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Take a bite of Peach Snickerdoodles and you’ll be hooked These super soft sugar cookies are loaded with little peach chunks and finished off with a cozy cinnamon sugar crunch They’re always the first thing to disappear at any summer party and bring a playful spin to a classic My crew eats them up the second they come out of the oven
I used to doubt if peaches belonged in cookies but after trying it once I have to make these every peach season All my pals are shocked at how good and different they taste
Delightful Ingredients
- Peaches: take these cookies to another level Pick fruit that’s ripe but firm so they hold their shape Cut them small after checking they smell sweet and give a bit
- Cinnamon: brings that classic snickerdoodle punch Always go for fresh if you can find it in store
- Salt: wakes up all the flavors and keeps things from turning too sweet Use a fine kind for easy mixing
- Baking soda: teams up with cream of tartar to create just the right bite
- Cream of tartar: gives that signature chewy texture and a tiny tang Look near the spices and always check the date
- Unbleached all purpose flour: builds structure so cookies don’t fall apart Bleached flour can mess up the texture
- Vanilla extract: ties everything together and adds that warm, bakery smell Go for pure vanilla when you can
- 2 percent milk or cream: keeps dough moist and helps mix things up smoothly Cream adds extra richness
- Large eggs: hold the dough together and make it richer Fresh eggs are best for texture
- Crisco shortening: makes these cookies super soft and puffy I use it since butter makes the cookies spread more
- Granulated sugar: sweetens the dough and helps the edges crunch Divide some for rolling each cookie
Tasty Step-by-Step Directions
- Let Them Cool:
- Leave cookies on the baking sheet for a couple of minutes before transferring to a wire rack This makes sure they stay together and don’t crack when you move them
- Flip The Sheets:
- Swap your cookie sheet positions between oven racks midway through the bake so everything cooks evenly and gets that perfect golden color
- Bake ‘Em Off:
- Place your coated dough balls on a greased pan with two inches between and bake at three fifty degrees for twelve to fifteen minutes You want edges set but middles still a little soft
- Roll in Cinnamon Sugar:
- Drop each dough ball into your cinnamon sugar mix and coat all sides evenly
- Shape The Dough:
- Grab chunks of dough and roll into balls about an inch and a half across Keep a little water on your hands to stop them sticking
- Stir Cinnamon and Sugar:
- Mix up the last half cup of sugar and cinnamon in a small bowl This is for rolling your dough balls and adds a sweet crunch
- Combine Dry and Peachy Parts:
- Add in flour, salt, cream of tartar, and baking soda Use a spoon to gently stir, then carefully fold in the diced peaches so they don’t get squished This keeps things light
- Beat Wet Stuff:
- In a huge bowl beat together shortening, granulated sugar, vanilla, eggs, and milk until fluffy and pale Usually takes three minutes with an electric mixer This makes the cookies turn out pillowy
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These cookies bring back memories of lazy sunny days baking with my kids I love seeing people’s faces light up when they discover that peach inside Cinnamon mixed with peaches just feels cozy and familiar
Smarter Storage Ideas
Keep cookies sealed tight at room temp and they’re good for three days For longer stashing freeze in a zip bag for up to two months Use parchment between layers to keep them from sticking Grab one and thaw or pop it in the microwave for a warm treat
Swaps for Ingredients
No peaches? Use nectarines, or go with canned peaches if you dry them off first Want dairy free? Any plant milk will do Change it up a bit by using almond in place of some vanilla
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Serving Up Fun
Peach Snickerdoodles are awesome next to vanilla ice cream or with a glass of sweet tea I love tossing them onto a dessert platter with other summer cookies for backyard hangouts
Beloved Southern Classic
Snickerdoodles are a must at every Southern get together Adding fresh peaches makes them extra special and totally captures that homegrown seasonal flavor
Frequently Asked Questions
- → Which peaches should I pick?
Go for fresh yellow peaches if you can. They're big on flavor and juice, but canned (firm ones) work too when it's not peach season.
- → Is it okay to prep these in advance?
Totally. Just chill your dough in the fridge for a day before baking to save time when things get busy.
- → How do I stop cookies from spreading out?
Measure the flour carefully and let the dough cool if it feels sticky. A little extra flour can help soak up the peach juice.
- → Can I keep these cookies in the freezer?
For sure. Pop them baked or as dough balls in a sealed container and freeze them up to two months.
- → How can I make sure they bake evenly?
Swap your pans around halfway through baking and space the cookies out. That way, they all come out the same.
- → Why dampen your hands for rolling dough?
Wet hands stop the dough from sticking, so rolling balls is easier and not so messy.