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 or light); 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; 1 ½ 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 utterly charming about these Peach Italian Cookies that make them a standout treat. They’re soft, fruit-filled, and dipped in a syrup that packs in peach flavor, all while looking just like little peaches! I’m excited to share this Peach Italian Cookies Recipe with you because they’re not only delicious but also a fun showstopper for any occasion.

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

This Peach Italian Cookies Recipe brings a sweet nostalgia and a burst of fresh fruitiness in every bite. I find it’s one of those recipes that surprises your friends—you serve tiny peaches that are really cookies, and everyone’s fascinated! Plus, its flavor balance is just perfect.

Unique Design: These cookies look just like peaches, making them not only tasty but visually delightful for gatherings or gifts.
Peach-Forward Flavor: The peach curd filling and peach syrup soak give a juicy fruit burst that’s truly irresistible.
Soft & Moist Texture: Unlike many cookies, these stay soft and tender, thanks to the olive oil and syrup soak.
Easy to Customize: You can tweak the filling or syrup flavors depending on what you love, making this recipe versatile.

Ingredients & Why They Work

Each ingredient in this Peach Italian Cookies Recipe plays a role in making the cookies tender, flavorful, and decadently soft. I always recommend using good-quality olive oil and fresh fruit or jam for the best taste.

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: Adds sweetness and helps create the soft structure with the eggs.
Eggs: Provide structure and richness; using large, room-temperature eggs helps everything blend smoothly.
Olive oil: I prefer extra virgin for that subtle fruity note, but light olive oil works too if you want a milder flavor.
Milk: Just a splash to add moisture and balance the dough.
Vanilla extract: Adds warm sweetness and depth to the cookie flavor.
Sea salt: Enhances all the other flavors and balances the sweetness.
All-purpose flour: The base for the dough; I always sift it to avoid lumps and get a lighter texture.
Baking powder: Gives the cookies a gentle rise and fluffiness.
Sugar for coating: This granulated sugar creates the “fuzzy peach” look and adds texture.
Water: Used in the peach syrup soak to add peach notes and moistness.
Lemon juice and zest: Brighten the syrup with a fresh citrus kick.
Peach liquor or peach soju: Adds authentic peach flavor to the syrup, but you can skip it or substitute with peach juice if preferred.
Food coloring: Yellow and red/pink help mimic the natural peach tones—optional but fun!
Peach curd or jam: The heart of the cookie, providing a luscious, fruity filling that makes these so special.
Fresh basil or mint leaves: Wrapping the cookies with a leaf not only looks adorable but adds a subtle fresh herbal note.

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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 playing around with this Peach Italian Cookies Recipe depending on the season and what peach products I have on hand. Feel free to swap out the peach curd with your favorite fruit jam or even try a splash of different liquor to vary the flavors.

Variation: One summer, I replaced the peach liquor with a splash of amaretto, and it gave the cookies a lovely nutty twist that my family adored.
Dietary tweak: You can swap olive oil with a mild vegetable oil if you’re sensitive to the flavor, though you’ll miss a bit of that Mediterranean touch.
Color fun: Adding just a little pink or red food coloring makes the cookies look even more realistic—and it’s a great project to do with kids!

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: Mix the wet ingredients

Start by whisking together the granulated sugar, eggs, olive oil, milk, vanilla extract, and sea salt until smooth and well combined. Using room-temperature eggs really helps everything blend nicely. I like to use a hand mixer for this step to get a silky texture quickly.

Step 2: Combine dry ingredients and form the dough

In a separate bowl, sift the flour and baking powder. Slowly fold this into your wet mixture until it forms a soft dough. Don’t overmix here—just enough to bring it all together. The dough will feel moist but firm enough to hold shape.

Step 3: Prepare the peach syrup soak

Mix water, sugar, lemon juice, lemon zest, peach liquor, and food coloring in a saucepan. Heat gently until the sugar dissolves, then simmer for a few minutes to develop the flavor. This syrup is where the cookies soak up all that juicy peach goodness!

Step 4: Shape, bake, and cool the cookies

Divide the dough into 24 small balls. I like to make them about 1-inch diameter—it helps to have evenly sized portions for consistent baking. Place them on a parchment-lined baking sheet and bake at 350°F (175°C) for roughly 12-15 minutes until set but not browned. Let them cool completely before assembling.

