Peachy Queen Cookies

Peachy Queen BUY


  • 1 ½ cups all-purpose flour
  • 1 ¾ tsp baking powder 
  • ¼ tsp salt 
  • 10 ½ tbsp butter, softened 
  • 1/3 cup granulated sugar 
  • ¼ cup packed light brown sugar 
  • 1 large egg 
  • 2 tbsp sour cream 
  • ¾ tsp vanilla extract

Filling & Coating:

  • Laura Ann’s Peachy Queen jam 
  • 6 tbsp milk, divided 
  • Red & yellow food coloring 
  • ½ cup granulated sugar 
  • Fresh mint leaves, for garnish (optional) 
  • 1 small, clean paintbrush


This is one yummy recipe pretty & perfect for holiday season. Check it out and try it with my Peachy Queen jam!


Baking directions:
Preheat oven to 375 degrees.
In a mixing bowl, whisk together flour, baking powder and salt, and set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, cream together butter, granulated sugar and light brown sugar on medium-low speed until well blended, about 1 minute. Mix in egg and vanilla. Add sour cream and mix until blended. With mixer on low speed, slowly add in dry ingredients and mix just until incorporated.
Scoop dough out 1 even tablespoon at a time and, with buttered hands, roll dough into a ball. Place balls on cookie sheet. Bake in preheated oven 14-15 minutes, until bottoms are a light golden brown. Transfer cookies to a wire rack to cool.
Allow cookies to cool completely, then spread about 1 teaspoon of jam evenly across the bottom of one cookie, then gently press another cookie over the jam layer to sandwich them together. Repeat this process with remaining cookies.

Decorating directions:
Pour 3 tablespoons of milk into two small bowls. Tint one bowl of milk with red food coloring until it turns a vibrant pink, then tint the other bowl of milk with yellow food coloring until it becomes a vibrant yellow.
Take a paint brush and dip into the yellow tinted milk, then paint randomly across both cookies, leaving some areas unpainted. Then dip paintbrush into red tinted milk and paint randomly across unpainted areas and blend slightly. (Tip: The less milk painted across the cookie, the better, because then cookies won’t become soggy.) Immediately after painting cookie, dip and coat entire cookie with sugar. Insert one or two fresh mint leaves into the side of each cookie, if desired. Store in an airtight container.

Thanks to Cooking Classy and Cafe Chocolada for the inspiration; you can find the original recipes at and