There’s something magical about Italian Peach Cookies with Ricotta—they’re not just delicious, they’re beautiful.
I remember seeing these delicate treats at family weddings and thinking they looked just like little peaches picked from a tree.
With a soft, golden cookie shell, creamy citrus-kissed ricotta filling, and a sugar-dusted finish, these cookies are the definition of edible elegance.
Why You’ll Love This Recipe
A classic Italian celebration cookie that’s as fun to make as it is to eat
Soft, buttery cookie shells paired with a lightly sweet ricotta filling
Decorated to look like real peaches, complete with mint leaves and vibrant color
Ideal for holidays, weddings, birthdays, or gifting to loved ones
Customizable with liqueurs, extracts, or different fillings
Ingredient Highlights
Ricotta Filling
Ricotta cheese: Use full-fat and drain if needed for best texture
Granulated sugar: Sweetens and balances the creamy filling
Vanilla bean paste: Adds depth and floral sweetness
Orange zest: Lends a fresh, citrusy aroma
Cookie Dough
All-purpose flour: Be sure to spoon and level for accurate measuring
Eggs and milk: Create a rich and tender cookie texture
Unsalted butter: Adds flavor and helps with softness
Baking powder: Gives the cookies lift
Lemon zest: Adds subtle brightness
For Assembly
Granulated sugar: For that signature peach fuzz finish
Liquid food coloring: Red or pink gives the peaches their look
Rum or peach juice: Used to dilute the food coloring
Mint leaves: A charming final touch to resemble peach stems
Pro Tips Before You Start
Chill your dough briefly to make it easier to roll
Use a small melon baller or paring knife to scoop cookie centers
Choose food-grade brushes for even coloring
Always allow cookies to fully chill before serving for the best texture
Let the ricotta filling firm up in the fridge for easy assembly
How to Make Italian Peach Cookies with Ricotta
Step 1: Make the Ricotta Filling
Whisk ricotta and sugar until smooth. Stir in vanilla and orange zest.
Cover and refrigerate while prepping the cookies.
Step 2: Prepare the Cookie Dough
In one bowl, whisk eggs and sugar.
Add milk, butter, salt, and lemon zest.
In another, sift flour and baking powder.
Gradually mix dry into wet.
Knead gently until dough comes together—smooth and soft.
Step 3: Shape and Bake
Divide dough into two logs. Slice into 88 pieces.
Roll each piece into a ball, flatten slightly, and arrange 1 inch apart on lined baking sheets.
Bake at 350°F for 10 minutes, rotating trays halfway through.
Bottoms should be golden; tops remain pale.
Step 4: Hollow the Cookies
While still warm, carefully scoop a small cavity into the flat side of each cookie half—just enough to hold filling.
Step 5: Fill and Pair
Remove ricotta filling from fridge.
Fill one half of each cookie with about a teaspoon of cream.
Press matched halves together and wipe away any excess.
Step 6: Decorate the Cookies
Mix food coloring with rum or juice and dilute slightly with water.
Brush each “peach” with color and roll in sugar.
Finish with a mint leaf for the stem look.
Step 7: Chill and Serve
Cover cookies and refrigerate for at least 3 hours.
Bring to room temperature 10–15 minutes before serving.
What to Serve It With
A shot of espresso or amaretto liqueur
A platter with cannoli, biscotti, and other Italian pastries
A cup of Earl Grey tea for afternoon elegance
Variations / Substitutions
Swap ricotta for mascarpone for a richer cream
Add a splash of almond or peach extract to the filling
Use natural food dyes like beet or raspberry juice for a rustic look
Fill with jam, Nutella, or lemon curd for unique flavors
Storage & Leftovers
Refrigerate in an airtight container for up to 4 days
Best texture and flavor within the first 2 days
Let cookies sit out 10–15 minutes before serving
Freezing not recommended due to ricotta’s delicate texture
FAQs
Can I make Italian Peach Cookies ahead of time?
Yes! You can bake the cookies and prep the filling a day ahead.
Assemble the day of serving for the freshest texture.
Do I have to use alcohol in the coloring?
Not at all. Peach or orange juice works great and is kid-friendly too.
What’s the best ricotta to use?
Whole milk ricotta gives the creamiest filling.
Drain excess liquid if it’s too wet.
Can I freeze these cookies?
Freezing isn’t ideal, as the ricotta filling and sugar coating may lose texture.
How do I get a realistic peach color?
Use a mix of red and yellow coloring and brush unevenly for natural variation.
Do the cookies get softer over time?
Yes, the ricotta filling moistens the cookie shell as they chill—this makes them even more delicious.
Can I make smaller batches?
Absolutely. Halve the recipe for about 22 peach cookies (44 halves).
Final Thoughts
These Italian Peach Cookies with Ricotta are more than just a treat—they’re a celebration of tradition, artistry, and flavor.
With their soft bite, creamy citrus filling, and charming finish, they’re sure to impress at any table.
Make them once, and you’ll want to make them for every special moment after.
