Peach Drop Cookies
Ripe stone fruit and sweet preserves provide a double dose of peach flavor to these delicious cookies. The crisp cinnamon-sugar topping enhances the tender, moist interior that's brimming with fruit.
Ingredients
- 2 cups all-purpose flour plus 2 tablespoons
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 8 tablespoons unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 2 cups peaches peeled, pitted, and cut into 1/4-inch dices
- ½ cup peach jam or preserves
- 2 tablespoons confectioners sugar
- 1/2 teaspoon ground cinnamon
Instructions
- 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.
Notes
These cookies are best enjoyed the day they're baked. They tend to soften at the edges after a couple of days, but they'll still taste delicious.
Nutrition
Calories: 66kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 9mgSodium: 51mgPotassium: 23mgFiber: 1gSugar: 6gVitamin A: 85IUVitamin C: 1mgCalcium: 3mgIron: 1mg
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