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.

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

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.

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