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Italian Peach Summer Cookies

These Italian Peach Summer Cookies are soft sandwich-style cookies filled with sweet peach preserves and finished with delicate glaze. Perfect for summer baking recipes, gourmet cookies, and elegant peach dessert recipes.
Prep Time 25 minutes
Cook Time 12 minutes
0 minutes
Total Time 37 minutes
Servings: 16 sandwich cookies

Ingredients
  

  • Cookie Dough
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ¼ cup milk
  • Peach Filling
  • 1 cup peach preserves or peach jam
  • ½ cup finely diced fresh peaches
  • Glaze
  • 1½ cups powdered sugar
  • 2 –3 tbsp milk or peach juice
  • ½ tsp vanilla extract
  • Optional Decorations
  • Sanding sugar
  • White chocolate drizzle
  • Fresh mint leaves
  • Crushed freeze-dried peaches

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in vanilla extract and milk.
  6. Gradually add dry ingredients and mix until soft dough forms.
  7. Roll dough into small balls and place on prepared baking sheets. Flatten slightly.
  8. Bake for 10–12 minutes until bottoms are lightly golden. Cool completely.
  9. Spread peach preserves onto one cookie half and add small amount of diced peaches. Top with another cookie to form sandwich cookies.
  10. In a small bowl, whisk powdered sugar, milk or peach juice, and vanilla until smooth.
  11. Drizzle or spread glaze over cookies and decorate if desired.
  12. Allow glaze to set before serving.

Notes

  • Use ripe peaches for best flavor.
  • Cool cookies fully before adding filling.
  • Chill cookies before serving for best texture.
  • Store refrigerated up to 5 days.
  • Great addition to summer cookie recipes and peach dessert recipes collections.