Peach Snickerdoodles are soft, chewy, delicious and the addition of fresh peaches takes your favorite cinnamon sugar cookie up a couple notches!
Peach Snickerdoodles are a fun twist on a favorite classic cookie recipe. This Snickerdoodle recipe is amazing on its own, but the addition of fresh peaches is fabulous. The peaches go so well with the cinnamon in the cookie! These cookies are so soft and chewy and the way your house will smell while these are baking is absolutely incredible too!
PEACH SNICKERDOODLES
- 1 cup unsalted butter, softened to room temperature
- 1 1/3 cup sugar
- 1 egg
- 2 tsp vanilla
- 3 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 2 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup chopped fresh peaches
TOPPING
- 1/4 cup sugar
- 1 tsp cinnamon
- Make the topping by mixing the sugar and cinnamon together. Set aside.
- Cream the butter and sugar together until fluffy (1-2 minutes) with an electric mixer. Mix in the egg and vanilla and set aside.
- In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients and mix together on low until well combined.
- Gently fold in the peaches.
- Take 1-2 Tbsp of dough (depending on how big you want to make the cookies) and roll into a ball. Roll the dough balls in the topping mixture and place on a greased cookie sheet. Bake for 10 minutes at 350 degrees and then cool for about 10 minutes on the cookie sheet before transferring to a wire rack to cool completely.
If you enjoyed these Peach Snickerdoodles, you might want to try the following recipes also!
- Raspberry Chocolate Chip Cookies
- Blackberry Oatmeal Cookies
- Blueberry Cream Cookies
- Banana Cream Pie Cookies
- Oatmeal Cherry Chocolate Cookies
PEACH SNICKERDOODLES
Peach Snickerdoodles are soft, chewy, delicious and the addition of fresh peaches takes your favorite cinnamon sugar cookie up a couple notches!
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Servings: 24 cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 1/3 cup sugar
- 1 egg
- 2 tsp vanilla
- 3 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 2 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup chopped fresh peaches
TOPPING
- 1/4 cup sugar
- 1 tsp cinnamon
Instructions
- Make the topping by mixing the sugar and cinnamon together. Set aside.
- Cream the butter and sugar together until fluffy (1-2 minutes) with an electric mixer. Mix in the egg and vanilla and set aside.
- In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients and mix together on low until well combined.
- Gently fold in the peaches.
- Take 1-2 Tbsp of dough (depending on how big you want to make the cookies) and roll into a ball. Roll the dough balls in the topping mixture and place on a greased cookie sheet. Bake for 10 minutes at 350 degrees and then cool for about 10 minutes on the cookie sheet before transferring to a wire rack to cool completely.
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Katherine says
Yum!! These are a great twist on snickerdoodles. I need to try them. 🙂
Kaity says
These are AWESOME. The peach season hasn’t been great this year and my boyfriend’s favorite cookie is snickerdoodles so finding this recipe recently posted was quite serendipitous. My twist is using 1/3 cup brown sugar and 1 cup white sugar, and I found they needed 13-14 minutes in my oven; they were still delightfully soft and chewy. Thanks!
Jessica says
So glad you enjoyed them Kaity!
Naomi wilson says
Can the dough be frozen?
Nellie says
I’m not sure – I’ve never tried, but I imagine it would work fine. Please let me know if you give it a try!
Wendy Neugebauer says
I wonder if drained canned peaches might work? I have a lot of canned peaches and was looking for a way to use them. Any idea?
Jessica says
Drain them well and that should be fine! You can always compensate by adding a bit more flour!
Lee says
Can you use frozen peaches?
Nellie says
I haven’t tried using frozen peaches in this recipe, but I would guess they would work just fine!
Kaitlyn says
Great recipe! I love these. Had best luck with 13 minutes in the convection oven. Also, the dough seemed a bit wet so I stuck the cookies in the fridge for 10 minutes before baking. Came out great!
Jessica says
So glad you liked it!