Peach-Shaped Cookies, an impressive dessert for every occasion. Soft cookies sandwiched together with maramalade or jam, then dipped into food colouring milk, and coated in granulated sugar to resemble peaches, my favourite childhood treat. They are easy to make, and absolutely delicious.
A super easy cookie recipe that calls for simple ingredients to create an elegant and yummy dessert for all tastes and ages.
No need for complicated cream fillings, in the oven, out, sandwich them together, a bit of food colouring to make them look realistic, a bit of sugar sprinkled over, and that’s it!
Even a complete beginner can bake these peach-shaped cookies, they are that easy!! The dough is very easy to work with, and shaping the cookies is quite fun.
They do look quite realistic, don’t they? The cookies are soft and rich, and the maramalade works wonderfully well here to balance out the sweetness of the cookies.
You can make these cookies for any special occasion, potlucks, celebrations or parties, they are sure to impress everyone.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
For the cookies
- eggs – at room temperature
- sugar – either caster or granulated sugar
- vegetable oil – or choose an oil that is odourless
- plain flour – well sifted to avoid lumps in the dough
- baking powder – for a soft touch
- vanilla extract – or any other extract of your choice
For decorating
- yellow food colouring & red food colouring – choose good-quality ones with a virant colour for a more realistic touch
- milk – any kind
- marmalade -or jam
- mint leaves – to decorate (optional)
Step-by-step photos and instructions
To make the dough:
- mix the eggs with sugar until they become pale yellow and fluffy
- add the vegetable oil, flour, baking powder, vanilla extract, and flour, and mix well to get a dough.
The dough should not stick to the hands, so fell free to add more flour if necessary, depending on the type of flour you are using.
- form small balls about the size of a walnut and arrange them on 2 baking trays
- bake them at 180 degrees Celsius for 20 minutes
- leave to cool down completely, then use a sharp knife to scoop put the middle of each cookie to fit the filling.
- once they are stuffed with marmalade, and sandwiched together to look like a peach, you can dip them into the yellow and red milk, and sprinkle with sugar.
Expert tips
Leave the cookies to cool well enough before you scoop them out, it makes handling them a lot easier. A sharp knife should do the job really well – just careful as it might be tricky.
The cookies then need to cool down completely before filling them with marmalade or jam, as they will get very messy if the jam warms up.
If you don’t have food colouring, not a problem, just dip the cookies into milk and sprinkle with sugar – they are still yummy, just without the colour.
Other cookie recipes
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Peach-Shaped Cookies
Peach-Shaped Cookies, an impressive dessert for every occasion. Soft cookies sandwiched together with maramalade or jam, then dipped into food colouring milk, and coated in granulated sugar to resemble peaches, my favourite childhood treat. They are easy to make, and absolutely delicious.
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Servings: 12 cookies
Calories: 282kcal
Instructions
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Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
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To make the dough, use a hand mixer or the kitchen aid to mix the eggs and sugar until they triple their volume and they have a and light-yellow colour.
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Add the oil, and mix well again.
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Add the vanilla extract, baking powder and sifted flour, and mix to form a dough. – add a bit more flour if the dough is still very sticky.
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Use your hands to shape small balls about the size of a walnut.
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Line 2 baking trays with non-stick perchament paper, then arrange the balls onto it.
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Bake for about 18-20 minutes until no longer soft, then remove from the oven and leave to cool down completely.
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Use a sharp knife to scool out the centre of each cookie.
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Fill each cookie with maramalade, and sandwich two together to make a peach cookie.
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In one cup of milk, add the yellow food colouring, and in the second the red one.
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Dip each cookie into each bowl of milk, then toss into the granulated sugar.
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Decorate with mint leaves, and leave to dry before serving.
Notes
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Leave the cookies to cool well enough before you scoop them out, it makes handling them a lot easier. A sharp knife should do the job really well – just careful as it might be tricky.
- The cookies then need to cool down completely before filling them with jam, as they will get very messy if the jam warms up.
Nutrition
Calories: 282kcal | Carbohydrates: 57g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 46mg | Sodium: 33mg | Potassium: 137mg | Fiber: 1g | Sugar: 30g | Vitamin A: 129IU | Calcium: 72mg | Iron: 2mg