Peach Cookies

Peach Cookies evoke the warm, inviting scent of summer with every bite, blending the sweetness of ripe peaches into a soft, chewy cookie. This recipe takes about 30 minutes from start to finish and works beautifully because the fresh fruit balances the sweetness with a burst of flavor.

These cookies are perfect for anyone who loves fruit-filled desserts or wants to impress friends and family at gatherings. Bake a batch for a sunny afternoon picnic or to satisfy late-night cravings. You can store unbaked dough in the fridge for up to three days, making it a great make-ahead option.

Why You’ll Love This Recipe

• The cookies are soft and chewy, with juicy peach pieces in every bite.
• A delightful peach flavor paired with a hint of cinnamon elevates the traditional cookie experience.
• They only take 11 to 13 minutes to bake, perfect for a quick sweet treat.
• The sanding sugar adds a beautiful sparkle and a crunchy top.

What You’ll Need

Here’s everything you need to make these delicious 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 Fruit 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 Topping

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

Note: Sanding sugar provides extra crunch.

Substitutions & Swaps

• Butter can be replaced with margarine.
• Use honey for a different sweetener.
• Any stone fruit can be used instead of peaches.
• Almond extract can substitute for vanilla for a nutty flavor.

How to Make It

Follow these simple steps to create your delicious peach cookies.

Preheat Oven

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

Whisk Dry Ingredients

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

Beat Wet Ingredients

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

Combine Dry & Wet

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

Fold in Fruit

Add the peaches and preserves, mixing just until incorporated.

Portion Dough

Drop the dough by tablespoonfuls onto the prepared pans, leaving about 2 inches between cookies.

Sprinkle Topping

Combine the sanding sugar and cinnamon. Sprinkle each cookie with about 1/8 teaspoon of the cinnamon-sugar mixture.

Bake Cookies

Bake the cookies for 11 to 13 minutes or until golden brown and just set. (Refrigerate the dough between baking batches.)

Cool Cookies

Cool the cookies on the pans for 5 minutes. Carefully transfer them to wire racks to cool completely.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, freeze for up to 3 months.
Reheat: Microwave for 10-15 seconds or warm in the oven.

Tips for Best Results

• Ensure your butter is softened for easier mixing.
• Use ripe peaches for the best flavor and texture.
• Allow the cookies to cool fully to enhance their chewy texture.
• Experiment with different fruit preserves for varied flavors.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for a delightful dessert.
• Pair with iced tea for a refreshing summer treat.
• Enjoy warm with a drizzle of honey for added sweetness.