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 (360g); 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 (for coating); 12 fresh basil leaves (or mint leaves)

There’s something utterly charming about these little peach-shaped treats that make you smile before you even take a bite. The melt-in-your-mouth softness combined with the bright, fruity peach flavor is exactly why this Peach Italian Cookies Recipe has won my heart—and your kitchen deserves to experience it too.

A white rectangular basket is filled with six round, sugar-coated peach-shaped desserts. Each dessert has two golden-orange, soft textured halves joined together with a red-brown filling in the middle, resembling a peach. Bright green basil leaves are placed between some of the desserts, adding a fresh touch. Around the basket, real whole and halved peaches are scattered on a white marbled surface with a soft focus background. The warm colors of the desserts contrast nicely with the fresh green leaves and the light backdrop. 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

I first made this Peach Italian Cookies Recipe at a friend’s summer garden party, and I was instantly hooked. These cookies aren’t just delightful to eat—they’re a fun baking project and a real showstopper on any dessert table. Plus, the peachy syrup and sugar coating give them that magical soft fuzz, just like a real peach!

Unique Appearance: These cookies look like tiny peaches, complete with a sugary “skin” that’s as adorable as it is tasty.
Flavor Explosion: The peach syrup soak combined with the fresh peach curd filling makes every bite juicy and sweet.
Soft, Tender Texture: Unlike your typical crunchy cookie, these are delightfully soft and almost cake-like—so comforting.
Impress Without Stress: With simple ingredients and straightforward steps, you can impress friends and family with a stunning Italian classic.

Ingredients & Why They Work

This Peach Italian Cookies Recipe uses ingredients that combine classic cookie richness with a bright, fresh fruit flavor. Each component has a purpose, from moisture balance to flavor boost, ensuring those peaches feel real—right down to the perfect soft sugar coating.

Flat lay of two brown eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white bowl of olive oil, a small white bowl of milk, a small white bowl of vanilla extract, a lemon with half zest visible, a small white bowl of all-purpose flour, a small white bowl of baking powder, a small white bowl of water, a small white bowl of peach liquor, a small white bowl of peach curd, a small pile of granulated sugar, and a few fresh green basil leaves, all arranged symmetrically and naturally, 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: Essential both in the dough and for coating, it sweetens and creates that delicate peach fuzz texture.
Eggs: Provide structure and tenderness; room temperature eggs mix in smoothly without toughening.
Olive Oil: Using extra virgin gives a lovely depth, but light olive oil keeps the flavor mild—your call based on taste preference.
Milk: Adds moisture and softness, helping the dough stay tender.
Vanilla Extract: A subtle flavor enhancer that rounds out the peach sweetness perfectly.
Sea Salt: Just a pinch balances the sweetness and enhances all the flavors.
All-Purpose Flour: Provides structure; make sure to measure properly to keep cookies soft, not dense.
Baking Powder: Helps the cookies rise gently, keeping them airy.
Water, Lemon Juice & Zest, Peach Liquor/Soju: These create the signature peach-flavored syrup that infuses the cookies with juicy sweetness.
Peach Curd or Jam: The star filling that brings authentic peach flavor inside every cookie.
Yellow and Red/Pink Food Coloring: Adds that peachy color magic; you can adjust or skip for a more natural look.
Fresh Basil or Mint Leaves: The perfect little “stems” that turn the cookies into the cutest peach lookalikes.

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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

One of the things I love most about this Peach Italian Cookies Recipe is how easy it is to tweak or personalize. You can get playful with the fillings, tweak colors, or even swap out the liquor for something non-alcoholic if you prefer.

Variation: I once tried using raspberry jam instead of peach curd for a twist, and it was a hit at a brunch! Feel free to experiment with other fruit jams or curds.
Dairy-Free Option: Swap milk for almond or oat milk to keep it plant-based without losing tenderness.
Color Play: If you want a softer, more natural look, reduce the food coloring or try natural alternatives like beet juice for a pink tint.

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

The image shows a small, round, golden dessert with a soft sandy texture, broken in half to reveal a smooth, creamy light peach-colored filling inside. Next to it, slightly out of focus, there is a whole yellow and red nectarine peach with a fuzzy skin, and behind that, a yellow and red nectarine peach that has been cut in half, showing its bright orange inside and rough pit in the center. The items are placed on a flat surface with a white marbled texture, giving a clean and simple background. There is also a small smear of creamy peach-colored filling near the dessert, and a few green leaves under another whole dessert in the corner of the image. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Wet Ingredients

Start by beating the sugar and room temperature eggs together until they become pale and slightly fluffy—this gives you a smooth base. Then slowly drizzle in the olive oil while mixing, followed by milk and vanilla extract. This mixture becomes the tender foundation for your dough.

