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!
What you’ll love about Peaches and Cream Cookies
- They’re bursting with fresh peach flavor!
- These cookies are so easy to make and bake!
- The recipe is easy to double if you want more than 2 dozen cookies.
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
- Salt – I use kosher salt. If you use table salt, cut the salt amount in half.
- Baking soda
- 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 in total, diced small.
- Peach jam
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
- Whisk the all-purpose flour, salt, and baking soda together in a bowl.
- With the paddle attachment, cream the butter and sugar in the bowl of your stand mixer until light and fluffy.
- Add the egg and vanilla and mix well.
- Add the flour mixture and mix until just combined.
- Add the peach jam and combine, scraping down the sides as needed.
- Remove the bowl and fold in the peaches using a spatula.
- Scoop the cookies with a 1.5-inch cookie scoop or large spoon and place them 2-inches apart on a parchment paper-lined baking sheet. They will spread.
- Bake the cookies at 375-F for about 12 minutes. Cool on the cookie sheet for 5 minutes, then transfer to a wire rack to finish cooling.
To Make The Topping:
- Whip the whipping cream and vanilla until soft peaks form.
- Add the icing sugar and vanilla powder and beat until stiff peaks form.
- Fold in the diced peaches.
To Assemble:
- Lay the peach cookies flat and top each with a generous spoonful of the whipped cream topping.
Recommended
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.
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.
Step By Step Photos
Peaches and Cream Cookies
Equipment
- baking sheets
- 1.5 inch cookie scoop
Ingredients
- 2 cups + 2 tablespoons all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 8 tablespoons butter 1 stick
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups fresh peaches diced, about 3 peaches
- 1/3 cup peach jam
For the topping
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/3 cup powdered sugar
- 2 tablespoons vanilla pudding powder
- 1 cup fresh peaches diced
Instructions
- Preheat your oven to 375-F and line 2 baking sheets with parchment paper.
- Whisk the all-purpose flour, salt, and baking soda together in a medium sized bowl.
- With the paddle attachment, cream the butter and sugar in the bowl of your stand mixer until light and fluffy, about 3 minutes.
- Add the egg and vanilla and mix well. Scrape down the sides of the bowl as needed.
- Add the flour and mix until just combined.
- Add the peach jam and combine, scraping down the sides as needed.
- Remove the bowl from the mixer and fold in the finely diced peaches using a spatula.
- Scoop the cookies with a 1.5-inch cookie scoop or large spoon and place them 2-inches apart on a parchment paper-lined baking sheet. They will spread.
- Bake the cookies at 375-F for about 12 minutes. Cool on the cookie sheet for 5 minutes then transfer to a wire rack to finish cooling.
To make the topping:
- Whip the whipping cream and vanilla until soft peaks form, 2-3 minutes on high speed.
- Add the icing sugar and vanilla powder and beat until stiff peaks form. This will happen quickly so don't walk away.
- Fold in the diced peaches.
To assemble the cookies:
- Lay the peach cookies out flat and top each with a generous spoonful of the whipped cream topping.
Notes
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 keep for 2-3 days if tightly wrapped in the fridge.
- Keep the cookie dough in the fridge in between batches, especially if your kitchen is warm.
- No peach jam? You can use apricot jam instead.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
