Homemade Peach Snickerdoodle Cookies: Soft, Chewy, and Bursting with Summer Flavor

Peach Snickerdoodle Cookies are a delightful twist on a classic favorite. These incredibly soft and chewy cinnamon sugar cookies are elevated to a new level of deliciousness with the vibrant addition of fresh, sweet peaches. Perfect for summer gatherings, potlucks, or simply a cozy treat at home, these cookies combine the beloved tangy-sweet flavor of snickerdoodles with the juicy goodness of ripe peaches, creating an irresistible dessert that will have everyone asking for more.

What Makes Peach Snickerdoodles So Special?

Snickerdoodles are a universally cherished cookie, renowned for their signature crisp exterior, wonderfully soft and chewy interior, and that unmistakable tangy cinnamon-sugar coating. Traditionally, each ball of rich cookie dough is generously rolled in a mixture of cinnamon and granulated sugar before baking, which gives these cookies their distinctive cracked appearance and iconic flavor. Our Peach Snickerdoodles take this beloved classic recipe and infuse it with the bright, summery essence of fresh peaches.

While the classic snickerdoodle recipe is undoubtedly amazing on its own, the inclusion of fresh, juicy peaches elevates the experience to something truly fabulous. The natural sweetness and slight tartness of the peaches create a beautiful harmony with the warm, aromatic cinnamon in the cookie dough, offering a delightful flavor profile that’s perfect for peach season. This unexpected combination transforms a comforting classic into an exciting new dessert that captures the taste of summer in every bite.

Essential Tools for Perfect Homemade Cookies

Achieving perfect cookies is easier than you think, especially with a few indispensable kitchen tools. These items not only streamline the baking process but also contribute significantly to the consistency and quality of your homemade treats. I rely on these three tools for nearly every cookie recipe I make, and they truly make a difference, including for these delightful Peach Snickerdoodle Cookies.

• Parchment Paper: My first essential item is a roll of parchment paper. Lining your cookie sheets with parchment paper offers numerous benefits. It ensures that your cookies bake evenly without sticking to the pan, and it eliminates the need for greasing, which means no messy cleanup afterward! Pre-cut sheets that fit standard 12×16 inch cookie pans are incredibly convenient and save valuable time. Using parchment paper also promotes uniform heat distribution, leading to consistently baked cookies with golden bottoms.
• KitchenAid Mixer: A stand mixer is a game-changer for any baker. I absolutely adore my KitchenAid mixer. While I also own a Bosch, I find myself reaching for my KitchenAid specifically for cookie recipes. The paddle attachment, which comes standard with most mixers, is perfect for creaming butter and sugar and combining ingredients uniformly without overmixing. For recipes that require whipping, like the frosting mentioned in some snickerdoodle variations, the metal whisk attachment works wonders, creating light and airy textures super fast. If you’re serious about baking, a KitchenAid mixer is a fantastic investment and one of my most frequently used small appliances.
• Cookie Scoop: Years ago, I struggled with making uniform cookies, often using two spoons to haphazardly drop dough onto baking sheets, resulting in cookies of various sizes and shapes. Then, a friend introduced me to the magic of a cookie scoop. Her cookies were always perfectly round and consistently sized, baking evenly every single time. Cookie scoops typically come in three sizes: ½ tablespoon, 1.5 tablespoon, and 3 tablespoon. For these Peach Snickerdoodle Cookies, I recommend the middle size (1.5 tablespoon) to achieve a standard cookie size. However, for serving a large crowd or at events with multiple desserts, a smaller scoop (½ tablespoon) is excellent, as people often appreciate a more petite treat. A cookie scoop is truly the secret to professional-looking, evenly baked cookies.

