why make this recipe
Peach Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle. They combine the warm, comforting flavors of cinnamon with the sweet, fruity taste of peaches, creating a cookie that is soft, chewy, and bursting with summer flavor. These cookies are perfect for any occasion, from family gatherings to quiet afternoons at home. Plus, they are easy to make and sure to impress your friends and family!
how to make Peach Snickerdoodle Cookies
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup peach puree (fresh or canned)
- 1 teaspoon vanilla extract
- Additional sugar and cinnamon mixture for rolling
Directions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, cream the softened butter with the granulated and brown sugars until light and fluffy.
- Beat in the eggs, peach puree, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- In a small bowl, mix sugar and cinnamon for rolling.
- Scoop out dough and roll into balls, then roll in the cinnamon-sugar mixture.
- Place on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Peach Snickerdoodle Cookies
Serve these cookies warm or at room temperature. They are delicious on their own, but you can also enjoy them with a glass of milk or a scoop of vanilla ice cream. If you want to be extra fancy, drizzle some melted chocolate on top!
how to store Peach Snickerdoodle Cookies
To keep your Peach Snickerdoodle Cookies fresh, store them in an airtight container at room temperature for up to one week. You can also freeze them for longer storage. Just place them in a freezer-safe bag or container, and they will last for about three months. Thaw them at room temperature before serving.
tips to make Peach Snickerdoodle Cookies
- Make sure your butter is softened but not melted for the best texture in your cookies.
- If using canned peach puree, drain it well to avoid excess moisture in the dough.
- Don’t overmix the dough after adding dry ingredients; this keeps the cookies soft and chewy.
variation
You can try adding chunks of fresh peaches into the dough for an extra burst of flavor. If you like nuts, consider adding chopped pecans or walnuts for added crunch.
FAQs
Can I use different fruit purees?
Yes, you can substitute other fruit purees like apple or apricot for a different flavor twist!
Can I make these cookies gluten-free?
Yes! You can use a 1:1 gluten-free flour blend as a substitute for all-purpose flour.
How do I know when the cookies are done baking?
Look for lightly golden edges and a soft center. They will continue to bake slightly as they cool on the baking sheet.
