These soft peach cookies are filled with fresh peach flavor and a hint of cinnamon. With their cake-like texture, they’re like bite-sized peach cobblers.
These peach cookies are soft, tender, and full of fresh peach flavor. Made with ripe peaches and a bit of peach preserves, they have a light, cake-like texture that sets them apart from traditional cookies.
If you love peach cobbler, you’ll recognize that same flavor here — just in a smaller, handheld version.
And if you love the idea of fresh fruit in cookies, try my raspberry white chocolate cookies and lemon blueberry cookies, too!
Why You’ll Love This Peach Cookies Recipe
- Made with real peaches. Fresh peaches and peach preserves give these cookies a bright, fruity flavor in every bite.
- Soft and cake-like. These cookies are tender and soft, more like little cake bites than traditional cookies.
- Like mini peach cobblers. A sprinkle of cinnamon sugar adds a warm, cozy flavor that’s reminiscent of peach cobbler.
- Quick and easy. No chilling needed — just mix, scoop, and bake.
Key Ingredients
Here’s a quick look at the ingredients that make these peach cookies work. (Full ingredient list and measurements are in the recipe card below.)
- Fresh peaches – Choose ripe but firm peaches so they hold their shape when mixed into the dough.
- Peach preserves – Adds a jammy richness and even more peach flavor.
- Butter and sugars – The mix of granulated and brown sugar helps create a soft, flavorful cookie.
- Cinnamon-sugar topping – A simple mix of cinnamon and sanding sugar adds a sweet, crisp finish.
How to Make Peach Cookies
Prepare the dough.
Mix the dry ingredients. Cream the butter and sugars, then add the egg and vanilla. Add the dry ingredients, followed by the chopped peaches and preserves.
Scoop and sprinkle.
Drop the dough by the spoonful onto lined baking sheets. Mix cinnamon and sanding sugar and sprinkle it over each cookie.
Bake and cool.
Bake until golden and set. Let cool on the pan briefly before transferring to a wire rack.
Tips for Success
- These cookies spread a bit as they bake, so leave enough room between scoops.
- The dough is soft and sticky, so a cookie scoop will make things easier.
- Chill the dough between batches to help the cookies keep their shape.
- The cookies are best the day they’re baked, but they’ll stay soft for a couple of days in an airtight container.
Variations
These cookies are adaptable depending on what you have on hand or just what sounds good:
- Try other fruit. Nectarines or apricots work well in place of peaches.
- Add some spice. A pinch of ground ginger or cardamom adds a warm twist to these peach cookies.
- Mix in white chocolate. Stir in a handful of white chocolate chips for a sweeter take.
How to Store
Room temperature: Keep your peach cookies in an airtight container in single layers with waxed paper between them. They’re best fresh but will last 2–3 days. Note that they’ll soften more over time due to the fresh fruit.
Freezer: Once baked and fully cooled, freeze the cookies in a single layer until firm, then transfer to an airtight container or freezer bag. Thaw at room temperature. Best enjoyed within a month.
A Sweet Way to Savor Summer
These peach cookies are a simple, satisfying way to make the most of peach season. Soft, tender, and full of fresh fruit flavor, they’re just right for everything from casual gatherings to a quiet afternoon treat.
For an extra-special touch, try serving them slightly warm with a scoop of vanilla ice cream — like a shortcut peach cobbler in cookie form.
More Peach Desserts You’ll Love
Peach Cookies
Ingredients
- 2 ⅛ cups (255 g) all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 2 large ripe peaches, peeled, pitted, and cut into 1/4-inch pieces (about 1 to 1 & 1/2 cups)
- ⅓ cup peach preserves
- 3 tablespoons sanding sugar
- ¼ teaspoon ground cinnamon
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Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with silicone liners or parchment paper.
- Whisk together the flour, salt, and baking soda. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.
- Reduce mixer speed to low. Add the flour mixture, mixing just until combined.
- Add the peaches and preserves, mixing just until combined.
- Drop the dough by tablespoonfuls onto the prepared pans, leaving about 2 inches between cookies.
- Combine the sanding sugar and cinnamon. Sprinkle each cookie with about 1/8 teaspoon of the cinnamon-sugar.
