I added a large tbsp of honey to the recipe instead of preserves because I only had red berry preserves and I didn’ t want to ruin the colour. Bake the cookies 11 to 13 minutes, or until golden brown and just set. It’s strange how your tastes can change. Please tell me what ‘sanding sugar’ is. I’m glad you love peaches now. They are so soft they practically melt in your mouth. Brown sugar, peaches, & cinnamon! Add the peaches and preserves, mixing just until combined. 44 %, large peaches, peeled, pitted and cut into 1/4-inch dice (about 1 3/4 cups), cup peach jam or 1/3 cup peach preserves. But I don’t have access to fresh peaches, can you used frozen instead? Add the egg and vanilla, and mix well. It’s a coarse sugar that can be sprinkled on baked goods to give them a little sparkle and an extra bite of sweetness. Pinning! I can’t imagine a more perfect summer cookie. They will soften more over time. Preheat oven to 375°F. You can substitute granulated sugar if you like. Whisk together the flour, salt, and baking soda. I’m not sure that calling these cookies is sufficient. I think I would use dried before canned. They’re sweet and light and really just a pleasure to eat. I happened upon a recipe for cookies made with fresh peaches and became intrigued. 2 cups + 2 tablespoons (255g) all-purpose flour, 2 large ripe peaches, peeled, pitted, and cut into 1/4-inch pieces. (if not baking all of the cookies, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days). Bake cookies, rotating sheets halfway through, until golden brown and just set, about 11-13 minutes. You know how I love cinnamon, and the little (or big, in my case) sprinkle of cinnamon-sugar on top of these beauties is just perfection. Oooh, these cookes intrigue me. They are best the day they're baked, but will keep for 2 to 3 days. The recipes you'll find as you browse through the recipe index tend toward low-effort, high-reward although you'll find some special "worth the effort" treats, too. In any case, peaches seem destined to be heavily featured in season here on BoB. These peach cookies are calling my name. I’m Jennifer and this is my journal of over a decade of adventures as an amateur baker. Thank you so much! Beat in egg and vanilla. Drop the dough by tablespoonfuls onto the prepared pans, leaving about 2 inches between cookies. (Refrigerate the dough between baking batches.). I’d recommend thawing and rinsing (and drying, of course) them. Thanks for sharing! Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I have used nectarines, and it is very good also - just so delectable!! Growing up I loved mayo….I despise that white disgusting stuff now….strange! In addition to fresh peaches, there’s also a bit of peach preserves to make them even sweeter. You had me as soon as you said these were like bites of peach cobbler…to which I am shamelessly addicted. These look great! Your email address will not be published. There's sure to be something delicious for everyone. These peach cookies look really yummy! Your email address will not be published. Looks amazing. Canned fruits usually have a syrup that would make these pretty soggy. Preheat oven to 375. I’m intrigued by these cookies using fresh peaches because I assume they would add too much extra liquid. They are quite unlike any cookie I’ve ever experienced. Store cookies in an airtight container in single layers with waxed paper between layers. Then, carefully transfer the cookies to wire racks to cool completely. The crisp cinnamon-sugar topping yields to a tender, moist interior that's studded with fruit. I love peach cobbler and the idea of that in cookie form! Making these tonight for a birthday tea tomorrow. Look for it with the cake decorating supplies. Perfect for the peaches I was given that I chopped up and are sitting in my fridge right now. Whisk together flour, salt, and baking soda. Add flour mixture, and beat until just combined. Thank you!! When I came home from our CSA pick-up last week with two more bags of peaches, I scoured my to-bake recipes and rediscovered these cookies. Ripe stone fruit and sweet preserves lend a double dose of peach flavor to these summery cookies. I have never even heard of it. Peach Drop Cookies are a wonderfully delicious way to take advantage of fresh peaches. GOT to make these! Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Let cool on sheets for 5 minutes, and then transfer cookies to a wire rack to cool completely. Sprinkle each cookie with about 1/8 teaspoon of the cinnamon-sugar. These look so good! These were sooooo good! I’ve made plenty of cookies with dried fruits, but I felt pretty sure that, with the exception of bananas, I’d never made any with fresh fruit. I totally want to eat a tiny hand held peach cobbler! But, still, the fact remains that I’ve never been much of a fan of peaches until this summer. 133 g The cinnamon part sounds awesome. Add eggs, … Required fields are marked *. They’re the BEST! Not sure why; it makes total sense. I’ve been trying to make the most of them with an amazing cobbler and impromptu bars. Reduce mixer speed to low. Here’s what I did. Line baking sheets with silicone liners or parchment paper. Ever delicious!!!!!!!!!!!!!... I had earlier this summer double dose of peach preserves to make them even sweeter peaches or canned peaches canned. It ’ s probably not that strange, as I ’ m sure there ’ s plenty of reason! Just a pleasure to eat a tiny, delicate peach cobbler and sugar with a mixer on medium-high speed pale... 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