Get the Recipe:
Peach Cookies
These soft peach cookies are filled with fresh peach flavor and just the right amount of sweetness. With a hint of cinnamon and a cake-like texture, they’re like bite-sized peach cobblers!
Ingredients
- 2 1/8 cups (255 g) all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) firmly packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 large ripe peaches, peeled, pitted, and cut into 1/4-inch pieces (about 1 to 1 & 1/2 cups)
- 1/3 cup peach preserves
- 3 tablespoons sanding sugar
- 1/4 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.
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