why make this recipe
This recipe gives you soft, cake-like cookies with warm peach flavor. These cookies are quick to mix and bake. They are light and soft, like a moist kefir sheet cake, but in a small, easy bite.
introduction
Fluffy Peach Cobbler Cookies bring the taste of peach cobbler into a simple cookie. The dough stays soft and puffs a little while baking. You get tender crumb, sweet peaches, and a hint of cinnamon. They pair well with tea or ice cream and with delicate treats like rose and pistachio shortbread cookies for a pretty dessert plate.
how to make Fluffy Peach Cobbler Cookies
Work in simple steps. Cream butter and sugar well. Add eggs and vanilla next. Mix dry ingredients separate and fold them in gently. Then fold in the peaches. Drop dough on a sheet and bake until edges are light gold. If you want, bake flat and fill like vanilla sandwich cookies for a fancier treat.
Ingredients :
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup diced fresh peaches
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar (optional for topping)
Directions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the diced peaches.
- Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
- If desired, sprinkle brown sugar on top of each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
how to serve Fluffy Peach Cobbler Cookies
Serve warm or at room temperature. Add a scoop of vanilla ice cream for a quick dessert. You can also plate them with whipped cream or a dusting of powdered sugar.
how to store Fluffy Peach Cobbler Cookies
Let cookies cool fully. Store in an airtight container at room temperature for 2-3 days. For longer storage, freeze in a single layer on a tray, then move to a sealed bag for up to 2 months. Thaw at room temperature before serving.
tips to make Fluffy Peach Cobbler Cookies
- Use ripe but firm peaches. Drain any excess juice from very ripe fruit.
- Do not overmix the dough; mix until just combined for a light texture.
- Chill the dough 15 minutes if it feels too soft for shaping.
- For a spicier twist, try adding more cinnamon or a touch of molasses, similar to ideas used for chewy molasses cookies.
- Use brown sugar on top for a little caramel crunch.
variation (if any)
- Use frozen peaches thawed and drained when fresh peaches are not available.
- Add a small handful of chopped nuts for crunch.
- Stir in a few tablespoons of oats for texture.
- For a lemon note, add a teaspoon of lemon zest.
FAQs
Q: Can I use canned peaches?
A: Yes. Drain them well and pat dry before folding into the dough to avoid extra moisture.
Q: Can I make these dairy-free?
A: Use a dairy-free butter substitute at room temperature and bake as directed. The texture will be similar.
Q: How do I keep the cookies soft?
A: Do not overbake. Remove when edges are light gold. Store in an airtight container with a slice of bread to keep moisture.
Q: Can I add more fruit like berries?
A: You can add small berries, but reduce the amount to avoid too much extra juice.
Q: Are these good for freezing?
A: Yes. Freeze baked cookies in a single layer, then transfer to a sealed bag. Reheat briefly if you like them warm.
Fluffy Peach Cobbler Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the diced peaches.
- Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
- If desired, sprinkle brown sugar on top of each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.