7 Delicious Peach Cookie Recipes

Make the Jam Filling

• First, in a medium saucepan, crush or mash the peaches then combine the peaches and lemon juice. Bring to a boil over medium-high heat.
• Second, reduce heat to medium. Add sugar. Moreover, bring the mixture back to a boil, stirring frequently.
• Next, continue to boil while stirring until it reaches a jam consistency, about 15 to 25 minutes. Jam will stick to the spoon when it is thick enough.
• Finally, let cook while you make the cookies.

Make the Cookies

• First, preheat the oven to 375°F. Prepare a non-stick cookie sheet with parchment paper.
• Next, in a medium bowl, whisk together the flower, baking powder, and salt. Set aside.
• Moreover, in your stand mixer bowl with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium-low speed until well-blended, about 1-2 minutes.
• Similarly, mix in the egg and vanilla.
• Further, add sour cream and mix until well-blended.
• Next, set the mixer to low speed. Slowly add in the dry ingredients, mixing just until they are blended in.
• Then, with your hands buttered, scoop the dough out in 1 tablespoon portions and roll each into a ball.
• Place each ball on the cookie sheet.
• Bake in the preheated oven for about 15 minutes until the bottoms are a light golden brown. Transfer them to a cooling rack and allow them to cool.

Finish the cookies

• When cookies are completely cool, spread about 1 teaspoon of jam on the bottom of one cookie, then press a second cookie onto the jam layer to create a sandwich-type layer. Repeat until all the cookies are paired into doubles.
• Pour 3 tablespoons of milk into 2 small bowls. Use the food coloring to tint one bowl of milk a vibrant pink and the other bowl of milk a bright yellow.
• Use a paintbrush to color the cookies, first with one color, then the other. They will not be identical, just as real peaches are not all exactly the same. Blend some of the red and yellow together where they meet for a natural appearance.
• Immediately after painting each cookie, dip it into the sugar to coat it.
• Insert one or two fresh mint leaves into the center where the cookies are joined if desired.
• Store in an airtight container.

• First, preheat the oven to 325º F. Next, prepare a baking sheet with a silicone baking sheet or parchment paper.
• In a medium bowl, whisk together oats, flour, cinnamon, baking powder, nutmeg, and salt until combined.
• Next, in a separate bowl, beat butter and sugar together for 2 minutes, or until creamy.
• Mix in egg and vanilla extract.
• Gradually stir in dry ingredients until just incorporated, then fold in diced peaches.
• Using a tablespoon or a small ice cream scoop, drop mounds of cookie dough (as tall as they are wide) onto a lined baking sheet.
• Place baking sheet in oven and bake for 13-15 minutes, or until just set.
• Finally, remove from the oven and let it cool for 15 minutes before transferring to a wire rack to finish cooling. Enjoy!

Make the Topping

• Make the topping by mixing the sugar and cinnamon together. Set aside.

Make the cookies

• Cream the butter and sugar together until fluffy (1-2 minutes) with an electric mixer.
• Mix in the egg and vanilla and set aside.
• In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt.
• Slowly add the dry ingredients to the wet ingredients and mix together on low until well combined.
• Gently fold in the peaches.
• Take 1-2 Tbsp of dough (depending on how big you want to make the cookies) and roll into a ball.
• Roll the dough balls in the topping mixture and place them on the cookie sheet. Bake
• Bake for 10 minutes at 350 degrees. They will set a bit more while cooling.
• Cool for about 10 minutes on the cookie sheet before transferring to a wire rack to cool completely.

• Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
• Mix dry ingredients in a medium-sized bowl: flour, salt, baking powder, baking soda, and sugar and set aside.
• Using an electric mixer, mix wet ingredients: butter, cream cheese, vanilla, egg, and peaches.
• Slowly add dry ingredients to the wet ingredients
• Refrigerate dough for 30 minutes. See Note below.
• Roll dough into balls using your cookie scoop. Dust each ball with powdered sugar and place evenly on a baking sheet lined with parchment paper.
• Bake cookies for 10-12 minutes.
• Let cool and serve.

• Peel and dice peaches. Set aside.
• Preheat oven to 350°F. Line baking sheets with parchment paper.
• In a large mixing bowl, soften butter.
• Add oil, sugars, vanilla, egg, salt, cream of tartar, and baking soda.
• Use an electric mixer to blend all the ingredients together.
• Add flour and peaches.
• Stir with a wooden spoon to combine.
• Using a ¼ cup ice cream scoop, scoop dough and place on prepared cookie sheets.
• Bake at 350° for 18-20 minutes or until done.
• Move to a cooling rack.
• Serve fresh or store in an airtight container for several days.

• First, preheat the oven to 375 degrees. Prepare baking sheets with parchment paper.
• Next, in a medium bowl, whisk together flour, salt, and baking soda.
• Moreover, beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes.
• Also, reduce speed to low. Beat in egg and vanilla.
• Then add flour mixture, and beat until just combined.
• Similarly, add peaches and jam, and beat until just combined.
• Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets spacing about 2 inches apart. (If not baking all of the cookies at once, refrigerate the dough between batches; dough can be refrigerated in an airtight container for up to 2 days.)
• Combine confectioners sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.
• Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes.
• Finally, let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.

• First, preheat the oven to 350°. Prepare the cookie sheets with parchment paper.
• Next, in a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts.
• Similarly in another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; together.
• Gradually beat into creamed mixture. Stir in peaches.
• Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. R
• Bake until set, 14-16 minutes. Cool on pans 2 minutes.
• Finally, remove to wire racks to cool. Store in an airtight container.