These Peach Cobbler Cookies are soft, tender and studded with fresh peaches. They’re flavored with lemon and warm cinnamon and are the perfect summer cookie recipe!
These peach cookies are easy, fruity and fresh tasting! Their cakey texture is similar to my soft Lemon Sour Cream Cookies and these delicious Blood Orange Cookies.
BAKING WITH PEACHES
Peaches are a popular fruit to bake with for good reason! They’re juicy and flavorful. My delicious Peach Cupcakes are topped with peach buttercream and are a must try for peach fans!
THESE PEACH COBBLER COOKIES ARE:
- Peach-filled: These cookies are made with over a cup of chopped fresh peaches. The peaches add bursts of fresh, sweet flavor to every bite.
- Soft and Buttery: If you like soft cookies, these are for you.
- Flavorful: These cookies are flavored with both fresh lemon and warm cinnamon.
- Simple: Simple to mix together and no chilling required.
Ingredients You Need
- Fresh peaches
- Unsalted butter
- Granulated sugar
- Brown sugar: Light or dark.
- An egg
- All purpose flour
- Cream of tartar
- Cinnamon
- Baking soda
- Lemon juice and lemon zest
- Vanilla Extract
- Salt
- Coarse Sugar (optional): Coarse salt sprinkled on top adds a touch of crunch and extra sweet flavor.
HOW TO MAKE PEACH COOKIES
- Preheat oven to 350 Farenheit.
- In a medium sized bowl, whisk together the all purpose flour, baking soda, cinnamon, cream of tartar and salt. Set aside.
- Cream the sugars, butter and lemon zest in the bowl of an electric mixer until just combined.
- Scrape down the sides of the bowl then add the egg and mix until incorporated. Add the vanilla extract and lemon juice and beat until combined.
- With the mixer on low speed, slowly add the dry ingredients and mix until just combined. Stir in the chopped peaches.
- Drop cookies by 2 tablespoons of dough onto the cookie sheet. Place them 2″ apart.
- Bake 14-16 minutes. Let cool on the baking sheet for 10 minutes before then transferring them to a rack to cool completely.
NOTES ABOUT THIS RECIPE
- Brown Butter: I also made these cookies with brown butter. I loved the added nutty flavor the brown butter added. Browning the butter is easy, but I left it out in order to keep this recipe as simple as possible. If you’d like to make these with brown butter, check out my Brown Butter Brown Sugar Cupcakes for directions on how to do so. Just be sure to let butter come to room temperature before using.
FREQUENTLY ASKED QUESTIONS ABOUT PEACH COOKIES
Leftover cookies can be stored in an airtight container at room temperature up to four days.
Peaches can be blanched or simply peeled with a peeler. Culinary scientist Jessica Gavin has a great article called How to Peel Peaches (2-ways). Check it out to learn these two simple methods.
Hope everyone enjoys these Peach Cobbler Cookies as much as I do! This simple, no chill recipe comes together quickly and couldn’t be more delicious. Soft, seasonal peaches make these buttery flavorful cookies completely irresistible!
Peach Cobbler Cookies
Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup plus 2 tablespoons granulated sugar
- ⅓ cup brown sugar light or dark, packed
- 1 egg room temperature
- 3 cups all purpose flour
- 1 teaspoon cream of tartar
- 1 ¾ teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 ¼ teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 ¼ cups peaches peeled and chopped
Instructions
- Preheat oven to 350 F and line baking sheets with parchment paper.
- In a medium sized bowl, whisk together the all purpose flour, baking soda, cinnamon, cream of tartar and salt. Set aside.
- Cream the sugars, butter and lemon zest in the bowl of an electric mixer with the paddle attachment or with a handheld mixer on medium speed until light and fluffy, 2-3 minutes.
- Scrape down the sides of the bowl then add the egg and mix until incorporated. Add the vanilla extract and lemon juice and beat until combined.
- With the mixer on low speed, slowly add the dry ingredients and mix until just combined. Stir in the chopped peaches.
- Drop cookies by 2 tablespoons of dough onto the cookie sheet. Place them 2" apart.
- Bake 14-16 minutes. Let cool on the baking sheet for 10 minutes before then transferring them to a rack to cool completely.
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Auro
Not a fan of lemons, but love peaches! If I were to leave out the juice, what could I substitute it for?
Natalie
Hi Auro!
Happy to hear you are a fan of peaches! You can definitely leave the lemon juice and/or lemon zest out since they are small amounts. No need to substitute them, just omit them 🙂 Hope you enjoy these cookies! lease let me know if you have any other questions. -Natalie
Barbara Briggs Ward
Just bought fresh peaches yesterday so I had to make these Peach Cobbler Cookies! Everyone loved them! So very yummy!
Natalie
So happy you enjoyed these cookies and that they were a bit hit! Thanks so much for your comment 🙂 Have a great rest of your week! -Natalie
Alison
Delicious and easy! They’re like yummy muffin tops and simply perfect! Thank you!
Natalie
Hi Alison! Thank you so much for making these peach cobbler cookies and for your comment! Yummy muffin tops is the perfect way to describe them! So happy you enjoyed them 🙂 -Natalie