Italian Peach Wedding Cookies Recipe

There’s something magical about a cookie table at a wedding. If you’ve ever been to a Pittsburgh or Youngstown wedding, you know what I mean—the table is a feast of Italian, Polish, and Eastern European cookies passed down from grandmothers, aunts, and cousins. Among the biscotti, lady locks, and nut rolls, one cookie always stands out: Italian peach wedding cookies. These delicate little treats are so beautiful that guests often gasp when they see them, thinking they’re real peaches. And then they take a bite, and it’s love at first taste.

This recipe, lovingly written down from the WQED cookie table special, brings that tradition right into your kitchen. Whether you’re baking for a wedding, a holiday, or just want a touch of nostalgia, these cookies will steal the show.

Why You’ll Love This Recipe

Showstopper Presentation: These cookies are shaped, colored, and sugared to look like tiny peaches—complete with a mint leaf on top.
Perfect for Celebrations: A cookie table favorite, they’re ideal for weddings, showers, holidays, and special gatherings.
Delicious Flavor: Soft, tender cookies filled with apricot jam, dipped in peach schnapps or juice, and rolled in sugar.
Tradition Meets Creativity: A cherished Italian-American recipe that blends family tradition with artistry.

Ingredients You’ll Need

For the Cookie Dough:

4 large eggs
1 cup vegetable oil
1 cup granulated sugar
3 tablespoons baking powder
4 cups all-purpose flour

For the Filling:

Apricot preserves or jam (you can also use peach jam)

For Decorating:

Peach schnapps or peach brandy (or peach juice for non-alcoholic)
Red food coloring
Bowl of granulated sugar
Fresh mint leaves (or edible leaves for decoration)

Step-by-Step Instructions

Make the Dough:
In a mixing bowl, beat together the eggs, oil, and sugar until smooth. In another bowl, combine flour and baking powder. Slowly add the flour mixture to the egg mixture, a little at a time, until a soft, slightly sticky dough forms. Cover and refrigerate for at least 1 hour.
Form the Cookies:
Preheat oven to 350°F. Scoop small amounts of dough with a teaspoon, roll into balls, and place on a parchment-lined baking sheet.
Bake:
Bake for 12–15 minutes, or until the bottoms are lightly golden. Remove from oven and let cool for a few minutes.
Scoop and Fill:
While still warm, use a small spoon to scoop out a tiny hole on the bottom of each cookie. Once cooled, fill with apricot jam and sandwich two cookies together.
Dip and Color:
Mix peach schnapps or juice with a drop or two of red food coloring. Quickly dip each side of the cookie into the liquid, then let sit a few minutes.
Sugar Coat:
Roll cookies in granulated sugar until they sparkle.
Add Leaves:
Insert a fresh mint leaf into the center crack for a realistic peach look. Place each cookie in a paper liner.

Expert Tips & Troubleshooting

Too Sticky Dough? Add a tablespoon more flour until workable.
Cookies Falling Apart? Be sure to let them cool before filling.
Colors Too Dark? Use a light hand with food coloring; you want a natural peach blush.
Non-Alcoholic Option: Replace schnapps with peach nectar or juice.
Storage: Best eaten within 2–3 days, but can be stored in an airtight container up to a week.

Variations & Serving Ideas

Swap apricot jam with Nutella for a chocolate-hazelnut surprise.
Use raspberry jam for a pinker “peach.”
Add a little vanilla or almond extract to the dough for extra flavor.
Serve on a cookie tray alongside Italian pizzelles and biscotti for a wedding-worthy spread.

Storage & Make-Ahead Notes

Make Ahead: You can bake the cookie halves in advance, then fill and decorate the day of serving.
Refrigeration: Store in a sealed container with wax paper between layers.
Freezing: Cookie halves can be frozen before filling and decorated when needed.

FAQs

Do I have to use alcohol in this recipe?
No—peach juice or nectar works beautifully for a non-alcoholic version.

How far in advance can I make these cookies?
You can bake the cookie halves a week ahead and store them airtight. Assemble the cookies 1–2 days before serving.

Why are my cookies soggy after dipping?
They may have soaked too long. Dip quickly and roll in sugar right away.

Can I make these without food coloring?
Yes, though they won’t look as peach-like. A touch of natural beet powder can give a blush without artificial color.

Conclusion

These Italian peach wedding cookies aren’t just a dessert—they’re a work of art, a piece of tradition, and a memory baked into every bite. Whether you’re carrying on a family tradition or starting a new one, these cookies will wow your guests and warm your heart. 💕

Did your grandma make these too? Let me know in the comments, and don’t forget to share this recipe or save it to Pinterest for later! 📌