Italian Peach Cookies Recipe (Pesche Dolci)

I originally published this recipe in 2018 and have since updated it with new photos, improved instructions, and extra success tips.

With hundreds of dessert recipes to choose from, it’s hard to nail down a favorite. That said, these Italian peach cookies never fail to make people smile! Soft, slightly lemony sugar cookies are stuffed with a creamy, peach-flavored ricotta filling, then brushed in peach liqueur and decorated to look like real fruit. And, while they look like a million bucks, they’re actually much easier to decorate than, say, my equally realistic beehive cake.

Ingredients & Substitutions

• Large Eggs – If you’re using liquid eggs, aim for about 3 tablespoons per large egg.
• Granulated Sugar – The neutral sweetness of white sugar ensures the citrusy peach flavor is the star.
• Butter – It should be melted but not browned.
• Milk – Any percentage of dairy milk will work, though I prefer using whole milk for the most tender crumb. 
• Vanilla Extract & Vanilla Paste – I use extract in the cookies and paste for the filling so you can see the black flecks. They can be used interchangeably.
• All-Purpose Flour, Baking Powder & Salt – These are the ingredients for self-rising flour, so it can be used instead. Just reduce the amount of baking powder by about ½ teaspoon.
• Lemon Zest & Orange Zest – A little bit of citrus helps the peach flavor really pop.
• Ricotta – If possible, reach for full-fat/whole milk ricotta for the best texture.
• Peach Jam – If you can’t find it at the store, apricot jam is a close substitute!
• Peach Liqueur – Traditionally, these cookies are dipped in Alchermes or peach liqueur, giving aroma, classic red color, and subtle spice. For a non-alcoholic option, use peach juice or nectar. You can also combine liqueur and juice for a milder flavor. Some bakers use rum, limoncello, or amaretto for a twist.
• Red & Yellow Food Coloring – You’ll need both to make your cookies look like blushing peaches! 
• Mint Leaves – These are what make the “stem” of the peach, so you’ll want small sprigs.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

How to Make Italian Peach Cookies

Watch the full video to learn how to make the BEST Pesche Dolci recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.

Prefer the written recipe? Scroll down to the recipe box 👇

How to Decorate Pesche Dolci (Sweet Peach Cookies)

Decorating pesche dolci is where the magic really happens. This is what transforms simple cookies into the iconic, peach-like treats that look almost too pretty to eat. With a few simple techniques and a little patience, you can get that bakery-worthy, vibrant finish at home.

• Start with the right “glue”: Once your cookies are baked and still warm, use a small teaspoon or knife to hollow them slightly to make space for filling. Use the filling to sandwich two cookies together, creating the round “peach” shape and giving the dessert structure.
• Dip for color and moisture: Traditionally, the assembled cookies are lightly dipped in a mixture of liqueur (like peach liqueur or Alchermes) diluted with a bit of water. This adds flavor and helps the sugar coating stick. Don’t soak them—just a quick dip or brush is enough.
• Create the peach blush: To get the classic two-tone look, use food coloring (typically red and yellow or orange). You can dip different sides (faster) or use a pastry brush to dab and blend the colors (my preferred method). Start light; you can always build more color.
• Roll in sugar for sparkle: While the cookies are still slightly damp, roll them in granulated sugar. 
• Add the finishing touch: A small mint leaf or edible leaf placed at the seam instantly makes them look like real peaches. You can also add a clove or a small piece of candied fruit as the “stem” for a more traditional look.

With these simple steps, your pesche dolci will look just as stunning as they taste—bright, delicate, and full of old-world Italian charm!

Optional Variations & Dietary Adaptations

After testing several variations, the ricotta filling is my personal favorite. It has a lovely light and refreshing quality that complements the cookies perfectly, and it’s incredibly easy to prepare. That said, there are plenty of options for you to try:

• Traditional Pesche Dolci are often filled with a creamy Italian pastry cream (crema pasticcera), sometimes mixed with peach jam for extra fruity flavor. 
• Another classic filling uses the leftover cookie crumbs (from hollowing out the cookies) mixed with peach jam or liqueur, creating a soft and flavorful paste that’s similar to marzipan in texture. 
• For a lighter, more refreshing filling, try a simple sweetened ricotta mixture. It’s similar in texture to mascarpone-based fillings (Tiramisu), but lighter and slightly fresher.
• Creamy mascarpone or whipped cream cheese make indulgent fillings. The frosting from my lemon cupcakes would be perfect. 
• Nutella is a decadent option that adds rich notes of chocolate and hazelnuts. To keep the “from-scratch” charm, use my homemade Nutella. 

Expert Tips & Tricks 

• Drain the ricotta well. Use well-drained ricotta for the filling. If it’s too wet, let it sit in a mesh strainer for about 30 minutes to remove excess moisture.
• Keep the cookies light. Be careful not to overbake. You want them pale (similar to my 3-ingredient butter cookies) so they resemble peaches once filled and colored.
• Don’t waste the crumbs! As you’re hollowing out the cookies to make room for the filling, you’ll end up with small crumbs. Don’t toss them! Traditionally, Italian bakers mix them into the filling with peach jam or a touch of liqueur. It adds great flavor and texture while reducing food waste. Alternatively, sprinkle them over my 3-ingredient lemon ice cream.
• Get the right coloring. When it comes to coloring Italian peach cookies to look like real peaches, stick with liquid or gel food colorings. They’ll be easier to work with than dry powdered food coloring. You’ll get a much more vibrant, even color that way.
• Better with time. These cookies taste even better the next day as the flavors develop, so feel free to make them in advance.

How to Store Peach Cookies

• Make-Ahead: The cookie dough can be made 1-2 days in advance and stored in the refrigerator, tightly wrapped. Filled and assembled Pesche Dolci cookies can be prepared up to 24 hours before serving.
• Refrigeration: Baked and filled peach cookies will keep in the refrigerator for 3-4 days when stored in an airtight container. Prepared ricotta filling can also be made ahead and refrigerated for 3-4 days until ready to assemble.
• Freezing: For longer storage, the unfilled cookie shells can be frozen for up to 2 months. Thaw at room temperature before filling. 
• Serving: Italian peach cookies’ texture is better when they’re at room temperature. To serve from chilled, remove from the fridge 30 minutes before enjoying. 

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