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Sweet Peach Cobbler Cookies

Sweet Peach Cobbler Cookies: A Delightful Summer Treat

Sweet Peach Cobbler Cookies deliver the essence of summer with juicy peaches and warm spices.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free option.
  • 1 teaspoon Baking Soda No substitutions needed.
  • 1 cup Granulated Sugar Can substitute with coconut sugar for a lower glycemic alternative.
  • 1/2 cup Brown Sugar Light or dark brown sugar can be used interchangeably.
  • 1/2 teaspoon Salt Required for optimal taste.
  • 1 teaspoon Cinnamon (Ground) Adjust quantity to taste.
  • 1/4 teaspoon Nutmeg (Ground) Omit if not preferred.
  • 1 cup Fresh Peaches Canned peaches can be used; ensure they are drained and patted dry.
  • 1 teaspoon Vanilla Extract No substitutions needed.
  • 1 large Egg Chia egg or flax egg can be used for vegan alternatives.
  • 1/2 cup Softened Butter Use vegan butter for dairy-free options.
For the Crumb Topping
  • 1/2 cup Cold Butter Essential for achieving the right consistency.
  • 1/2 cup All-Purpose Flour Ensure to mix well with sugar and spices.
  • 1/4 cup Sugar Brown sugar works well for extra flavor.

Equipment

  • mixing bowls
  • Baking sheets
  • Parchment Paper
  • measuring cups
  • measuring spoons
  • Pastry Cutter
  • Cookie Scoop

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a small bowl, combine flour, sugar, and ground cinnamon for the crumb topping.
  3. Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the egg and vanilla extract to the creamed mixture; beat until fully incorporated.
  5. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
  6. Gently fold in the diced fresh peaches to the cookie dough.
  7. Scoop portions of dough onto baking sheets, spacing them 2 inches apart, and flatten slightly.
  8. Sprinkle the crumb topping over each cookie dough ball.
  9. Bake for 12-15 minutes until golden around the edges and soft in the center.
  10. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

For best results, chill the dough for 30 minutes. Store cookies in an airtight container for up to 3 days at room temperature.

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