Peach Cookies

5 from 4 votes

Peach Cookies, an impressive dessert for every occasion. Soft cookies sandwiched together with an apricot jam and cookie crumble filling, then dipped into coloured milk, and coated in granulated sugar to resemble peaches, my favourite childhood treat. They are ridiculously easy to make, and ready in about 40 minutes or so. Grab some before they disappear! These are seriously nice cookies that kids will adore.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: International

Servings: cookies

Calories: 222kcal

Author: Daniela Apostol

Ingredients

3 eggs
125 g sugar
125 ml vegetable oil
425 g plain flour
½ teaspoon baking powder
1 tablespoon vanilla extract
1 tablespoon yellow food colouring
1 tablespoon red food colouring
2 cups milk
1 cup granulated sugar (to sprinkle over)
1 cup peach/apricot jam (or any filling of your choice)
mint leaves to decorate (optional)

Metric - US Customary

Instructions

Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
To make the dough, use a hand mixer or the kitchen aid to mix the eggs and sugar until foamy and pale yellow.
Add the oil, and mix well again.
Add the vanilla extract, baking powder and flour, and mix to form a dough. Add a bit more flour if the dough is still sticky.
Use your hands to shape small balls about the size of a walnut.
Line 2 baking trays with non-stick perchament paper, then arrange the balls onto it.
Bake for about 12-15 minutes until no longer soft, then remove from the oven and leave to cool a bit, before making a well in the middle of each cookie with a sharp knife.
Mix the scooped cookie crumbs with the jam, then fill each cookie, and sandwich two together to make a peach cookie.
In one cup of milk, add the yellow food colouring, and in the second the red one.
Dip each cookie into each bowl of milk, then toss into the granulated sugar.
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.

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.

Jam can be swapped for any cream filling of your choice, it's entirely up to you. I prefer jam, as it gives a more fruit flavour, but cream can do too.

Nutrition