Fresh Peach Cookies
Sweet, tender, and bursting with summer flavor, these Fresh Peach Cookies are a delightful twist on classic fruit desserts. Made with juicy, finely chopped peaches, warm cinnamon, and a buttery dough, these cookies deliver a soft, melt-in-your-mouth texture that perfectly showcases fresh seasonal fruit. A touch of cornstarch ensures the peaches stay juicy without making the cookies too moist, while optional powdered sugar dusting adds a light, elegant finish. Ready in under 35 minutes, these peach cookies are ideal for bake sales, tea-time treats, or simple weekday indulgence. Whether enjoyed warm from the oven or cooled and stored for a snack later, these cookies capture the essence of ripe, sun-kissed peaches in every bite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter (softened)
- 0.75 cup Granulated sugar
- 0.5 cup Light brown sugar (packed)
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cinnamon
- 1.25 cups Fresh peaches (peeled, pitted, and finely chopped)
- 1 tablespoon Cornstarch
- 0.25 cup Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, use a hand or stand mixer to beat the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, beating until fully combined.
Gradually add the dry flour mixture to the wet ingredients in three parts, mixing on low speed until just combined. Do not overmix.
Toss the finely chopped peaches with the cornstarch in a small bowl. This will help prevent excess moisture from making the cookies too wet.
Gently fold the cornstarch-coated peaches into the cookie dough using a silicone spatula or wooden spoon.
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, sift powdered sugar over the cooled cookies for an extra touch of sweetness before serving.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.6 g | 196% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 1800 mg | 78% | |
| Total Carbohydrate | 569.8 g | 207% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 326.3 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 197 mg | 15% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
