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Bite into these soft Peach Snickerdoodles and you'll be hooked right away. They're fluffy, sugary cookies bursting with chunks of sweet peach and rolled in cozy cinnamon sugar. Everyone loves them at summer parties. They're a fun spin on a familiar favorite and my loved ones can't stop eating them straight from the oven.
Honestly, I didn’t think peaches belonged in cookies until I gave it a shot. Now, as soon as peach season starts, I can’t wait to bake a batch. My buddies are always shocked at how tasty and different these are.
Dreamy Ingredients
- Peaches: They’re what makes these cookies special. Go for ripe but firm ones—they should smell sweet and feel just a little soft when you press them.
- Cinnamon: You can’t skip this spice for that signature snickerdoodle vibe. Grab freshly ground if you can find it.
- Salt: Lifts up all the flavors so your cookies won’t taste flat. Fine salt works best because it vanishes right into the dough.
- Baking soda: Works with cream of tartar to help the cookies keep that pillowy texture.
- Cream of tartar: It’s what gives snickerdoodles their tang and chewy bite. Check the baking section for fresh stuff.
- Unbleached all purpose flour: Keeps the cookies thick and prevents them from falling apart. Bleached flour can toughen things up so stick with unbleached.
- Vanilla extract: Ties all the flavors together with a sweet, bakery smell. If you can, use real vanilla.
- 2 percent milk or cream: Makes your dough nice and moist and helps everything blend together. Cream makes them extra rich.
- Large eggs: Brings a little richness and helps your cookies set up right. Fresh eggs give the best texture.
- Crisco shortening: Keeps these cookies super soft. Shortening works better than butter here because it doesn’t let the cookies spread too much.
- Granulated sugar: Gives every cookie a sweet crunch around the edges. You’ll use some for rolling the cookies, too.
Fantastic How-to Guide
- Let 'em Cool:
- After baking, let your cookies chill out on the trays for a few minutes, then shift them to a rack. This way, they set up nicely and don't crack.
- Swap Trays:
- Switch the cookie sheets from top to bottom oven racks about halfway through. This keeps all the cookies golden and evenly baked.
- Bake 'Em Up:
- Lay out dough balls on greased or sprayed cookie sheets. Space them apart—two inches is just right. Pop them into a 350 degree oven and watch for the edges to look firm, about twelve to fifteen minutes.
- Roll Dough in Cinnamon Sugar:
- Dip each dough ball in your cinnamon sugar mix so they’re totally coated. If dough sticks to your hands, wet your hands a bit to help.
- Make the Cinnamon Sugar Mix:
- Stir together the rest of the sugar and all the cinnamon in a small bowl for coating. This is where that sweet spice crunch comes from.
- Mix in Peaches and Dry Stuff:
- Add flour, baking soda, cream of tartar, and salt to the wet base. Stir with a wooden spoon just until it comes together. Gently fold in your peach chunks—don’t squish them so the cookies stay fluffy.
- Whip Up the Wet Base:
- In a large bowl, whip shortening, eggs, sugar, milk, and vanilla with a mixer. Mix three to four minutes until light and airy—this is the secret to tender cookies.
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Baking these always brings me back to slow summer days with my kids. Seeing everyone’s reaction to the peachy surprise inside is the best. That mix of cinnamon and peach just feels like comfort to me.
Smart Storage
Keep your cookies in something airtight on the counter and they’ll stay good for up to three days. If you want to stash them longer, pop them in the freezer in a zip bag for two months, layering parchment to keep them from sticking. Let them come to room temp or warm them up a little when ready to eat.
Easy Ingredient Swaps
No luck with fresh peaches? Try nectarines or well-drained, patted-dry canned peaches. If you can’t do dairy, plant milk works here too. Want to mix things up? Sub a bit of almond extract for some of the vanilla.
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Fun Ways to Serve
They’re awesome with a scoop of vanilla ice cream or a cold glass of sweet tea. Stack them with other summer cookies on a platter for a super easy party dessert.
Classic Southern Favorite
Snickerdoodles are a go-to treat at Southern get-togethers. Adding peaches makes them a tribute to the season’s best fruit and a little celebration in every bite.
Frequently Asked Questions
- → Which peaches taste best here?
Go with fresh yellow peaches if you can. They add great flavor and just the right juiciness, but if you can’t find fresh, firmer canned ones work too.
- → Can I prep these cookies earlier?
Definitely! Make your dough a day ahead and stash it in the fridge—bake when you're ready.
- → How do I keep the cookies from getting flat?
Double check your flour measurement and chill your dough if it feels soft. Toss in a smidge more flour if it seems too wet from the fruit.
- → Can I freeze these peach cookies?
For sure. Freeze the baked goodies or shape the dough and freeze in balls. They'll last up to two months in a tight container.
- → What’s a simple way to get them to bake up evenly?
Swap the trays around halfway through baking time and leave space between each cookie so they all cook evenly.
- → Why should hands be damp while rolling?
Keeping your hands a bit wet keeps the dough from sticking everywhere, making it much easier to shape them.