Key Ingredients for Delectable Peach Snickerdoodle Cookies

Crafting the perfect Peach Snickerdoodle cookie relies on a careful selection of common baking ingredients, each playing a crucial role in achieving that signature taste and texture. Here’s a closer look at what you’ll need to create these irresistible treats:

• Butter: For the richest flavor and best cookie texture, always opt for real butter. It’s imperative that the butter is softened to room temperature before you begin mixing. This allows it to cream properly with sugar, creating an airy foundation for your dough.
• Sugar: A staple in any cookie recipe, granulated sugar provides the essential sweetness. It also contributes to the crispness of the cookie’s edges and works beautifully with the cinnamon coating.
• Egg: Just one large egg is needed to act as a binder, holding all the cookie dough ingredients together and adding moisture, which contributes to the cookies’ chewiness.
• Vanilla Extract: Two teaspoons of pure vanilla extract will infuse the cookie dough with a warm, aromatic flavor that complements both the cinnamon and the peaches beautifully. Don’t skimp on good quality vanilla!
• All-Purpose Flour: Standard all-purpose flour is the backbone of most cookie recipes. It provides the structure and body for your snickerdoodles. Ensure you measure it correctly, preferably by weight or by spooning it into the measuring cup and leveling it off.
• Cream of Tartar: This often-overlooked ingredient is what gives snickerdoodles their distinctive tangy flavor and their wonderfully chewy, slightly dense consistency. It’s a non-negotiable for authentic snickerdoodles.
• Baking Soda: Working in conjunction with cream of tartar, baking soda acts as the leavening agent, helping the cookies rise slightly and achieve their characteristic soft texture. Always check that your baking soda is fresh and not expired for optimal results.
• Cinnamon: Cinnamon is the star spice of any snickerdoodle! You’ll need it not only mixed into the cookie dough but also as a crucial component of the outer cinnamon-sugar coating, providing warmth and a comforting aroma.
• Salt: A small amount of salt is essential to balance the sweetness and enhance all the other flavors in the cookie, making them pop.
• Fresh Peaches: The star addition! You’ll need 1 cup of fresh peaches, peeled and finely chopped. It’s important to chop them into small, bite-sized pieces so they distribute evenly throughout the dough and don’t make the cookies too wet. If your peaches are extra ripe and juicy, gently pat them dry with a paper towel to absorb any excess liquid.
• Cinnamon & Sugar for Coating: This simple yet vital mixture of granulated sugar and ground cinnamon is what gives Peach Snickerdoodles their iconic coating and irresistible flavor. Rolling the dough balls thoroughly in this mixture is key!

How to Bake Irresistible Peach Snickerdoodle Cookies

Making these delicious Peach Snickerdoodles is a straightforward process that yields incredibly rewarding results. Follow these steps for perfect soft and chewy cookies every time:

• Prepare Your Oven and Topping: Begin by preheating your oven to 350°F (175°C). While the oven heats up, prepare the signature cinnamon sugar topping. In a small, shallow bowl, combine the granulated sugar and ground cinnamon thoroughly. Set this mixture aside; it will be used to coat the cookie dough later.
• Cream Wet Ingredients: In a large mixing bowl, using an electric mixer (preferably a stand mixer with a paddle attachment), cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This usually takes about 1-2 minutes. Next, beat in the large egg and vanilla extract, continuing to mix for another 2-3 minutes until everything is well combined and smooth. This step incorporates air, contributing to the cookies’ soft texture.
• Combine Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, and salt. Whisking ensures that these dry ingredients are evenly distributed, preventing pockets of leavening agents or spices in your final cookies.
• Mix Dough and Add Peaches: Gradually add the dry ingredient mixture to the wet ingredients. Mix on a low speed until the flour is just incorporated and the dough comes together. Be careful not to overmix, as this can develop the gluten too much, leading to tougher cookies. Once the dough is mostly combined, gently fold in the chopped fresh peaches. Use a spatula to carefully incorporate them without crushing them.
• Form and Coat Cookies: Take about 1.5 tablespoons of dough (or adjust to your preferred cookie size) and roll it into a smooth ball between your palms. Then, roll each dough ball generously in the prepared cinnamon sugar topping, ensuring it’s fully coated. Place the coated dough balls onto a greased or parchment-lined cookie sheet, leaving about 2 inches between them to allow for spreading.
• Bake and Cool: Bake the cookies for approximately 10 minutes. They should be lightly golden brown around the edges but still appear slightly soft in the center. Avoid overbaking, as this can result in dry cookies. Once baked, remove the cookie sheet from the oven and allow the cookies to cool on the sheet for about 10 minutes. This crucial cooling time helps them set and prevents them from breaking when transferred. After 10 minutes, carefully transfer the cookies to a wire rack to cool completely. Enjoy your homemade Peach Snickerdoodle Cookies!

