Peach shortbread cookies incorporate peach preserves in the cookies and the glaze for a sweet twist on traditional shortbread!
Looking for more shortbread-style cookie recipes? Try this chocolate shortbread, these peanut butter sandwich cookies, or these pie crust cookies.
Glazed Peach Shortbread Cookies
Shortbread is pretty magical, isn’t it? I love how just a few ingredients come together quickly to make such a lovely, simple cookie. It’s one of my favorite things to make for those very reasons. But also, I love that I always have what I need in my kitchen to make a batch.
With these Peach Shortbread Cookies, the usual simple ingredient list is augmented by the addition of peach preserves that are not only mixed into the cookie dough but also mixed into the sweet glaze. That little bit of fruit flavor really takes traditional shortbread up a few notches!
Those preserves are mixed into softened butter which is then frozen before getting mixed into a simple mixture of flour, sugar, and salt.
These are really lovely cookies, even without the glaze. The peach flavor isn’t strong, but rather it’s there in a more subtle capacity. You’ll likely get more peach in the finishing flavor of the cookie than while you’re eating it.
When it comes to simple, pretty cookies, it’s tough to beat these Peach Shortbread Cookies. And how wonderful that they’re easy to make, too!
What You’ll Need
Other than the preserves, you very likely have everything on-hand to make these cookies. And if you’re like me, you’ve probably got plenty of preserves in the refrigerator already! Be sure to scroll down to the recipe card at the bottom of this post for the ingredient quantities and full directions. Here are some useful notes about the ingredients you’ll need.
For the cookies:
- Peach preserves – If your preserves have large pieces of fruit, cut them into smaller pieces for easier mixing.
- Unsalted butter – Allow the butter to soften before using. Learn more: How to Soften Butter
- Vanilla extract
- All-purpose flour – As always, measure by weight for best results. Otherwise, you can use the spoon and sweep method to help prevent over-measuring.
- Granulated sugar
- Salt
For the glaze:
- Peach preserves
- Confectioners’ sugar – Sift the sugar for a smooth glaze. (This is also called powdered sugar.)
- Milk – Whole milk works best for getting the glaze consistency right.
- Coarse sugar – This is optional, but a sprinkling of coarse sugar on top adds a bit of sweetness and visual appeal. Look for sanding sugar or sparkling sugar.
How to Make Peach Shortbread Cookies
These cookies are easy to make and shape. The peach-butter mixture needs time in the freezer, so be sure to plan for that.
- Make the butter mixture. With an electric mixer on medium speed, beat the preserves, butter, and vanilla until they are thoroughly mixed.
- Freeze the butter mixture. Shape the mixed butter into a thin disc or log, and wrap in plastic wrap. Freeze until firm, about 1 or 2 hours.
- Prepare for baking. Heat the oven to 325°F. Line baking sheets with parchment paper or silicone liners.
- Mix the dry ingredients and sugar. Whisk together the flour, sugar, and salt in a medium bowl.
- Mix in the butter. Add the frozen butter mixture, and mix with a pastry blender or a fork until the mixture resembles fine crumbs. Finish mixing with your hands to form a cohesive dough.
- Roll and cut. Divide the dough in half, and place one half on a lightly floured surface. Roll the dough to a 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out the cookies. Then repeat with the remaining half of the dough.
- Bake. Place the cookies on the prepared pans, leaving an inch between the cookies. Bake, one pan at a time, 14 to 16 minutes. The cookies are done when the edges have begun to brown.
- Cool. Place the pans on wire racks to allow the cookies to cool for 5 minutes. Then transfer the cookies from the pan directly to a wire rack to cool completely.
- Make the glaze. Microwave the preserves at half power until they’re thinner and can be easily stirred. This should take about 30 seconds. Whisk the preserves together with the confectioners’ sugar and 1 tablespoon of the milk. Add a small amount of milk at a time until the glaze is smooth and spreadable.
- Top the cookies. Spread the glaze over the cooled cookies, and sprinkle with coarse sugar. Allow the glaze to set before serving.
Tips for Success
Before you start on your peach shortbread cookies, take a few seconds to read over these shortbread tips and tricks!
- Measure accurately. This is always true in baking, but it’s especially true with shortbread, as inaccurate measurements tend to be magnified more. If you have a digital kitchen scale, this is the time to use it.
- Keep mixing! It takes a bit of effort to get the frozen butter mixed into the flour mixture. Just be patient with it. It will get easier to mix as it warms up a bit. Once you get the butter mixed, you’ll have a fairly loose, crumbly mixture. Get your hands in the dough and keep mixing until it forms a dough. Again, this will take a few minutes, but the warmth of your hands will help it come together beautifully.
- Want a different size or shape? I used a 2-inch round cutter from my favorite fluted cutter set to make these cookies, but another size or shape will work just fine. Just keep in mind that smaller cookies will bake a bit faster, and larger ones will need a bit longer to bake.
Substitutions & Recipe Variations
Want to switch things up a little bit? Here are a couple of quick ideas!
- Preserves – For some variety, you can easily substitute another flavor of preserves in these cookies. Blueberry, raspberry, strawberry… Whatever strikes your fancy!
- Extracts – You can also use a different flavor of extract, like almond extract or lemon extract, for another flavor alteration. A splash of fresh lemon juice would work, too.
