peach cookies

This Peach Pie Cookies recipe transforms the classic flavors of peach pie into adorable, easy-to-make cookies. Ideal for parties or as a delightful treat any time, these cookies combine a chewy sugar cookie base with luscious peach pie filling. Quick, simple, and utterly delicious, they&#x27;re perfect for when you crave a peachy dessert but don&#x27;t have fresh peaches. Get ready to bake and enjoy these little slices of heaven!

Peach Pie Sugar Cookies Recipe

(21 oz) peach pie filling

sugar

milk

vanilla

Preheat the oven to 350°F. Grease two regular-size...

Preheat the oven to 350°F. Grease two regular-size (12 cup) muffin tins with nonstick cooking spray.

Roll each sugar cookie into a ball and...

Roll each sugar cookie into a ball and place into the muffin tin. Using a tart shaper dipped in flour, or the back of a spoon, gently press the dough into the pan and onto the sides. Make sure the bottom isn't too thin and keep the sides higher than the bottom to create an edge on the crust.

Once all muffin tins are full, bake for...

Once all muffin tins are full, bake for 4 minutes. The crust will not be fully cooked. Remove from the oven.

Slice the peaches into smaller pieces. This can...

Slice the peaches into smaller pieces. This can be done easily with a spoon on a plate. Spoon a small amount of filling into each cookie cup and return to the oven. Bake for 6-8 minutes or until the crust is golden brown. Remove from the oven and let them cool before removing the cookie cups from the pan.

Whisk together powdered sugar, milk, and vanilla until...

Whisk together powdered sugar, milk, and vanilla until smooth. Transfer the icing to a resealable sandwich bag and seal shut. Snip the tip of the bag with scissors and drizzle on top of each peach pie cookie.

Serve immediately or cover and refrigerate until ready...

Serve immediately or cover and refrigerate until ready to serve.

Peach Cookies are chewy, crisp-edged, cinnamon-spiced cookies filled with a quick stovetop peach filling, topped with a brown sugar crumble, and finished with a vanilla glaze. These summery cookies taste just like peach cobbler in cookie form. Bake these during peach season, and they&#39;ll be everyone&#39;s new favorite cookie!

Peach Cobbler Cookies

large ripe peaches, diced (about 4 cups, 25 ounces,

+ 1 tbsp light brown sugar, packed

cinnamon

tsp nutmeg

lemon juice

tsp corn starch

water

tsp vanilla extract

salted butter, softened

sugar (210 grams)

light brown sugar, packed (110 grams)

vanilla extract

eggs

tsp baking soda

tsp baking powder

tsp salt

sugar (105 grams)

nutmeg

salted butter, melted (57 grams)

light brown sugar, packed (55 grams)

granulated sugar (20 grams)

+ 1 tbsp all-purpose flour (73 grams)

Make the Peach Filling: Add diced peaches, sugars, lemon juice, cinnamon, and nutmeg to a medium sauce pan over medium heat. Cook for 6 minutes. It will be quite bubbly. Stir the corn starch and water together in a small bowl and stir into the peach mixture. Cook for 1 minute, then remove from the heat immediately and stir in the vanilla. Transfer to a medium bowl to cool completely in the fridge.Make-Ahead Tip: This can be done up to 3 days ahead. Store in a jar in the fridge.

Make the Cookie Dough:  In a large bowl, cream the softened butter with an electric mixer on medium-high speed. Add the sugars and mix until creamed together with the butter, about 1 minute. Add the vanilla and eggs, and mix until just combined. Add the dry ingredients last, and mix until a dough forms. Chill for 30 minutes to make it easier to roll the dough into balls.Make-Ahead Tip: Dough can be balled and frozen for 1-2 months before using. Thaw in the fridge overnight before baking.

Scoop &amp; Chill the Dough: Scoop the dough into balls 55 grams in size, with a large cookie scoop, and place in an airtight container to chill in the fridge for at least 3 hours, in the freezer for 2 hours, or in the fridge for up to 48 hours. EDIT: I added a bit of extra flour &amp; baking powder to the recipe due to some comments about cookie spread. Remember, these must chill for one of the minimum times listed above. I usually chill mine for 24 hours in the fridge. You also must scoop the dough into balls before any of these chill times. If you chill the dough solid and then scoop, it&#39;ll be very difficult, and the dough will re-warm in the process, causing them to likely spread more in the oven.

