Name: Peach Cake Drop Cookies
Ingredients: 2 cups plus 2 tablespoons unbleached all-purpose flour; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 8 tablespoons unsalted butter, at room temperature; 1 cup granulated sugar; 1 large egg; 1/2 teaspoon pure vanilla extract; 2 large peaches, peeled & cut into 1/4" cubes ((1 3/4 cups / 10 ounces)); 1/3 cup peach or apricot jam or preserves ((about 4 ounces)); 2 tablespoons fine sanding sugar ((or granulated sugar)); 1/8 teaspoon ground cinnamon

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These Peach Cake Drop Cookies are for the cake cookie lovers out there. If you’re looking for a hearty crunchy snack, these may not be for you. These gems are light and fluffy. But really… they’re so good, you may want to give them a try, anyway.

So what are Peach Cake Drop Cookies, anyway?

Let’s break it down in two ways…

Drop cookies are a type of cookie made by simply dropping spoonfuls of soft dough directly onto a prepared baking sheet. Far more simple than rolled or cut-out cookies, requiring no rolling pins or cookie cutters.
Cake cookies are made from a homemade moist batter similar to a cake batter… only it’s somewhat thicker. This recipe creates a thick, pliable dough that can be scooped and baked like traditional cookie dough. The final result is a soft, chewy cookie with a texture that is fluffier than a traditional cookie.

Your list of ingredients…

Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota.
Salt – Finely ground table salt is fine.
Baking soda – When added to the batter, the baked cookies have a soft and fluffy texture. Baking soda also helps baked goods to brown.
Unsalted butter – At room temperature. It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt. And you can better control the level of sodium in the cookie dough.
Granulated sugar – When possible, I prefer to use organic granulated sugar. It’s less processed than conventional refined sugar, retaining some of the molasses, which contains vitamins, minerals, and antioxidants. Additionally, organic sugar is produced without synthetic pesticides or herbicides.
Egg – One large egg (chilled or at room temperature) is used in this recipe.
Pure vanilla extract – Avoid using imitation vanilla extract.
Fresh peaches – Peeled, pitted & cut into 1/4″ cubes. Fresh is always recommended but if not possible, frozen peaches can be used, If so, be sure to completely defrost and remove excess moisture before adding to the mix.
Peach jam – Or preserves. An acceptable substitute would be apricot jam or preserves.
Fine sanding sugar – Fine sanding sugar consists of small, sparkling crystals of sugar, smaller than traditional sanding sugar, designed for delicate decoration on baked goods like cakes and cookies. It resists heat & melting. Provides a light, elegant sparkle and slight crunch to desserts. If not available, granulated sugar can be used in place of it.
Ground cinnamon – Adds a warm spicy-sweet flavor.

Time to get started on the cookie dough.

Line several large baking sheets with parchment paper.
Preheat the oven to 375℉.

Whisk together the flour, salt & baking soda in a small bowl.
Set aside.

In a large bowl, beat the butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes.

Reduce the speed to low.
Add in the egg and vanilla extract.
Mix until incorporated.
Add the flour mixture a little at a time; mix until just combined.
If you haven’t yet prepared your peaches, now’s the time.

Add about 1/2 of the peaches along with the preserves.
Beat until just combined.

Add the remaining peaches and, using a spatula or wooden spoon, gently fold them into the dough.
Adding the peaches in steps this way – Helps to ensure that some of them will remain intact throughout the dough.

At this point, you may choose to refrigerate the dough for an hour or two.
It helps to stiffen it up a bit for easy scooping.

Using a one-tablespoon cookie scoop, drop the dough onto the prepared baking sheets, spacing about 2 inches apart.

Combine the sanding sugar and cinnamon.
Sprinkle each cookie with about 1/8 teaspoon of the sugar mixture.

If not baking all of the cookies at once, refrigerate the dough between batches. You may find it helpful to refrigerate the dough for about an hour to firm up before scooping.

The prepared dough can be refrigerated in an airtight container for up to 3 days before using.

Bake the cookies, rotating sheets halfway through, until golden brown and just set, for about 13 minutes.
If you prefer more crispy edges, bake for a total of 15 minutes.
They will be very soft & tender and will need to cool on the baking sheets for 5 minutes.

Transfer the cookies to a wire rack to cool completely.

These Peach Cake Drop Cookies are best when enjoyed right away.

If need be, store them loosely covered so they don’t get soggy.
If desired, sprinkle the cookies with a dusting of powdered sugar.
My granddaughters gave them their “thumbs-up” approval.

Peach Cake Drop Cookies

Adapted from a recipe in Martha Stewart's Cookies

Slightly sweet with a light & fluffy texture.

Servings 4 dozen

Author Rosemary Stelmach

Ingredients

2 cups plus 2 tablespoons unbleached all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
8 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
2 large peaches, peeled & cut into 1/4" cubes (1 3/4 cups / 10 ounces)
1/3 cup peach or apricot jam or preserves (about 4 ounces)
2 tablespoons fine sanding sugar (or granulated sugar)
1/8 teaspoon ground cinnamon

Instructions

Line several large baking sheets with parchment paper. Preheat the oven to 375℉.
Whisk together the flour, salt & baking soda in a small bowl. Set aside.
In a large bowl, beat the butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes.
Reduce the speed to low. Add in the egg and vanilla extract. Mix until incorporated. Add the flour mixture a little at a time; mix until just combined. Add about 1/2 of the peaches along with the preserves. Beat until just combined.
Add the remaining peaches and, using a spatula or wooden spoon, gently fold them into the dough.
Using a 1-tablespoon cookie scoop, drop the dough onto the prepared baking sheets, spacing about 2 inches apart. Combine the sanding sugar and cinnamon. Sprinkle each cookie with about 1/8 teaspoon of the cinnamon-sugar mixture.
If not baking all of the cookies at once, refrigerate the dough between batches. You may find it helpful to refrigerate the dough for about an hour to firm up before scooping. The prepared dough can be refrigerated in an airtight container for up to 3 days before using.
Bake the cookies, rotating sheets halfway through, until golden brown and just set, for about 13 minutes. If you prefer more crispy edges, bake for a total of 15 minutes. They will be very soft & tender and will need to cool on the baking sheets for 5 minutes. Transfer the cookies to a wire rack to cool completely.
These cake cookies are best when enjoyed right away. If need be, store them loosely covered so they don't get soggy.

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