Whimsical Peach Cookies
Delightfully soft and colorful, these Whimsical Peach Cookies are perfect for any occasion.
Equipment
- Stand Mixer
- baking sheet
- parchment paper
- wire rack
Ingredients
For the Dough
- 2 large Eggs Use room temperature for optimal mixing.
- 1 cup Sugar Substitute brown sugar for a deeper flavor.
- ½ cup Milk or Sour Cream Use almond or oat milk for dairy-free.
- ½ cup Butter Margarine can replace it for dairy-free.
- 1 teaspoon Vanilla Extract Almond extract works as a substitute.
- 2 cups All-Purpose Flour Whole wheat flour can be a healthier alternative.
- 1 tablespoon Baking Powder Acts as a leavening agent.
- ¼ teaspoon Salt Optional for sodium-restricted diets.
For the Filling
- ½ cup Dulce de Leche Caramel sauce is a good substitute.
- ¼ cup Chopped Pecans Omit for nut-free cookies.
For Coloring
- 2 tablespoon Carrot Juice Natural color for the cookies.
- 2 tablespoon Beet Juice Creates a delightful peachy pink hue.
For Coating and Garnish
- ½ cup Granulated Sugar Coconut sugar can be an alternative.
- Mint or Lemon Balm Leaves Fresh garnish to elevate the aesthetic.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the eggs and sugar in a stand mixer until pale and fluffy, about 3-5 minutes.
- Add the melted butter, milk, and vanilla extract to the egg mixture and mix on low until just combined.
- Sift in the all-purpose flour, baking powder, and salt. Stir gently until a smooth dough forms.
- Roll the dough into 1-inch balls and space them evenly on the prepared baking sheet.
- Bake for 10-12 minutes until the edges are golden brown but the centers remain soft.
- Cool the cookies completely on a wire rack, then hollow out one side of each cookie half.
- Combine the Dulce de Leche, chopped pecans, and cookie crumbs in a bowl.
- Assemble the cookies by spooning the filling into one hollowed half and pressing another half on top.
- Dip the cookies in carrot juice and gently brush the bottoms with beet juice, then roll in sugar.
- Garnish with fresh mint or lemon balm leaves and let dry for about 30 minutes.
Notes
The cookies can be made ahead of time and stored in an airtight container for freshness.
Nutrition
Serving: 1cookieCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 100IUCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!