Fresh Peach Drop Cookies

By tjm01

Ingredients

• 2 cups plus 2 tbsp. all purpose flour
• 3/4 tsp. salt
• 1/2 tsp. baking soda
• 1 stick (8 tbsp) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 1/2 tsp. pure vanilla extract
• 2 large ripe peaches, peeled, pitted and cut into 1/4" dice (about 1 3/4 cups)
• 1/3 cup peach jam or preserves
• 2 Tbsp. fine sanding sugar
• 1/8 tsp. ground cinnamon

Details

Servings 4

Preparation

Step 1

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 & 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" ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2" 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 tsp. cinnamon-sugar mixture.
Bake cookies, rotating sheets halfway through, until golden brown and just set, 11-13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.