
How To Make Easy Peach Cookies
Grab a bite of these peach cookies that looks just like the yummy fruit itself! It’s filled with a sweet peach filling, and can be made in under two hours.
Serves:
Ingredients
- 1½cupsall-purpose flour
- 1¾tspbaking powder
- ¼tspsalt
- 10½tbspbutter,softened
- â…“cupgranulated sugar
- ¼cuplight-brown sugar,packed
- 1large egg
- 2tbspsour cream
- ¾tspvanilla extract
For Filling and Coating:
- peach jam,or preserves
- 6tbspmilk,divided
- food coloring,red and yellow
- ½cupgranulated sugar
- fresh mint leaves,for garnish, optional
Instructions
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Preheat the oven to 375 degrees F.
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In a mixing bowl, whisk together the flour, baking powder and salt. Set aside.
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In the bowl of an electric mixer, fitted with the paddle attachment, cream together the butter, granulated sugar and light-brown sugar on medium-low speed for 1 minute until well blended.
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Mix in the egg and vanilla. Add the sour cream and mix until blended.
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With the mixer on low speed, slowly add in the dry ingredients and mix just until incorporated.
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Scoop the dough out 1 even tablespoon at a time, and with buttered hands, roll dough into a ball.
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Place the balls on the cookie sheet.
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Bake in the oven for 14 to 15 minutes until the bottoms are lightly golden brown.
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Transfer the cookies to a wire rack to cool.
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Allow the cookies to cool completely, then spread about 1 teaspoon of peach jam evenly across the bottom of one cookie.
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Gently press another cookie over the jam layer to sandwich them together.
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Repeat this process with remaining cookies.
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Pour 3 tablespoons of milk into two small bowls.
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Tint one bowl of milk with red food coloring until it reaches a vibrant pink, then tint the other bowl of milk with yellow food coloring until its reaches a vibrant yellow.
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Take a paint brush, then dip it into the yellow tinted milk then paint randomly across both cookies, leaving some areas unpainted.
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Dip the paintbrush into the red tinted milk, then paint randomly across unpainted areas and blend slightly.
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Immediately after painting, dip and coat the entire cookie in sugar.
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Insert 1 to 2 fresh mint leaves into the side of each cookie, if desired.
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Serve, and enjoy!
Nutrition
- Calories:Â 160.01kcal
- Fat:Â 7.95g
- Saturated Fat:Â 4.88g
- Trans Fat:Â 0.29g
- Monounsaturated Fat:Â 2.08g
- Polyunsaturated Fat:Â 0.39g
- Carbohydrates:Â 20.77g
- Fiber:Â 0.30g
- Sugar:Â 12.23g
- Protein:Â 1.78g
- Cholesterol:Â 31.06mg
- Sodium:Â 80.59mg
- Calcium:Â 49.72mg
- Potassium:Â 30.28mg
- Iron:Â 0.64mg
- Vitamin A: 69.62µg
- Vitamin C:Â 0.01mg
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