Description
Soft cinnamon‑spiced cookies filled with juicy peaches and topped with a streusel or glaze for the flavors of peach cobbler in cookie form.
Ingredients
- 2 cups all‑purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- ¾ cup (170 g) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup fresh peaches, peeled and diced (or canned drained peaches chopped)
- For the streusel (optional): ¼ cup brown sugar + 2 Tbsp flour + 1 Tbsp cold butter, chopped
- For the glaze (optional): 1 cup powdered sugar + 2‑3 Tbsp milk + ½ tsp vanilla extract
Instructions
- Preheat oven to 175 °C (350 °F). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3‑4 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Gradually mix in the dry ingredients until just combined; do not overmix.
- Fold in the diced peaches carefully.
- If using streusel: in a small bowl combine its ingredients until crumbly.
- Using a cookie scoop or spoon, drop rounds of dough (about 1½ Tbsp each) onto the prepared sheets, spacing ~5 cm apart. If desired, sprinkle streusel on top of each cookie.
- Bake for about 12‑15 minutes, or until edges are golden and centers are set but still soft.
- Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
- If making glaze: whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
Notes
- You can use frozen peaches—just thaw and drain well before using, to avoid excess moisture.
- If the dough seems too soft from the peaches, chill it for 20‑30 minutes before scooping/baking.
- For more intense peach flavor, stir in a bit of peach extract (½ teaspoon) along with vanilla.
- Cookies keep well in an airtight container for 2‑3 days; you can freeze baked cookies (without glaze) for longer.
Nutrition
- Serving Size: 1 cookie
- Calories: ~180 kcal
- Sugar: ~12‑15 g
- Sodium: ~120 mg
- Fat: ~8‑10 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~3‑5 g
- Trans Fat: 0 g
- Carbohydrates: ~25‑28 g
- Fiber: ~1‑2 g
- Protein: ~2‑3 g
- Cholesterol: ~25 mg
