Peach Cookies {That Look Like a Real Peach!}

Published October 2, 2012. Updated January 28, 2019

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I love when I can combine art and food because I’ve always been so passionate about each of them. These cookies are the perfect combination of both. And when food is prettier doesn’t it just taste better =)? I’ve seen different versions of these cookies roaming around Pinterest and I’m so excited I finally got around to trying them. I noticed some recipes called for vegetable oil and others called for butter. I’m all about the butter version because butter makes everything better doesn’t it?

I made a few slight alterations to the original recipe, from Cafe Chocolada, such as adding a few extra tablespoons of sugar in the cookie dough mixture. I used half brown sugar (rather than all granulated) and added vanilla extract to add another slight layer of flavor. I think salt is almost always a must for cookie dough so I added a tad and used salted butter. Then I opted to paint the cookie rather than dip it in colored milk. I dipped the first one and it was too soggy even after a quick dip in the milk (plus painting the cookies requires less milk, and the more milk you use the more diluted the color will be or the more food coloring you will have to add to get a vibrant color. So this method required less of each).

These cookies were so fun to make and decorate. I was in my zone where two of my favorite hobbies collide =). Although you don’t need to be an artist to make these, they are actually really simple. The other great thing about these cookies is that not only do they look like peaches but they have that delicious, sweet peach flavor thanks to the peach jam sandwiched between them. You could even use Nutella and make a small “pit” (simply combine some Nutella with the crumbs you removed for the pit). I think next time around I may even add a few drops of raspberry extract to the milk mixture because I love the peach raspberry combo. Enjoy!

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4.80 from 5 votes

Peach Cookies {That Look Like a Real Peach!}

Beautiful cookies that taste just as good as they look! Everyone will instantly fall in love with them.
Servings: 17
Prep45 minutes
Cook45 minutes
Ready in: 1 hour 30 minutes


Filling and Coating


  • Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream together butter, granulated sugar and light-brown sugar on medium-low speed until well blended, about 1 minute. Mix in egg and vanilla. Add sour cream and mix until blended. 
  • With mixer on low speed, slowly add in dry ingredients and mix just until incorporated. Scoop dough out 1 even tablespoon at a time and with buttered hands roll dough into a ball. Place balls on cookie sheet (you can fit 15 per sheet but then you are left with 4 in the end so unless you were making a double batch it wouldn't matter to try and fit that many).
  • Bake in preheated oven 14-15 minutes until bottoms are lightly golden brown. Transfer cookies to a wire rack to cool. Allow cookies to cool completely then spread about 1 teaspoon of peach jam evenly across the bottom of one cookie then gently press another cookie over the jam layer to sandwich them together. Repeat this process with remaining cookies.
  • To decorate cookies, pour 3 tbsp of milk into two small bowls. Tint one bowl of milk with red food coloring until it reaches a vibrant pink, then tint the other bowl of milk with yellow food coloring until its reaches a vibrant yellow. Take a paint brush and dip into the yellow tinted milk then paint randomly across both cookies leaving some areas unpainted. 
  • Then dip paintbrush into red tinted milk and paint randomly across unpainted areas and blend slightly (tip: I found the less milk I was able to paint across the cookie the better because then your cookies won't become soggy. You really don't need very much at all). Immediately after painting cookie, dip and coat entire cookie with sugar. Insert one or two fresh mint leaves into the side of each cookie if desired. Store in an airtight container.
  • Recipes Source: adapted slightly from Cafe Chocolada


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  • Omar flores

    Great recipe ! I just suck ! Totally burned them all up…. So what do I do now ?

    • Jaclyn

      Jaclyn Bell

      Sorry to hear that! You can try reducing bake time and/or decreasing oven temp slightly next time around.

  • Tim

    I’d just change the amount dropped onto Pan from tablespoon to teaspoon, cook it for like 3 minutes less, and change the wash to higher amount of pigment and less milk, I ran into some very minor problems but did not inhibit results other than being perfectionst trying to get that “mini peach vibes”. they came out very decent otherwise not trying to hate I just wanted it to look like photo so that’s my advice to myself or others with same issue. I used peach cream instead of jam and I really recommend trying diff fillings If you’re bored with jam but the cream has to be stable so refrigerate. Thanks for recipe I made for dads bday

  • Barbara

    These look so pretty! Do you think it would be ok to bake the cookies and then wait a day two to use jam and paint them? I need to make them for a party, don’t have time on party day and am afraid they’ll be soggy. Thank you!

  • Carole

    I made this recipe and it was really good, but it needs a small tweak. My oven might have been hotter, but 10-11 minutes in the oven worked out better. I would also recommend putting the trays or cookie balls in the fridge for about ten minutes before baking so they don’t spread as much. They were all gone within an hour so they were very good!

  • Ley

    I’m a sophomore in high school and for a project in my nutrition class we were given a vegetable/fruit and our assignment was to create a poster a long with a dish showcasing our item. I got peaches! And I just finished making these cute lil cookies for tomorrow – They came out perfect!

    • Jaclyn

      Jaclyn Bell

      So glad to hear they turned out well for you Ley! Thanks for leaving a review!

  • Sheena

    I know this is going to sound dumb but how much butter I don’t understand what 10 1/2 tablespoon butter means. Sorry this will be my first time trying to make these

    • Jaclyn

      Jaclyn Bell

      So it would be 1 full size stick of butter (1/2 cup) plus 2 1/2 more tablespoons from another stick of butter. Or 5.25 oz using a kitchen scale. Sorry for the odd measurement.