Name: Peach Italian Cookies with Peach Curd Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 cup granulated sugar; 2 large eggs (room temperature); ½ cup olive oil (extra virgin for more flavor or light for less flavor); 3 tablespoons milk; 1 tablespoon vanilla extract; ¼ teaspoon sea salt; 3 cups all purpose flour (360g); 2 teaspoons baking powder; ¾ cup sugar; 1 ½ cups water; 1 lemon (juiced and zested); ¼ cup peach liquor or peach soju; yellow food coloring (as needed); red and/or pink food coloring (as needed); 1 cup peach curd (or jam); ½ cup granulated sugar; 12 fresh basil leaves (or mint leaves)

There’s something wonderfully charming about these Peach Italian Cookies with Peach Curd Recipe—two soft, peach-shaped cookies bursting with juicy peach flavor and a sweet, tangy curd filling. Trust me, they’re more than just pretty—they’re a delightful treat that’ll impress everyone at your next gathering.

A white square basket holds round peach-shaped pastries covered with a fine layer of sugar, making the outer texture look slightly rough. Each pastry is made of two golden-orange halves joined together by a visible middle layer of dark brown filling, resembling the seed of a peach. Fresh green basil leaves peek out beneath some pastries, adding a fresh touch. Around the basket, whole peaches, half-peeled peaches, and slices are scattered on a white marbled surface that gives a soft, clean background with gentle light and shadows. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peach Italian Cookies with Peach Curd Recipe
Top Tip
How to Serve Peach Italian Cookies with Peach Curd Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peach Italian Cookies with Peach Curd Recipe

Why You'll Love This Recipe

I first made Peach Italian Cookies with Peach Curd Recipe on a sunny spring afternoon, and I couldn’t believe how those simple ingredients transformed into such a gorgeous, flavorful masterpiece. These cookies carry a nostalgia that feels like summer in every bite, with a soft texture and a sweet syrup glaze that keeps them moist.

Unique Appearance: They look just like real peaches, thanks to their shape, color, and sugar coating—you’ll wow your guests before they even taste them.
Flavor Explosion: The peach-flavored syrup soak and peach curd filling make these cookies juicy and sweet without being overly sugary.
Soft, Tender Texture: The olive oil in the dough keeps the cookies so soft and moist, perfect for a melt-in-your-mouth experience.
Elegant But Easy: Despite the fancy look, the steps are straightforward—great if you want something special but don’t want to spend hours in the kitchen.

Ingredients & Why They Work

Every ingredient in this Peach Italian Cookies with Peach Curd Recipe plays a key role in building flavor and texture. The olive oil adds moisture and tenderness, the lemon juice brightens the syrup, and the peach curd delivers that iconic fruity punch.

Flat lay of two brown eggs with clean shells, a small mound of granulated sugar, a small mound of all-purpose flour, a few teaspoons of baking powder, a small pinch of sea salt, a small white bowl of golden olive oil, a small white bowl of milk, a small white bowl of vanilla extract, a whole fresh lemon with one half cut to show the zest and juice, a small white bowl of clear peach liquor, a small white bowl of peach curd, a small white bowl of water, and a few fresh bright green basil leaves, all arranged in perfect symmetry on a clean white ceramic surface placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Granulated Sugar: Sweetens both the dough and the syrup, essential for balanced flavor and that classic sugar-dusted peach look.
Large Eggs: Help bind and lift the dough, ensuring soft cookies.
Olive Oil: Adds moisture and a subtle fruity note—extra virgin is perfect if you want a bit more flavor, but a light version works too.
Milk: Keeps the dough tender and helps with mixing.
Vanilla Extract: A comforting base aroma that complements the peach perfectly.
Sea Salt: Just a pinch to balance sweetness and enhance flavor.
All-Purpose Flour: Provides the structure for these soft cookies.
Baking Powder: Adds a gentle lift to make the cookies nice and fluffy.
Water: For the syrup to soak the cookies, ensuring they stay moist and peachy.
Lemon (Juiced & Zested): Adds fresh citric zing that brightens the syrup and cut sweetness.
Peach Liquor or Peach Soju: Brings authentic peach flavor to the syrup soak.
Yellow and Red/Pink Food Coloring: Key to achieving that lifelike peach blush.
Peach Curd (or Jam): The star filling that melts softly inside with sweet-tart fruitiness.
Fresh Basil or Mint Leaves: Adds aromatic freshness and a pretty garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to put my little spin on this Peach Italian Cookies with Peach Curd Recipe depending on the season and who I’m serving. Don’t be afraid to play with the fillings or swap herbs for garnish to suit your mood!

Variation: One time, I swapped out the peach liquor for a splash of amaretto, and it added a beautiful almond twist that paired beautifully with the peach curd.
Dietary swap: Use a vegan butter and plant-based milk for a dairy-free version—and I promise, it's just as delicious.
Seasonal twist: Try swapping peach curd for apricot or raspberry curd to surprise your taste buds.

