Peach Snickerdoodles
Peach snickerdoodles bring together soft, cinnamon sugar cookies and sweet peach flavor in one cozy bite. They are the kind of treat that feels familiar, with just enough fruitiness to make them special.
Equipment
- 1 Baking sheets lined with parchment paper
- 1 medium bowl
- 1 Large bowl
- 1 Wire rack
Ingredients
- 2.75 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 0.5 tsp salt
- 1 cup unsalted butter softened
- 0.75 cup granulated sugar
- 0.75 cup brown sugar packed
- 1 egg
- 1 tsp alcohol-free vanilla extract
- 0.5 cup peach preserves or finely diced ripe peach
- 1.5 tsp cinnamon for rolling
- 0.25 cup extra sugar for rolling
Instructions
- Preheat the oven to 350°F and line your baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and alcohol-free vanilla extract, then mix in the peach preserves or diced peach.
- Add the dry ingredients to the wet mixture and stir just until combined.
- In a small bowl, mix cinnamon with extra sugar. Scoop the dough into balls and roll each one in the cinnamon sugar mixture until evenly coated.
- Place the dough balls on the prepared baking sheets, leaving space between them. Bake at 350°F for 10 to 12 minutes, until the edges are set and the centers still look a little soft.
- Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
If using fresh peaches instead of preserves, chop finely and blot away excess moisture before adding to the dough. For best texture, use softened butter and avoid overmixing the dough. Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.