Peach Snickerdoodles Sugar Cookies (Print Version)
# Ingredients:
→ Dough
01 -
Finely chopped peaches, 2 cups (300 g), peeled
02 -
3 g salt
03 -
5 ml baking soda
04 -
10 ml cream of tartar
05 -
410 g all-purpose flour (unbleached)
06 -
5 ml vanilla extract
07 -
30 ml milk (2%) or cream
08 -
2 large eggs
09 -
200 g vegetable shortening
10 -
300 g granulated sugar, split between dough and coating
→ Cinnamon Sugar Coating
11 -
10 ml cinnamon, ground
12 -
100 g regular sugar
# Instructions:
01 -
Let them sit on the trays for a few minutes before you move them to a wire rack. Make sure they cool off all the way.
02 -
Bake in a 175°C oven for 12 to 15 minutes until they’re golden and set. Halfway through, swap your trays so they brown evenly.
03 -
Space the coated balls on greased or parchment-lined pans. Leave space so they have room to spread.
04 -
Make balls from the dough, then roll each one in your cinnamon sugar so every side’s covered.
05 -
Stir leftover 75 g sugar with the cinnamon in a smaller bowl until it’s all blended.
06 -
With a wooden spoon, gently fold the flour and peach bits into your wet mixture. Stop once everything’s barely mixed.
07 -
Using a mixer, blend 225 g of the sugar, shortening, eggs, vanilla, milk, cream of tartar, baking soda, and salt in a big bowl. Mix till smooth and creamy.
# Notes:
01 -
Dough sticks less if your hands are a bit damp while shaping balls.
02 -
A little more flour keeps cookies from spreading too much since juicy peaches add moisture.
03 -
Don’t want to scrape pans? Parchment or spray does the trick for easy cookie removal.