Peach Cookies

The aroma of freshly baked Peach Cookies wafts through the kitchen, instantly transporting me to warm, sun-soaked afternoons picking ripe peaches. This delightful recipe takes about 30 minutes from start to finish, creating soft, chewy cookies packed with juicy peach pieces and a hint of cinnamon. It works beautifully due to the balance of sugars, which not only adds sweetness but also contributes to the cookie’s perfect texture.

This recipe is perfect for summer gatherings, cozy dessert nights, or any time you crave a taste of peachy goodness. You can make the dough ahead of time and refrigerate it to bake fresh cookies when the moment strikes.

Why You’ll Love This Recipe

• The cookies are soft and chewy with a delightful burst of peach in every bite.
• They are incredibly easy to whip up, making them ideal for beginner bakers.
• The combination of sanding sugar and cinnamon creates a beautiful crust that enhances flavor and texture.
• These cookies are perfect for sharing or enjoying as a sweet treat on your own.

What You’ll Need

Gather the following ingredients to create Peach Cookies.

For the Cookie Base

• 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 Peach Filling

• 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

For the Topping

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

Substitutable: Use frozen peaches if fresh are unavailable.

Substitutions & Swaps

• Use margarine for dairy-free.
• Brown sugar can be swapped with coconut sugar.
• Sanding sugar can be replaced with regular sugar.
• Use any stone fruit preserves for variation.

How to Make It

Follow these simple steps to create your cookies.

Preheat

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

Whisk

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

Cream

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

Combine

Reduce the mixer speed to low, then add the flour mixture, mixing just until combined to avoid overworking the dough.

Fold

Fold in the chopped peaches and peach preserves gently, mixing just until combined as well.

Drop

Using a tablespoon, drop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.

Sprinkle

Combine sanding sugar and ground cinnamon, then sprinkle about 1/8 teaspoon of this mixture over each cookie before baking.

Bake

Bake the cookies for 11 to 13 minutes, or until they are golden brown and just set. Remember to refrigerate the dough between baking batches for the best results.

Cool

Allow the cookies to cool on the pans for 5 minutes before carefully transferring them to wire racks to cool completely.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, these cookies freeze well.
Reheat: Microwave for 10-15 seconds for optimal softness.

Tips for Best Results

• Ensure your butter is perfectly softened for easy creaming.
• Use fresh, ripe peaches for the best flavor and texture.
• Don’t skip the cinnamon-sugar sprinkle; it enhances the cookies’ sweetness.
• Allow cookies to cool completely for the best texture when storing.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream for a delightful dessert.
• Pair with a cup of coffee or tea for an afternoon treat.
• Bring these cookies to a summer picnic or barbecue for a crowd-pleasing snack.