Go Back
–+ servings
Peach Cookies

Soft and Chewy Peach Cookies for a Sunny Sweet Treat

Enjoy these soft and chewy peach cookies, a delightful treat bursting with flavor and perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour Swap with gluten-free flour for a gluten-free version.
  • 1 teaspoon Salt Enhances flavor and is essential for balance.
  • 1 teaspoon Baking Soda Acts as a leavening agent to help cookies rise.
  • ½ cup Unsalted Butter Opt for coconut oil as a vegan alternative.
  • ½ cup Granulated Sugar Brown sugar can add extra depth if substituted.
  • ½ cup Light Brown Sugar Can replace with an equal amount of granulated sugar.
  • 1 large Egg A flax egg works as a vegan substitute (1 tbsp ground flaxseed + 2.5 tbsp water).
  • 1 teaspoon Vanilla Extract Vanilla bean paste will enhance this further.
For the Peach Flavor
  • 1 cup Ripe Peaches Ensure they are ripe yet firm for the best flavor.
  • ½ cup Peach Preserves You could also use apricot preserves if needed.
For the Topping
  • 2 tablespoons Sanding Sugar Granulated sugar is a suitable substitute.
  • 1 teaspoon Ground Cinnamon Enhances flavor and complements the peach perfectly.

Equipment

  • Oven
  • Mixing bowls
  • electric mixer
  • Cookie scoop
  • Baking Sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking soda until well combined.
  3. In a large mixing bowl, beat together ½ cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of light brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add 1 large egg and 1 teaspoon of vanilla extract, mixing until smooth.
  4. Gradually add the flour mixture to the creamed butter mixture, mixing gently. Fold in 1 cup of diced ripe peaches and ½ cup of peach preserves.
  5. Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  6. Combine 2 tablespoons of sanding sugar with 1 teaspoon of ground cinnamon and sprinkle over each cookie dough mound.
  7. Bake for 11-13 minutes, or until golden brown and just set at the edges.
  8. Remove the cookies and let them cool on the pans for about 5 minutes before transferring to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 15mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days to maintain freshness.

Tried this recipe?

Let us know how it was!