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Peach Cookies Recipe

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4 from 2 reviews

Delightfully soft and fruity peach cookies featuring tender chunks of ripe peaches and sweet peach preserves, sprinkled with a cinnamon-sugar topping for a perfect balance of sweetness and spice. These cookies are easy to make and perfect for summer baking.

  • Total Time: 33 minutes
  • Yield: 40 cookies

Ingredients

Dry Ingredients

  • 2 1/8 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda

Wet Ingredients

  • 1/2 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla bean paste
  • 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

Topping

  • 3 tablespoons sanding sugar
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 375°F (190°C). Line baking sheets with silicone liners or parchment paper to prevent sticking and ensure even baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking soda. Set this mixture aside for later use.
  3. Cream butter and sugars: Using an electric mixer on medium speed, beat the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
  4. Add egg and vanilla: Incorporate the large egg and vanilla bean paste into the creamed mixture, mixing well until fully combined.
  5. Combine with dry ingredients: Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined to avoid overmixing which can make cookies tough.
  6. Add peaches and preserves: Gently fold in the peeled, pitted, and chopped peaches along with the peach preserves, mixing just until everything is evenly distributed in the dough.
  7. Portion the dough: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow room for spreading.
  8. Prepare and apply topping: In a small bowl, combine the sanding sugar and ground cinnamon. Sprinkle approximately 1/8 teaspoon of this cinnamon-sugar mixture on top of each cookie dough mound.
  9. Bake: Bake in the preheated oven for 11 to 13 minutes, or until the cookies are golden brown and just set. If baking multiple batches, refrigerate the dough between batches to maintain consistency.
  10. Cool cookies: Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to wire racks to cool completely, ensuring they firm up perfectly.

Notes

  • Use ripe, juicy peaches for the best flavor and moisture balance.
  • Peel peaches by blanching them in boiling water for 30 seconds, then immediately transfer to ice water to loosen the skin.
  • Refrigerate dough between batches to keep the shape and prevent spreading.
  • Vanilla bean paste provides a richer vanilla flavor; vanilla extract can be substituted if needed.
  • Adjust baking time slightly if using convection ovens or different oven types.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/peach-cookies-recipe/