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)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
- In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in diced peaches (patted dry if fresh).
- Roll dough into balls and coat in cinnamon-sugar mixture.
- Place dough balls on prepared baking sheet, spacing them apart.
- Bake for 10–12 minutes, until edges are set but centers remain soft.
- Cool on the sheet for a few minutes, then transfer to a wire rack.
Notes
- Use fresh peaches for juiciness or dried for a chewy texture.
- Ensure fresh peaches are chopped small and well dried to avoid soggy dough.
- Chilling the dough helps control spreading.
- Store with a slice of bread in the container to keep cookies soft.
- Freeze dough or baked cookies for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
