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Lilla’s Peach Cookies Recipe

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4.2 from 67 reviews

  • Author: Mary & Susan
  • Total Time: 3 hours (including chilling and cooling times)
  • Yield: 30 sandwich cookies (60-64 cookie halves)
  • Diet: Vegetarian

Description

Lilla’s Peach Cookies are delightful, moist cookie sandwiches filled with a luscious peach-flavored pastry cream and dipped in a sweet, aromatic syrup. These cookies combine a soft, slightly overbaked dough carved and filled with creamy pastry and finished with a peachy vanilla syrup glaze, making them perfect for special occasions or everyday indulgence. With hints of cinnamon, citrus zest, and optional peach liquor, they offer a fresh and unique flavor profile.

Ingredients

Cookie Dough

  • 4 large eggs (room temperature)
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1/2 cup milk
  • 6.5 cups all-purpose flour
  • 4 tsp baking powder

Dipping Syrup

  • 1 cup sugar
  • 2 cups water (divided: 1 cup + 1 cup)
  • 1 stick cinnamon
  • 2 tbsp vanilla extract
  • 1 medium orange peel (only peel)
  • 1 medium lemon peel (only peel)
  • 1 box peach flavored Jello
  • 1/2 tsp red food coloring (more as needed)
  • Peach liquor (optional)

Pastry Cream Filling

  • 4 cups milk
  • 3.5 tbsp sugar (referred to as sugar 1)
  • 12 large egg yolks
  • 7 tbsp cornstarch
  • 3/4 cup sugar (referred to as sugar 2)
  • 1/2 cup butter
  • 1/3 cup peach liquor (optional but highly recommended)

Decoration and Finishing

  • 1 cup sugar (regular granulated sugar for sprinkling)
  • 30 leaves (real or artificial for decoration)

Instructions

  1. Prepare Cookie Dough: Optional but recommended to measure all ingredients first. In the bowl of a stand mixer fitted with a whisk attachment, beat eggs and 2 cups sugar for about 2 minutes until light and fluffy. Add vegetable oil and mix until blended. Add 1/2 cup milk and mix again. Combine baking powder with flour, then add to the bowl and mix until a very soft dough forms. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
  2. Bake and Carve Cookies: Preheat oven to 350°F and line baking sheets with silicone mats or parchment paper. Using a cookie scoop or tablespoon, portion dough to make about 60-64 round cookies with slightly flattened tops. Since the dough is sticky, use cooking spray on your hands. Bake cookies for 25-28 minutes until golden but intentionally overbaked to withstand dipping. Allow cookies to cool until warm and carve out the bottom with a small pointed knife. Store carved cookies in a sealed container until ready to fill.
  3. Make Pastry Cream Filling: Combine 4 cups milk and 3.5 tbsp sugar (sugar 1) in a medium saucepan and heat to just boiling over medium-high heat. Meanwhile, combine 7 tbsp cornstarch with 3/4 cup sugar (sugar 2) then mix into 12 egg yolks without incorporating too much air. Whisk 1/3 of the hot milk mixture into egg mixture vigorously, then return to saucepan with remaining milk mixture. Heat over medium-high, whisking constantly for 2 minutes until thickened. Remove from stove, stir in 1/2 cup butter until melted. If using, add 1/3 cup peach liquor. Cover with plastic wrap pressed directly on the surface and refrigerate until ready to use.
  4. Prepare Flavored Dipping Syrup: In a pan, combine 1 cup water, 1 cup sugar, lemon and orange peels, cinnamon stick, peach Jello, and vanilla extract. Heat and stir over medium heat for about 5 minutes. Add red food coloring one drop at a time to achieve desired color. Remove from heat and add remaining 1 cup water to cool and dilute. Optionally add peach liquor 2 tablespoons at a time to taste.
  5. Fill and Decorate Cookies: Set up a decorating station with carved cookies, dipping syrup, and pastry cream. Dunk two cookies three times each in syrup, letting excess drip off. Fill each cookie half with pastry cream and sandwich together. Wipe excess cream from edges. Place cookies on parchment or foil-lined tray. Refrigerate the tray for about 2 hours until cookies dry slightly. Sprinkle with regular granulated sugar and insert leaves for decoration.
  6. Storage: Cookies can be made 3-4 days in advance and refrigerated uncovered as they remain moist. Pastry cream can be stored in the refrigerator for up to 2 days. Freezing pastry cream is not recommended; cookies can be frozen unfilled and decorated a day before serving.

Notes

  • The dough is very sticky; use cooking spray on your hands when shaping cookies.
  • Cookies are intentionally overbaked to hold up during dipping but avoid burning.
  • The pastry cream recipe yields extra, which tastes delicious on its own.
  • Keep plastic wrap directly on pastry cream surface to prevent skin from forming.
  • Use a small, deep container for easier dipping of cookies in syrup.
  • Regular granulated sugar (not powdered) is used for finishing sprinkle.
  • Optional use of peach liquor enhances flavor but is not mandatory.
  • Cookies remain moist refrigerated without covering and do not dry out quickly.
  • Prep Time: 30 minutes (plus 2 hours chilling time for dough)
  • Cook Time: 28 minutes (baking cookies) + 15 minutes (pastry cream and syrup preparation)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American with peach flavor influences

Find it online: https://mysimpledish.com/lillas-peach-cookies-recipe/