Name: Peach Italian Cookies Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 cup granulated sugar; 2 large eggs (room temperature); ½ cup olive oil (extra virgin for more flavor or light for less flavor); 3 tablespoons milk; 1 tablespoon vanilla extract; ¼ teaspoon sea salt; 3 cups all purpose flour (360g); 2 teaspoons baking powder; ¾ cup sugar; 1½ cups water; 1 lemon (juiced and zested); ¼ cup peach liquor or peach soju; Yellow food coloring (as needed); Red and/or pink food coloring (as needed); 1 cup peach curd (or jam); ½ cup granulated sugar; 12 fresh basil leaves (or mint leaves)

There’s something wonderfully nostalgic about biting into these soft, fruit-shaped treats that burst with a sweet peach syrup flavor. The Peach Italian Cookies Recipe brings that classic Italian charm with a fun, fresh twist — making it an absolute joy to bake and even better to share.

A white rectangular basket is filled with six round, sugar-coated peach-shaped desserts. Each dessert has two golden-orange, soft textured halves joined together with a red-brown filling in the middle, resembling a peach. Bright green basil leaves are placed between some of the desserts, adding a fresh touch. Around the basket, real whole and halved peaches are scattered on a white marbled surface with a soft focus background. The warm colors of the desserts contrast nicely with the fresh green leaves and the light backdrop. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peach Italian Cookies Recipe
Top Tip
How to Serve Peach Italian Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peach Italian Cookies Recipe

Why You'll Love This Recipe

I still remember the first time I made Peach Italian Cookies — the house smelled like a little Italian bakery, and the kids couldn’t get enough of them. They're soft, juicy, and have this magical peach syrup soaks that really make them stand out.

Unique Peach Flavor: Infused with peach liquor and fresh lemon, these cookies pack a vibrant, true-to-summer flavor that’s hard to find in other sweets.
Soft & Fuzzy Texture: Coated in sugar to mimic a real peach’s fuzz, these cookies are a playful treat both visually and to the palate.
Fun to Make and Share: I love how assembling them feels like crafting tiny edible peaches — perfect for impressing at parties or gifting.
Versatile Ingredients: Using simple pantry staples plus a splash of peach liquor means you can whip them up anytime fresh peaches are out of season.

Ingredients & Why They Work

This Peach Italian Cookies Recipe uses a beautiful balance of ingredients that come together to create those soft, fluffy cookies filled with bright peach flavor — plus a syrup that elevates them into something really special.

Flat lay of two brown eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white bowl of olive oil, a small white bowl of milk, a small white bowl of vanilla extract, a lemon with half zest visible, a small white bowl of all-purpose flour, a small white bowl of baking powder, a small white bowl of water, a small white bowl of peach liquor, a small white bowl of peach curd, a small pile of granulated sugar, and a few fresh green basil leaves, all arranged symmetrically and naturally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Granulated Sugar: For sweetness and that dusting on the outside, giving the cookies their signature fuzzy peach look and slight crunch.
Large Eggs: Bring structure and richness that keeps the cookies tender.
Olive Oil: I prefer extra virgin for a fuller flavor, but light olive oil works if you want a more subtle background note.
Milk: Helps create a soft crumb and keeps the dough manageable.
Vanilla Extract: Enhances all the sweet flavors with a warm, inviting aroma.
Sea Salt: Balances the sweetness and brightens the overall flavor.
All-Purpose Flour: The base for these cookies, providing the right texture when combined with baking powder.
Baking Powder: Crucial for that light, fluffy rise.
Sugar (for syrup & coating): Used to make the sticky peach syrup and the finishing coating, sealing in flavor and texture.
Water, Lemon Juice & Zest: Lemon adds a refreshing zing to the syrup and plays off the peach flavors perfectly.
Peach Liquor or Soju: This splash gives the cookies an authentic peach essence that’s deliciously unique.
Food Coloring (Yellow, Red/Pink): Brings the peach look to life — feel free to play with shades to get just the right blush.
Peach Curd or Jam: The luscious filling that stops these cookies from being just ordinary—they’re bursting with flavor from the center out.
Fresh Basil or Mint Leaves: I adore basil here for its subtle herbal contrast, but mint is a great fresh swap.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played around with this Peach Italian Cookies Recipe plenty of times, and honestly, it’s fun to add your own spin. Sometimes I swap peach liquor for apricot brandy when I run out—or I toss in a hint of almond extract for a nutty twist.

Variation: Adding a little cinnamon to the dough gives these cookies a warm, cozy vibe that’s perfect for late summer evenings.
Dietary Swap: Use a milk alternative like oat or almond milk if you’re dairy-free—it doesn’t change the texture too much.
Seasonal Tip: When fresh peaches are in season, try making your own peach curd or jam; it makes the cookies taste even fresher!

Step-by-Step: How I Make Peach Italian Cookies Recipe

The image shows a small, round, golden dessert with a soft sandy texture, broken in half to reveal a smooth, creamy light peach-colored filling inside. Next to it, slightly out of focus, there is a whole yellow and red nectarine peach with a fuzzy skin, and behind that, a yellow and red nectarine peach that has been cut in half, showing its bright orange inside and rough pit in the center. The items are placed on a flat surface with a white marbled texture, giving a clean and simple background. There is also a small smear of creamy peach-colored filling near the dessert, and a few green leaves under another whole dessert in the corner of the image. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk together the wet ingredients

Start by combining the sugar, eggs, olive oil, milk, vanilla extract, and sea salt in a mixing bowl. I like to whisk these well to create a smooth, glossy base before adding the dry ingredients. Make sure your eggs are at room temperature—it helps everything emulsify better and keeps your dough soft.

