Delicious Peach Snickerdoodle Cookies that combine the classic snickerdoodle flavor with fresh peaches for a delightful treat.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:27 minutes
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup fresh peaches, peeled and diced
1/4 cup granulated sugar (for rolling)
1 teaspoon ground cinnamon (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the diced peaches until evenly distributed throughout the dough.
In a small bowl, mix together the 1/4 cup granulated sugar and 1 teaspoon cinnamon for rolling.
Scoop tablespoon-sized balls of dough and roll them in the cinnamon-sugar mixture. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a chewy texture, slightly underbake the cookies and let them cool on the baking sheet.
Substitute the peaches with other fruits like diced apples or berries for a different flavor twist.