Peach Cobbler Cookies
A delicious twist on traditional peach cobbler, these cookies combine the warmth of cinnamon and nutmeg with the sweetness of peaches in a convenient cookie form.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter, softened softened
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1 cup diced peaches (fresh or canned, unsweetened) drained if canned
- 1 cup confectioners' sugar for dusting
Wet Ingredients
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, cream together butter and sugars until light and fluffy. Beat in egg, vanilla, and milk.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix. Fold in diced peaches.
- Chill dough for 10 minutes. Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 12-14 minutes until edges are lightly golden. Allow to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For an extra touch, drizzle cooled cookies with a simple glaze made from powdered sugar and milk. Fresh peaches work best, but canned peaches (drained and rinsed) can be used as a substitute.