Sweet Southern peach treats (Print Version)
# Ingredients:
→ Peach Topping
01 -
3 cups fresh peaches, peeled and sliced (or chopped for smaller pieces)
02 -
1/3 cup granulated sugar
03 -
1/4 teaspoon ground cinnamon
04 -
1/8 teaspoon ground nutmeg
05 -
Pinch of kosher salt
06 -
1 teaspoon fresh lemon juice
07 -
1 1/2 teaspoons cornstarch
08 -
1 tablespoon water
→ Cookie Dough
09 -
3 cups all-purpose flour
10 -
1 teaspoon baking powder
11 -
1/4 teaspoon baking soda
12 -
1 1/4 teaspoons kosher salt
13 -
1 1/2 teaspoons ground cinnamon
14 -
1/2 teaspoon ground nutmeg
15 -
1 cup cold butter, cut into small pieces
16 -
3/4 cup light brown sugar
17 -
1/2 cup granulated sugar
18 -
2 large cold eggs
19 -
2 teaspoons vanilla extract
→ Glaze
20 -
1 1/2 cups confectioner's sugar
21 -
1 1/2 teaspoons vanilla extract
22 -
4 drops peach concentrate
23 -
2 tablespoons water
# Instructions:
01 -
In a medium saucepan, combine your fresh peaches with sugar, cinnamon, nutmeg, salt, and lemon juice. Cook over medium heat until the peaches soften and the liquid thickens, which takes about 10 minutes. Mix cornstarch and water in a small bowl to make a slurry, then stir it into the peach mixture. Bring to a boil, stirring constantly for 2 more minutes. Remove from heat and let it cool completely before using.
02 -
Start by lining two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Using a stand mixer with the paddle attachment, beat the cold butter pieces on medium-high speed for about a minute until it clumps around the paddle. Add both sugars and continue beating for 2 minutes until well combined.
03 -
Reduce the mixer speed to low and add the eggs and vanilla extract. Scrape down the sides of the bowl thoroughly. Gradually add the flour mixture, mixing just until everything is incorporated into a cohesive dough.
04 -
Using a #16 scoop (about 4 tablespoons), portion out 12 cookies and place 6 on each prepared baking sheet, spaced evenly. Press your thumb into the center of each cookie to create a wide well, going about halfway down into the dough. Chill the cookies in the refrigerator for 30-35 minutes.
05 -
Preheat your oven to 375°F. Bake the chilled cookies until they're light golden brown, about 12-15 minutes. Don't overbake them—the centers will look slightly underdone but will set as they cool. Let them cool on a wire rack for about 5 minutes.
06 -
While the cookies are cooling, whisk together the confectioner's sugar, vanilla extract, peach concentrate, and water in a small bowl until smooth. Take one cookie and crumble it into small bits to use as a topping.
07 -
Spoon about 1½ tablespoons of the cooled peach topping into the thumbprint of each cookie. Drizzle with the vanilla glaze and sprinkle with the cookie crumble. Finish with another small drizzle of glaze. These are best enjoyed immediately after assembling!
# Notes:
01 -
These cookies capture the essence of Southern peach cobbler in a handheld treat, featuring spiced peach filling nestled in buttery thumbprint cookies, topped with vanilla glaze and cookie crumbles.
02 -
For best results, use fresh, ripe peaches when in season. If fresh aren't available, thawed frozen peaches can work in a pinch.
03 -
Store assembled cookies at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months (thaw at room temperature before serving).