Description
Celebrate the sweetness of summer with these delightful Italian Peach Cookies. These soft, buttery cookies are filled with luscious peach preserves and finished with a fragrant cinnamon-sugar coating, offering a perfect balance of fruity filling and tender cookie goodness. Perfect for sharing at gatherings or enjoying as a sweet treat any time of year.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Filling & Coating
- 1 cup peach preserves
- Granulated sugar, for coating
- Ground cinnamon, for coating
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Eggs and Extracts: Beat in the eggs, followed by the vanilla and almond extracts, ensuring all ingredients are well incorporated for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Form Dough: Gradually add the dry ingredients to the wet mixture, mixing gently until a smooth dough forms without overworking it.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for about 30 minutes to firm up, making it easier to handle and shape.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Shape Cookies with Filling: Take approximately 1 tablespoon of dough, flatten it in your palm, place a teaspoon of peach preserves in the center, then fold the dough over the filling and roll into a smooth ball, sealing the preserves inside.
- Bake: Place the filled dough balls on the prepared baking sheets spaced slightly apart, and bake for 12-15 minutes or until the bottoms are lightly golden, indicating the cookies are cooked through.
- Coat Cookies: Allow the baked cookies to cool slightly but while warm, roll them in a mixture of granulated sugar and ground cinnamon to add a sweet and spicy crust.
Notes
- Ensure the butter is softened, not melted, for best dough consistency.
- Chilling the dough helps with easier handling and prevents spreading during baking.
- Use high-quality peach preserves for the best flavor and texture inside the cookies.
- These cookies can be stored in an airtight container for up to 5 days.
- For a gluten-free variation, substitute all-purpose flour with a gluten-free flour blend, but expect slight texture differences.
