Are you craving a delicious and delightful treat that captures the sweet essence of summer? Look no further than our exploration of the best recipes for fresh peach cookies. These delectable cookies, bursting with the juicy flavors of ripe peaches, offer a perfect balance of sweetness and tang. Whether you prefer soft and chewy cookies or crispy and golden ones, our selection of recipes will guide you towards creating the ultimate fresh peach cookie experience. Embark on this culinary journey with us, and discover the secrets to making these cookies that will leave you and your loved ones savoring every bite.
Here are our top 4 tried and tested recipes!
FRESH PEACH COOKIES
Make and share this Fresh Peach Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Drop Cookies
Time 40m
Yield 4 Dozen
Number Of Ingredients 12
Steps:
- Cream butter or margarine and sugar in a bowl.
- Add egg and beat until light and fluffy.
- In another bowl mix flour, baking soda and seasonings.
- Stir flour mixture into egg mixture, a little at a time.
- Peel, pit and finely dice peaches, stir into cookie mixture.
- Stir in raisins.
- Drop dough by rounded teaspoonfuls onto cookie sheet.
- Bake at 375°F for 20 minutes until cookies are brown on top.
- Cool thoroughly.
FRESH-PEACH DROP COOKIES
Ripe stone fruit and sweet preserves lend a double dose of peach flavor to these summery cookies. The crisp cinnamon-sugar topping yields to a tender, moist interior that's studded with fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Whisk together flour, salt, and baking soda.
- Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.
- Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.
- Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.
FRESH PEACH DROP COOKIES
This a cookie recipe from Martha - and is it ever delicious!! I have used nectarines, and it is very good also - just so delectable!!
Provided by Chef mariajane
Categories Drop Cookies
Time 11m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Whisk together flour, salt and baking soda.
- Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.
- Using a 1 1/2 inch ice cream scoop or a Tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2-inches apart. (if not baking all of the cookies, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days). Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoons cinnamon/sugar mixture.
- Bake cookies, rotating sheets halfway through, until golden brown and just set, about 11-13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to a wire rack to cool completely.
FRESH PEACH DROP COOKIES
Steps:
- Preheat oven to 375. Whisk together flour, salt, and baking soda. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture. Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.
Tips:
- Use fresh, ripe peaches. This will ensure that your cookies are flavorful and moist.
- Peel and dice the peaches before adding them to the cookie dough. This will help them to distribute evenly throughout the cookies.
- Don't overmix the cookie dough. Overmixing will make the cookies tough.
- Chill the cookie dough for at least 30 minutes before baking. This will help the cookies to hold their shape and prevent them from spreading too much.
- Bake the cookies at 375 degrees Fahrenheit for 10-12 minutes, or until they are golden brown around the edges.
- Let the cookies cool on a wire rack before serving. This will help them to firm up and prevent them from breaking.
Conclusion:
Fresh peach cookies are a delicious and easy-to-make summer treat. They are perfect for picnics, potlucks, and bake sales. With just a few simple ingredients, you can create a batch of cookies that everyone will love. So next time you have a craving for something sweet, give these cookies a try.
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