These soft Peach Cobbler Cookies are studded with fresh peaches and flavored with fresh lemon and warm cinnamon. This super easy, no chill cookie recipe is perfect for peach season!
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These peach cookies taste like like peach cobbler in cookie form. They’re an easy no-chill recipe you can whip up in less than an hour.
Peaches are juicy, flavorful and perfect for summer baking. They are perfect for sharing.
For more delicious peach treats, try my Peach Cupcakes and Peach Cobbler Cake!
Jump to:
- Why We Love This Recipe
- Ingredients
- Instructions
- Recipe FAQs
- Peach Cobbler Cookies
Why We Love This Recipe
- Peach-filled: They’re made with over a cup of peaches! Peaches add fresh, sweet flavor to every bite.
- Soft and Buttery: They are soft and tender just like my Lemon Sour Cream Cookies and Blood Orange Cookies.
- Flavorful: Fresh lemon and warm cinnamon add tons of flavor!
- Simple: The dough comes together in minutes. There’s no chilling required.
Ingredients
- Peaches: You’ll need about 3 medium peaches. I recommend fresh ripe peaches. Ripe peaches have the best flavor and texture and are the most juicy!
- Unsalted butter: Use room temperature unsalted butter.
- Granulated sugar and Brown sugar: Use granulated sugar and either light or dark brown sugar. Make sure your brown sugar is fresh.
- 1 egg: You’ll need 1 large room temperature egg.
- Cream of tartar and Baking soda: Cream of tartar and baking soda help the cookies rise and gives them their soft texture. Cream of tartar is also partly what makes Snickerdoodles so soft and delicious!
- Cinnamon: Cinnamon adds warm flavor. It’s delicious with sweet peaches.
- Lemon juice and lemon zest: For fresh flavor!
Substitutions & Variations
- If you don’t have cream of tartar, use baking powder in place of the baking soda and cream of tartar.
Instructions
- Preheat oven to 350 Farenheit.
- In a medium sized bowl, whisk together the all purpose flour, baking soda, cinnamon, cream of tartar and salt. Set aside.
- Cream the sugars, butter and lemon zest in the bowl of an electric mixer until just combined.
- Scrape down the sides of the bowl then add the egg and mix until incorporated. Add the vanilla extract and lemon juice and beat until combined.
- With the mixer on low speed, slowly add the dry ingredients and mix until just combined. Stir in the chopped peaches.
- Drop cookies by 2 tablespoons of dough onto the cookie sheet. Place them 2″ apart.
- Bake 14-16 minutes. Let cool on the baking sheet for 10 minutes before then transferring them to a rack to cool completely.
Recipe FAQs
How do I store these cookies?
Leftover cookies can be stored in an airtight container in the refrigerator for up to four days. The cookies are made with peaches, so they last longer in the fridge.
How do you peel a peach?
Peaches can be blanched or simply peeled with a peeler. Jessica Gavin has a great article called How to Peel Peaches (2-ways). Check it out to learn these two simple methods.
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Peach Cobbler Cookies
Natalie
These soft Peach Cobbler Cookies are studded with fresh peaches and flavored with fresh lemon and warm cinnamon. This super easy, no chill cookie recipe is perfect for peach season!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 16 minutes mins
Total Time 41 minutes mins
Course Cookies
Cuisine American
Servings 32 cookies
Calories 126 kcal
Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup plus 2 tablespoons granulated sugar
- ⅓ cup brown sugar light or dark, packed
- 1 teaspoon lemon zest
- 1 large egg room temperature
- 3 cups all purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 ¾ teaspoon cinnamon
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 ¼ teaspoon vanilla extract
- 1 ¼ cups fresh peaches about 3 medium fresh ripe peaches, peeled and chopped
Instructions
Preheat oven to 350 F and line baking sheets with parchment paper.
In a medium sized bowl, whisk together the all purpose flour, baking soda, cinnamon, cream of tartar and salt. Set aside.
Cream the sugars, butter and lemon zest in the bowl of an electric mixer with the paddle attachment or with a handheld mixer on medium speed until light and fluffy, 2-3 minutes.
Scrape down the sides of the bowl then add the egg and mix until incorporated. Add the vanilla extract and lemon juice and beat until combined.
With the mixer on low speed, slowly add the dry ingredients and mix until just combined. Stir in the chopped peaches.
Drop cookies by 2 tablespoons of dough onto the cookie sheet. Place them 2″ apart.
Bake 14-16 minutes. Let cool on the baking sheet for 10 minutes before then transferring them to a rack to cool completely.
Notes
Peaches: You’ll need about 3 medium peaches. I recommend fresh ripe peaches. Ripe peaches have the best flavor and texture and are the most juicy! Peel peaches or leave the peel on.
Storage: Store leftover cookies in an airtight container in the refrigerator for up to 4 days. Cookies are best stored in the fridge since they contain peaches.
Nutrition
Serving: 1cookieCalories: 126kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 20mgSodium: 75mgPotassium: 43mgFiber: 0.5gSugar: 7gVitamin A: 205IUVitamin C: 1mgCalcium: 8mgIron: 1mg
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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