Soft Peach Cookies
Soft Peach Cookies bring peach and cinnamon warmth to your afternoon dessert ideas. These homemade peach desserts use peach cobbler preserves for rich flavor.
Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Cookie scoop
Ingredients
- 2 ⅛ cups all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar firmly packed
- 1 large egg
- ½ teaspoon vanilla extract
- 2 large ripe peaches peeled, pitted, cut into ¼-inch pieces
- ⅓ cup peach preserves
- 3 tablespoons sanding sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
- Whisk together flour, salt, and baking soda in a bowl. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add egg and vanilla, mixing until well combined.
- Reduce mixer speed to low. Add flour mixture and mix just until combined.
- Fold in peaches and peach preserves until just incorporated. Dough will be soft.
- Drop dough by tablespoonfuls onto prepared pans, spacing 2 inches apart.
- Mix sanding sugar and cinnamon. Sprinkle about ⅛ teaspoon over each cookie.
- Bake for 11 to 13 minutes until golden and just set. Cool on pan 5 minutes, then transfer to wire racks.
Notes
- Use ripe but firm peaches for best texture
- For canned peaches, drain thoroughly and pat dry
- Refrigerate dough between batches if kitchen is warm
- Store in airtight container with waxed paper between layers
- Best enjoyed the day of baking