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Peach Snickerdoodles will have you swooning from the first bite These pillowy sugar cookies are packed with juicy diced peaches and then rolled in a cinnamon sugar coating for that classic snickerdoodle flair They are always a hit at summer potlucks and make such a fun twist on the traditional favorite My family devours these warm from the oven
When I first tried peaches in cookies I doubted if it would work Now I crave these every time peach season rolls around My friends cannot believe how unique and delicious they are
Ingredients
- Granulated sugar: gives sweetness and helps with those crisp edges Divide it for coating the cookies too
- Crisco shortening: ensures these cookies are soft and tender I prefer shortening because butter can make them spread too much
- Large eggs: add richness and help hold the dough together Choose fresh eggs for best texture
- 2 percent milk or cream: keeps the dough moist and helps bind everything Cream gives them an extra hint of richness
- Vanilla extract: warms up all the flavors and adds a bakery aroma Always use pure vanilla if possible
- Unbleached all purpose flour: provides structure so cookies hold their shape Bleached flour can make cookies tough
- Cream of tartar: gives snickerdoodles their signature tang and chewy bite Look for it in the baking aisle and check for freshness
- Baking soda: works with cream of tartar to give a soft texture
- Salt: sharpens the flavors and keeps the cookies from tasting flat Use fine salt so it blends easily
- Cinnamon: is essential for that classic snickerdoodle flavor Freshly ground if you can find it
- Peaches: make these cookies stand out Choose ripe but firm peaches for easy dicing and best flavor They should feel fragrant and give just slightly when pressed
Step-by-Step Instructions
- Cream the Wet Ingredients:
- Cream 1 and a half cups granulated sugar with shortening eggs milk and vanilla in a large bowl using an electric mixer Mix until the texture is light and fluffy which usually takes about three or four minutes This step makes the cookies soft throughout
- Add Dry and Fresh Ingredients:
- Add flour cream of tartar baking soda and salt and mix with a wooden spoon just until combined Fold in the diced peaches very gently so you do not smash them This keeps the cookies light and flavorful
- Mix Cinnamon Sugar:
- Combine the remaining half cup of granulated sugar with the cinnamon in a small bowl This will be the coating that gives each bite warmth and a sweet crunch
- Shape and Coat:
- Scoop out dough and shape it into balls about one and a half inches across Keep your hands slightly moist if the dough sticks too much Roll each dough ball in the cinnamon sugar mixture making sure to get an even coating
- Arrange and Bake:
- Place the dough balls on prepared cookie sheets sprayed with cooking spray or greased well Space them out by at least two inches Bake at three hundred fifty degrees for twelve to fifteen minutes until the edges feel set but the centers remain slightly soft
- Rotate Sheets:
- About halfway through baking swap the positions of the cookie sheets between the top and bottom oven racks This ensures even baking and keeps the cookies perfectly golden
- Cool and Enjoy:
- Let the cookies cool on the trays for a few minutes before transferring them to a rack This helps them firm up and makes them easier to move without breaking
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These cookies always remind me of baking with my kids on lazy summer afternoons I love the surprise on people’s faces when they bite in and taste that peachy twist Cinnamon and peaches feel like home to me
Storage Tips
Store cookies in an airtight container at room temperature for three days For longer storage freeze them in a zip top bag for up to two months Layer parchment between cookies to prevent sticking and enjoy them thawed or gently warmed
Ingredient Substitutions
If you cannot find ripe peaches try using nectarines or even canned peaches that are well drained and patted dry For a dairy free version use a plant based milk Almond extract can be swapped for a portion of the vanilla to create a different spin
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Serving Suggestions
Peach Snickerdoodles pair beautifully with vanilla ice cream or sweet tea I love adding them to a plate of mixed summer cookies for a festive cookout dessert platter
A Southern Cookie Tradition
Snickerdoodles have always been a staple at Southern gatherings Peaches add a local fruit forward celebration to the classic making these cookies a true taste of the season
Frequently Asked Questions
- → What kind of peaches work best?
Fresh, ripe yellow peaches provide the best flavor and moisture, but you can use firm canned peaches if fresh are unavailable.
- → Can these cookies be made ahead?
Yes, you can prepare the dough in advance and refrigerate for up to 24 hours before baking to save time.
- → How do I prevent cookies from spreading too much?
Be sure to measure flour accurately and allow dough to chill if it's too soft. Extra flour helps offset the moisture from peaches.
- → Can I freeze Peach Snickerdoodles?
Absolutely. Freeze baked cookies or unbaked dough balls for up to 2 months in airtight containers.
- → What’s the best way to achieve even baking?
Rotate cookie sheets halfway through the baking time and avoid overcrowding pans for consistent results.
- → Why keep hands moist when rolling dough?
Moistening your hands helps prevent sticky dough from clinging and makes rolling smoother and less messy.