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

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.

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Prep Time 30

Cook Time 30

Servings: 20 Cookies

Ingredients Equipment Method Notes

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

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:

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.

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.