Fresh Peach Drop Cookies

Peach season is coming to an end and in case you are getting tired of pies and cobblers (okay so that is a stretch but lets keep our options open) try this recipe for peach cookies. They have a great sweet-tart flavor and cakey texture that everyone will love.


  • 2 cups plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 large ripe peaches peeled, pitted and chipped into 1/4-inch pieces (1 3/4 cups)
  • 1/3 cup peach or apricot jam
  • 2 tablespoons sugar
  • 1/8 teaspoon ground cinnamon

How to make them

  1. Preheat oven to 375°F.
  2. Whisk together flour, salt and baking soda.
  3. Use an electric mixer to mix the butter and sugar until pale and fluffy.
  4. Reduce speed to low and add the egg and vanilla.
  5. Add the flour mixture and mix until well combined.
  6. Add the diced peaches and jam.
  7. Mix until well combined.
  8. Drop dough onto baking sheets lined with parchment paper or a silpat.
  9. Combine 2 tablespoons sugar and cinnamon and sprinkle on each cookie.
  10. Bake cookies until golden brown, 11-13 minutes.
  11. Let cool on baking sheet and then transfer to wire cooling racks.

Recipe courtesy of Martha Stewart’s Cookies (pg 217)

Helpful Hints

  1. To keep cookies fresh longer, put a piece of bread in the storage container with your cookies. I know it sounds weird but it will keep your cookies from getting hard and going stale.
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