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–+ servings
Italian Peach Summer Cookies

Irresistible Italian Peach Summer Cookies for Sunny Days

These Italian Peach Summer Cookies blend juicy peaches with a soft, buttery texture, perfect for summer cravings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour You can substitute with a gluten-free flour blend for a gluten-free version.
  • 1 teaspoon Baking Powder Ensure it's fresh for best results.
  • 1/4 teaspoon Salt Use fine sea salt for even distribution.
  • 1/2 cup Unsalted Butter Can be substituted with vegan butter for a dairy-free option.
  • 1 cup Granulated Sugar Brown sugar can be used for a deeper flavor.
  • 1 large Egg For vegan options, use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water.
  • 1 teaspoon Vanilla Extract Use pure extract for the best taste.
  • 1 cup Fresh Peaches Frozen peaches can be used if fresh are unavailable; ensure they are thawed and well-drained.
For the Finishing Touch
  • 1 cup Powdered Sugar Optional but recommended for presentation.

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • spatula
  • Baking sheets
  • Parchment paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions for Italian Peach Summer Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt.
  3. In a large mixing bowl, beat together ½ cup of unsalted butter and 1 cup of granulated sugar for about 3-4 minutes until pale and creamy.
  4. Mix in 1 large egg and 1 teaspoon of vanilla extract until fully combined.
  5. Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula until just combined.
  6. Gently fold in 1 cup of diced fresh peaches until evenly distributed.
  7. Using a cookie scoop or tablespoon, drop dough balls onto the lined baking sheets, leaving about 2 inches of space between each.
  8. Bake for 18-20 minutes, until the edges are golden and the centers look set.
  9. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to a wire rack. Dust with powdered sugar before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Use ripe, juicy peaches for the best flavor. Store cookies in an airtight container to preserve freshness.

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