Peaches and Cream Cookies

Bursting with sweet peach flavor and topped with creamy whipped cream and peach frosting, these Peaches and Cream Cookies taste like a burst of summery sunshine! Easy to make and deliciously different, turn peaches into amazing cookies today!

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If you’re a fan of peaches, then these Peaches and Cream Cookies are a must-try! They’re so simple to make, you don’t need to chill the dough, and they’re fabulously flavorful! Loaded with peaches, the cookies are light and tasty, and that topping is so crazy good. With cream and even more peaches, this is truly a cookie for peach lovers!

Fruit cookies are notoriously picky and fussy, but this peach cookie recipe is ridiculously easy. The secret ingredient, peach jam, infuses the cookies with a subtle peach flavor, and when you bite into those fresh peaches, it’s a flavor explosion!

Cookies 101

Just about all cookies start out the same way: creaming butter and sugar, adding the egg, and mixing in the already combined dry ingredients. This peach cookie recipe isn’t much different, except that you’re going to fold in the fresh peaches at the end and whip up a tasty cream topping to frost the cookies.

Scraping your bowl in between mixing is essential, and don’t forget to scrape off the beaters or paddle. I love using my stand mixer for cookies and just about all kinds of baking, but you can also use an electric hand mixer for this recipe.

Ingredients

Using perfectly ripe peaches really sets these cookies apart. But make sure they’re not over-ripe! You want them still firm but not hard. This will make dicing them easier, and if the cookies are too ripe, they’ll give off too much liquid, and your cookies may not turn out well.

• All-purpose flour – Measure correctly by spooning into the cup and leveling off. Packing flour makes the cookies dense and tough.
• Salt – I use kosher salt. If you use table salt, cut the salt amount in half.
• Baking soda – Check the expiration date or the cookies won’t rise properly.
• Butter – I use salted butter. You want the butter to be at room temperature and not super-soft.
• Sugar – White granulated sugar.
• Egg – Just 1 large egg.
• Vanilla extract – Pure or artificial extract.
• Peaches You’ll need 4-5 peaches total, diced small. Use perfectly ripe peaches—firm but not hard. Don’t use overripe peaches. They release too much liquid and the cookies won’t hold their shape.
• Peach jam – Use a quality peach jam or preserves. Peach preserves with chunks of fruit add extra texture.

For the topping:

• Heavy whipping cream – Kept cold.
• Vanilla extract – Pure or artificial extract.
• Powdered sugar – Also known as icing sugar or confectioner’s sugar.
• Vanilla pudding powder – Just a few spoonfuls to help the whipped cream set up.
• Peaches – Finely diced.

How To Make The Best Peaches And Cream Cookies

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating the oven to 375°F and lining baking sheets with parchment paper. These cookies spread while baking, so the parchment helps them bake evenly and release easily.

In a medium mixing bowl, whisk together the all-purpose flour, salt, and baking soda until evenly combined.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until the mixture becomes light and fluffy. Add the egg and vanilla extract and mix until fully incorporated.

Add the flour mixture and mix just until combined. Be careful not to overmix the dough.

Add the peach jam and continue mixing, scraping down the sides of the bowl as needed so everything combines evenly.

Remove the bowl from the mixer and gently fold in the diced peaches using a silicone spatula.

Use a 1½-inch cookie scoop or large spoon to portion the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow room for spreading.

Bake for about 12 minutes, or until the cookies are lightly golden around the edges. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

How To Make The Topping

Add the whipping cream and vanilla extract to a chilled mixing bowl. Beat with a hand mixer or stand mixer until soft peaks form.

Add the icing sugar and vanilla powder, then continue beating until stiff peaks form. Fold the diced peaches gently into the whipped cream mixture using a silicone spatula.

How To Assemble The Cookies

Arrange the cooled peach cookies flat side up on a serving platter. Top each cookie with a generous spoonful of the peaches and cream topping just before serving.

Chef Jenn’s Tips

• These cookies are best eaten right away. The peaches in them will soften the cookies if they’re left out for too long. If you’re not going to eat them right away, pop them into the freezer.
• The topping will last 2-3 days if tightly wrapped in the fridge.
• Keep the cookie dough in the fridge between batches, especially if your kitchen is warm.
• No peach jam? You can use apricot jam instead.

How To Tell When Peaches and Cream Cookies Are Baked?

Take the cookies out of the oven when they are golden brown around the edges and are lightly set up in the middle. They will harden up as they cool.

Make It A Meal

These cookies anchor a summer cookie plate on their own, but I like serving them with other fruit-forward desserts when peaches are at their peak. I set them next to my Strawberry Shortcake Cookies for a two-cookie summer tray that covers both ends of the stone-fruit-and-berry season.

If you want a bigger spread, my Rhubarb Strawberry Crumble gives you a warm spooned dessert next to the cookies, and a scoop of vanilla ice cream ties them together. And for a backyard BBQ where you’ve already got the smoker going, finish the night with my Smoked Peaches with Spiced Rum Whipped Cream — the peaches and cream theme carries straight from cookie to spoon.

Storage

These peach cookies are best eaten as soon as they are cool. The peaches in them will soften the cookies if you leave them sitting out for too long. If you’re not going to eat the cookies immediately, pop them into the freezer and thaw them as needed.

The whipped cream and peach topping will keep in the fridge for 2-3 days. Just give it a good stir before using it.