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The Best Peach Cookies Recipe
These peach cookies are generously covered in sugar and have a rich, mouthwatering jam filling. Serve them over some afternoon tea or as a light snack with some coffee.
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Servings: 40
Equipment
- 1 Tsp Cookie Scoop by Fayomir
Ingredients
- 1 egg large
- 1 cup sugar 1/2 for the dough + 1/2 for decoration
- 1/2 cup yogurt
- 1 tsp ammonium bicarbonate
- 1/4 tsp salt
- 1/2 cup vegetable oil and a little extra for greasing the cookie scoop
- 1/2 tsp vanilla extract
- 3 cups all purpose flour
- 1 cup jam I'm using rose hip jam but anything that's slightly sour will work
- Food coloring yellow and red
- Mint leaves alternative: basil leaves, boxwood leaves which are non-edible but look good
Instructions
- Beat the eggs and sugar with a hand mixer over high.
- Switch your mixer to low, then add the oil and vanilla extract.
- Add a cup of flour and the salt, and keep mixing on low.
- Dissolve the ammonium bicarbonate in the yogurt and pour it over the dough. Make sure you wait for the yogurt to foam before adding it to the dough.
- Let the dough rest in the fridge for an hour and a half.
- Take out the dough and slowly mix in the remaining flour with a wooden spoon or a spatula. The dough should have a sticky and pliable consistency.
- Let the dough rest for half an hour in the fridge.
- In the meantime, preheat your oven to 300°F (150°C).
- Take out the dough and start forming the cookies. Scoop a teaspoon of the batter with a greased cookie scoop and shape it in the form of a ball.
- Arrange the cookies on a baking tray and bake on the middle rack of your oven for 12 - 14 minutes. The cookies should be slightly pinkish when they're ready.
- Leave the cookies to cool down on a wire rack for five minutes.
- Carve out the center of the cookies with a paring knife.
- Take out the rest of the dough from the fridge and repeat the same process. You should be able to make 4 batches of roughly 20 peach cookies each.
- Fill the carved-out cookies with jam and splice them together.
- Dip each peach cookie in the yellow food coloring, then half of it in the red one. Leave the cookies on a piece of kitchen paper for a few seconds after dipping, then roll them in the sugar.
- Decorate the cookies by placing a mint leaf in between each cookie.
Notes
- You should always leave the dough back in the fridge after you're done with a batch of cookies. If the dough becomes warm, there's a chance the cookies will crack during baking.
- Baking the cookies at a lower temperature will ensure that their texture remains intact.
- Start carving out the cookies while they're still a bit warm. This will prevent them from cracking.
- Make the cookies ahead of time for optimum flavor.
- When carving leave some space around the edge so that the cookies can stick. See in the photos how much I left for guidance.
- You can use the breadcrumbs of the carving for making a cheesecake or other sweets that require breadcrumbs.
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Nutrition
Calories: 105kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 20mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.
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