Peach Cobbler Cookies
These soft Peach Cobbler Cookies are studded with fresh peaches and flavored with fresh lemon and warm cinnamon. This super easy, no chill cookie recipe is perfect for peach season!
Servings: 32 cookies
Calories: 126kcal
Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup plus 2 tablespoons granulated sugar
- ⅓ cup brown sugar light or dark, packed
- 1 teaspoon lemon zest
- 1 large egg room temperature
- 3 cups all purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 ¾ teaspoon cinnamon
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 ¼ teaspoon vanilla extract
- 1 ¼ cups fresh peaches about 3 medium fresh ripe 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.
Video
Notes
Peaches: You'll need about 3 medium fresh, ripe peaches. Ripe peaches have the best flavor and texture and are the most juicy! Peel peaches or leave the peel on. I prefer fresh peaches, but canned or frozen peaches can be used. If using canned peaches, drain and pat dry the peaches before chopping them. The cookies may take on some of the flavor from the syrup on canned peaches. For frozen peaches, thaw and drain them first.
Peeling the peaches: You can peel the peaches or leave the skins on. It's a personal preference.
Cream of tartar: Cream of tartar helps the cookies rise and gives them their soft texture. If you don't have cream of tartar, use baking powder in place of the baking soda and cream of tartar.
Storage: Store leftover cookies in an airtight container in the refrigerator for up to 4 days. Cookies are best stored in the fridge since they contain peaches.
Nutrition
Serving: 1cookie | Calories: 126kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 75mg | Potassium: 43mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
