The perfect Italian Peach Summer Cookies are a delightfully simple and incredibly satisfying treat, bursting with fresh peach flavor and a tender, buttery crumb, ideal for any summer gathering.
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Key Ingredients for Italian Peach Summer Cookies
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional, but highly recommended for authentic flavor)
- 2 medium ripe peaches, peeled, pitted, and finely diced (about 1 cup diced)
- 2 tablespoons all-purpose flour (for tossing with peaches)
- For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk or peach nectar
- ½ teaspoon vanilla extract
How to Make Italian Peach Summer Cookies
These Italian Peach Summer Cookies are a breeze to whip up, promising delightful simplicity, incredible tenderness, and a burst of sun-ripened peach flavor. With a preparation time of just 30 minutes, plus chilling and baking, they are perfect for spontaneous summer baking adventures.
Step-by-Step Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the 2 ½ cups of all-purpose flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and almond extract (if using).
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.
- Prepare the Peaches: In a small bowl, gently toss the finely diced peaches with the 2 tablespoons of all-purpose flour. This helps prevent them from making the dough too wet.
- Fold in the Peaches: Gently fold the floured diced peaches into the cookie dough until evenly distributed.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 2 days) until the dough is firm enough to handle. This step is crucial for preventing the cookies from spreading too much during baking.
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop the Cookies: Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Shape the Cookies (Optional): For a more traditional look, you can gently flatten each cookie slightly with the palm of your hand or the bottom of a glass.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are set. The cookies will still appear slightly soft in the middle when they come out of the oven; they will firm up as they cool.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze (Optional): While the cookies are cooling, whisk together the powdered sugar, 2 tablespoons of milk or peach nectar, and vanilla extract in a small bowl. Add more milk or nectar a teaspoon at a time until the glaze reaches your desired consistency.
- Glaze the Cookies (Optional): Once the cookies are completely cool, drizzle them with the glaze or dip the tops into the glaze. Let the glaze set completely before serving or storing.
Why You’ll Love This Italian Peach Summer Cookies
You'll adore these Italian Peach Summer Cookies for their exquisite balance of tender, buttery sweetness and the vibrant, juicy burst of sun-ripened peaches. Unlike a pie or crumble where the peach flavor is baked in for longer, these cookies offer delightful pockets of fresh peach goodness in every bite, creating a truly unique summer treat. Plus, crafting these delightful cookies at home is remarkably budget-friendly, allowing you to capture that delightful taste of summer without breaking the bank, especially when peaches are in season.
These cookies are perfect for afternoon teas, picnics, or simply as a special homemade indulgence that will transport you straight to an Italian piazza. The optional delicate peach glaze adds an extra layer of sweetness and visual appeal, making them a showstopper for any occasion. Don't wait for summer to end; head to your kitchen and whip up a batch of these delightful Italian Peach Summer Cookies today!
Storing and Reheating Tips
- Room Temperature Storage: Once completely cooled and any glaze has set, store Italian Peach Summer Cookies in an airtight container at room temperature for up to 3-4 days. Placing parchment paper between layers can help prevent sticking.
- Refrigeration is Not Recommended: Refrigeration can make the cookies tough and soggy due to the moisture from the peaches.
- Freezing: For longer storage, you can freeze the baked and cooled cookies. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep well for up to 2-3 months.
- To Reheat: If frozen, allow the cookies to thaw completely at room temperature before serving. If they seem a little soft from thawing, you can briefly warm them in a 300°F (150°C) oven for 3-5 minutes until slightly crisped.
Final Thoughts
These Italian Peach Summer Cookies are a delightful ode to summer's finest flavors, offering a beautiful balance of buttery tenderness and fresh fruit. Be sure to give them a try for a taste of sunshine you can enjoy any time.
Italian Peach Summer Cookies
The perfect Italian Peach Summer Cookies are a delightfully simple and incredibly satisfying treat, bursting with fresh peach flavor and a tender, buttery crumb, ideal for any summer gathering.
Ingredients
Equipment
Method
- In a medium bowl, whisk together the 2 ½ cups of all-purpose flour, baking powder, and salt. Set aside.2.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt
- In a large bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.1 cup unsalted butter, 1.5 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and almond extract (if using).2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.2.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt, 1 cup unsalted butter, 1.5 cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- In a small bowl, gently toss the finely diced peaches with the 2 tablespoons of all-purpose flour. This helps prevent them from making the dough too wet.2 medium ripe peaches, 2 tablespoons all-purpose flour
- Gently fold the floured diced peaches into the cookie dough until evenly distributed.2 medium ripe peaches
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 2 days) until the dough is firm enough to handle. This step is crucial for preventing the cookies from spreading too much during baking.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- For a more traditional look, you can gently flatten each cookie slightly with the palm of your hand or the bottom of a glass.
- Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are set. The cookies will still appear slightly soft in the middle when they come out of the oven; they will firm up as they cool.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, whisk together the powdered sugar, 2 tablespoons of milk or peach nectar, and vanilla extract in a small bowl. Add more milk or nectar a teaspoon at a time until the glaze reaches your desired consistency.1 cup powdered sugar, 2-3 tablespoons milk or peach nectar, 0.5 teaspoon vanilla extract
- Once the cookies are completely cool, drizzle them with the glaze or dip the tops into the glaze. Let the glaze set completely before serving or storing.1 cup powdered sugar, 2-3 tablespoons milk or peach nectar, 0.5 teaspoon vanilla extract
Notes
Store in an airtight container at room temperature for up to 3-4 days. Do not refrigerate. Freeze baked and cooled cookies for up to 2-3 months.