and joined with another to form a “peach.”

Step 4: Make the Filling

Choose one:

A) Classic Cream Filling

Mix pastry cream + ricotta until smooth.

B) Chocolate Nut Filling

Mix mascarpone/ricotta with:

• cocoa
• sugar
• crushed nuts
• cookie crumbs

Adjust texture with more crumbs or mascarpone.

Step 5: Fill & Assemble

Fill each cookie cavity with about 1 teaspoon filling.

Gently press two filled cookies together to form a peach shape.

Repeat with all cookies.

Step 6: Make the Peach Dipping Syrup

Mix:

• peach liqueur (or Alchermes)
• water

Add food coloring to achieve a natural peach color:

• A few drops yellow
• A tiny touch of red

Stir well.

Step 7: Dip, Roll & Decorate

Dip each assembled cookie lightly — do NOT soak — just enough to tint them.

Roll cookies immediately in granulated sugar.

Place on rack to dry.

(optional) Insert a small mint leaf at the top of each to look like a stem.

🍽️ Servings & Timing

• Makes: 18–22 peach cookies
• Prep Time: 30 minutes
• Bake Time: 10–12 minutes
• Assemble Time: 20 minutes
• Total Time: ~1 hour

🧊 Storage & Freezing

Refrigerator:
Best stored chilled — 3–4 days.

Freezer:
Freeze assembled cookies (without leaves) up to 1 month.
Thaw in fridge.

Note: They get softer and even more delicious on day 2!

🥄 Variations

1. Peach Jam Filling
   Mix mascarpone with peach preserves.
2. Cannoli Filling
   Ricotta + powdered sugar + mini chocolate chips.
3. Chocolate Hazelnut Filling
   Use Nutella + cookie crumbs.
4. Lemon Cream Filling
   Ricotta + lemon curd.
5. Rosewater-Almond Version
   Add a dash of rosewater to syrup.
6. Alcohol-Free Version
   Use peach juice + food coloring.
7. Raspberry Peach Cookies
   Tint half the cookie more red for a blushed look.
8. Matcha Peach Cookies
   Make green-tinted “unripe” peaches.
9. Christmas Version
   Add red and green sugar sprinkles over the coating.
10. White Chocolate Peach Cookies
    Drizzle with melted white chocolate.

❓ 10 FAQs

1. Can I make these without alcohol?
   Yes — use peach juice or simple syrup with food coloring.
2. Why are my cookies cracking?
   Dough too dry — add 1 tbsp milk next time.
3. My filling is runny — help!
   Add cookie crumbs until thick and spoonable.
4. Can I make them ahead?
   Absolutely — flavor improves by day 2.
5. Can I skip hollowing the cookies?
   No — that’s how you create space for filling.
6. Do they need to be refrigerated?
   Yes — because of the cream filling.
7. Can I use gluten-free flour?
   Yes — use a 1:1 gluten-free blend.
8. Do they taste like peaches?
   Slightly — from the syrup; add peach extract for stronger flavor.
9. Can I color them more realistically?
   Dip one side deeper for a natural gradient.
10. Why almond extract in the dough?
    It gives that classic Italian pastry aroma.

🏁 Conclusion

These Italian Peach Cookies (Pesche Dolci) are as gorgeous as they are delicious — soft, creamy, tender, and dipped in a beautiful peach-colored syrup that makes them look like miniature fruits. With their charming presentation and delicate flavor, they’re guaranteed to become a show-stopping favorite at any celebration, especially during the holidays.

They’re not just cookies — they’re an edible work of art.

Italian Peach Cookies – Soft, Cream-Filled & Beautifully Dipped to Look Like Real Peaches

These Italian Peach Cookies (Pesche Dolci) are one of the most enchanting and beloved Italian pastries — soft, cakey cookies sandwiched together with a creamy filling, dipped in a peach-colored liqueur syrup, and rolled in sugar to mimic the look of real peaches. They’re tender, moist, lightly sweet, and absolutely stunning on dessert tables. With their delicate peach hue, sparkling sugar coating, and charming green mint-leaf garnish, these cookies make a breathtaking addition to Christmas trays, weddings, birthdays, and special celebrations. They look intricate but are surprisingly simple to make — and the result is a soft, moist, dessert-like cookie that’s unlike anything else.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Servings: 20 Cookies

Ingredients Equipment Method Notes

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Ingredients

  

Cookie Dough

• 3 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup milk
• 1 tsp vanilla extract
• 1 tsp almond extract traditional & highly recommended

Cream Filling

• Mix and match or choose one
• Classic Pastry Cream Filling:
• 1 ½ cups pastry cream or vanilla pudding
• ½ cup ricotta or mascarpone
• Chocolate Nut Filling also traditional:
• ½ cup mascarpone or ricotta
• 3 tbsp cocoa powder
• 3 tbsp sugar
• ¼ cup crushed toasted nuts almonds or hazelnuts
• 2 –3 tbsp cookie crumbs from hollowed-out centers
• Peach Dipping Syrup
• ½ cup peach liqueur OR Alchermes traditional
• ½ cup water
• Red + yellow food coloring

