Name: Peach Cookies Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 2 eggs; 1 cup granulated sugar; 8 Tbsp softened butter; 2 Tbsp heaping sour cream; 1 Tbsp heaping mayonnaise; 1 teaspoon baking powder; 4 cups all-purpose flour; 1 heaping teaspoon baking soda diluted in 1 Tbsp lemon juice; 2 oz cream cheese; 2 Tbsp softened butter; 5 oz dulce de leche; 2 Tbsp apricot jam; 3 oz Cool Whip; 1 cup milk; Red food coloring (Wilton Christmas red and Spectrum super red recommended); Orange food coloring (Wilton creamy peach recommended); 3/4 cup granulated sugar

Ingredients

2 eggs

1 cup granulated sugar

8 Tbsp softened butter

2 Tbsp sour cream (heaping)

1 Tbsp mayonnaise (heaping)

1 teaspoon baking powder

4 cups all-purpose flour

1 heaping teaspoon baking soda diluted in 1 Tbsp lemon juice

2 oz cream cheese

2 Tbsp softened butter

5 oz dulce de leche

2 Tbsp apricot jam

3 oz cool whip

Decoration:

1 cup milk

red food coloring

orange food coloring

3/4 cup sugar

Instructions

Step 1: In a large bowl, whisk together the eggs and granulated sugar until combined. Stir in the softened butter, then add the sour cream, mayonnaise, and the baking soda diluted in lemon juice. Whisk everything together thoroughly.

Step 2: In a separate bowl, mix the baking powder with the flour. Gradually add this dry mixture to the wet ingredients and knead until a soft, playdough-like dough forms.

Step 3: Preheat your oven to 350°F (175°C). Roll the dough into heaping teaspoon-sized balls and place them on a baking sheet lined with parchment paper. Bake for about 15 minutes.

Step 4: While the cookies are still warm, carefully carve out the center of the bottoms to create hollow spaces for the filling.

Step 5: To make the cream filling, beat together the softened butter and cream cheese until smooth. Add the dulce de leche and apricot jam, mixing well. Finally, beat in the cool whip until the mixture is light and fluffy, about one minute.

Step 6: Fill each hollowed cookie with the cream mixture and press two halves together to form a peach shape. Chill the assembled cookies for at least 2 hours until firm enough to handle for decorating.

Step 7: Prepare the decoration by diluting 1/2 cup of milk separately with red and orange food coloring until you achieve medium shades of each color.

Step 8: Dip one half of each cookie into the orange dye and the other half into the red dye. Place the dipped cookies on paper towels to set. Once dry, dredge them in sugar. For a sparkly extra coating, repeat the dredging. Refrigerate the cookies before serving.

Tips & Variations

Use fresh lemon juice to activate the baking soda for the best rise and texture in the cookies.

For a dairy-free version, substitute the cream cheese and butter in the filling with plant-based alternatives.

If you prefer, replace the dulce de leche with a caramel sauce or sweetened condensed milk caramelized yourself.

Adjust the food coloring amounts to achieve your ideal peach shade; gel colors work best for vivid hues.

Chilling the cookies before decorating helps prevent melting and keeps the coating neat.

FAQs

Can I make these cookies without mayonnaise?

Mayonnaise helps keep the cookies tender and moist, but if you prefer, you can substitute it with an equal amount of sour cream or Greek yogurt for a similar effect.

How can I make the dulce de leche at home?

You can make dulce de leche by simmering an unopened can of sweetened condensed milk in a pot of water for about 2-3 hours, making sure the can is always covered with water. Let it cool completely before opening. Alternatively, you can buy ready-made dulce de leche at most supermarkets.