Can I use canned peaches instead of fresh?

Canned peaches can substitute in a pinch — drain and blot most thoroughly with paper towels before dicing to remove the most excess syrup moisture that would otherwise make the dough too wet and the finished cookie too soft and gummy rather than the most properly structured and the most beautifully soft-yet-set result. Fresh ripe peaches produce the most vibrant flavor and the most beautifully fresh peach character in every individual cookie bite.

Why are my cookies spreading too much?

The most common causes of excessive spreading in these Italian peach summer cookies are butter that was too soft or too warm before creaming, dough that was not scooped onto a cool baking sheet, or too much moisture from insufficiently blotted peach pieces. Ensure the butter is softened but still cool to the touch, use room-temperature baking sheets, and blot the peach pieces most thoroughly before folding into the dough.

Can I freeze these cookies once baked?

Yes. Allow the baked cookies to cool completely before freezing. Freeze in a single layer on a parchment-lined sheet until solid, then transfer to a freezer-safe airtight container for up to three months. Thaw at room temperature before serving and dust freshly with powdered sugar immediately before presenting for the most beautifully finished Italian pastry appearance.

Italian Peach Summer Cookies Easy Soft Fresh Peach Powdered Sugar Recipe

Name: Italian Peach Summer Cookies The Most Easy Soft Buttery Fresh Peach Powdered Sugar Dusted Summer Cookie You Will Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 cups All-Purpose Flour; 1 tsp Baking Powder; 1/2 tsp Salt; 1/2 cup Unsalted Butter softened to room temperature; 3/4 cup Granulated Sugar; 1 large Egg; 1 tsp Pure Vanilla Extract; 1 cup Fresh Peaches peeled and diced; Powdered Sugar for dusting

Description

The most easy soft Italian Peach Summer Cookies made by whisking 2 cups flour 1 tsp baking powder and 1/2 tsp salt beating 1/2 cup room temperature butter and 3/4 cup sugar 3 to 4 minutes until light and fluffy mixing in 1 egg and 1 tsp vanilla gradually adding dry ingredients stirring until just combined gently folding in 1 cup diced fresh peaches dropping rounded balls 2 inches apart on parchment-lined sheets baking at 350°F for 18 to 20 minutes until edges lightly golden cooling 5 minutes on sheet then on rack and dusting generously with powdered sugar immediately before serving. A completely perfect soft Italian summer peach cookie recipe.

Ingredients

Scale

2 cups All-Purpose Flour

1 tsp Baking Powder

1/2 tsp Salt

1/2 cup Unsalted Butter softened to room temperature

3/4 cup Granulated Sugar

1 large Egg

1 tsp Pure Vanilla Extract

1 cup Fresh Peaches peeled and diced

Powdered Sugar for dusting

Instructions

1. Preheat oven to 350°F 175°C. Line baking sheets with parchment.

2. Whisk flour, baking powder, and salt in medium bowl. Set aside.

3. Beat room temperature butter and sugar 3 to 4 minutes until light and fluffy.

4. Mix in egg and vanilla until smooth.

5. Gradually add dry ingredients stirring until just combined. Do not overmix.

6. Gently fold in diced fresh peaches with spatula.

7. Drop rounded balls 2 inches apart on prepared sheets.

8. Bake 18 to 20 minutes until edges lightly golden.

9. Cool on sheet 5 minutes. Transfer to wire rack. Cool completely.

10. Dust generously with powdered sugar immediately before serving.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert, Cookies, Summer, Italian
Method: Baking
Cuisine: Italian, American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 8g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: Italian peach summer cookies, easy soft Italian peach summer cookies recipe fresh peaches, best Italian peach cookies powdered sugar, soft buttery fresh peach Italian cookies