Peach Snickerdoodle Cookies

Here’s a recipe that combines the warm, cinnamon-sugar flavor of snickerdoodles with the sweet, juicy goodness of peaches.

Peach Snickerdoodle Cookies Recipe

Ingredients:

For the cookies:

• 1 1/2 cups all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 tsp ground cinnamon

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 1 large egg

• 1 tsp vanilla extract

• 1 medium ripe peach, peeled, pitted, and finely chopped (or 1/2 cup peach puree)

For the cinnamon-sugar coating:

• 3 tbsp granulated sugar

• 1 tsp ground cinnamon

Instructions:

1. Prep the peaches:

   • Peel and pit the peach, then finely chop it or blend it into a smooth puree. If you’re using the puree, make sure to drain any excess moisture to avoid making the dough too wet.

2. Mix dry ingredients:

   • In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

3. Cream butter and sugars:

   • In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until smooth and creamy (about 2-3 minutes).

4. Add egg, vanilla, and peaches:

   • Add the egg and vanilla extract to the butter-sugar mixture and mix until fully combined. Then, add the chopped peaches (or peach puree) and mix until incorporated.

5. Combine dry and wet ingredients:

   • Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. You may need to stir it by hand to make sure everything is combined evenly.

6. Chill dough:

   • Cover the dough and chill it in the refrigerator for at least 30 minutes to make it easier to handle when rolling.

7. Prepare cinnamon-sugar coating:

   • In a small bowl, combine the granulated sugar and ground cinnamon. Set aside.

8. Roll the cookies:

   • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

   • Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated, then place them on the prepared baking sheet, leaving about 2 inches between each cookie.

9. Bake:

   • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. They will firm up as they cool.

10. Cool:

• Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy:

• The warm cinnamon-sugar coating paired with the juicy peach flavor makes these cookies a perfect treat. You can also drizzle a little glaze over them for extra peachy sweetness, if you like!