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–+ servings
Peach Cookies

Soft Peach Cookies That Taste Like Summer Bliss

Delight in these peach cookies that capture the essence of summer, combining fresh peaches with a soft, cake-like texture.
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Prep Time 20 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 2 cups All-Purpose Flour Consider using gluten-free flour for a lighter option.
  • 0.5 teaspoon Salt Enhances overall flavor.
  • 1 teaspoon Baking Soda Ensures cookies rise beautifully.
  • 0.5 cups Unsalted Butter Adds richness; margarine can be substituted.
  • 0.75 cups Granulated Sugar Sweetens the cookies.
  • 0.75 cups Light Brown Sugar Introduces hint of caramel flavor.
  • 1 large Egg Acts as a binder; substitute for vegan option.
  • 1 teaspoon Vanilla Extract Enhances flavor; almond extract can be used.
Fruit Filling
  • 1 cups Ripe Peaches Fresh is best; canned/thawed frozen works well.
  • 0.5 cups Peach Preserves Intensifies the peach flavor.
Topping
  • 2 tablespoons Sanding Sugar Adds sparkling texture; granulated sugar can replace.
  • 1 teaspoon Ground Cinnamon Provides warm flavor; omit for a different taste.

Equipment

  • mixing bowls
  • electric mixer
  • Baking Sheets
  • Parchment paper
  • rubber spatula
  • Cookie scoop

Method
 

Baking Instructions
  1. Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
  2. In a mixing bowl, whisk together flour, salt, and baking soda.
  3. In another bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  4. Add the egg and vanilla, mixing until smooth.
  5. Gradually combine the dry mixture with the wet mixture without overmixing.
  6. Fold in diced peaches and peach preserves with a rubber spatula.
  7. Drop rounded dough on baking sheets, spaced 2 inches apart.
  8. Mix sanding sugar and cinnamon, then sprinkle over unbaked cookie dough.
  9. Bake for 11-13 minutes until golden brown. Allow to cool for 5 minutes on the baking sheet.
  10. Transfer cookies to a wire rack and let cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

These cookies can be stored in an airtight container for up to a week. For longer storage, freeze them for up to a month.

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