Best Italian Peach Summer Cookies | Light, Fruity & Festive

Make the best Italian Peach Summer Cookies with crispy edges and soft centers. After making these many times, I’ve discovered the trick to keeping them light and flavorful. Bite into the warm, juicy peaches and enjoy the fresh, cozy aroma. Try them with my Easy Small Batch Ciabatta Rolls. If you love recipes like this, you’ll also enjoy Easy Small Batch Ciabatta Rolls and Peach Crumb Bars – Easy Buttery Peach Dessert Bars Recipe.

What You'll Need for Best Italian Peach Summer Cookies | Light, Fruity & Festive

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 3 ripe peaches
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup turbinado sugar, for rolling
• Optional: Powdered sugar, for dusting
• Optional: Fresh mint leaves, for garnish

How to Make Best Italian Peach Summer Cookies | Light, Fruity & Festive

1. Prepare peaches: Preheat oven to 375°F (190°C). Peel, pit, and dice peaches. Set aside.
2. Make dough: In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, vanilla, and lemon juice. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in diced peaches.
3. Chill dough: Chill dough in the refrigerator for at least 1 hour.
4. Shape cookies: Using a small cookie scoop, shape dough into balls. Roll each ball in turbinado sugar. Place on a parchment-lined baking sheet, spacing about 2 inches apart.
5. Bake: Bake for 15-18 minutes, or until edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Storing & Reheating Best Italian Peach Summer Cookies | Light, Fruity & Festive

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 1 week. Make-ahead tip: Dough can be made ahead and refrigerated for up to 2 days.

Freezing Best Italian Peach Summer Cookies | Light, Fruity & Festive

Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 5-7 minutes. Microwave: Reheat in the microwave for 10-15 seconds. This may make cookies soggy.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: Replace peaches with diced apples or berries for a different flavor.
• Make-ahead: Baked cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
• Scaling: This recipe can be doubled or halved as needed.
• Troubleshooting: If cookies are burning on the bottom, reduce oven temperature by 25°F (14°C) and/or use a baking sheet with a lower profile.

Best Italian Peach Summer Cookies | Light, Fruity & Festive

⏱

Prep

15 mins

🍳

Cook

15-18 mins

⏳

Total

1 hr 30 mins

🍽

Serves

24 cookies

🥗

Diet

Gluten-free (optional)

Ingredients

Main Ingredients

• 3 ripe peaches
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp lemon juice

Seasonings

• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup turbinado sugar, for rolling

Optional Toppings

• Powdered sugar, for dusting
• Fresh mint leaves, for garnish

Instructions

1. Prepare peaches: Preheat oven to 375°F (190°C). Peel, pit, and dice peaches. Set aside.
2. Make dough: In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, vanilla, and lemon juice. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in diced peaches.
3. Chill dough: Chill dough in the refrigerator for at least 1 hour.
4. Shape cookies: Using a small cookie scoop, shape dough into balls. Roll each ball in turbinado sugar. Place on a parchment-lined baking sheet, spacing about 2 inches apart.
5. Bake: Bake for 15-18 minutes, or until edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: Replace peaches with diced apples or berries for a different flavor.
• Make-ahead: Baked cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
• Scaling: This recipe can be doubled or halved as needed.
• Troubleshooting: If cookies are burning on the bottom, reduce oven temperature by 25°F (14°C) and/or use a baking sheet with a lower profile.

Storage

• Fridge: Store in an airtight container in the refrigerator for up to 1 week.
• Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
• Oven reheat: Reheat in a 350°F (175°C) oven for 5-7 minutes.
• Microwave reheat: Reheat in the microwave for 10-15 seconds. This may make cookies soggy.
• Make ahead: Dough can be made ahead and refrigerated for up to 2 days.

Nutrition Per Serving

• Calories: 120
• Protein: 2g
• Fat: 5g
• Carbs: 18g
• Fiber: 1g
• Sugar: 8g
• Sodium: 50mg
• Cholesterol: 20mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Italian Peach Summer Cookies | Light, Fruity & Festive FAQs

A Warm Final Note

I can’t wait for you to try Best Italian Peach Summer Cookies | Light, Fruity & Festive and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!