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.
Servings
Ingredients
- 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
Instructions
Preheat the Oven:
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
Prepare the Peaches:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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.