Name: Peach Snickerdoodle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup fresh or dried peaches, diced; 1/4 cup granulated sugar + 1 teaspoon cinnamon (for rolling)

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Peach Snickerdoodle Cookies are soft, cinnamon-sugar coated cookies with juicy bits of peach tucked inside every bite. They take everything I love about a classic snickerdoodle—the soft texture, the warm spice—and give it a fresh, fruity twist that’s perfect for summer or fall.

Why You’ll Love This Recipe

I love these cookies because they’re soft and chewy with that signature snickerdoodle tang, but the addition of fresh or dried peaches adds bursts of natural sweetness and a little surprise in every bite. They’re cozy, a little nostalgic, and feel like something special without being fussy. They’re great for gifting, sharing, or baking just because.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Cream of tartar
Baking soda
Salt
Ground cinnamon
Unsalted butter, softened
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Fresh or dried peaches, diced
Cinnamon-sugar mixture (for rolling)

directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, I whisk together the flour, cream of tartar, baking soda, salt, and cinnamon.
In a large mixing bowl, I cream the butter, granulated sugar, and brown sugar until light and fluffy.
I add the eggs and vanilla, mixing until combined.
I slowly add the dry ingredients to the wet mixture and mix until just combined.
I gently fold in the diced peaches. If I’m using fresh peaches, I make sure they’re chopped small and patted dry.
I scoop the dough into balls and roll each one in the cinnamon-sugar mixture.
I place the cookie dough balls on the prepared baking sheet, spacing them a couple of inches apart.
I bake for 10–12 minutes, until the edges are set but the centers are still soft.
I let them cool on the sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. It takes 15 minutes to prep and 10–12 minutes to bake, so I have fresh, warm cookies ready in under 30 minutes.

Variations

Sometimes I use dried peaches for a chewier texture and a more concentrated flavor. I’ve also added a pinch of nutmeg for a little extra warmth. For a peach cobbler feel, I top them with a drizzle of vanilla glaze once they cool. If I want to make them gluten-free, I swap the flour for a 1:1 gluten-free blend.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, I tuck a slice of bread into the container. They also freeze well—I freeze the dough balls or the baked cookies for up to 2 months. I reheat them briefly in the microwave if I want that fresh-baked warmth.

FAQs

Can I use canned peaches?

Yes, I drain them very well and pat them dry to prevent excess moisture from affecting the dough.

Can I make the dough ahead of time?

Absolutely. I chill the dough for up to 24 hours or freeze it for longer. Chilled dough also helps the cookies hold their shape better.

What’s the best way to dice peaches for cookies?

I cut them into very small pieces—about the size of mini chocolate chips—so they mix evenly into the dough and don’t make the cookies too wet.

Can I skip the cream of tartar?

I don’t recommend it. Cream of tartar gives snickerdoodles their signature tang and chewy texture.

Do these cookies spread a lot?

They spread moderately. If I want them thicker, I chill the dough for 30 minutes before baking.

Conclusion

Peach Snickerdoodle Cookies are a fun, fruity take on a beloved classic. I love how the juicy peaches play off the cinnamon-sugar coating, making each cookie feel both familiar and exciting. Whether I’m baking them for a picnic, a potluck, or just because I have peaches on hand, these cookies always feel like a warm, sweet hug.