Name: Peach Italian Cookies Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 cup granulated sugar; 2 large eggs (room temperature); ½ cup olive oil (extra virgin for more flavor or light for less flavor); 3 tablespoons milk; 1 tablespoon vanilla extract; ¼ teaspoon sea salt; 3 cups all purpose flour (360 g); 2 teaspoons baking powder; ¾ cup sugar; 1½ cups water; 1 lemon (juiced and zested); ¼ cup peach liquor or peach soju; Yellow food coloring (as needed); Red and/or pink food coloring (as needed); 1 cup peach curd (or jam); ½ cup granulated sugar; 12 fresh basil leaves (or mint leaves)

There's something so delightful about these Peach Italian Cookies that makes me smile every time I bake them. Soft, sweet, and bursting with real peach flavor, this Peach Italian Cookies Recipe easily becomes a showstopper at any gathering. Trust me, once you try making these charming, fuzzy peach-shaped treats, they’ll quickly become a new favorite in your dessert rotation.

A white square basket holds round peach-shaped pastries covered with a fine layer of sugar, making the outer texture look slightly rough. Each pastry is made of two golden-orange halves joined together by a visible middle layer of dark brown filling, resembling the seed of a peach. Fresh green basil leaves peek out beneath some pastries, adding a fresh touch. Around the basket, whole peaches, half-peeled peaches, and slices are scattered on a white marbled surface that gives a soft, clean background with gentle light and shadows. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peach Italian Cookies Recipe
Top Tip
How to Serve Peach Italian Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peach Italian Cookies Recipe

Why You'll Love This Recipe

This Peach Italian Cookies Recipe isn’t just about a cookie—it’s an experience. From the delicate peach-flavored syrup soak to the sugar coating that mimics a real peach’s fuzzy skin, everything comes together in a way that feels both sophisticated and comforting. I fell in love with these cookies the first time I made them because they’re as fun to shape and decorate as they are to eat.

Authentic Inspiration: Rooted in the classic Italian Peschi Dolci, these cookies bring that beloved tradition right to your kitchen.
Perfect Peach Flavor: The combination of peach curd filling and peach liquor-infused syrup creates a genuinely fruit-forward treat.
Textural Delight: Soft, tender cookies with a sugary coating that’s slight crunch—like biting into a real peach!
Impress Your Guests: These look so intricate but really are straightforward once you know the steps.

Ingredients & Why They Work

Every ingredient in this Peach Italian Cookies Recipe plays a key role in achieving that perfect balance of flavor and texture. From the olive oil that keeps the cookies tender to the touch of peach liquor that enhances the fruity note, I love how these ingredients come together to create something truly special.

Flat lay of two brown eggs with clean shells, a small mound of granulated sugar, a small mound of all-purpose flour, a few teaspoons of baking powder, a small pinch of sea salt, a small white bowl of golden olive oil, a small white bowl of milk, a small white bowl of vanilla extract, a whole fresh lemon with one half cut to show the zest and juice, a small white bowl of clear peach liquor, a small white bowl of peach curd, a small white bowl of water, and a few fresh bright green basil leaves, all arranged in perfect symmetry on a clean white ceramic surface placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Granulated sugar: Used both in the dough and for coating, it adds sweetness and that peach skin-like texture.
Eggs: Provide structure and richness, especially when used at room temperature for a smoother batter.
Olive oil: I prefer extra virgin for flavor, but light olive oil works if you want a subtler taste; it keeps the cookies moist.
Milk: Helps to balance the oil and creates a tender crumb.
Vanilla extract: Adds warmth and depth to the dough's flavor.
Sea salt: Enhances all the sweet and fruity notes, making the flavor pop.
All-purpose flour: Forms the base of the cookie, allowing it to hold its shape but stay soft.
Baking powder: Gives a gentle lift, keeping cookies light and fluffy.
Peach curd (or jam): The delicious, rich filling that’s bursting with peach goodness.
Water, lemon juice & zest: Combined with sugar, they create the syrup that flavors and moistens the cookies.
Peach liquor or peach soju: Adds authentic peach flavor to the syrup - a personal favorite touch.
Yellow and red/pink food coloring: Used to give the cookies their realistic peach hue.
Fresh basil or mint leaves: Added as stems for the peach shape, adding an herbal contrast and charm.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Peach Italian Cookies Recipe can be. While the traditional peach shape and filling are what make these cookies so charming, you can easily tweak flavors or shapes to match your mood—or your pantry! I’ve played around with the syrup by using different fruit liquors, and it always adds a lovely twist.

Variation: When I’m short on peach curd, I sometimes swap in apricot jam—it still works beautifully and has a similar fruity brightness.
Dairy-Free: Use almond or oat milk instead of regular milk; the cookies still come out perfectly tender.
Non-Alcoholic: Simply omit the peach liquor and add a bit more lemon juice for tang in the syrup.

Step-by-Step: How I Make Peach Italian Cookies Recipe

The image shows a small round sandwich-like food item with a golden-brown outer layer dusted with sugar. The sandwich is split in the middle, revealing a creamy peach-colored filling inside. Next to the sandwich, there are two fresh peaches, one whole and one cut in half showing the dark seed in the center. The surface is a white marbled texture, and there is a small smear of the creamy filling near the sandwich. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Wet Ingredients to Perfection

Start by whisking together the granulated sugar, eggs, olive oil, milk, vanilla extract, and sea salt in a large bowl. I suggest using room temperature eggs here—it really helps the batter come together smooth and silky. Mix just until combined; overmixing can make the cookies tough, which you want to avoid.

