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Peach Cookies

Soft, cake-like cookies bursting with the juicy sweetness of fresh peaches, perfect for summer gatherings or cozy evenings.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Provides structure and a soft texture to the cookies.
  • 1/2 teaspoon salt Enhances the sweetness and balances flavors.
  • 1 teaspoon baking soda Acts as a leavening agent to help the cookies rise.
Wet Ingredients
  • 1/2 cup unsalted butter Contributes richness and moisture, creating a soft texture.
  • 1/2 cup granulated sugar Sweetens the cookies and adds to their lightness.
  • 1/2 cup light brown sugar Provides moisture and a slight caramel flavor.
  • 1 large egg Binds the ingredients and adds richness to the dough.
  • 1 teaspoon vanilla extract Enhances overall flavor with a warm note.
Fruity Additions
  • 2 cups peaches Adds fresh, juicy sweetness and moisture to the cookies.
  • 1/4 cup peach preserves Intensifies the peach flavor and adds stickiness.
Toppings
  • 1/4 cup sanding sugar Gives a crunchy texture on the cookie surface.
  • 1/2 teaspoon ground cinnamon Offers a warm spice that complements the peaches perfectly.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and prepare baking sheets with silicone liners or parchment paper.
  2. In a bowl, whisk together flour, salt, and baking soda, then set aside.
  3. Using an electric mixer, beat together softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, then mix well.
Cooking
  1. Reduce mixer speed to low and gradually add the flour mixture, mixing just until combined.
  2. Gently fold in the peaches and peach preserves until just combined.
  3. Drop tablespoon-sized amounts of dough onto the prepared pans, ensuring about 2 inches between each cookie.
  4. Combine sanding sugar and cinnamon, then sprinkle about 1/8 teaspoon on each cookie.
  5. Bake for 11 to 13 minutes, until golden brown and just set. Refrigerate any unused dough between batches.
  6. Allow cooling on the pans for 5 minutes before transferring to wire racks to cool completely.

Notes

Ensure to use ripe, juicy peaches for the best flavor and moisture. If fresh peaches are not available, canned or frozen peaches can work, but be sure to drain them well. For best results, chill the dough for about 30 minutes before baking to prevent spreading.