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Peach Shortbread Cookies

Peach Shortbread Cookies incorporate peach preserves in the cookies and the glaze for a sweet twist on traditional shortbread!

Peach Shortbread Cookies on an orange plate

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 shortbread, 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!

Peach Shortbread Cookies on parchment paper

Those preserves are mixed into softened butter which is then frozen before getting mixed into a simple mixture of flour, sugar, and salt. In the spirit of full disclosure, I must tell you that 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 do 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.

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.

stack of Peach Shortbread Cookies

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.

For some variety, you can easily substitute another flavor of preserves in these cookies. Blueberry, raspberry, strawberry… Whatever strikes your fancy! You can also use a different flavor of extract, like almond or lemon, for another flavor alteration. No matter the flavor, these are delightful little cookies perfect for most any time you need a simple sweet treat.

Find more shortbread recipes in the Recipe Index.

More Desserts Made with Preserves

Peach Shortbread Cookies

Yield about 30 cookies
Prep Time 30 minutes
Cook Time 16 minutes
Additional Time 2 hours
Total Time 2 hours 46 minutes

Peach preserves add a fruity twist to traditional shortbread in these delightful Peach Shortbread Cookies.

Peach Shortbread Cookies on an orange plate


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


To make the cookies:

  1. If there are any large pieces of fruit in the preserves, cut them into smaller pieces.
  2. Using an electric mixer on medium speed, beat the preserves, butter, and vanilla until thoroughly combined.
  3. 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.
  4. Preheat oven to 325°F. Line baking sheets with parchment paper or silicone liners.
  5. 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.
  6. Use your hands to continue mixing the dough until it forms a cohesive dough.
  7. 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.
  8. 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:

  1. 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.
  2. 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.
  3. Spread the glaze on top of the cooled cookies. Sprinkle with sanding sugar. Allow the glaze to set before serving.


*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.

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    13 Comments on “Peach Shortbread Cookies”

  1. 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!

  2. Hi, Wendy. 1 cup of all-purpose flour weighs 120 grams, so you’ll need 320 grams for this recipe.

  3. These look amazing! I can’t wait to give them a try!

  4. Love this fresh seasonal recipe – so flavorful!

  5. Oh yum, they look amazing…I could eat them now. Thanks for the recipe! 🙂

  6. 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.

  7. Love this fresh seasonal recipe – so flavorful!

  8. So good yaar I like to eat this very nice post

  9. Can you use a food processor to mix?

  10. Could I grate the frozen butter and mix that in with the flour?

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