Description

Delightfully soft and creamy Peach Cookies featuring a tender playdough-like dough, filled with a luscious cream made from cream cheese, dulce de leche, apricot jam, and whipped topping. The cookies are beautifully decorated with vibrant red and orange colored milk dips and a crystallized sugar coating, making them perfect for festive occasions or a sweet treat any time.

Ingredients

Scale

Cookies

2 eggs
1 cup granulated sugar
8 Tbsp softened butter
2 Tbsp sour cream (heaping)
1 Tbsp mayonnaise (heaping)
1 teaspoon baking powder
4 cups all-purpose flour
1 heaping teaspoon baking soda diluted in 1 Tbsp lemon juice

Cream Filling

2 oz cream cheese
2 Tbsp softened butter
5 oz dulce de leche
2 Tbsp apricot jam
3 oz cool whip

Decoration

1 cup milk
Red food coloring (Wilton Christmas red and Spectrum super red recommended)
Orange food coloring (Wilton creamy peach recommended)
3/4 cup sugar

Instructions

Prepare the Cookie Dough: In a large bowl, whisk together the eggs and granulated sugar until combined. Stir in the softened butter, then add the sour cream, mayonnaise, and the baking soda diluted in lemon juice. Whisk everything together thoroughly to form the wet mixture.
Mix Dry Ingredients and Form Dough: In a separate bowl, stir together the baking powder and all-purpose flour. Gradually add this dry mixture to the wet ingredients and knead with your hands until the dough comes together and achieves a soft, playdough-like consistency.
Bake the Cookies: Preheat your oven to 350°F (175°C). Roll the dough into heaping teaspoon-sized balls and place them on a baking sheet lined with parchment paper, spaced evenly. Bake in the preheated oven for 15 minutes or until lightly golden.
Hollow Out Cookie Centers: While the cookies are still warm, carefully carve out the bottom centers to create a hollow space for the cream filling.
Make the Cream Filling: Beat together the softened butter and cream cheese until smooth and creamy. Mix in the dulce de leche and apricot jam until evenly combined. Finally, beat in the cool whip until the mixture is light and fluffy, about one minute.
Fill and Chill: Spoon the prepared cream filling into each hollowed cookie half, then join two halves together to form a whole cookie. Chill the cookies in the refrigerator for at least 2 hours until the filling is firm enough to handle for decorating.
Prepare the Colored Milks: Divide 1 cup of milk into two halves. Dilute each half with red and orange food coloring respectively, adding enough dye to achieve a medium intensity color. Recommended dyes are Wilton Christmas red mixed with Spectrum super red for the red milk, and Wilton creamy peach for the orange milk.
Decorate the Cookies: Dip one half of each filled cookie into the orange dyed milk and the other half into the red dyed milk. Place the dipped cookies on paper towels to set. Once dry, dredge the cookies in sugar to add a crystallized coating. For extra sparkle, dredge in sugar twice. Refrigerate the cookies before serving.

Notes

Be sure to carve out the cookie centers while they are still warm to avoid cracking.
Use softened butter and cream cheese at room temperature to ensure a smooth cream filling.
The colored milk dips provide traditional peach-like coloring; adjust food coloring amounts for desired intensity.
Chilling the filled cookies for at least 2 hours is essential to firm up the filling for easier dipping and handling.
You can store these cookies in an airtight container in the refrigerator for up to 3 days.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend with appropriate baking adjustments.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peach cookies, cream filled cookies, dulce de leche cookies, festive cookies, soft cookies, fruit flavored cookies