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Peach Snickerdoodle Cookies

Enjoy a delightful twist on the classic snickerdoodle cookie, featuring juicy peaches for a burst of flavor in every bite!
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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: 140
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Make sure butter is at room temperature.
  • 1.5 cups granulated sugar
  • 2 large eggs Use room temperature eggs for better mixing.
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour For a gluten-free version, substitute with gluten-free flour mix.
  • 2 teaspoons cream of tartar Can be substituted with lemon juice or white vinegar.
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup diced peaches (fresh or canned, drained) Thaw and drain if using frozen peaches.
  • 2 tablespoons cinnamon sugar (for rolling)

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. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently fold in the diced peaches.
  6. Scoop tablespoon-sized amounts of dough and roll them in cinnamon sugar.
  7. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes, or until the edges are lightly golden.
  2. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies are best shared fresh out of the oven, but they keep well in an airtight container at room temperature for about 3-5 days. You can freeze them for up to 3 months. Remember to thaw in the fridge overnight and reheat briefly in the microwave for the best taste.