Step 2: Mix your flour and baking powder

In a separate bowl, whisk together the flour and baking powder. This little step ensures the leavening distributes evenly, so you get perfectly risen cookies every time. Then gradually fold this into your wet mixture. The dough will be soft but manageable.

Step 3: Shape and bake the cookies

Divide the dough into 24 equal pieces (to make 12 cookie pairs) and roll each into balls. Place them on a parchment-lined baking sheet with some space to expand. Bake at 350°F (175°C) for about 15 minutes until they’re puffed and just turning golden. The key is not to overbake — you want soft, tender cookies.

Step 4: Prepare the peach syrup

While the cookies bake, stir together water, sugar, fresh lemon juice and zest, and peach liquor in a saucepan. Bring this to a gentle boil until the sugar dissolves and everything is infused with peachy goodness. Remove from heat and set aside to cool.

Step 5: Assemble and dip the cookies

Once cookies are cooled enough to handle, brush the flat side of one cookie with peach curd, top with a basil leaf, and sandwich it with another cookie. Quickly dip each sandwich into the peach syrup to soak just the surface, then roll immediately in sugar to coat. The sugar mimics that fuzzy peach skin, making these beauties look almost too good to eat.

Top Tip

When I first made these Peach Italian Cookies, I noticed that over-soaking the cookies made them too soggy. Here are a few tips I’ve learned to get that perfect moist but sturdy texture every time:

Quick Dip: Dip the cookie sandwiches briefly in the syrup — a quick touch is all you need to soak flavor without losing structure.
Serve Soon: These cookies are best enjoyed within a day or two so they keep that fresh, soft texture.
Use Fresh Herbs: Fresh basil or mint leaves add a subtle herbal contrast that brightens every bite — don’t skip them! They also help the cookies look as authentic as little peaches.
Chill Dough if Needed: If your dough feels too sticky, chill it for 15 minutes before shaping — it helps with rolling perfect balls.

How to Serve Peach Italian Cookies Recipe

Peach Italian Cookies - Serving Suggestion

Garnishes

I like garnishing these cookies with a light dusting of powdered sugar for an added touch of sweetness and a few edible flower petals or fresh peach slices on the side for a pretty presentation. The fresh basil leaves poke through just enough on the inside to catch the eye and whet the appetite.

Side Dishes

Peach Italian Cookies pair beautifully with a fresh fruit salad or a scoop of vanilla gelato. I’ve also enjoyed them alongside a light mascarpone cream spread on crackers for a fun dessert platter that’s both elegant and approachable.

Creative Ways to Present

For birthdays or special occasions, I arrange these cookies in a wooden crate lined with fresh peach leaves or greenery — it feels like bringing an orchard to the table! You can also skewer them on decorative picks for a charming party appetizer station.

Make Ahead and Storage

Storing Leftovers

I store leftover Peach Italian Cookies in an airtight container at room temperature, layered between parchment paper to prevent sticking. They keep well for 2-3 days, but the texture is best on day one or two.

Freezing

Interestingly, I’ve frozen the uncoated cookie halves before assembling and dipping. Just freeze them on a tray until firm, then transfer to a freezer bag. When ready, thaw, assemble with fresh peach curd, dip in syrup, and sugar coat for best results.

Reheating

Since these are delicate, I prefer to enjoy them at room temperature. If you want a slightly warm cookie, pop one in the microwave for 10-15 seconds—but not too long or you’ll lose that fresh texture and syrupy glaze.

Frequently Asked Questions:

Can I substitute the peach liquor in the Peach Italian Cookies Recipe?

Absolutely! If you don’t have peach liquor, apricot brandy or a splash of peach juice work great too. They’ll still give you that lovely peach essence without needing any alcohol if you prefer non-alcoholic alternatives.

How do I get the peach ‘fuzz’ effect on these cookies?

The secret is rolling the dipped cookies in granulated sugar right after soaking them in the peach syrup. This creates a textured, slightly crunchy coating that looks and feels like a peach’s fuzzy skin. Be quick and gentle to keep the sugar coating intact.

Can I make the dough ahead of time?

Yes! You can prepare the dough a day ahead, wrap it tightly, and refrigerate. Let it come back to room temperature before rolling into balls to prevent cracking. This actually helps the flavors marry beautifully.

What’s the best way to serve these cookies?

They’re wonderful on their own with a cup of espresso or lightly sweetened tea. For a special touch, I like serving them with fresh fruit or a small bowl of whipped cream infused with lemon zest—adds a refreshing balance to the sweet, syrupy cookies.

Final Thoughts

The Peach Italian Cookies Recipe holds a special place in my kitchen — they’re delightful enough to serve at a dinner party but easy enough to bake on a lazy Sunday afternoon. Once you try making these soft, juicy, and beautifully peachy cookies, I’m confident they’ll find a favorite spot on your baking rotation too. So go ahead, bring a little Italian sunshine into your home!