Why Make This Recipe
Whimsical Peach Cookies are not just any ordinary cookies; they bring a playful twist to your dessert table. With their peachy hue and delightful flavors, these cookies are perfect for celebrations, gatherings, or simply to treat yourself. They make a fantastic addition to summer picnics or a cozy night in with a cup of tea. The unique use of carrot and beet juice gives them a charming look while keeping them deliciously sweet. Plus, making cookies can be a fun activity to share with family or friends!
How to Make Whimsical Peach Cookies
Ingredients
- 2 large Eggs (Can use medium eggs)
- 1 cup Sugar (Brown sugar can be used)
- 1/2 cup Milk (Or sour cream; almond milk for dairy-free)
- 1/2 cup Butter (Melted and cooled; margarine is acceptable)
- 1 teaspoon Vanilla Extract (Almond extract can be swapped)
- 2 cups All-Purpose Flour (Whole wheat flour can be a healthier option)
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt (Omit if on sodium-restricted diet)
- 1 cup Dulce de Leche (Caramel sauce works in a pinch)
- 1/2 cup Chopped Pecans (Walnuts can be used, or omit for nut-free)
- 1/4 cup Freshly Squeezed Carrot Juice (Natural coloring agent)
- 1/4 cup Freshly Squeezed Beet Juice (Essential for peachy pink hue)
- 1/2 cup Granulated Sugar (Coconut sugar can be swapped for healthier touch)
- 4-6 leaves Mint or Lemon Balm Leaves (Optional garnish)
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the eggs and sugar until well combined.
- Stir in the milk and melted butter. Add the vanilla extract and mix well.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the dulce de leche, chopped pecans, carrot juice, and beet juice until everything is well mixed.
- Drop spoonfuls of batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Whimsical Peach Cookies
Serve these delightful cookies warm or at room temperature. They can be enjoyed on their own or paired with a scoop of vanilla ice cream for a special treat. For a lovely presentation, sprinkle some chopped mint or lemon balm leaves on top before serving.
How to Store Whimsical Peach Cookies
Store the cooled cookies in an airtight container at room temperature for up to a week. You can also keep them in the refrigerator for longer freshness. If you want to enjoy them later, these cookies freeze well. Simply place them in a freezer-safe container or bag, and they will remain good for up to three months.
Tips to Make Whimsical Peach Cookies
- Make sure to measure your flour correctly to avoid dense cookies. Spoon the flour into the measuring cup and level it off with a knife.
- If you want a stronger peach flavor, consider adding peach extract.
- Experiment with different nuts or even dried fruits to change up the texture and flavor.
Variation
Try adding some chocolate chips or a drizzle of chocolate on top after baking for an extra layer of sweetness. You can also mix in some dried apricots or cherries for a fruity twist!
FAQs
1. Can I use different juices for color?
Yes, you can use different natural juices for coloring! However, bear in mind they may impact the flavor.
2. Are these cookies gluten-free?
To make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Check the blend’s instructions for any adjustments needed.
3. How can I make these cookies vegan?
You can swap the eggs with ground flaxseed mixed with water, use a dairy-free butter alternative, and replace the milk with almond milk or other plant-based milk.
Whimsical Peach Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies with a playful twist, featuring a peachy hue from carrot and beet juice, perfect for any occasion.
Ingredients
- 2 large Eggs (or medium eggs)
- 1 cup Sugar (brown sugar can be used)
- 1/2 cup Milk (or sour cream; almond milk for dairy-free)
- 1/2 cup Butter (melted and cooled; margarine is acceptable)
- 1 teaspoon Vanilla Extract (almond extract can be swapped)
- 2 cups All-Purpose Flour (whole wheat flour can be a healthier option)
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt (omit if on sodium-restricted diet)
- 1 cup Dulce de Leche (caramel sauce works in a pinch)
- 1/2 cup Chopped Pecans (walnuts can be used, or omit for nut-free)
- 1/4 cup Freshly Squeezed Carrot Juice (natural coloring agent)
- 1/4 cup Freshly Squeezed Beet Juice (essential for peachy pink hue)
- 1/2 cup Granulated Sugar (coconut sugar can be swapped for a healthier touch)
- 4–6 leaves Mint or Lemon Balm Leaves (optional garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the eggs and sugar until well combined.
- Stir in the milk and melted butter. Add the vanilla extract and mix well.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the dulce de leche, chopped pecans, carrot juice, and beet juice until everything is well mixed.
- Drop spoonfuls of batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a stronger peach flavor, consider adding peach extract. You can also add chocolate chips or drizzle chocolate on top for extra sweetness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