Make the Crumble: Make the crumble while your dough chills. Preheat the oven to 350° F. Melt the butter in a medium mixing bowl. Stir in the remaining streusel ingredients. You should have a crumbly mixture. Crumble into small pieces on a parchment-lined pan and bake for 12-14 minutes, until deep golden brown. Set aside to cool. Break up the pieces further, as desired, while it cools, with a metal spatula. Make-Ahead Tip: This can be made 1-2 days ahead. Store in a container at room temp.

Bake the Cookies: Preheat your oven to 350° F. Line a few cookie sheets with parchment paper or silicone baking mats. In a small bowl, stir together the sugar and spices for coating. Roll the dough balls in the cinnamon sugar mixture. Place about 6 cookies on each sheet, with room for them to spread.Bake for 11-13 minutes. The edges should look and feel set when tapped with a fingertip, and the centers will be puffy and look just a tad underdone. Immediately place a round cutter around the outside of each cookie and swirl the cookie within it to &quot;scoot&quot; them into perfect circles. This keeps them round AND helps keep them thicker. The cookies will set up as they cool. Let rest on the cookie sheet for 1-2 minutes, then press an indent into the centers with the back of a tablespoon. Let cool a few more minutes on the cookie sheet, then, once they feel sturdy enough, transfer to a wire rack to cool completely.

Optional Glaze: Whisk together glaze ingredients. Adjust glaze consistency with more milk as needed - I prefer it on the runny side here so it melts over the top of the cookie a bit.

Assemble Cookies: Spoon peach cobbler filling into the cooled cookies, sprinkle on the crumble, and drizzle over the glaze.

Serve &amp; Store: Enjoy immediately once assembled! Store cookies in an airtight container in the fridge for 4-5 days. I don&#39;t recommend leaving them at room temp overnight because of the fresh fruit.

These cookies were amazing! I made a few batches and brought them to work and the whole office raved over them!

These are incredible! I think I let my butter soften a little too much the second time I made them as the spread pretty far, but they were still super tasty!

Soft, bakery-style cinnamon cookies filled with a cooked peach cobbler filling, buttery crumble, and vanilla glaze.

Peach Cobbler Cookies Recipe

all-purpose flour

dark brown sugar

salt

unsalted butter, melted

peaches

cornstarch

baking soda

baking powder

unsalted butter, room temperature

eggs, room temperature

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

Combine , , , , and  in a medium bowl. Stir with a fork until the mixture looks like wet sand and small crumbs form. Spread it onto a parchment-lined baking sheet and bake for 10 minutes, or until golden. Cool completely, then break apart any large pieces with a fork or clean hands. Cooling keeps the crumble crisp.

Crumble Topping

Combine  and  in a shallow bowl.

Cinnamon Sugar Topping

Combine , , , , and  in a medium saucepan over medium heat. Bring to a gentle boil, then reduce the heat and simmer for about 10 minutes, until the peaches soften but still hold their shape.

In a small bowl, whisk  and  into a smooth slurry. Stir it into the peaches and cook until the filling thickens, about 3 to 5 minutes. Remove from the heat, stir in , and cool completely.

Peach Cobbler Filling

Make the cookie dough. In a medium bowl, whisk together , , , , and .

In a larger bowl, cream , , and  until light and fluffy. Add  and  and mix until fully combined. Add the dry ingredients and mix until a dough forms.

Portion the dough into 3-ounce balls, about a third of a cup each. Roll each ball in the cinnamon sugar, place on the prepared baking sheets, and flatten slightly.

Bake for 14 minutes. Right after removing the cookies from the oven, use the bottom of a quarter-cup measuring cup or the back of a spoon to press a well into the center of each cookie. Pressing the wells while the cookies are warm gives the cleanest results. Cool completely.

Cookies

Combine  and  in a small bowl. Stir in 1 tablespoon of milk until smooth, then add more milk a little at a time until the glaze is pourable, thin enough to drizzle but thick enough to hold its shape.

Fill each cooled cookie well with the cooled peach filling. Top with the crumble and finish with a drizzle of vanilla glaze. Serve, or store as directed.

Vanilla Glaze

Top 3 peach cookies recipes from across the web

The most viewed peach cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Peach Pie Sugar Cookies Recipe

Peach Cobbler Cookies

Peach Cobbler Cookies Recipe

Top 3 peach cookies recipes from across the web

The most viewed peach cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peach Pie Sugar Cookies Recipe

Peach Cobbler Cookies

Peach Cobbler Cookies Recipe

The most viewed peach cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine