Best 3 Fresh Peach Drop Cookies Recipes
Indulge in a delightful journey of flavors with our collection of fresh peach drop cookies recipes, a symphony of taste that will tantalize your palate. These cookies are a delightful treat, bursting with the natural sweetness of ripe peaches, perfectly complemented by a hint of almond extract. Each bite offers a delightful balance of soft and chewy textures, sure to satisfy any cookie lover.
Within this article, you'll find a variety of recipes to suit your preferences. Whether you seek a classic drop cookie recipe that evokes nostalgic memories or a gluten-free option that caters to dietary restrictions, we have you covered. Additionally, we've included a recipe for those who prefer a crispy cookie with a hint of cinnamon.
With step-by-step instructions and a treasure trove of tips and tricks, we'll guide you through the process of creating these delectable treats. From selecting the perfect peaches to achieving the ideal texture, we'll ensure your cookies turn out perfectly every time.
So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving more. Let's dive into the world of fresh peach drop cookies and discover the magic that awaits.
FRESH-PEACH DROP COOKIES
Ripe stone fruit and sweet preserves lend a double dose of peach flavor to these summery cookies. The crisp cinnamon-sugar topping yields to a tender, moist interior that's studded with fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Whisk together flour, salt, and baking soda.
- Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.
- Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.
- Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.
FRESH PEACH DROP COOKIES
This a cookie recipe from Martha - and is it ever delicious!! I have used nectarines, and it is very good also - just so delectable!!
Provided by Chef mariajane
Categories Drop Cookies
Time 11m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Whisk together flour, salt and baking soda.
- Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.
- Using a 1 1/2 inch ice cream scoop or a Tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2-inches apart. (if not baking all of the cookies, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days). Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoons cinnamon/sugar mixture.
- Bake cookies, rotating sheets halfway through, until golden brown and just set, about 11-13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to a wire rack to cool completely.
FRESH PEACH DROP COOKIES
Steps:
- Preheat oven to 375. Whisk together flour, salt, and baking soda. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture. Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.
Tips:
- Choose ripe peaches. They should be soft to the touch and have a sweet, fragrant smell.
- Peel and chop the peaches. Be sure to remove the pit.
- Use a food processor or blender to puree the peaches. This will make them easier to incorporate into the cookie dough.
- Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- Bake the cookies until they are golden brown around the edges.
- Let the cookies cool on a wire rack before serving.
Conclusion:
These fresh peach drop cookies are a delicious and easy-to-make treat. They are perfect for summer picnics, potlucks, or afternoon snacks. With their sweet peach flavor and soft, chewy texture, these cookies are sure to be a hit with everyone who tries them.
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