Step 2: Mix the Dry Ingredients and Combine

In a separate bowl, sift together the flour, baking powder, and sea salt. Gradually add these dry ingredients to your wet mixture, folding gently so the dough stays soft and pliable. You’re aiming for a dough that’s soft but not sticky.

Step 3: Shape, Fill, and Color Your Cookies

Divide the dough into two balls. Tint each with yellow food coloring for that peachy glow—add a touch of red or pink to one ball to mimic the flush of a ripe peach. Roll small rounds from each, sandwich a spoonful of peach curd between one yellow and one tinted round, pinching edges to seal and form peach shapes.

Step 4: Bake and Prepare the Peach Syrup

Bake your cookies at a moderate temperature (around 350°F/175°C) for about 15 minutes until they’re just starting to color lightly. While baking, simmer water, sugar, lemon juice and zest, and peach liquor gently until the sugar dissolves and the syrup thickens slightly.

Step 5: Soak, Coat, and Add the Final Touch

Once the cookies are cool enough to handle, dip them briefly in the warm peach syrup, then roll them generously in granulated sugar to create that fuzzy peach look. Stick a fresh basil or mint leaf into the top as a stem, and voilà—your beautiful peach cookies are ready to enjoy!

Top Tip

From my baking adventures, I’ve learned a few simple tricks that make all the difference with this Peach Italian Cookies Recipe. It’s these little tips that help you get that perfect soft texture and peachy fuzz every time.

Soft Dough Handling: Keep the dough cool if it starts getting too sticky—warm hands can soften it too much, making shaping tricky.
Syrup Temperature: Dip the cookies in the syrup while it’s warm but not boiling. Too hot, and the cookies might become soggy.
Sugar Coating: For that fuzzy peach effect, roll the syrup-soaked cookies in sugar immediately, so it clings well.
Leaf Stems: Fresh basil or mint leaves not only look great but add a subtle herbaceous note, balancing the sweetness.

How to Serve Peach Italian Cookies Recipe

peach italian cookies - Serving Suggestion

Garnishes

I always use fresh basil leaves as “stems” on these cookies—it adds that authentic peach look and a pop of green that instantly makes them irresistible. Sometimes, I toss on a light dusting of powdered sugar for extra prettiness and sweetness.

Side Dishes

These cookies pair beautifully with a creamy vanilla gelato or a lightly brewed cup of Earl Grey tea. For something unexpected, I love serving them alongside a fresh peach and arugula salad—to echo the flavors and keep things refreshing.

Creative Ways to Present

For special occasions, arrange your Peach Italian Cookies Recipe on a rustic wooden board surrounded by peach slices and edible flowers. It makes a stunning centerpiece, especially for summer gatherings, and guests will be amazed by the realistic “peach” look.

Make Ahead and Storage

Storing Leftovers

Store any leftover Peach Italian Cookies in an airtight container at room temperature for up to 2 days. The soft texture holds up nicely, and the syrup soak keeps them moist without getting soggy.

Freezing

I’ve frozen these cookies successfully—wrap each one in plastic wrap, then freeze in a sealed container. When ready to enjoy, thaw in the fridge overnight, then bring to room temperature before serving to keep the texture soft and perfect.

Reheating

If you want to gently warm up the cookies, 10 seconds in the microwave is perfect. Avoid overheating or they’ll become mushy. This warmth helps reawaken the peach aroma and makes eating them even more comforting.

Frequently Asked Questions:

Can I make this Peach Italian Cookies Recipe without alcohol?

Absolutely! You can leave out the peach liquor or substitue it with peach nectar or additional lemon juice and a bit of sugar to maintain the syrup’s flavor and balance.

What if I don’t have fresh peaches or peach curd?

Peach curd can often be replaced with high-quality peach jam or preserves. If unavailable, apricot jam works well for a similar fruity sweetness.

Is there a way to make these cookies vegan?

You can try substituting eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and swapping milk for plant-based milk, but results may slightly vary. Using vegan butter or oil will keep the dough tender.

How do I get the peach shape and texture just right?

Forming two small balls—one plain yellow and one tinted with red/pink—and gently pressing them together with filling inside is key. Don’t overwork the dough to maintain softness. Coating with warm syrup and rolling in sugar gives the final fuzzy peach effect.

Final Thoughts

Making this Peach Italian Cookies Recipe brings me back to those sunny afternoons filled with laughter and good company. It’s a recipe that feels special but is so do-able you’ll want to bake these little peaches again and again. Trust me—you’re going to enchant anyone you share them with. Grab your apron and start baking; these cookies are the sweetest way to celebrate peach season or any time you want a bit of love in your kitchen.