- Spices – Try adding about 1/2 teaspoon cinnamon to the dry ingredients. No matter the flavor, these are delightful little cookies perfect for most any time you need a simple sweet treat.
How to Store
Once cooled, place the cookies in an airtight container. While they’ll be at their best within a day, they should keep up to 3 days. For longer storage or if you have a particularly warm kitchen, place the container in the refrigerator. Just be sure it’s airtight so the cookies don’t become dry.
Can These Cookies Be Frozen?
Yes, you can freeze these cookies. They’ll freeze best without the glaze. If you want to freeze them with the glaze, first place them on a rimmed baking sheet in the freezer to allow the glaze to freeze thoroughly. Then place the cookies in a single layer or between layers of waxed paper in an airtight, freezer-safe container. Properly stored, the cookies should keep up to 3 months. Thaw overnight in the refrigerator or for an hour or two at room temperature.
More Shortbread Cookies
There are plenty of easy shortbread recipes out there – here are a few more that you might love!
Peach Shortbread Cookies
Peach preserves add a fruity twist to traditional shortbread in these delightful peach shortbread cookies.
Ingredients
For the cookies:
- 2 tablespoons peach preserves
- 1 cup (237g) unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 2 & 2/3 cups (320g) all-purpose flour*
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
For the glaze:
- 1 tablespoon peach preserves
- 2 cups (220g) confectioners' sugar, sifted
- 1 to 2 tablespoons milk
- sanding sugar, for garnish
Instructions
To make the cookies:
- If there are any large pieces of fruit in the preserves, cut them into smaller pieces.
- Using an electric mixer on medium speed, beat the preserves, butter, and vanilla until thoroughly combined.
- Transfer the butter mixture to a sheet of plastic wrap. Shape into a thin disc or a log. Wrap and freeze for 1 to 2 hours, or until firm.
- Preheat oven to 325°F. Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, sugar, and salt. Add the butter mixture, and mix with a pastry blender or a fork until the mixture resembles fine crumbs.
- Use your hands to continue mixing the dough until it forms a cohesive dough.
- Divide the dough in half. Place one half on a lightly floured surface. Roll to a 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out cookies**. Repeat with the other half of the dough.
- Place the cookies on the prepared pans, leaving about an inch between cookies. Bake 14 to 16 minutes, or until the edges of the cookies begin to brown. Cool the cookies on the pan for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
To make the glaze:
- Place the preserves in a microwave-safe bowl. Heat at half power for 30 seconds, or until the preserves are thinner and stirrable. If there are any large pieces of fruit in the preserves, cut them into smaller pieces.
- Whisk together the warm preserves, confectioners' sugar, and 1 tablespoon milk. Add more milk, 1 teaspoon at a time, until the glaze is smooth and spreadable.
- Spread the glaze on top of the cooled cookies. Sprinkle with sanding sugar. Allow the glaze to set before serving.
Notes
- *Be sure you measure your flour accurately so that the dough will come together well. If you don't use a digital scale, then spoon the flour into the measuring cups instead of scooping down into the flour container. That will help prevent using too much flour. See my tips for How to Measure Flour if you need a refresher.
- **Feel free to make these smaller or larger if you like. Smaller cookies will bake more quickly, while larger ones will require a bit more baking time.
- Recipe slightly adapted from BHG.
- Yield: Makes about 30 cookies.
- To store: Once cooled, place the cookies in an airtight container. While they'll be at their best within a day, they should keep up to 3 days. For longer storage or if you have a particularly warm kitchen, place the container in the refrigerator. Just be sure it's airtight so the cookies don't become dry.
- To freeze: These cookies freeze best without the glaze. If you want to freeze them with the glaze, first place them on a rimmed baking sheet in the freezer to allow the glaze to freeze thoroughly. Then place the cookies in a single layer or between layers of waxed paper in an airtight, freezer-safe container. Properly stored, the cookies should keep up to 3 months. Thaw them overnight in the refrigerator or for an hour or two at room temperature.
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16 Comments on “Peach Shortbread Cookies”
Hi, you mention using a digital scale for accurate flour measurements…which I agree is absolutely the best way to get expected results. These look fantastic. We are big shortbread lovers in our house!
These look amazing! I can’t wait to give them a try!
Love this fresh seasonal recipe – so flavorful!
Oh yum, they look amazing…I could eat them now. Thanks for the recipe! 🙂
Why do you have to freeze the butter and preserves?
Hi, Karleen. Shortbread needs cold butter. After you’ve combined the softened butter and preserves, that mixture will likely be above room temperature. Freezing it will help it get colder faster.
Love this fresh seasonal recipe – so flavorful!
So good yaar I like to eat this very nice post
Can you use a food processor to mix?
Sure. Just be sure not to over-mix.
Could I grate the frozen butter and mix that in with the flour?
Hi, Laurel. The butter here is creamed, so it needs to be softened instead of frozen.
Jennifer,Â
I made these pre-Covid for a family reunion. They were a hit! I think someone even ate the crumbs.Â
I’m glad to hear it, Lyn! They are definitely eat-the-crumbs kind of cookies!
Can I form them into a log, slice and bake, rather than roll?
Hi, Paula. That might work well enough, but I think the dough probably needs to be rolled for best results. If you want to go the slice-and-bake route, be sure to press the dough together very well when forming the logs.