Peach cobbler cookies are a delicious twist on a Southern dessert that will have you craving more. Peach season is the perfect opportunity to whip up these cookies, but since you are using canned peaches, you don't have to wait. Enjoy these cookies all year long for an easy handheld version of your favorite cobbler!
Peach Cobbler Cookies Recipe
This cookie recipe is really easy to make and also to clean up! The peach cobbler cookie dough is mixed together in one bowl, so it's super easy to clean up. They are so good they will definitely end up on your list of favorite cookies to make and share! I love that they cook up nice and soft inside while the tops get crispy and brown from the oven. These cookies are a perfect choice any time of year, but especially in the summer months!
Can I Use Fresh or Frozen Peaches Instead of Canned?
You can use fresh or frozen peaches in place of canned if desired. Remember, however, that canned peaches are typically softer than your frozen or fresh would be. So, you may need to get super ripe peaches or cook them before adding them to this cookie recipe.
You would use equal amounts of fresh or frozen peaches in this recipe as canned. Approximately 2 medium peaches or 1 cup diced. If you are using frozen peaches, let them thaw and macerate them before adding to the cookie dough for best results. This also helps you to remove any excess liquid from the peaches.
Can I Make Peach Cobbler Cookies Vegan?
If you follow a plant-based or vegan diet, you can make these cookies vegan by substituting the butter with vegan butter or vegetable shortening. The butter substitutes are best for this when baking, but in a pinch, shortening can work.
Can I Use Shortening in Place of Butter in Cookies?
A lot of people use shortening in place of butter in cookies because it is cheaper and they like the way that it tastes. Cookies made with shortening verse cookies made with butter have a different texture, meaning the cookies will be softer with butter and have a richer flavor than shortening.
You can easily swap shortening for butter without impacting the recipe. It is used in equal amounts you would butter. The only thing you might want to do is a ¼ teaspoon of salt to the shortening if you are using shortening instead of salted butter.
How Long Are Peach Cobbler Cookies Good?
Since these have fruit in the cookie dough as well as a glaze, they are best eaten within 2 to3 days of baking them. Peach cobbler cookies should stay in an airtight container to maintain their flavor and texture. Peach cobbler cookies that have been stored in an airtight container will last for 1-2 weeks.
While these cookies will last for a few days, they are best when there are eaten warm from the oven or once they have cooled and been glazed.To have your cookies last the longest it is important to make sure the cookies are stored in a container with a well-fitting lid, like a food storage container, or a freezer storage bag. You can also make sure the cookies are wrapped well with plastic wrap.
Do I Need to Refrigerate Peach Pie Cookies?
You do not need to store these cookies in the refrigerator. While they can be stored in the refrigerator, it isn't necessary. However, if you want them to last longer, let them cool completely before wrapping or placing them in an airtight container in the refrigerator for up to 5 days.
Can I Freeze Peach Cobbler Cookies?
If you make extra and know you cannot eat them before they go bad, you can definitely freeze them for later. They are best frozen without glaze, but can also be frozen as balls of dough before baking.
If freezing baked, unglazed, cookies, allow them to cool completely before stacking in a freezer storage container or storage bag. Make sure to date and label them with baking directions and glaze instructions before freezing.
For freezing raw cookie dough, scoop into balls and flash freeze for 2 hours on the baking sheets. Then place the frozen balls of dough into a freezer storage container or bag to be opened and dropped onto the baking sheet when ready to bake. To bake from frozen, let thaw overnight in the refrigerator or for 30-minutes at room temperature before baking as directed. Watch and add an additional 3 to 4 minutes of baking time if needed.
What Goes into Peach Pie Cookies?
- Unsalted butter
- Granulated sugar
- Brown sugar
- Peach flavoring
- All-purpose flour
- Baking soda
- Baking powder
- Diced canned peaches
- Powdered sugar
- Peach juice
Handy Kitchen Tools
- Mixing bowls
- Measuring cups and spoons
- Hand mixer
- Cookie scoop
- Baking sheet
- Parchment paper or silicone baking mat
How to Make Peach Cobbler Cookies
In a large bowl, cream the butter, granulated sugar, and brown sugar together on medium-speed for 5-minutes until fluffy and pale yellow.
Beat in the egg and peach flavoring until just combined.
Sift into the bowl the flour, salt, baking soda, and baking powder.
Mix to incorporate until the dough has formed.
Stir in the drained peaches and cinnamon until well distributed.
Line a baking sheet(s) with parchment paper.
Scoop cookie dough in balls onto the lined baking sheet(s).
Cover loosely and chill for 30-minutes.
Preheat the oven to 350°F.
Bake the cookies for 12 to 15 minutes until golden and just cooked through.
Allow cookies to cool for 10 minutes on a wire rack.
In a small bowl, whisk together the powdered sugar and ¼ cup peach juice to create a glaze. Add additional juice to thin as desired.
Once cookies are mostly cooled, spoon the glaze over the cookies.
Let the glazed cookies sit for 45 to 60 minutes to set the glaze before serving.
Instead of glazing the cookies, roll the balls of dough in cinnamon sugar before baking. This adds an extra bit of sweetness that fits the cobbler flavor without being as messy for storing and transporting cookies.
More Easy Cookie Recipes
Are you a cookie fanatic like I am? If so, you will love the rest of these delicious cookie recipes. There are amazing flavors, types, and styles of cookies that are ideal for adding to your cookie jar, packing in lunch boxes, or sharing with friends and family. Make sure to bookmark, pin, or print the recipes to make soon!
- Refreshing Lemon Butter Cookies with Lemon Glaze
- Easy Confetti Sandwich Cookies Recipe
- Crunchy Oatmeal Cookie Recipe
- The Best Ever Copycat DoubleTree Cookies Recipe
- Chewy Brown Butter Cookies with Walnuts
- 1 cup unsalted butter, room temperature (227 g)
- ½ cup granulated sugar (100 g)
- ½ cup brown sugar (100 g)
- 1 large egg
- 1 teaspoon peach flavoring
- 2 ½ cups all-purpose flour, scooped & leveled (340 g)
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup diced canned peaches, juice drained and reserved (150 g)
- ½ teaspoon ground cinnamon
- 1 cup powdered sugar (130 g)
- ¼ cup peach juice (59 ml)
- In a large bowl, cream the butter, granulated sugar, and brown sugar together on medium-speed for 5-minutes until fluffy and pale yellow.
- Beat in the egg and peach flavoring until just combined.
- Sift into the bowl the flour, salt, baking soda, and baking powder.
- Mix to incorporate until the dough has formed.
- Stir in the drained peaches and cinnamon until well distributed.
- Line a baking sheet with parchment paper.
- Scoop cookie dough in balls onto the lined baking sheet.
- Cover loosely and chill for 30-minutes.
- Preheat the oven to 350°F.
- Bake the cookies for 12 to 15 minutes until golden and just cooked through.
- Allow cookies to cool for 10 minutes on a wire rack.
- In a small bowl, whisk together the powdered sugar and ¼ cup peach juice to create a glaze. Add additional juice to thin as desired.
- Once cookies are mostly cooled, spoon the glaze over the cookies.
- Let the glazed cookies sit for 45 to 60 minutes to set the glaze before serving.
Omit the glaze and instead roll the cookie dough balls in cinnamon sugar prior to baking.
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Amount Per Serving: Calories: 178Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 97mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g