- Bake the cookies 11 to 13 minutes, or until golden brown and just set. (Refrigerate the dough between baking batches.)
- Cool on the pans for 5 minutes. Then, carefully transfer the cookies to wire racks to cool completely.
Notes
- For best results, use ripe but firm peaches so they don’t break down too much in the dough.
- A cookie scoop makes portioning the soft dough easier and helps the cookies bake evenly.
- Store in an airtight container in single layers with waxed paper between cookies. They’re best the day they’re made, but will keep for 2 to 3 days. Keep in mind that they will soften over that time.
- Cookies can be frozen after baking. Cool completely, freeze in a single layer, then transfer to an airtight container. Thaw at room temperature.
- Recipe slightly adapted from Martha Stewart Living.
30 Comments on “Peach Cookies”
Brown sugar, peaches, & cinnamon! I’m sold! Looks amazing
um…is sanding sugar really needed?
You can substitute granulated sugar if you like.
I totally want to eat a tiny hand held peach cobbler! These look so good! Pinning!
Growing up I loved mayo….I despise that white disgusting stuff now….strange!
Perfect for the peaches I was given that I chopped up and are sitting in my fridge right now. GOT to make these! The cinnamon part sounds awesome. Thanks for sharing! I’m glad you love peaches now. They’re the BEST!
Mmm peach, cinnamon and sugar. I’m sold!
These peach cookies are calling my name. I never thought to put peaches in a cookie. Not sure why; it makes total sense.
Oooh I have never tried adding preserves to my cookies. These peach cookies look really yummy!
I’m intrigued by these cookies using fresh peaches because I assume they would add too much extra liquid. Can’t wait to try these!
Oooh, these cookes intrigue me. I love peach cobbler and the idea of that in cookie form!
You had me as soon as you said these were like bites of peach cobbler…to which I am shamelessly addicted. 🙂
Little bites of peach cobbler!
Yes please!
These were sooooo good! They were soft, peachy and delicious :0). Amazing with coffee in the morning, yummy!!! Thank you so much!
Please tell me what ‘sanding sugar’ is. I have never even heard of it. Thanks!
It’s a coarse sugar that can be sprinkled on baked goods to give them a little sparkle and an extra bite of sweetness. Look for it with the cake decorating supplies.
Thank you!! Making these tonight for a birthday tea tomorrow.
What is the approximate yield of 2 large chopped peaches?
1 to 1 & 1/2 cups
Finally made these after looong time having them in my bookmarks, and here is what I learned:
– I had to adjust flour, mine was way too dry and bread-dough like with the full 2 cups, so I added a tbsp more butter and some cashew milk to get a better texture
– the texture also changed when I mixed in the peaches, it got looser and wetter, so maybe next time I’ll mix in 2/3 of flour, then the peaches and then rest of flour.
There will be a next time, these mookies(because they taste a bit like muffins) are a hit! I added a large tbsp of honey to the recipe instead of preserves because I only had red berry preserves and I didn’ t want to ruin the colour. Honey is VERY good in these, also I used only half the sugar, it was plenty sweet.
In short, my colleagues love them, so does family and I will now bake these every time the peach/nectarine season comes up.
I like the idea of honey in these. Yum!
These look great! But I don’t have access to fresh peaches, can you used frozen instead?
Sure. I’d recommend thawing and rinsing (and drying, of course) them.
could I use dried peaches or canned peaches or even apricots?
I think I would use dried before canned. Canned fruits usually have a syrup that would make these pretty soggy.
Can u substitute the egg in this recipe . Have a grandson allergic to eggs. Thanks in advance
Hi, Ellen. You might find this helpful: Egg Substitutes in Baking.
can frozen peaches be used
Thanks for your question! I haven’t tested these with frozen peaches, but they should work with a couple of adjustments. I recommend thawing them first and draining off any excess liquid. You might also want to gently pat them dry with a paper towel to avoid adding too much moisture to the dough. The cookies may be a bit softer, but still delicious!
Easy and delicious even without the extra sugar and cinnamon on top.
That makes me so happy to hear, Pat. Thanks for trying it!