Italian Peach Cookies
Tender, fruit-studded cookies with a sweet sugar coating and delicate crackle, inspired by classic Italian fruit cookies.
Ingredients
Dough
- 1.75 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 0.5 tsp almond extract
- 1 cup fresh peaches finely chopped
Coating
- granulated sugar for rolling
- powdered sugar for dusting (optional)
Instructions
Mixing & Shaping
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined.
- In a large bowl, cream butter and sugar on medium speed until light and fluffy.
- Beat in egg, vanilla, and almond extracts until mixture is smooth and glossy.
- Gently fold in chopped peaches until evenly distributed.
- Gradually add dry ingredients, stirring until a soft dough forms; chill for 20 minutes if too sticky.
Baking & Finishing
- Roll dough into 1-inch balls and coat each in granulated sugar, placing 2 inches apart on prepared sheet.
- Bake for 12–14 minutes, until edges are lightly golden and centers spring back gently.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack.
- Once completely cool, dust with powdered sugar before serving.
Notes
Chilling the dough prevents spreading and helps achieve that crackle finish.
Store cookies layered with parchment paper to keep them tender.
Nutrition
Serving: 1cookieCalories: 140kcalCarbohydrates: 20g
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