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A delicious plate of Juicy Italian Peach Summer Cookies You'll Love Every Bite

Juicy Italian Peach Summer Cookies You'll Love Every Bite

These delightful Italian peach summer cookies are bursting with fresh fruit flavor. Soft and tender, they're perfect for a sunny day treat and easy to make with simple ingredients. Enjoy every bite!
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 16 cookies
Course: Cookies, Dessert
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 tsp baking powder Acts as a leavening agent for lightness.
  • 0.5 tsp salt Enhances flavor and balances sweetness.
  • 0.5 cup unsalted butter Softened; use coconut oil for a dairy-free option.
  • 0.75 cup granulated sugar Can be replaced with coconut sugar for a lower glycemic index.
  • 1 large egg Substitute with a flax egg for a vegan option.
  • 1 tsp vanilla extract Enhances flavor, making each bite irresistible.
  • 1 cup fresh peaches Peeled and diced; feel free to substitute with nectarines or apricots if peaches are out of season.
  • 50 g powdered sugar Optional finishing touch for added sweetness and presentation; dust before serving.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Medium Bowl
  • Large mixing bowl
  • Whisk
  • Mixer
  • Wire Rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.
  3. In a large mixing bowl, beat ½ cup of softened unsalted butter and ¾ cup of granulated sugar until light and fluffy.
  4. Add 1 large egg and 1 teaspoon of vanilla extract to the creamed mixture and mix until just combined.
  5. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  6. Fold in 1 cup of peeled and diced fresh peaches gently.
  7. Drop rounded dough balls onto the lined baking sheet, leaving space between each ball, and bake for 18-20 minutes.
  8. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack and dust with powdered sugar before serving.

Notes

For best results, ensure your butter is truly softened to achieve a light and fluffy texture. Don't overmix the dough after adding the dry ingredients to keep the cookies tender. These cookies are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.