Peach Snickerdoodles Sugar Cookies (Print Version)
# Ingredients:
→ Dough
01 -
300 g granulated sugar, divided use
02 -
200 g vegetable shortening
03 -
2 large eggs
04 -
30 ml 2% milk or cream
05 -
5 ml vanilla extract
06 -
410 g unbleached all-purpose flour
07 -
10 ml cream of tartar
08 -
5 ml baking soda
09 -
3 g salt
10 -
2 cups (300 g) peaches, peeled and finely diced
→ Cinnamon Sugar Coating
11 -
100 g granulated sugar
12 -
10 ml ground cinnamon
# Instructions:
01 -
In a large mixing bowl, cream together 225 g granulated sugar, shortening, eggs, milk, vanilla extract, cream of tartar, baking soda, and salt with an electric mixer until the mixture is creamy.
02 -
Add the all-purpose flour and diced peaches to the creamed mixture. Combine gently using a wooden spoon just until incorporated.
03 -
In a small mixing bowl, blend the remaining 75 g granulated sugar with ground cinnamon until thoroughly mixed.
04 -
Form the dough into small balls. Roll each ball in the cinnamon sugar mixture to evenly coat.
05 -
Place the coated dough balls on parchment-lined or well-greased baking sheets, spacing them apart to allow room for spreading.
06 -
Bake at 175°C for 12–15 minutes until golden and set. Rotate the baking sheets halfway through the baking time for even colouring.
07 -
Allow cookies to cool briefly on the trays before transferring to a wire rack to cool completely.
# Notes:
01 -
Moisten your hands to make rolling the sticky dough easier.
02 -
Added flour compensates for the additional moisture from the fresh peaches, helping cookies maintain their shape during baking.
03 -
Line baking trays with parchment or use a non-stick spray to ensure cookies release cleanly after baking.