Step 2: Add Dry Ingredients and Form Dough

Sift together the all-purpose flour and baking powder, then gradually fold into your wet mixture. The dough should be soft but not sticky, easy to handle when shaping. If it's a bit too sticky, sprinkle a little more flour, but be cautious not to overdo it, or the cookies will dry out.

Step 3: Shape Your Peaches and Prep the Syrup

Divide the dough into small balls—the size of a large walnut is perfect. Flatten two balls slightly and sandwich a spoonful of peach curd or jam between them, sealing the edges so none leaks out. Meanwhile, mix the water, sugar, lemon juice & zest, peach liquor, and food coloring in a saucepan to create your syrup. Bring it to a gentle boil so the sugar dissolves fully.

Step 4: Bake and Soak

Bake the sandwiched peach cookies at 350°F (175°C) for about 15 minutes, until just lightly golden. Then, while still warm, dip each cookie into the peach syrup—this step is what gives that juicy, peachy flavor, so don’t skip it! Let them soak for a moment but not too long or they’ll become soggy.

Step 5: Coat and Add the Final Touch

After soaking, roll each cookie in granulated sugar to get that signature fuzzy peach skin look. Press a fresh basil or mint leaf gently into the top of each cookie to mimic a peach stem, and voilà—you’ve got yourself edible peaches! Let them cool fully before serving.

Top Tip

I’ve made these cookies several times, and the most game-changing tip I’ve learned is all about the syrup soak. Getting the right balance here makes or breaks the cookie’s signature juiciness.

Syrup Temperature: Dip the cookies while the syrup is warm—not hot, not cold. That way they absorb just enough without falling apart.
Seal the Filling Well: Make sure to pinch the edges of your peach cookie firmly so no jam leaks; it’ll keep the shape perfect.
Use Fresh Herbs: Fresh basil or mint leaves withstand the baking and soaking process much better than dried, plus they add a lovely fresh aroma.
Coat Generously: Don’t be shy when rolling in sugar—the layer forms the distinct fuzzy peach skin texture and adds just the right crunch.

How to Serve Peach Italian Cookies Recipe

Peach Italian Cookies - Serving Suggestion

Garnishes

I love using fresh basil leaves as ‘stems’ because they add a subtle herbal note and look so authentic, but mint leaves work beautifully too. Sometimes, I sprinkle a little extra powdered sugar on top right before serving—it adds a touch of elegance and makes the peaches look even more inviting.

Side Dishes

These cookies pair wonderfully with a scoop of vanilla gelato or alongside a light citrus sorbet to brighten up the palate. I've also served them with a cup of herbal tea or an espresso to balance the sweetness perfectly.

Creative Ways to Present

For special occasions, I’ve arranged these cookies on a platter lined with peach blossoms or edible flowers to amplify their springtime charm. You can also place them in petite cupcake liners to make them easy to grab and add a colorful pop to dessert tables.

Make Ahead and Storage

Storing Leftovers

Leftover Peach Italian Cookies keep great in an airtight container at room temperature for up to 3 days. I recommend layering them between parchment paper to prevent sticking, as the peach syrup can make them a bit sticky over time.

Freezing

I’ve frozen these cookies before, and they freeze well when wrapped individually and stored in a freezer-safe container. Just thaw them on the counter for a few hours before serving. They retain their texture and flavor nicely!

Reheating

If you want to refresh them, I pop the cookies in a warm oven (about 300°F or 150°C) for 5 minutes. This gently warms the peaches and crisp up the sugar coating without drying them out—a quick trick to bring back that fresh-baked feel.

Frequently Asked Questions:

Can I use canned peach jam instead of fresh peach curd?

Absolutely! While fresh or homemade peach curd offers a more vibrant and authentic flavor, canned peach jam works just fine as a filling in this Peach Italian Cookies Recipe. Just make sure it’s not too runny to avoid leaks during baking.

How do I make the cookies look like real peaches?

The key is the combination of shaping the dough into small round balls, sandwiching them with filling, dipping in the colored peach syrup, and rolling them generously in granulated sugar to imitate the peach fuzz. Adding a fresh basil or mint leaf as a stem completes the look perfectly.

Can I make these cookies vegan?

You can make a vegan version by substituting the eggs with flax eggs or a commercial egg replacer, and using plant-based milk. Use vegan-friendly jams and ensure the sugar is bone-char free. The texture will be slightly different but still delicious.

How long do Peach Italian Cookies stay fresh?

These cookies are best enjoyed within 2-3 days of baking for peak freshness and texture. Stored properly in an airtight container at room temperature, they remain tasty but may lose some of their signature soft and juicy texture over time.

Final Thoughts

I can honestly say this Peach Italian Cookies Recipe holds a special place in my heart—and my kitchen! They’re an elegant twist on a classic cookie but also warm and inviting in every bite. Whether you’re making them for a holiday, a gathering, or simply an afternoon treat, they have the power to impress and bring joy. Give them a try, and I bet you’ll find yourself making them again and again!