Peach Cookies

When the warm sun hits my skin and the scent of ripe peaches fills the air, I know it’s time to whip up a batch of these delightful Peach Cookies. This easy-to-follow recipe takes just about 30 minutes from start to finish, and the secret to its success lies in the combination of juicy peaches and a hint of cinnamon, creating a delightful treat that will leave everyone asking for seconds.

These Peach Cookies are perfect for summer gatherings, bake sales, or simply treating yourself. You can prepare the dough ahead of time and store it in the fridge, making it a convenient option when you want something fresh from the oven without much fuss.

Why You’ll Love This Recipe

• These cookies are soft and chewy with bursts of juicy peach in every bite.
• The combination of peach preserves and fresh peaches adds a delightful sweetness.
• A sprinkle of cinnamon-sugar creates a tantalizing crunch on each cookie.
• They come together quickly, making it easy to indulge on a whim.

What You’ll Need

Here’s what to gather for your delicious cookies.

For the Dough

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

For the Peaches

• 2 large ripe peaches, peeled, pitted, and cut into 1/4-inch pieces (about 1 to 1 1/2 cups)

For the Topping

• 1/3 cup peach preserves
• 3 tablespoons sanding sugar
• 1/4 teaspoon ground cinnamon

Use ripe peaches for best flavor.

Substitutions & Swaps

• Use coconut oil for dairy-free cookies.
• Brown sugar can be replaced with coconut sugar.
• Any fruit preserves can substitute for peach.
• Almond extract works well if you don’t have vanilla.

How to Make It

Here’s your step-by-step guide to making Peach Cookies.

1. Preheat

Preheat your oven to 375°F (190°C) and line baking sheets with silicone liners or parchment paper.

2. Whisk Dry Ingredients

Whisk together the flour, salt, and baking soda in a bowl. Set aside.

3. Cream Butter and Sugars

Using an electric mixer on medium speed, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.

4. Combine Ingredients

Reduce the mixer speed to low, and add the flour mixture, mixing just until combined.

5. Fold in Peaches

Add the chopped peaches and peach preserves, mixing gently until just combined.

6. Drop Dough

Drop the dough by tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between each cookie.

7. Add Topping

Combine the sanding sugar and cinnamon in a small bowl. Sprinkle about 1/8 teaspoon of the cinnamon-sugar mixture on each cookie.

8. Bake

Bake the cookies for 11 to 13 minutes or until they are golden brown and just set. If you’re baking in batches, refrigerate the dough between baking.

9. Cool

Allow the cookies to cool on the pans for 5 minutes. Then, carefully transfer them to wire racks to cool completely.

How to Store It

Fridge: Keep cookies in an airtight container for up to one week.
Freezer: Yes, you can freeze baked cookies for up to 3 months.
Reheat: Microwave for 10-15 seconds or until warm.

Tips for Best Results

• Use ripe peaches for natural sweetness and flavor.
• Don’t overmix the dough once the flour is added; this keeps cookies tender.
• Refrigerate the dough if it seems too sticky to handle.
• Allow cookies to cool properly on a wire rack to maintain their texture.

Serving Suggestions

• Serve with a scoop of vanilla ice cream on a warm day.
• Pair with a cup of tea or coffee for a cozy afternoon snack.
• Present them at summer picnics alongside refreshing beverages.