Step-by-Step: How I Make Peach Italian Cookies with Peach Curd Recipe

The image shows a small round sandwich-like food item with a golden-brown outer layer dusted with sugar. The sandwich is split in the middle, revealing a creamy peach-colored filling inside. Next to the sandwich, there are two fresh peaches, one whole and one cut in half showing the dark seed in the center. The surface is a white marbled texture, and there is a small smear of the creamy filling near the sandwich. photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the Dough to Silky Smooth

Start by beating the sugar and eggs until the mixture is pale and fluffy. I like to use room-temperature eggs—they mix better and help the dough come together smoothly. Add the olive oil, milk, vanilla extract, and sea salt next, mixing well. Gradually sift in the flour and baking powder to keep the dough light and soft. The dough should be soft but not sticky; don’t overmix here or your cookies might get tough.

Step 2: Shape Your Peaches

Now for the fun part—shaping! Take small balls of dough, about the size of a walnut, and gently mold them into peach shapes by pinching one side lightly to create that little dimple. It’s okay if they’re not perfect; the charm is in the hand-made look.

Step 3: Bake and Cool

Pop the shaped cookies onto a baking sheet lined with parchment paper and bake at 350°F (175°C) for around 15 minutes until they’re just set but still soft. Don’t overbake—these cookies are meant to be tender and soft! Let them cool completely before moving on.

Step 4: Prepare the Peach Syrup Soak

While the cookies are cooling, bring water, sugar, lemon juice and zest, and peach liquor (or peach soju) to a simmer in a saucepan. Stir until the sugar dissolves, and then add the food coloring to mimic the soft blush of a real peach. This syrup soak is key to infusing your cookies with juicy sweetness and color.

Step 5: Dip, Fill, and Finish

Dip each cooled cookie briefly into the warm syrup, then roll in granulated sugar to create that fuzzy peach skin effect. Sandwich two dipped cookies together with a generous spoonful of peach curd in the middle. Add a fresh basil or mint leaf on top for that pretty, natural "stem" look.

Top Tip

After making these Peach Italian Cookies with Peach Curd Recipe multiple times, I’ve learned a few things that guarantee success and beautiful results every time. These cookies are delicate, so a gentle touch and timing make all the difference.

Use Room Temperature Eggs: It helps the dough lighten up and mix more evenly.
Don’t Overbake: Pull the cookies out when they’re still very soft to keep that tender texture after soaking.
Gentle Syrup Soak: A quick dip is enough—too long can make your cookies soggy.
Color with a Light Hand: Add a drop or two of food coloring at a time; you can always add more, but it’s tricky to fix if the color is too intense.

How to Serve Peach Italian Cookies with Peach Curd Recipe

Peach Italian Cookies - Serving Suggestion

Garnishes

I love topping each cookie with a fresh basil leaf for its bright contrast and subtle herbal note, but mint works beautifully too. Sometimes, I twist a tiny edible flower on top for a party-ready look. The green “stem” brings these peach cookies to life visually and aromatically.

Side Dishes

Pair these sweet treats with a light tea like chamomile or an iced peach green tea to keep the flavors harmonious. For brunch, they’re a lovely contrast alongside creamy ricotta toast or fresh fruit salad.

Creative Ways to Present

For a special occasion, I arrange the Peach Italian Cookies with Peach Curd Recipe on a rustic wooden board surrounded by fresh peaches, edible flowers, and sprigs of basil. It instantly becomes a conversation starter and looks stunning on any dessert table.

Make Ahead and Storage

Storing Leftovers

Store your cookies in an airtight container at room temperature for up to 2 days. The syrup soak keeps them moist but they’re best enjoyed fresh. If you want to make them a day ahead, dip and coat the cookies on the day you serve to preserve their sugar coating texture.

Freezing

I’ve frozen unbaked cookie dough balls before with great results—just thaw in the fridge overnight, then bake as usual. Freezing the filled cookies isn’t ideal because the syrup soak softens the texture, but you can freeze baked cookies without the syrup for up to a month.

Reheating

Warm your leftover cookies slightly in the microwave for about 10 seconds or briefly in a low oven to refresh their softness before dipping them in the syrup again to revive that juicy glaze.

Frequently Asked Questions:

Can I make Peach Italian Cookies with Peach Curd Recipe ahead of time?

Yes! You can prepare the dough and shape the cookies a day ahead, refrigerate them, and bake fresh when ready. For best texture, dip and coat the cookies in the syrup and sugar coating the day you plan to serve.

What can I substitute for peach liquor if I don’t have any?

You can use peach soju if you prefer a lighter, sweeter alternative, or simply replace it with peach nectar or juice for a non-alcoholic option. The peach flavor is what matters most here.

How do I get the cookies to look like real peaches?

The key is shaping the dough into small round balls with a slight indentation to create the peach crease, then dipping them in peach-flavored syrup with yellow and red food coloring and rolling them in sugar for that fuzzy skin effect. Adding fresh basil or mint leaves as “stems” finishes the look.

What’s the best way to store leftovers?

Keep leftover cookies in an airtight container at room temperature for up to two days. Because of the syrup soak, refrigeration can make them overly moist and alter the texture, so it’s best not to refrigerate unless you plan to re-soak or reheat them before eating.

Final Thoughts

These Peach Italian Cookies with Peach Curd Recipe hold a special place in my heart—not just because they’re delicious, but because making them feels like a little ritual of sunshine and joy, no matter the season. I hope you’ll find the same pleasure baking and sharing them with your people as I do. So go ahead, give it a try—you won’t regret warming your kitchen and your soul with these peachy delights!