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Fresh-Peach Drop Cookies
Credit:
Victor Schraeger
Recipe Summary
Yield: Makes about 4 dozen
Ingredients
Ingredient Checklist
2 cups all-purpose flour, plus 2 tablespoons
3/4 teaspoon salt
1/2 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
2 large ripe peaches, peeled, pitted, and cut into 1/4-inch dice (about 1 3/4 cups)
1/3 cup peach jam or preserves
2 tablespoons fine sanding sugar
1/8 teaspoon ground cinnamon
Cook's Notes
These cookies are best the day they’re baked. They will soften at the edges after a couple of days, but they’ll still taste delicious.
Gallery
Fresh-Peach Drop Cookies
Credit:
Victor Schraeger
Recipe Summary
Yield: Makes about 4 dozen
Gallery
Fresh-Peach Drop Cookies
Credit:
Victor Schraeger
Fresh-Peach Drop Cookies
Credit:
Victor Schraeger
Fresh-Peach Drop Cookies
Recipe Summary
Yield: Makes about 4 dozen
Recipe Summary
Yield: Makes about 4 dozen
Yield: Makes about 4 dozen
Makes about 4 dozen
Ingredients
Ingredients
- 2 cups all-purpose flour, plus 2 tablespoons
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 stick (8 tablespoons) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 2 large ripe peaches, peeled, pitted, and cut into 1/4-inch dice (about 1 3/4 cups)
- 1/3 cup peach jam or preserves
- 2 tablespoons fine sanding sugar
- 1/8 teaspoon ground cinnamon
Directions
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.
Cook's Notes
These cookies are best the day they’re baked. They will soften at the edges after a couple of days, but they’ll still taste delicious.
Cook’s Notes
These cookies are best the day they’re baked. They will soften at the edges after a couple of days, but they’ll still taste delicious.
Reviews (5)
Add Rating & Review
133 Ratings
5 star values:
20
4 star values:
22
3 star values:
53
2 star values:
33
1 star values:
5
Reviews (5)
Add Rating & Review
133 Ratings
5 star values:
20
4 star values:
22
3 star values:
53
2 star values:
33
1 star values:
5
Add Rating & Review
133 Ratings
5 star values:
20
4 star values:
22
3 star values:
53
2 star values:
33
1 star values:
5
133 Ratings
5 star values:
20
4 star values:
22
3 star values:
53
2 star values:
33
1 star values:
5
133 Ratings
5 star values:
20
4 star values:
22
3 star values:
53
2 star values:
33
1 star values:
5
- 5 star values:
- 20
- 4 star values:
- 22
- 3 star values:
- 53
- 2 star values:
- 33
- 1 star values:
- 5
Martha Stewart Member
Rating: 4 stars
11/07/2013
Moist and delicious. I made them as soon as possible after seeing the recipe for the first time.
Martha Stewart Member
Rating: Unrated
09/29/2012
Just made these, with apricot jam and baking powder instead of baking soda, and no fresh fruit since I ain't got any. They are delicious !
Martha Stewart Member
Rating: Unrated
08/20/2012
These cookies are incredible! I used about 1 1/2 C. Diced peaches and drained the juice before adding to flour mixture. So tender and juicy, they are wonderful! Highly recommend!
Martha Stewart Member
Rating: Unrated
09/10/2011
Fantastic cookies! Followed as written, and they came out great. They are, sadly, better the day you make them -- sitting overnight in an airtight container makes them go soft. While they are still delicious like this, the interplay between the soft peaches and the crisp outer shell of the cookie is not to be missed. So try to make them the day you want to eat them!
Martha Stewart Member
Rating: Unrated
07/28/2011
Terribly disappointing! tasted great within the first hour, but later in the day, soggy & flavorless! I've always been able to rely on EF recipes, and am very sorry this one didn't work out!
Martha Stewart Member
Rating: 4 stars
11/07/2013
Moist and delicious. I made them as soon as possible after seeing the recipe for the first time.
Rating: 4 stars
Rating: Unrated
09/29/2012
Just made these, with apricot jam and baking powder instead of baking soda, and no fresh fruit since I ain't got any. They are delicious !
Rating: Unrated
Rating: Unrated
08/20/2012
These cookies are incredible! I used about 1 1/2 C. Diced peaches and drained the juice before adding to flour mixture. So tender and juicy, they are wonderful! Highly recommend!
Rating: Unrated
09/10/2011
Fantastic cookies! Followed as written, and they came out great. They are, sadly, better the day you make them -- sitting overnight in an airtight container makes them go soft. While they are still delicious like this, the interplay between the soft peaches and the crisp outer shell of the cookie is not to be missed. So try to make them the day you want to eat them!
Rating: Unrated
07/28/2011
Terribly disappointing! tasted great within the first hour, but later in the day, soggy & flavorless! I've always been able to rely on EF recipes, and am very sorry this one didn't work out!
All Reviews for Fresh-Peach Drop Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Fresh-Peach Drop Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
