New This Month

Fresh-Peach Drop Cookies


Ripe stone fruit and sweet preserves lend a double dose of peach flavor to these summery cookies. The crisp cinnamon-sugar topping yields to a tender, moist interior that's studded with fruit.

  • Yield: Makes about 4 dozen
Fresh-Peach Drop Cookies

Photography: Victor Schraeger

Source: Martha Stewart Living, August 2007


  • 2 cups all-purpose flour, plus 2 tablespoons
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 stick (8 tablespoons) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 2 large ripe peaches, peeled, pitted, and cut into 1/4-inch dice (about 1 3/4 cups)
  • 1/3 cup peach jam or preserves
  • 2 tablespoons fine sanding sugar
  • 1/8 teaspoon ground cinnamon


  1. Preheat oven to 375 degrees. Whisk together flour, salt, and baking soda.

  2. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.

  3. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.

  4. Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.

Cook's Notes

These cookies are best the day they're baked. They will soften at the edges after a couple of days, but they'll still taste delicious.

Reviews Add a comment

  • kvnsgrl
    7 NOV, 2013
    Moist and delicious. I made them as soon as possible after seeing the recipe for the first time.
  • Sabina Stroescu
    29 SEP, 2012
    Just made these, with apricot jam and baking powder instead of baking soda, and no fresh fruit since I ain't got any. They are delicious !
  • Spice Of Life
    20 AUG, 2012
    These cookies are incredible! I used about 1 1/2 C. Diced peaches and drained the juice before adding to flour mixture. So tender and juicy, they are wonderful! Highly recommend!
  • laurawilliams139
    10 SEP, 2011
    Fantastic cookies! Followed as written, and they came out great. They are, sadly, better the day you make them -- sitting overnight in an airtight container makes them go soft. While they are still delicious like this, the interplay between the soft peaches and the crisp outer shell of the cookie is not to be missed. So try to make them the day you want to eat them!
  • MS112584657
    28 JUL, 2011
    Terribly disappointing! tasted great within the first hour, but later in the day, soggy & flavorless! I've always been able to rely on EF recipes, and am very sorry this one didn't work out!
  • MS112584657
    27 JUL, 2011
    Terribly disappointing. I made these this morning with GREAT farmers market peaches and tasted them when they were just cooled and they were wonderfully peachy and tasty. Two hours later: soggy texture and completely lacking in flavor!! Can't think of any way to use them at this point.
  • cappellano
    7 OCT, 2010
    My mother-in-law made these cookies and brought them to our house. We loved them, so i was looking up the recipe to make them myself.
  • daniella_c
    18 AUG, 2010
    Ugh, worst recipe ever. Cookies did not turn out well at all. They were very doughy and flat, not at all like the picture above and I followed the recipe to a T. I SO wish I had read the reviews first because now I just wasted a TON of ingredients. Really makes me wonder if MSL actually tests all their recipes.
  • lucas2
    16 JUL, 2010
  • NancyMadeline
    8 JUL, 2010
    Thanks for clearing that up, