Best 7 Just Peachy Cookies Recipes

PEACH COBBLER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.

PEACHY COOKIES

Steps:

• In a large bowl, beat the eggs, sugar, oil, milk and vanilla until blended. Combine flour and baking powder; gradually beat into egg mixture. , Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 325° for 13-15 minutes or until firm. Remove to wire racks. , While cookies are warm, use a sharp knife and small spoon to cut and scoop out about 1/2 teaspoon crumbs from the bottom of each cookie; set crumbs aside (about 1-1/2 cups) for filling. Cool cookies completely., In a small bowl, combine the filling ingredients; stir in reserved crumbs. Spoon into two cookies; spread a thin amount of filling on cookie bottoms and press together to form a peach. Repeat with remaining cookies and filling., In a shallow bowl, combine one package each of lemon and orange gelatin powder. Place one package of strawberry gelatin powder in another bowl. Place sugar in a third bowl. , Working with one cookie at a time, spritz cookie with water. Dip in lemon gelatin mixture, then in strawberry gelatin and then in sugar; spritz with additional water and add more gelatin as needed to create desired peach blush effect. Place on a wire rack to dry for 1 hour. , Repeat with remaining cookies and packages of gelatin. Attach mint leaves to the top of each cookie with additional preserves. Store in the refrigerator.

PEACH DROP COOKIES

Steps:

• Preheat oven to 375°F. Line baking sheets with silicone liners or parchment paper.
• Whisk together the flour, salt, and baking soda. Set aside.
• Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.
• Reduce mixer speed to low. Add the flour mixture, mixing just until combined.
• Add the peaches and preserves, mixing just until combined.
• Drop the dough by tablespoonfuls onto the prepared pans, leaving about 2 inches between cookies.
• Combine the sanding sugar and cinnamon. Sprinkle each cookie with about 1/8 teaspoon of the cinnamon-sugar.
• Bake the cookies 11 to 13 minutes, or until golden brown and just set. (Refrigerate the dough between baking batches.)
• Cool on the pans for 5 minutes. Then, carefully transfer the cookies to wire racks to cool completely.

LILLA'S PEACH COOKIES

Steps:

