Description
Whimsical Peach Cookies are indulgent, soft treats that blend the sweet flavors of dulce de leche with a unique natural peachy pink hue from beet and carrot juices. These cookies combine traditional baking techniques with a playful twist of vibrant colors and nutty textures, making them a delightful dessert or snack option perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 2 large Eggs (Can use medium eggs)
- 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)
- 1 cup Dulce de Leche (Caramel sauce works in a pinch)
- 1/4 cup Freshly Squeezed Carrot Juice (Natural coloring agent)
- 1/4 cup Freshly Squeezed Beet Juice (Essential for peachy pink hue)
Dry Ingredients
- 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 Sugar (Brown sugar can be used)
- 1/2 cup Granulated Sugar (Coconut sugar can be swapped for healthier touch)
Add-ins and Garnish
- 1/2 cup Chopped Pecans (Walnuts can be used, or omit for nut-free)
- 4-6 leaves Mint or Lemon Balm Leaves (Optional garnish)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the eggs, milk, melted butter, vanilla extract, freshly squeezed carrot juice, and beet juice until well combined and smooth.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, salt, and both sugars to ensure even distribution and remove any lumps.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently to form a soft, cohesive dough. Take care not to overmix to maintain the cookies’ tenderness.
- Add dulce de leche and nuts: Fold in the dulce de leche and chopped pecans evenly throughout the dough for pockets of sweetness and texture.
- Shape cookies: Using a spoon or cookie scoop, drop rounded spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for about 12 minutes or until the edges are lightly golden and the centers are set but still soft.
- Cool and garnish: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Garnish with mint or lemon balm leaves if desired for a fresh aromatic touch.
Notes
- For a dairy-free version, substitute milk with almond milk and butter with margarine or coconut oil.
- Omit pecans if allergic to nuts or substitute with walnuts or seeds.
- Beet and carrot juices provide natural coloring; adjust quantity for deeper hues if desired.
- Use brown sugar for a richer flavor or coconut sugar for a healthier, lower glycemic option.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
