These Peach Cookies are soft, buttery, and made without a mixer. Use fresh or canned peaches so you can bake them any time of year.

Soft peach cookies made with fresh or canned peaches on a plate.

Step by step photos

These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.

Melted butter mixed with sugar, vanilla, and egg for soft peach cookie dough.

Butter: Let the melted butter cool until it's no longer hot, but don't let it become cold and solid again. Hot butter can start cooking the egg, while cold butter won't mix as smoothly with the sugars. Whisk together melted butter, brown sugar and granulated sugar in a large bowl.
Add in the egg and vanilla extract and stir until the mixture is well combined.

Dry ingredients whisked together before adding chopped peaches for soft peach cookie dough.

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Add the chopped peaches to the flour mixture.
Fold until the peaches are evenly coated with the flour mixture.

Flour mixture folded into the butter mixture to make soft peach cookie dough.

Add the flour mixture to the butter mixture.
Stir just until the flour mixture is incorporated. Do not overmix

Peach cookie dough scooped onto a baking sheet and baked soft peach cookies cooling on a wire rack.

Scoop the dough onto a parchment-lined baking sheet, leaving about 2 inches (5 cm) between each scoop of dough.
Bake until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate them for up to 5 days.

Recipe tips

Peaches

Drain canned peaches before measuring: If you're using canned peaches, drain them well, pat them dry, then measure them. Measuring the peaches with the juice can add extra liquid to the dough, which can make the cookies spread more during baking.
Keep the peach pieces small (about ¼ inch / 6 mm): Small peach pieces are easier to mix through the dough and give you peach in more bites. Larger pieces can release more juice, making the dough harder to scoop and the cookies less even.

Shaping the cookies

Chill the dough for longer if needed: The dough only needs 30 minutes in the refrigerator before baking, but you can chill it for several hours or overnight if you'd like to make it ahead. Keep it covered so it doesn't dry out. If it's too firm to scoop, leave it on the counter for about 30 minutes before scooping.
I used a 1½-tablespoon (24 ml) cookie scoop to portion the dough. You can bake the scoops without rolling them, or gently roll each one into a ball if you would like a more rounded shape. If the dough starts sticking to your hands, a little flour on your hands will make rolling easier.
Rinse the cookie scoop as needed: It might sound too simple to make a difference, but it really does. If the dough starts sticking to the scoop, give it a quick rinse under warm water and dry it well before scooping again. The dough releases much more easily, and the cookies stay about the same size.

Peach cookies on cooling rack with half on the side to show texture

Baking

Give the cookies room to spread: These cookies bake to about 2¾ inches (7 cm) across, so leave about 2 inches (5 cm) of space between each scoop of dough. This gives them enough room to spread without touching.
Let the baking sheet cool between batches: If you're baking more than one tray, let the baking sheet cool before adding the next batch of dough. A hot baking sheet can cause the cookies to spread more before they begin to set.
Let the cookies cool on the baking sheet for 5 minutes: The cookies are very soft when they first come out of the oven. Let them cool on the baking sheet for 5 minutes so they can firm up enough to transfer to a cooling rack or plate without breaking.

Recipe

Soft Peach Cookies (Fresh or Canned Peaches)

PREP TIME 20

COOK TIME 10

Chill 30

TOTAL TIME 1

These Peach Cookies are soft, buttery, and made without a mixer. Use fresh or canned peaches so you can bake them any time of year.

Watch how to make the recipe

Ingredients

¾ cup (170 g) butter, melted and cooled
¾ cup + 1 tablespoon (165 g) light brown sugar
¼ cup + 1 tablespoon (65 g) white granulated sugar
1 large egg (at room temperature)
1 teaspoon vanilla extract
2¼ cups (270 g) all purpose flour (plain flour)
¾ teaspoon baking soda (bicarbonate of soda)
½ teaspoon ground cinnamon
¾ teaspoon salt (use ½ teaspoon if using salted butter)
1 cup (150 g) chopped fresh or canned peaches, cut into ¼-inch (6 mm) pieces
White granulated sugar for sprinkling (optional)

Instructions

Prepare the peaches: If using canned peaches, rinse, drain well, and pat dry. If using fresh peaches, peel if preferred. Chop the peaches first, then measure 1 cup (150 g).
Butter mixture: Let the melted butter cool until it's no longer hot, but still liquid. Whisk in the brown sugar and white granulated sugar until well combined. Stir in the egg and vanilla extract.
Flour mixture: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the chopped peaches and toss until evenly coated.
Combine: Add the flour mixture to the butter mixture. Stir just until no dry flour remains. Do not overmix.
Chill: Cover and refrigerate for 30 minutes, or until the dough is firm enough to scoop.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Shape: Scoop the dough using a 1½-tablespoon (24 ml) cookie scoop onto the prepared baking sheet, leaving about 2 inches (5 cm) between each scoop. The cookies spread to about 2¾ inches (7 cm) across.
Bake the scooped dough as they are, or gently shape each one into a ball for a more rounded cookie. Lightly flour your hands if the dough starts sticking
Bake for 10 to 11 minutes, or until the edges are lightly crisp. The centres will still look soft, but they'll continue to set as the cookies cool.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack or plate.

Recipe Notes

Butter: Let the melted butter cool until it's no longer hot, but don't let it become cold and solid again.

Peaches: Chop the peaches before measuring 1 cup (150 g).

Let the baking sheet cool between batches: If you're baking more than one tray, let the baking sheet cool before adding the next batch of dough. A hot baking sheet can cause the cookies to spread more before they begin to set.

Make ahead: Refrigerate the dough for several hours or overnight. If it's too firm to scoop, let it stand at room temperature for about 30 minutes.

Nutrition