Peach Snickerdoodle Cookies (Print version)
Soft Peach Snickerdoodle Cookies with cinnamon sugar edges, peach preserves, and a tender chewy center.
# Ingredients:
For the cookie dough
01 -
1/2 cup (113 g) unsalted butter, softened
02 -
2/3 cup (135 g) granulated sugar
03 -
1/4 cup (50 g) packed light brown sugar
04 -
1 large egg yolk
05 -
1 teaspoon vanilla extract
06 -
3 tablespoons thick peach preserves
07 -
1 1/2 cups (190 g) all-purpose flour
08 -
1/4 cup (8 g) freeze-dried peaches, finely crushed
09 -
1 teaspoon cream of tartar
10 -
1/2 teaspoon baking soda
11 -
1/2 teaspoon ground cinnamon
12 -
1/4 teaspoon fine salt
For the peach cinnamon sugar
13 -
1/4 cup (50 g) granulated sugar
14 -
1 1/2 teaspoons ground cinnamon
15 -
2 tablespoons finely crushed freeze-dried peaches
Optional fresh peach
16 -
1/4 cup (40 g) very finely diced peeled peach, blotted dry
# Instructions:
01 -
Whisk the flour, crushed freeze-dried peaches, cream of tartar, baking soda, cinnamon, and salt in a medium bowl.
02 -
Beat the softened butter, granulated sugar, and brown sugar for 2 minutes, until creamy and slightly lighter.
03 -
Mix in the egg yolk, vanilla, and peach preserves until combined. Scrape the bowl so the preserves are evenly mixed in.
04 -
Add the dry ingredients and mix just until no dry streaks remain. Fold in the optional diced peach if using. Cover and chill for 30-60 minutes.
05 -
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
06 -
Mix the coating sugar, cinnamon, and crushed freeze-dried peaches. Scoop 1 1/2 tablespoon portions of dough and roll each ball in the coating.
07 -
Place dough balls 2 inches apart and bake for 9-11 minutes, until the edges are set and the centers look puffed and slightly soft.
08 -
Let the cookies cool on the baking sheet for 8 minutes, then move them to a rack. They firm up as they cool.
# Good to know:
01 -
Makes about 18 cookies.
02 -
Chilling helps control spread and improves the chewy texture.
03 -
Use thick preserves, not runny syrup.