PEACH SNICKERDOODLE COOKIES
Peach Snickerdoodle Cookies are soft, chewy, delicious and the addition of fresh peaches makes these cinnamon sugar cookies even better!
Servings: 30 cookies
Calories: 147kcal
Ingredients
- 1 cup butter softened to room temperature
- 1 ⅓ cup sugar
- 1 egg
- 2 tsp vanilla extract
- 3 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 2 ½ tsp cinnamon
- ½ tsp salt
- 1 cup chopped fresh peaches
TOPPING
- ¼ cup sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°.
- 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 extract for another 2-3 minutes and then 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 and then cool for about 10 minutes on the cookie sheet before transferring to a wire rack to cool completely. Enjoy!
Video
Notes
Store the cookies in an airtight container at room temperature for 2–3 days or in the refrigerator for up to 1 week. Since they're made with fresh peaches, they're best enjoyed within the first couple of days.
Freeze the cooled cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 147kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 127mg | Potassium: 58mg | Fiber: 1g | Sugar: 11g | Vitamin A: 214IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 1mg