Peach Cobbler Cookies

When life gives you peaches, make peach cobbler cookies. And if you follow this exact peach cobbler cookie recipe, you’ll know why. Sweet and fruity, with a buttery, spiced background, they are unique yet approachable and will be a hit all summer long, while peaches are in season.

In fact, you might just find yourself pining for these sweet summer treats in the middle of winter dessert season. If that happens, you can use frozen peaches to make more cookies. The cookies may not be quite as tasty as they are when made with fresh peaches, but at least you won’t have to do the guesswork of waiting for prime ripeness.

Ingredients for Peach Cobbler Cookies

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• Butter: Make sure the butter is well softened, which can take an hour or so at room temperature.
• Sugar: Cookies without plenty of sugar? No thank you.
• Brown sugar: As is most always the case with brown sugar, make sure to measure it from a packed state.
• Egg: The egg should be at room temperature, so give it a half hour or so rest outside the fridge before adding it to the recipe.
• Vanilla extract: Vanilla extract adds depth and flavor to these cookies.
• Almond extract: It’s as potent as vanilla extract, so measure the almond extract carefully.
• All-purpose flour: Measure the flour closely and, if in doubt, err on the side of using slightly less than 3 cups here, not more.
• Ground cinnamon: It’s easy to overdo it with the cinnamon, so take care not to.
• Cream of tartar: You may be wondering, what is cream of tartar anyway? It’s potassium hydrogen tartrate, a byproduct of winemaking, that adds an acidic taste rather like a white vinegar or lemon. Now you know.
• Baking soda: The baking soda helps to give these cookies their texture.
• Nutmeg: As with the cinnamon, a little nutmeg goes a long way, so measure carefully.
• Peaches: The star player! You need 1 cup of ripe, peeled fresh peaches, chopped evenly.

Directions

Step 1: Prepare the batter

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Preheat the oven to 350°F. In a large bowl, cream the butter and both sugars together, until the blend is light and fluffy, five to seven minutes. Next, beat in the egg and both extracts. Then, in another bowl, whisk the flour, cinnamon, cream of tartar, baking soda, salt and nutmeg together, then gradually beat the dry mixture into the creamed mixture. Finally, stir in the chopped peaches.

Step 2: Portion out the cookies and bake

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Drop the dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake the cookies until they’ve set, 14 to 16 minutes. Cool them on the pans for two minutes, then remove the peach cobbler cookies to wire racks to cool completely.

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Peach Cobbler Cookie Variations

• Use frozen peaches: If it’s not peach season near you (or if you just can’t get to the grocery store or farmers market), you can use frozen peaches for this recipe. Let them thaw in the fridge, and chop and use them while they’re still lightly chilled, having rested at room temperature for 10 or 15 minutes before you add them to the batter. But make sure the batter is at room temperature before the baking.
• Skip the nutmeg: Not everyone is a fan of nutmeg. If you need to leave one ingredient out of these cookies, make it the nutmeg and leave everything else the same.
• Try apricots instead: This exact recipe can be used with fresh apricots in place of the fresh peaches. And in fact, you can try it with nectarines and other stone fruit as well (just watch out for fruits with higher water content).

How to Store Peach Cobbler Cookies

These cookies can be left at room temperature in an airtight container for two days, or stored in sealed packaging in the fridge for four or five days. If you’re storing them in a refrigerator, they’re best if allowed to warm up to room temperature again before eating.

Can you freeze peach cobbler cookies?

Yes, you can safely freeze these peach cookies for three or four months. Seal them in airtight bags or wrap them in a freezer-safe container with as little air trapped inside as possible.

Peach Cobbler Cookie Tips

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Can I use canned peaches for this recipe?

While frozen peaches can work OK here, canned peaches really won’t serve, unfortunately. They are two soft and too liquid-filled for the peach cobbler cookie recipe to work out.

What should I serve with these cookies?

Perfectly delightful on their own, these cookies will be great with a generous scoop of vanilla ice cream on the side, or with a dollop of whipped cream too.

Add in a shot of Schnapps

To add some sweetness, depth and a bit of bite, try pouring a shot of Schnapps into the mix. Add the liqueur while you’re creaming together the butter and sugars.