PEACH SNICKERDOODLE COOKIES

Peach Snickerdoodle Cookies are the epitome of soft, chewy, and utterly delicious. The addition of sweet, fresh peaches perfectly complements the classic cinnamon sugar coating, making these cookies an irresistible treat for any occasion.

5 from 3 votes

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Course:
Cookies

Cuisine:
American

Keyword:
Peach Snickerdoodle Cookies, Snickerdoodle, Peach Cookies

Prep Time:

10 minutes
minutes

Cook Time:

10 minutes
minutes

Servings:

30
cookies

Calories:

147
kcal

Author:

Jessica & Nellie

Cook Mode

Prevent your screen from going to sleep

Ingredients

• 1 cup unsalted butter (softened to room temperature)
• 1 ⅓ cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 2 ½ tsp ground cinnamon
• ½ tsp salt
• 1 cup chopped fresh peaches (peeled and finely diced)

FOR THE TOPPING

• ¼ cup granulated sugar
• 1 tsp ground cinnamon

Instructions

• Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
• In a small, shallow bowl, mix together the ¼ cup sugar and 1 tsp cinnamon for the topping. Set aside.
• In a large bowl, using an electric mixer, cream together the softened butter and 1 ⅓ cup sugar until light and fluffy (1-2 minutes). Beat in the egg and vanilla extract for an additional 2-3 minutes, ensuring a smooth, well-combined mixture. Set this bowl aside.
• In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, 2 ½ tsp cinnamon, and salt. Slowly add these dry ingredients to the wet ingredients in the large bowl, mixing on low speed until just combined. Be careful not to overmix the dough.
• Gently fold in the chopped fresh peaches using a spatula until they are evenly distributed throughout the dough.
• Scoop 1-2 tablespoons of dough (depending on your desired cookie size) and roll each portion into a smooth ball. Roll the dough balls generously in the reserved cinnamon sugar topping mixture. Place the coated dough balls onto your prepared cookie sheet, ensuring adequate spacing. Bake for 10 minutes, or until the edges are lightly golden and the centers are still slightly soft. Allow the cookies to cool on the cookie sheet for about 10 minutes before carefully transferring them to a wire rack to cool completely.

Video

Nutrition

Calories:
147
kcal

|

Carbohydrates:
21
g

|

Protein:
2
g

|

Fat:
6
g

|

Saturated Fat:
4
g

|

Polyunsaturated Fat:
0.3
g

|

Monounsaturated Fat:
2
g

|

Trans Fat:
0.2
g

|

Cholesterol:
22
mg

|

Sodium:
127
mg

|

Potassium:
58
mg

|

Fiber:
1
g

|

Sugar:
11
g

|

Vitamin A:
214
IU

|

Vitamin C:
0.2
mg

|

Calcium:
7
mg

|

Iron:
1
mg

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The Easiest Way to Peel Fresh Peaches

Adding fresh peaches to your snickerdoodles requires peeling them first. While it might seem daunting, peeling a peach is surprisingly simple and quick when you use the blanching method. This technique ensures the skin slides right off, leaving you with perfectly smooth, ready-to-use fruit.

1. Choose Ripe Peaches: Start with peaches that are perfectly ripe. A ripe peach will yield slightly when gently squeezed and have a wonderfully sweet, fragrant aroma. Avoid overly soft or bruised peaches.
2. Boil Water: Fill a large pot with enough water to fully submerge your peaches. Bring this water to a rolling boil over high heat.
3. Prepare an Ice Bath: While the water heats, fill a large bowl with ice cubes and cold water. This ice bath is crucial for stopping the cooking process immediately after blanching.
4. Score the Peach Skin: Using a sharp paring knife, make a small “x” incision on the bottom (blossom end) of each peach. This small cut helps the skin to release easily after blanching.
5. Blanch the Peaches: Carefully place the peaches into the boiling water. Let them cook for exactly 30 seconds. You might see the edges of the “x” curl slightly, indicating the skin is loosening.
6. Transfer to Ice Bath: Using a slotted spoon, quickly transfer the blanched peaches from the boiling water directly into the ice bath. Let them cool in the ice water for a few minutes. This shock helps loosen the skin further and prevents the peaches from cooking.
7. Peel with Ease: Once cooled, remove a peach from the ice bath. Starting from the scored “x,” use your fingers or the tip of your paring knife to gently peel the skin away. It should slip off effortlessly in large strips.
8. Slice or Chop: With the skin removed, your peach is now ready to be sliced, diced, or chopped into the desired bite-sized pieces for your snickerdoodle recipe or any other culinary use.

Expert Tips for Baking the Best Peach Snickerdoodle Cookies

To ensure your Peach Snickerdoodle Cookies turn out perfectly every time – soft, chewy, and bursting with flavor – keep these valuable baking tips in mind. These small adjustments can make a big difference in the final outcome of your homemade treats.

• Properly Soften Butter: Always use butter that has been softened to room temperature. This isn’t just a suggestion; it’s critical. Softened butter creams easily with sugar, incorporating air into the mixture which results in a lighter, more tender cookie texture. Cold butter won’t cream properly, and melted butter will lead to greasy, flat cookies. Plan ahead and take your butter out of the fridge at least an hour before you start baking.
• Select the Right Peaches: Opt for fresh peaches that are ripe but firm. They should smell fragrant and yield slightly to gentle pressure. Overly ripe or mushy peaches contain too much moisture, which can make your cookie dough excessively wet and lead to flat, overly spread-out cookies during baking. If your peaches seem particularly juicy, gently pat the chopped pieces dry with a paper towel before folding them into the dough to absorb any excess liquid.
• Generous Cinnamon Sugar Coating: Don’t be shy when rolling the dough balls in the cinnamon sugar topping. A thorough, even coating is what gives snickerdoodles their iconic appearance, crispy exterior, and the delightful burst of cinnamon flavor. Ensure each ball is completely covered before placing it on the baking sheet.
• Allow Adequate Cooling on Sheet: After baking, let the cookies cool on the hot cookie sheet for about 10 minutes before transferring them to a wire rack. This step is crucial! Cookies are very delicate when they first come out of the oven. The residual heat on the baking sheet helps them set and firm up, preventing them from crumbling or falling apart when you move them. Once they’ve firmed up, transfer them to a wire rack to cool completely, which also prevents them from getting soggy on the bottom.
• Optimal Storage for Freshness: To maintain the soft and chewy texture of your Peach Snickerdoodle Cookies, store them in an airtight container at room temperature. They will stay fresh and delicious for up to 3 days. For longer storage, these cookies freeze exceptionally well. Place them in a freezer-safe airtight container or bag for up to 3 months. When you’re ready to enjoy them, simply let them thaw at room temperature.

Frequently Asked Questions About Peach Snickerdoodle Cookies

Can I use canned peaches instead of fresh ones?

While fresh peaches are highly recommended for their superior flavor and texture, you can certainly use canned peaches as a convenient alternative if fresh ones aren’t available. The key is to prepare them correctly: make sure to drain them thoroughly from their syrup and pat them very dry with paper towels before chopping and adding them to the dough. Excess moisture from canned peaches can make your dough too wet, affecting the cookies’ consistency.

Can I freeze Peach Snickerdoodles?

Absolutely! These Peach Snickerdoodles freeze beautifully. Once baked and completely cooled, arrange them in a single layer in an airtight freezer-safe container, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 3 months. To enjoy them later, simply remove them from the freezer and let them come to room temperature on your countertop. You can also freeze the raw dough balls; just roll them in cinnamon sugar and freeze on a tray before transferring to a freezer bag. Bake from frozen, adding a couple of minutes to the baking time.

