Fresh Peach Drop Cookies

By KeyIngredient

Ingredients

• 2 c. plus 2 Tbl. flour
• 3/4 tsp. salt
• 1/2 tsp. baking soda
• 1 stick unsalted butter at room temp
• 1 c. sugar
• 1 large egg
• 1/2 tsp. vanilla
• 3 large ripe peaches, peeled, pitted & cut into 1/4" dice
• (about 1 3/4 c.)
• 1/3 c. peach jam or preserves
• 2 Tbl. fine sanding sugar
• 1/8 tsp. ground cinnamon

Details

Servings 4

Preparation

Step 1

Preheat oven to 375. Whisk together flour, salt and baking soda.

Beat butter and sugar on medium high speed until pale and fluffy, about 4 min. 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. Can refrigerate dough between batches.

Combine sanding sugar and cinnamon. Sprinkle with 1/8 tsp. cinnamon sugar mixture.

Bake cookies, rotating sheets halfway through, until golden brown and just set, 11-13 min. **Must let cool on sheets for 5 minutes.** Then transfer cookies to wire racks to cool completely.

In container the cookies become somewhat soggy, no crispness around edges.

Best to eat the day they are made.