Introduction

Whimsical Peach Cookies are a delightful twist on traditional treats, combining a tender cookie with a luscious dulce de leche filling and a beautiful natural coloring. These charming cookies are perfect for any occasion where you want to impress with both flavor and presentation.

A small round dessert shaped like a peach is held between the fingers of a woman's hand. The dessert has a sugar-coated, soft-textured outer layer that is pale yellow at the bottom and fades to a light orange at the top, with fine lines giving it a peach look. On top, a small green leaf decoration is placed. The dessert is cut in half, showing its inside with three layers: a smooth bright orange jelly-like middle layer, a pale creamy yellow base layer, and a thin golden brown bottom crust. In the background, there is a white plate full of similar whole peach-shaped desserts on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs (can use medium eggs)
1 cup sugar (brown sugar can be used)
½ cup milk (or sour cream; almond milk for dairy-free)
½ cup butter, melted and cooled (margarine is acceptable)
1 teaspoon vanilla extract (almond extract can be swapped)
2 cups all-purpose flour (whole wheat flour can be a healthier option)
2 teaspoons baking powder
¼ teaspoon salt (omit if on sodium-restricted diet)
1 cup dulce de leche (caramel sauce works in a pinch)
½ cup chopped pecans (walnuts can be used, or omit for nut-free)
¼ cup freshly squeezed carrot juice
¼ cup freshly squeezed beet juice
½ cup granulated sugar (coconut sugar can be swapped for a healthier touch)
4-6 mint or lemon balm leaves (optional garnish)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a stand mixer, whisk the eggs and sugar together until pale and fluffy, about 3-5 minutes.
Step 3: Add melted butter, milk (or sour cream), and vanilla extract to the egg mixture and mix well.
Step 4: Sift in the flour, baking powder, and salt, then stir until a smooth dough forms.
Step 5: Roll the dough into 1-inch balls, spacing them out on the prepared baking sheet.
Step 6: Bake for 10-12 minutes or until lightly golden around the edges. Let the cookies cool completely.
Step 7: Hollow out the flat side of each cookie half to create a cavity for the filling.
Step 8: Mix dulce de leche, chopped pecans, and cookie crumbs until thick to prepare the filling.
Step 9: Fill each cookie half with about 1 teaspoon of the dulce de leche mixture and press the halves together.
Step 10: Dip the assembled cookies in carrot juice, then brush with beet juice to create a lovely gradient effect.
Step 11: Roll the cookies in granulated sugar for a shiny finish, garnish with a mint or lemon balm leaf if desired, and let them dry for 30 minutes before serving.

Tips & Variations

For a nut-free version, omit the pecans or substitute with chopped dried fruit.
Use almond extract instead of vanilla for a different aroma.
Whole wheat flour adds a nutty flavor and more fiber but may result in a denser cookie.
Natural juices give a beautiful peachy color, but food-safe brushes are handy to control the coating evenly.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week; bring to room temperature before serving. Avoid prolonged refrigeration to maintain the best texture and flavor. The cookies can be gently reheated in a low oven (around 300°F/150°C) for a few minutes if desired.

How to Serve

A small round peach-shaped cookie is being held by a woman's hand with brown nail polish. The cookie has three visible layers: the bottom layer is a light golden, soft cake-like base, the middle layer reveals a smooth, shiny orange jelly filling that looks juicy, and the top layer is a peach-colored dome coated with sparkling sugar crystals and decorated with two small green leaves made from fondant. In the background, more of these peach cookies are arranged on a white tray placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature slightly before rolling into balls for easier handling.

What can I use if I don’t have dulce de leche?

Caramel sauce is a good substitute for dulce de leche in the filling, though the flavor will be slightly different. You can also try sweetened condensed milk cooked down until it thickens as a homemade alternative.