These Italian peach cookies, affectionately passed down through my family, are as much about tradition as they are about flavor. Their beautiful peach shape, with a delicate blend of sweet syrup and rich cream filling, makes them a must-have for special occasions like weddings, bridal showers, and festive celebrations such as Christmas. This recipe can easily be doubled for larger gatherings. This guide will take you through each step of the process to create about 30 delicious cookies that capture the essence of Italian dessert culture.

Ingredients for the Cookie Dough

4 large eggs, at room temperature
2 cups granulated sugar
1 cup vegetable oil
1/2 cup milk
6.5 cups all-purpose flour
4 teaspoons baking powder

Ingredients for the Syrup for Dipping

1 cup granulated sugar
2 cups water, divided (1 cup and 1 cup)
1 stick of cinnamon
2 tablespoons vanilla extract
Zest from 1 orange
Zest from 1 lemon
1 box peach-flavored gelatin
1/2 teaspoon red food coloring (adjust as needed)
Peach liqueur (optional)

Ingredients for Vanilla Pastry Cream

4 cups milk
3.5 tablespoons granulated sugar (Sugar 1)
12 large egg yolks
7 tablespoons cornstarch
3/4 cup granulated sugar (Sugar 2)
1/2 cup unsalted butter
1/3 cup peach liqueur (optional but highly recommended)

Ingredients for Assembly and Decoration

1 cup granulated sugar (for decoration, not powdered sugar)
30 leaves (real or artificial) for garnish

How To Make

Making the Cookie Dough

It’s a good idea to start by measuring out all the ingredients before you begin to ensure the process goes smoothly. Begin by beating the eggs and sugar in the bowl of a stand mixer using a whisk attachment. Mix on medium-high speed for about 2 minutes until the mixture becomes light and fluffy. Then, add the vegetable oil and continue mixing until it is fully incorporated. Add the milk next and mix again until smooth.

In a separate bowl, combine the flour and baking powder, then gradually add this mixture to the wet ingredients in the stand mixer. Mix until a soft dough forms. Keep in mind, the dough will be quite sticky, so don’t worry if it’s not easy to handle at first. Cover the bowl with plastic wrap and refrigerate it for at least 2 hours. This step helps the dough set, making it easier to shape into cookies later.

Baking the Cookies and Carving

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Using a cookie scoop or a tablespoon, portion out the dough into 60 to 64 pieces. Shape them into round, slightly flattened balls. It’s important to note that the dough is sticky, so you may want to lightly spray your hands with cooking spray to prevent the dough from sticking.

Bake the cookies for 25 to 28 minutes. You want the cookies to be golden brown on the outside but slightly overbaked to ensure they hold up during the dipping and filling process. Once they’re done, remove the cookies from the oven and let them cool enough to handle. When they’re still warm but not too hot, use a small, pointed knife to carve out the bottom of each cookie, creating space to add the pastry cream filling. This step is essential for the “peach” shape, which is iconic for this recipe.

Preparing the Pastry Cream Filling

This rich vanilla pastry cream can be made ahead of time. Combine the milk and Sugar 1 in a medium saucepan over medium-high heat, stirring occasionally until the mixture is just about to boil. Meanwhile, whisk together the cornstarch and Sugar 2 in a separate bowl. Add the egg yolks to the cornstarch mixture and whisk gently, being careful not to introduce too much air.

Once the milk mixture has come to a slight boil, pour a third of it into the egg mixture while whisking constantly. Then, pour this egg mixture back into the saucepan with the remaining milk. Cook the mixture over medium-high heat for 2 minutes, whisking continuously to avoid burning. The mixture will thicken quickly, so keep stirring.

Remove the saucepan from the heat and stir in the butter until it melts completely. For a more intense flavor, add the optional peach liqueur and mix well. Cover the cream with plastic wrap, ensuring the wrap touches the cream directly to avoid a skin from forming. Refrigerate the cream until it’s cool and ready for use.

Making the Syrup for Dipping

In a separate saucepan, combine 1 cup of water, the granulated sugar, cinnamon stick, vanilla extract, orange peel, lemon peel, and peach gelatin. Heat over medium flame for about 5 minutes, stirring until the sugar is dissolved. Add a drop or two of red food coloring to achieve the desired peach color, and then remove the pan from the heat. Add the second cup of water to dilute the syrup and allow it to cool slightly. If you’re using peach liqueur, add it now to taste. The syrup should have a sweet, peachy flavor with a hint of citrus and spice.

Assembling the Cookies

Once the syrup and pastry cream are ready, it’s time to assemble the cookies. Set up a designated area for decorating, with the carved cookies, syrup, and pastry cream. You may also want to lay down parchment paper to catch any drips.

Dip each cookie into the syrup, dunking it 2-3 times, and allow any excess syrup to drip off before filling each half with the pastry cream. Press the halves together to form a sandwich shape. Be careful not to overfill the cookies, as the cream may ooze out. Once all the cookies are filled and sandwiched together, place them on a parchment-lined baking tray.

Decorating and Storing the Cookies

To decorate, sprinkle the cookies with granulated sugar using a sugar shaker (or spoon) and place a decorative leaf on top. Let the cookies sit in the refrigerator for about 2 hours to allow the syrup to set and the cookies to firm up. Afterward, they’re ready to serve!

These cookies can be stored in the refrigerator for up to 3 or 4 days. They’re best enjoyed within a few days of assembly, as the moisture from the syrup and cream keeps them soft.

Peach Cookies Recipe

Duration

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 5 hours
Servings: 30 cookies
Calories: 320 kcal per cookie

Ingredients

4 large eggs (room temperature)
2 cups granulated sugar
1 cup vegetable oil
1/2 cup milk
6.5 cups all-purpose flour
4 teaspoons baking powder

For the Syrup

1 cup sugar
2 cups water (divided)
1 cinnamon stick
2 tablespoons vanilla extract
Zest of 1 orange and 1 lemon
1 box peach gelatin
1/2 teaspoon red food coloring
Optional: peach liqueur

For the Pastry Cream

4 cups milk
3.5 tablespoons sugar
12 large egg yolks
7 tablespoons cornstarch
3/4 cup sugar
1/2 cup butter
1/3 cup peach liqueur (optional)

For Decoration

1 cup sugar
30 leaves (real or artificial)

Instructions

Make the Dough: Beat eggs and sugar until fluffy. Add oil and milk, mixing well. Combine flour and baking powder, then mix into the dough. Chill for 2 hours.
Bake Cookies: Preheat the oven to 350°F. Shape dough into round, flattened balls and bake for 25-28 minutes. Carve out the bottoms while warm.
Prepare the Pastry Cream: Heat milk and Sugar 1 until boiling. Mix cornstarch, Sugar 2, and egg yolks. Combine with milk mixture, cook until thick, then add butter and peach liqueur (optional). Chill.
Make the Syrup: Heat water, sugar, cinnamon, vanilla, and fruit peels. Add peach gelatin and food coloring. Cool, then add optional liqueur.
Assemble Cookies: Dip cookies into syrup, fill with pastry cream, and sandwich together. Sprinkle with granulated sugar and add leaves for decoration. Refrigerate for 2 hours before serving.

Storage
Store cookies in the refrigerator for up to 3-4 days.

Nutrition

Serving: 1 cookie
Calories: 320 kcal
Carbohydrates: 55g
Protein: 6g
Fat: 8g
Sugar: 32g

Make-Ahead Tips

Cookies can be prepared in advance and stored for up to 3 days. Pastry cream can be made up to 2 days ahead.
The cookies can be frozen before filling and decorating, but it’s best to assemble them the day before serving.