Peach Snickerdoodles Sugar Cookies (Print Version)
# Ingredients:
→ Dough
01 -
2 cups (300 g) peaches, peeled and chopped tiny
02 -
3 g salt
03 -
410 g all-purpose flour that's unbleached
04 -
5 ml vanilla extract
05 -
30 ml 2% milk or cream
06 -
2 large eggs
07 -
200 g vegetable shortening
08 -
300 g granulated sugar, split up and used in steps
09 -
10 ml cream of tartar
10 -
5 ml baking soda
→ Cinnamon Sugar Coating
11 -
10 ml ground cinnamon
12 -
100 g granulated sugar
# Instructions:
01 -
Let the cookies chill on the baking trays for a few minutes so they're not too soft. Then pop them onto a wire rack. Once they're cool, dig in.
02 -
Slide the trays into a preheated oven at 175°C. Bake between 12 and 15 minutes or until you see golden edges and they've set. Swap the trays' positions halfway through for even color.
03 -
Arrange the cinnamon-sugar covered dough balls on sheets lined with parchment or greased really well. Space 'em out a little so they don't run into each other while baking.
04 -
Scoop bits of dough and roll them by hand. Dunk every dough ball in the cinnamon sugar until totally covered.
05 -
Mix ground cinnamon with the last 75 g of sugar in a small bowl. Stir until completely blended.
06 -
Toss in the flour and peach pieces with the creamed mixture. Give it a stir just enough for everything to blend in—don't overdo it.
07 -
Use an electric mixer in a big bowl to beat 225 g sugar, shortening, eggs, milk, vanilla, cream of tartar, baking soda, and salt until it looks nice and smooth.
# Notes:
01 -
Dab a little water on your palms and the sticky dough won't be such a hassle.
02 -
Extra flour soaks up all the juicy moisture from the peaches so your cookies don't go flat.
03 -
Slip some parchment on your baking trays or use nonstick spray so nothing sticks once baked.