Peach Cream Cheese Cookies
Reminiscent of a summer peach pie, these cookies are pillowy soft, and sweet. You may use canned peaches in this recipe, but fresh peaches or thawed frozen peaches work amazing, too!
- 1 1/2 cups all-purpose flour unbleached provides a better textured cookie.
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup sugar
- 1/2 cup butter softened
- 4 tablespoons cream cheese
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup peaches chopped
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.
You can make this dough ahead of time. Refrigerate dough for up to two days.
Freeze dough in airtight freezer bags for up to two months.
You can also make the cookie balls ahead of time and freeze them from frozen.
Baking Tip-The recipe calls for you to refrigerate the cookie dough for up to 30 minutes. If you are in a hurry, you can skip this step. However, the cookies won’t roll into a ball as easily. Still, they will taste delicious!
Calories: 121kcalCarbohydrates: 22gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 22mgSodium: 112mgPotassium: 56mgFiber: 1gSugar: 10gVitamin A: 125IUVitamin C: 1mgCalcium: 26mgIron: 1mg