• Optional but highly recommended to measure out all the ingredients first and set aside
• In the bowl of a standing mixer, add eggs and sugar and beat with whisk attachment for about 2 minutes until light and fluffy
• add the oil all at once and mix until blended
• add the milk and mix until blended
• Combine the baking powder with the flour and then add to the mixing bowl with egg mixture and combine until very soft dough forms (see photo)
• Cover the bowl with plastic wrap, and set into the refrigerator for at least 2 hours
• preheat oven to 350 degrees F and line baking sheets with silicone baking sheet or parchment paper
• Using a cookie scoop or tablespoon, portion dough into approximately 60 to 64 cookies. The shape should be round with a slightly flattened top (see photo)
• please note that this is a sticky dough! use cooking spray to help prevent dough from sticking to hands when forming cookies
• bake in oven for about 25 to 28 minutes. Note that these cookies are intentionally overbaked so that they can withstand the dipping step and not fall apart. That said, do not burn the cookies! They should have a golden color.
• After cookies are baked, carve them while they are still warm.
• The cookies should be cool enough to handle but still warm enough to allow carving. If they are cool, the cookies will be more likely to break when you try to carve the bottom out
• Using a small knife with a pointed tip, carve out the bottom (see photo) so that they can be filled with pastry cream.
• After all cookies have been carved, store them in a sealed container until ready to fill and decorate
• Note that this recipe makes a little more cream than needed; the extra pastry cream is delicious enjoyed alone!
• Also note that the sugar is divided, so please use sugar number 1 in first part of recipe and sugar number 2 in second part as described below
• Combine milk and sugar number 1 in a medium sized sauce pan/pot and heat until slightly boiling over medium high heat
• In the meantime, combine the cornstarch with sugar number 2 and then add to the eggs and mix well but do not introduce too much air
• After milk come to slight boil, pour about 1/3 of it into the egg/sugar/cornstarch mixture while whisking vigorously
• Return this egg mixture back to the pot containing the remaining milk/sugar mixture and heat over medium high heat for 2 minutes while whisking constantly. Mixture will become very thick. Whisk well continuously and make sure to stir the bottom of pot and bottom edges of pot to avoid scorching
• Remove pot from stove, add butter, and stir well until all butter is melted
• If using liquor, add to finished cream and combine well.
• Cover with plastic wrap (ensure the top of the cream is in direct contact with plastic wrap or film will develop)
• Cool and then store in the refrigerator until ready to use
• Add 1 cup of water, sugar, lemon and orange peels, cinnamon stick, peach jello, and vanilla extract to a pan and set over the stove. Heat and stir over medium flame for about 5 minutes
• Add a bit of the red food coloring (one drop at a time), and stir until desired color is achieved.
• Remove mixture/pan from flame and add remaining cup of water to dilute the mixture and cool it down a bit.
• Optional, add peach liquor to taste (add 2 tablespoons at a time and taste as you go)
• Organize an area for decorating cookies
• Set out everything you'll need: the carved cookies, the dipping syrup for dipping, and the pastry cream to fill the cookies. You may also need some paper towels to wipe up if the syrup drips. You will also need a baking tray lined with parchment or aluminum foil.
• We typically dip, fill, and put together one cookie at a time.
• Although most cookies should be similar in size, it might help to match up 2 cookies before proceeding to the dip, fill stage
• Dip 2 cookies (I dunk them three times), let excess syrup drip off, then fill each half with pastry cream and join the cookies together like a sandwich. Wipe excess cream that may ooze out with finger and place on nonstick paper lined baking sheet. Note that you should use a small and deep container to dip the cookies as the syrup starts to run low to make things easier.
• Continue until all the cookies are dipped, filled and joined together
• place the tray of cookies in the refrigerator for about 2 hours or so until they have dried slightly and then sprinkle with sugar (NOT powdered sugar but regular granulated sugar) and insert leaves to decorate. We use a sugar shaker but you can sprinkle with tablespoon.
• Cookies can be made 3 or 4 days in advance and stored in the refrigerator. They do not need to be covered as they should be quite moist and are not subject to drying out quickly.
• Pastry cream can be made ahead and stored for 2 days
• More tips on making pastry cream here
• It is not recommended to freeze pastry cream (see explanation in link above); however, you may freeze cookies ahead of time and then fill and decorate a day before needed.

~ JUST PEACHY COOKIES ~

Steps:

• 1. Preheat oven to 375 degree F. In a med bowl, cream together the sugars and butter. Beat in the vanilla and egg. Sift flour, salt, baking soda, baking powder and cinnamon. Add a little flour at a time, alternating with the sour cream. Fold in peaches. Grease cookie sheet and drop by teaspoonfuls. Bake for 12 - 15 minutes. Remove from sheet to cooling rack. Sprinkle with sugar while hot.

PEACH COOKIES

Steps:

• 1. 1. Preheat oven to 325 degrees F (170 degrees C). 2. Combine sugar, oil, milk, eggs, baking powder and vanilla in large bowl. Blend in enough flour to form a soft dough. 3. Roll into walnut size balls. Place on ungreased cookie sheets 4. Bake for 15-20 minutes. Cookies will be pale. Remove to rack to cool. 5. Hollow out cookie center. Combine preserves, almonds, cream cheese,vanilla pudding mix (powder, not made with milk), brandy and cinnamon. Mix to blend. 6. Fill cookies with cream cheese/pudding mixture. Press 2 cookies together to form peach. 7. Brush lightly with brandy and dip one spot in the red sugar for blush and roll entire cookie in orange sugar. Top with a icing leaf or purchase the plastic peach leaves.

FRESH-PEACH DROP COOKIES

Steps:

• Preheat oven to 375 degrees. Whisk together flour, salt, and baking soda.
• Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.
• Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.
• Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.