Description
Heavenly Peaches and Cream Cookies offer a delightful blend of juicy peach flavor and smooth creamy texture in a soft, buttery cookie. Perfect for a sweet escape, these cookies combine fresh peaches, rich cream cheese, and a hint of vanilla to create a tender, melt-in-your-mouth treat that’s ideal for sharing or enjoying with a cup of tea.
Ingredients
Cookie Dough
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Filling
- 4 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh peaches, finely chopped
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated and smooth.
- Combine Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to form a soft dough.
- Make the Filling: In a separate bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the finely chopped fresh peaches evenly into the cream cheese mixture.
- Assemble Cookies: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out dough to about 1/4 inch thickness. Use a cookie cutter or glass to cut dough into rounds.
- Add Filling: Place a small dollop (about 1 teaspoon) of the peaches and cream filling in the center of half the dough rounds. Cover each with another dough round and gently press edges to seal, or fold the dough over for half-moon shapes. Use a fork to crimp edges for a decorative seal.
- Bake the Cookies: Place the assembled cookies on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until edges are lightly golden.
- Cool: Remove cookies from oven and allow to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use ripe but firm peaches to avoid excess moisture in the filling.
- Chilling the dough for 30 minutes before rolling can make it easier to handle.
- You can substitute cream cheese with mascarpone for a richer filling.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a dairy-free option, use vegan cream cheese and butter substitutes.
