Fresh peaches, flour, butter, sugar, and cream—all baked into soft Peach Shortcake Cookies that taste like sunshine in a bite.

this recipe

You know those peaches that look too perfect to eat? The kind that sit on your counter, glowing like they’ve been Photoshopped by nature? I bought five of them. Just because. And then forgot about them because…life.

They were getting too soft, like “use me or regret it forever” soft. And I didn’t want pie. I didn’t want a crisp. I didn’t want to wash the food processor just to make a crust, ya know?

I just wanted something I could throw together quickly—no stress, no rolling pins. Maybe something I could eat with one hand while scrolling through old vacation photos I keep saying I’ll print.

So I threw this dough together, dropped it on a pan, and hoped for the best. And somehow these peach shortcake cookies came out tasting like I knew exactly what I was doing. They’re sweet, but not too sweet. Soft, a little crumbly, and filled with pockets of warm, juicy peaches. Honestly? I didn’t even wait for them to cool before eating three.

Why You’ll Love This Peach Shortcake Cookies Recipe?

These cookies are kind of a mash-up between a drop biscuit and a fruit cobbler, but disguised as a cookie. Think soft and pillowy, with a hint of cinnamon, little bursts of peachy goodness, and the kind of rustic vibe that makes you feel like you’re baking barefoot in a quiet farmhouse kitchen—even if you’re actually sweating in a third-floor apartment and your smoke alarm has trust issues.

Also? They’re messy in the best way. The dough is thick. The peaches try to fall out. Some of the cookies might lean left. But you know what? That’s what makes them feel homemade.

Ingredient Notes:

Here’s what you’ll need to make a batch. Nothing weird. Nothing expensive. Just a bunch of kitchen staples and a few overripe peaches begging for redemption.

• 2 cups chopped fresh peaches – Not too firm, not mushy. I didn’t peel mine and they turned out great. You do you.

• 9 tablespoons granulated sugar – You’ll split this—some for the peaches, the rest for the dough.

• 2 cups all-purpose flour – Standard. Reliable. The flour that gets the job done.

• 2 teaspoons baking powder – This makes ’em puff.

• 1/2 teaspoon salt – Don’t skip it. Salt makes the sweet stuff pop.

• 1/8 teaspoon nutmeg & 1/2 teaspoon cinnamon – These are the “just enough to feel cozy” spices.

• 6 tablespoons cold unsalted butter – The colder, the better. Cut it into little cubes and don’t overthink it.

• 2/3 cup heavy cream – This pulls the dough together and gives it that melt-in-your-mouth shortcake texture.

How To Make Peach Shortcake Cookies?

No mixer. No special tools. Just a bowl, a spoon, and a little patience. (Okay, not that much patience.)

Step 1. Preheat your oven.

375°F. Line two baking sheets with parchment or grease them if you’re living on the edge.

Step 2. Sweeten the peaches.

Toss your chopped peaches with 2 tablespoons of the sugar. Let them sit while you prep the rest—kinda like a fruit spa treatment.

Step 3. Dry mix time.

In a big bowl, whisk together the flour, remaining sugar (7 tablespoons), baking powder, salt, nutmeg, and cinnamon. Smells good already, right?

Step 4. Cut in the butter.

Add the cold butter pieces to your flour mix. Use your hands, a pastry cutter, or two forks—whatever you’ve got. The goal is coarse crumbs. Some bigger bits of butter are okay. Don’t stress.

Step 5. Add cream. Then the peaches.

Pour in the cream and stir until the dough just starts to come together. It’ll be a little shaggy—don’t worry. Gently fold in your peach mixture. Be gentle-ish. They’re juicy and want to escape.

Step 6. Scoop and space.

Drop big spoonfuls (about 2 tablespoons) onto your baking sheets. Leave space—these don’t spread a ton, but they like breathing room. If a few peaches fall out and look dramatic, let them. They’ll roast up sweet and golden on the edges.

Step 7. Bake until golden.

20 to 25 minutes, or until the edges are golden and the tops don’t look wet anymore. Your kitchen will smell like you’re about to win a county fair ribbon.

Step 8. Cool slightly. Or eat one hot.

Let them sit for a few minutes before moving to a wire rack. Or just eat one now. Carefully. While blowing on it like it’s your full-time job.

