Description

These Peach Cookies are delightful soft cookies filled with a creamy dulce de leche and apricot jam mixture, designed to look like peaches with vibrant orange and red colored coatings and a sparkling sugar finish. Perfect for a fun and fancy dessert that combines a tender dough with a sweet, fluffy filling and an eye-catching decorated exterior.

Ingredients

Scale

Cookies

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

Cream Filling

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 (Wilton Christmas red and Spectrum super red recommended)
Orange food coloring (Wilton creamy peach recommended)
3/4 cup granulated sugar

Instructions

Prepare the Cookie Dough: 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 mixture diluted in lemon juice. Mix thoroughly until incorporated.
Combine Dry Ingredients: Stir the baking powder into the all-purpose flour. Gradually add this dry mixture into the wet ingredients and knead until the dough forms a soft, pliable, playdough-like consistency.
Bake the Cookies: Preheat the 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 15 minutes until lightly golden.
Hollow the Cookies: While the cookies are still warm, carve out small hollow centers from the bottom side of each cookie to create space for the filling.
Make the Cream Filling: Beat the softened butter and cream cheese together until smooth and creamy. Mix in the dulce de leche and apricot jam until fully combined. Finally, beat in the Cool Whip to achieve a light and fluffy texture, about one minute.
Assemble the Cookies: Spoon the cream filling into the hollow centers of the cookies and join pairs of cookie halves together to form peach shapes. Chill in the refrigerator for at least two hours until firm enough to handle for decorating.
Prepare the Decoration Dyes: Divide 1 cup milk into two halves. Add red food coloring to one half to make a medium red dye and orange food coloring to the other half to create a medium orange dye. Use the recommended brands for best results.
Decorate the Cookies: Dip one cookie half into the orange dye and the matching half into the red dye. Place the dipped cookies on paper towels to allow the coating to set. After drying, dredge the cookies in granulated sugar for a sparkling, crystallized finish. For extra coating, dredge in sugar twice. Refrigerate before serving to set completely.

Notes

Use softened butter and cream cheese at room temperature for a smooth filling.
Carving the cookies while warm is easier, so do this step promptly after baking.
Chilling the filled cookies before decorating helps prevent breakage.
Use parchment paper to prevent sticking during baking.
The unique mayonnaise addition adds moisture and tenderness to the dough.
Adjust the sugar coating to your preferred level of sweetness and crunch.
If Cool Whip is unavailable, substitute with whipped cream stabilized with gelatin.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Peach Cookies, Soft Cookies, Dulce de Leche Filling, Apricot Jam, Festive Cookies, Holiday Cookies, Decorative Cookies