My dough is too sticky. What should I do?

If your cookie dough feels overly sticky and difficult to handle, don’t worry. This can sometimes happen due to differences in flour absorption or peach moisture. Try adding a bit more all-purpose flour, 1-2 tablespoons at a time, mixing gently until the dough reaches a more manageable, pliable consistency. Another effective trick is to chill the dough in the refrigerator for 30 minutes to an hour. Cold dough is much easier to roll and shape. Just be cautious not to add too much flour, as this could result in dry, crumbly cookies.

Can I make these cookies without cream of tartar?

Cream of tartar is a signature ingredient in snickerdoodles, crucial for their characteristic tangy flavor and distinct chewy texture. It reacts with baking soda to create the perfect rise and tang. If you absolutely don’t have cream of tartar on hand, you can substitute it. For every 1 teaspoon of cream of tartar, use 1 teaspoon of lemon juice or white vinegar along with an additional ¼ teaspoon of baking soda. While this substitute will work, the flavor and texture might be slightly different from the traditional snickerdoodle.

How can I tell when the cookies are done baking?

Determining when your Peach Snickerdoodle Cookies are perfectly baked is key to their soft and chewy texture. The cookies should have lightly golden brown edges and bottoms. The centers will still look slightly soft and puffed when you remove them from the oven, but they will continue to set and firm up as they cool. Avoid baking them until they are completely firm, as this will lead to a dry, crunchy cookie. Trust that the brief cooling period on the baking sheet will complete their texture.

Why You’ll Adore These Peach Snickerdoodle Cookies

These Peach Snickerdoodle Cookies are more than just a dessert; they’re a celebration of summer flavors wrapped in a comforting classic. You’ll fall in love with them for several reasons:

• Irresistible Texture: They strike the perfect balance between a crisp, sugary exterior and a delightfully soft, chewy center. This texture is precisely what makes snickerdoodles so universally loved, and the peaches only enhance it.
• Flavor Harmony: The warm, sweet spice of cinnamon pairs exquisitely with the juicy, slightly tart notes of fresh peaches. It’s a match made in culinary heaven that’s both familiar and exciting.
• Seasonal Delight: Using fresh peaches makes these cookies a perfect way to enjoy the bounty of summer. They capture the essence of the season in every bite, making them ideal for picnics, barbecues, or simply a refreshing treat on a warm day.
• Easy to Make: Despite their gourmet taste, these cookies are surprisingly simple to prepare. With clear instructions and common pantry staples, even novice bakers can achieve perfect results.
• Versatile Treat: Whether you serve them warm from the oven, alongside a scoop of vanilla ice cream, or as a delightful addition to a dessert platter, these Peach Snickerdoodles are sure to impress and satisfy.

More Delicious Snickerdoodle Recipes to Explore

If you’ve fallen in love with the classic snickerdoodle and are eager to try more variations, you’re in luck! There’s a wide world of snickerdoodle flavors waiting to be discovered. From seasonal twists to decadent additions, these recipes offer exciting new ways to enjoy your favorite cinnamon sugar cookie.

• The Best Classic Snickerdoodle Recipe
• Cinnamon Roll Snickerdoodles
• Caramel Apple Snickerdoodles
• Snickerdoodle Apple Pie Cookie Cups
• Frosted Snickerdoodles
• Caramel Apple Snickerdoodles
• Snickerdoodle Apple Pie
• Snickerdoodle Fruit Dip
• Caramel Snickerdoodle Cookies
• Frosted Maple Snickerdoodle Cookies
• Big Fat Snickerdoodle Cookies
• Snickerdoodle Cookie Bars

These Peach Snickerdoodle Cookies truly offer the best of both worlds: the comforting familiarity of a classic snickerdoodle combined with the bright, fruity essence of fresh peaches. With their soft, chewy texture and perfect balance of sweet and tangy flavors, they are destined to become a new favorite in your baking repertoire. Enjoy the process of creating these wonderful cookies and savor every delightful bite!