Ingredients
Scale
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh peaches
- ¼ teaspoon ground cinnamon (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, sift together flour, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until pale and fluffy (3–4 minutes).
- Add the egg and vanilla extract, mixing until fully incorporated.
- Gradually fold in the dry ingredients, mixing just until combined. Avoid overmixing.
- Gently fold in the chopped peaches and optional cinnamon.
- Using a tablespoon, scoop dough and roll into balls. Place them 2 inches apart on the prepared baking sheet.
- Lightly flatten each cookie with the back of a spoon or your hand.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar once cooled.
Notes
Fresh, ripe peaches provide the best flavor.
Dough can be chilled for 15–20 minutes before baking to prevent spreading.
Variations: Add nuts or a light glaze for extra flavor.
Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 15