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Peach Snickerdoodle Cookies

Soft and fluffy cookies infused with juicy peaches and coated in cinnamon sugar, offering a delightful twist on the classic snickerdoodle cookie.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Important to be soft for easier mixing.
  • 1.5 cups granulated sugar
  • 2 large eggs Room temperature works best.
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour Measure correctly to avoid dry cookies.
  • 2 teaspoons cream of tartar Can substitute with lemon juice or vinegar.
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup diced peaches (fresh or canned, drained) Ripe peaches recommended.
Topping
  • 2 tablespoons cinnamon sugar For rolling the dough balls.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs and vanilla extract.
  4. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Gently fold in the diced peaches.
Baking
  1. Scoop tablespoon-sized amounts of dough and roll them in cinnamon sugar.
  2. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  3. Bake for 10-12 minutes, or until the edges are lightly golden.
  4. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For best results, chill the dough for a few minutes before baking to help cookies maintain shape and chewiness. Store in a sealed container at room temperature for about a week.