Peach Cookies
These soft, cake-like Peach Cookies are bursting with juicy sweetness, offering a delightful contrast to the buttery base, perfect for sharing with friends or enjoying at home.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides structure and necessary gluten for a chewy texture.
- 1/2 teaspoon salt Enhances the overall flavor and balances sweetness.
- 1 teaspoon baking soda Helps the cookies rise and achieve a soft, cake-like texture.
Wet Ingredients
- 1 cup unsalted butter Adds a rich, creamy flavor and contributes to a tender crumb.
- 1 cup granulated sugar Gives sweetness and helps create a light texture.
- 1/2 cup light brown sugar Introduces moisture and a subtle caramel flavor.
- 1 large egg Binds the ingredients together and adds richness.
- 1 teaspoon vanilla extract Lends a warm, aromatic sweetness.
Add-ins
- 1 cup ripe peaches, diced Infuses the cookies with fresh, fruity flavor and moisture.
- 1/2 cup peach preserves Adds extra sweetness and enhances the peach flavor.
- 1/4 cup sanding sugar Creates a delightful crunchy texture on top.
- 1/2 teaspoon ground cinnamon Provides warmth and depth of flavor.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and prepare baking sheets with silicone liners or parchment paper.
- In a bowl, whisk together flour, salt, and baking soda; set aside.
- Using an electric mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg and vanilla extract until well combined.
- Gradually add the flour mixture while mixing on low speed until just combined.
- Carefully mix in the diced peaches and peach preserves until just incorporated.
- Drop tablespoonfuls of dough onto prepared pans, ensuring 2 inches of space between each cookie.
Baking
- Combine sanding sugar and ground cinnamon, then sprinkle about 1/8 teaspoon over each cookie.
- Bake for 11 to 13 minutes, or until golden brown and just set.
- Let cookies cool on the pans for 5 minutes before transferring them to wire racks to cool completely.
Notes
Use ripe but firm peaches for best flavor. Refrigerate the dough between baking batches if not baking all at once. Avoid over-mixing after adding flour for tender cookies.