Finishing

• 1 cup granulated sugar for coating
• Fresh mint leaves or edible leaves optional but beautiful

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Mixing bowls
• Hand or stand mixer
• Baking sheets
• Parchment paper
• Melon baller or small spoon (for hollowing cookies)
• Small bowls for dipping
• Cooling rack

Method

 

Step 1: Prepare the Cookie Dough

Whisk together:

1. flour
2. baking powder
3. baking soda
4. salt
5. In another bowl, cream:
6. butter
7. sugar
8. Beat until fluffy.

Add:

1. eggs
2. milk
3. vanilla
4. almond extract
5. Mix until combined.
6. Add dry ingredients and mix until thick, soft dough forms (like cakey cookie dough).
7. Chill 20 minutes for easier rolling.

Step 2: Shape & Bake

1. Preheat oven to 350°F (175°C).
2. Line baking sheets with parchment.
3. Roll about 1 tablespoon of dough into balls.
4. Place 2 inches apart.
5. Bake 10–12 minutes — tops should be pale, bottoms lightly golden.
6. Cool completely.

Step 3: Hollow the Cookies

1. Once cooled, use a small knife or melon baller to gently scoop a cavity from the bottom of each cookie.
2. Save the crumbs — they’ll be used in the filling.
3. Each cookie will be filled and joined with another to form a “peach.”

Step 4: Make the Filling

1. Choose one:
2. A) Classic Cream Filling
3. Mix pastry cream + ricotta until smooth.
4. B) Chocolate Nut Filling
5. Mix mascarpone/ricotta with:
6. cocoa
7. sugar
8. crushed nuts
9. cookie crumbs
10. Adjust texture with more crumbs or mascarpone.

Step 5: Fill & Assemble

1. Fill each cookie cavity with about 1 teaspoon filling.
2. Gently press two filled cookies together to form a peach shape.
3. Repeat with all cookies.

Step 6: Make the Peach Dipping Syrup

Mix:

1. peach liqueur (or Alchermes)
2. water
3. Add food coloring to achieve a natural peach color:
4. A few drops yellow
5. A tiny touch of red
6. Stir well.

Step 7: Dip, Roll & Decorate

1. Dip each assembled cookie lightly — do NOT soak — just enough to tint them.
2. Roll cookies immediately in granulated sugar.
3. Place on rack to dry.
4. (optional) Insert a small mint leaf at the top of each to look like a stem.

Notes

🧊 Storage & Freezing

Refrigerator:
Best stored chilled — 3–4 days.

Freezer:
Freeze assembled cookies (without leaves) up to 1 month.
Thaw in fridge.

Note: They get softer and even more delicious on day 2!

🥄 Variations

Peach Jam Filling
Mix mascarpone with peach preserves.

Cannoli Filling
Ricotta + powdered sugar + mini chocolate chips.

Chocolate Hazelnut Filling
Use Nutella + cookie crumbs.

Lemon Cream Filling
Ricotta + lemon curd.

Rosewater-Almond Version
Add a dash of rosewater to syrup.

Alcohol-Free Version
Use peach juice + food coloring.

Raspberry Peach Cookies
Tint half the cookie more red for a blushed look.

Matcha Peach Cookies
Make green-tinted “unripe” peaches.

Christmas Version
Add red and green sugar sprinkles over the coating.

White Chocolate Peach Cookies
Drizzle with melted white chocolate.

❓ 10 FAQs

Can I make these without alcohol?
Yes — use peach juice or simple syrup with food coloring.

Why are my cookies cracking?
Dough too dry — add 1 tbsp milk next time.

My filling is runny — help!
Add cookie crumbs until thick and spoonable.

Can I make them ahead?
Absolutely — flavor improves by day 2.

Can I skip hollowing the cookies?
No — that’s how you create space for filling.

Do they need to be refrigerated?
Yes — because of the cream filling.

Can I use gluten-free flour?
Yes — use a 1:1 gluten-free blend.

Do they taste like peaches?
Slightly — from the syrup; add peach extract for stronger flavor.

Can I color them more realistically?
Dip one side deeper for a natural gradient.

Why almond extract in the dough?
It gives that classic Italian pastry aroma.

🏁 Conclusion

These Italian Peach Cookies (Pesche Dolci) are as gorgeous as they are delicious — soft, creamy, tender, and dipped in a beautiful peach-colored syrup that makes them look like miniature fruits. With their charming presentation and delicate flavor, they’re guaranteed to become a show-stopping favorite at any celebration, especially during the holidays.

They’re not just cookies — they’re an edible work of art.