Storage Options:

If—if—you manage not to eat the whole batch, here’s what to do:

Keep them in an airtight container on the counter for a day or two. Any longer, and they should go in the fridge. They’re best fresh, but still dreamy warmed up for 10 seconds in the microwave with a dollop of whipped cream. Yes, I’ve tried that. Yes, I’d do it again.

Variations and Substitutions:

These cookies are not precious. You can mess with the formula and they’ll still turn out great. Here are a few swaps and tweaks I’ve tried (or at least thought about trying):

• Substitute the fruit – Nectarines work. So do chopped strawberries. Even blueberries are fun if you’re feeling rogue.

• Add lemon zest – If you want a little bright zip.

• Use buttermilk instead of cream – Totally doable. Slightly tangier. Still soft.

• Sprinkle sugar on top before baking – Adds crunch and sparkle. It’s like glitter, but for cookies.

• Make ‘em minis – Use smaller scoops and shorten the bake time. They’ll disappear even faster.

What to Serve with Peach Shortcake Cookies?

These cookies are a treat on their own, but here are a few little extras to level up the experience:

• Vanilla ice cream – Obvious. Delicious. Necessary, maybe.

• Drizzle of honey – Especially on a warm cookie. Ridiculous.

• Cold brew or iced tea – Perfect for hot days when you want to feel fancy but not fussy.

• Whipped cream – Because why not?

Frequently Asked Questions:

Do I have to peel the peaches?
Nope. I didn’t. They soften up in the oven and give the cookies a little texture. But hey, if peels weird you out, go ahead and peel ’em.

Can I make the dough ahead of time?
Not really. Because of the fresh fruit, the dough can get a little wet if it sits too long. I’d prep everything and mix it right before baking.

Do these freeze well?
Surprisingly, yes! Freeze after baking, then reheat in the oven for a few minutes. They’re not exactly the same as fresh, but still very snackable.

There’s something about these Peach Shortcake Cookies that just feels…right. Maybe it’s the simplicity. Maybe it’s the way the peaches bubble into the dough. Or maybe it’s the fact that they came from one of those unplanned, slightly chaotic afternoons that somehow turned out better than expected.

If you’ve got a few peaches hanging out and don’t know what to do with them, this might be it. Give these a try. Share them. Or eat four and pretend you’re “just testing the batch.” I won’t tell.

Let me know how they turn out. Or better yet—tell me what twist you added. I’m always down for a little cookie creativity.

Keep the Flavor Coming – Try These:

Crockpot BBQ Chicken Wings (3 Ingredients)

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Slow Cooker Ravioli Lasagna Recipe

Peach Shortcake Cookies

These Peach Shortcake Cookies are soft, tender drop-style treats made with fresh peaches, cream, butter, and a touch of warm spice. A simple, rustic cookie that captures all the flavors of summer shortcake in one bite.

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Servings

Ingredients

1x2x3x

• 2 cups fresh peaches roughly chopped
• 9 tablespoons granulated sugar divided
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 6 tablespoons cold unsalted butter cut into small cubes
• 2/3 cup heavy cream

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Instructions

 

Preheat the Oven:

1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.

Prepare the Peaches:

1. In a small bowl, combine the chopped peaches with 2 tablespoons of the granulated sugar. Stir gently to coat, then set the mixture aside to allow the peaches to macerate slightly.

Mix the Dry Ingredients:

1. In a large mixing bowl, whisk together the flour, remaining 7 tablespoons of granulated sugar, baking powder, salt, nutmeg, and cinnamon until well combined.

Cut in the Butter:

1. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or clean fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add the Cream and Peaches:

1. Pour the heavy cream into the flour and butter mixture. Stir just until the dough begins to come together. Gently fold in the prepared peach mixture, being careful not to overmix.

Scoop and Bake:

1. Drop the dough by heaping tablespoonfuls (approximately 2 tablespoons per cookie) onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 20 to 25 minutes, or until the edges are lightly golden and the tops are set.

Cool:

1. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

To prepare these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum or another binder. Ensure all other ingredients, including the baking powder, are certified gluten-free. The rest of the recipe remains unchanged and yields similarly delicious results with this adjustment.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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