Description
These vibrant, fruit-forward peach cookies offer a delightful blend of chewy texture and sweet, floral summer flavors. By combining fresh diced peaches with concentrated fruit preserves, this recipe creates a jammy, aromatic treat that is perfect for pairing with afternoon tea or coffee. Simple enough for beginners yet sophisticated in flavor, these soft, cake-like cookies are an ideal way to celebrate stone fruit season with a reliable and crowd-pleasing dessert.
Ingredients
2 cups all-purpose flour
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup peach preserves
1 cup fresh peaches, finely diced
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Fold in the peach preserves and the finely diced fresh peaches.
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 12-13 minutes or until the edges are lightly golden and the centers are set.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ensure the diced peaches are patted dry with a paper towel if they are exceptionally juicy to prevent the dough from becoming too wet. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15
- Cook Time: 13
- Category: Desserts
- Method: Baking
- Cuisine: American