Step 5: Assemble the peach cookies

Pair up cookies and hollow out a little well in the center of half of them. Spoon a dollop of peach curd or jam into that space, then gently sandwich with the other cookie half. Dip each assembled cookie briefly into the peach syrup, then roll in granulated sugar to get that iconic fuzzy peach look. Wrap each cookie with a fresh basil or mint leaf to finish.

Top Tip

I’ve learned over time that the key to nailing this Peach Italian Cookies Recipe is careful timing and gentle handling. These tips make all the difference in the final result.

Room-Temperature Eggs: Using eggs at room temp helps the dough come together more smoothly without lumps or separation.
Don’t Overbake: The cookies should be soft and just set when you take them out—overbaking dries them out and makes them less peach-like.
Syrup Dipping: Quickly dip the assembled cookies in syrup; too long and they’ll get soggy, too little and they won’t absorb enough flavor.
Chill Before Coating: Let the syrup-dipped cookies rest for a minute so the sugar sticks perfectly and creates that fuzzy texture.

How to Serve Peach Italian Cookies Recipe

peach italian cookies - Serving Suggestion

Garnishes

I love wrapping each peach cookie in a single fresh basil leaf—it adds contrast in color and a subtle hint of herbaceous brightness that complements the sweetness perfectly. Alternatively, mint leaves work well if you prefer a cooler flavor.

Side Dishes

These cookies pair wonderfully with a light dessert wine or a cup of fresh brewed tea or espresso. For a full dessert spread, I like serving them alongside a simple panna cotta or fresh ricotta with honey and almonds.

Creative Ways to Present

For special occasions, I’ve arranged these Peach Italian Cookies in a fruit basket-style tray with fresh peaches, flowers, and greenery. They make a stunning centerpiece and are sure to wow guests. You can also gift-wrap them in clear cellophane tied with rustic twine for charming edible presents.

Make Ahead and Storage

Storing Leftovers

I store leftover Peach Italian Cookies in an airtight container at room temperature for up to 3 days. They actually taste better after a day as the syrup fully soaks in. Just keep them away from direct sunlight or moisture to preserve the sugar coating.

Freezing

You can freeze these cookies after assembling but before dipping in syrup. Wrap each cookie pair tightly in plastic wrap and store in a freezer bag for up to 2 months. When ready, thaw overnight and then dip in syrup and sugar just before serving for that fresh homemade vibe.

Reheating

I don’t usually reheat these because they’re best enjoyed fresh or at room temp. But if you want to warm them slightly, a few seconds in a low-temp oven (about 250°F) wrapped in foil does the trick without drying them out.

Frequently Asked Questions:

What exactly are Peach Italian Cookies?

Peach Italian Cookies, also known as Peschi Dolci, are soft sandwich cookies filled with peach curd or jam, dipped in a peach-flavored syrup, and coated with sugar to mimic the fuzzy texture of real peaches. They’re a traditional Italian treat loved for their fruity flavor and charming appearance.

Can I use peach jam instead of peach curd?

Absolutely! Peach jam is a great substitute if you don’t have peach curd. It still provides that sweet peach flavor and makes the cookies delicious. Just be sure to use a good-quality jam for the best taste.

How long do these cookies stay fresh?

When stored in an airtight container at room temperature, Peach Italian Cookies stay fresh and soft for about 2-3 days. Because they’re soaked in syrup, they can get soggy if stored too long, so it’s best to enjoy them relatively quickly.

Do I have to use food coloring?

Food coloring is optional and mostly for aesthetic purposes to give the cookies their peach-like appearance. If you prefer a natural look, you can skip it altogether—the flavor won’t be affected.

Final Thoughts

Sharing this Peach Italian Cookies Recipe feels like passing on a little secret about a delightful, unexpected dessert. I hope you enjoy making and eating these as much as I do—they’re perfect for showing a bit of extra love in the kitchen. Once you try them, I bet you’ll keep them in your regular rotation for special treats and gatherings. Give them a go and watch people fall for their charm and flavor!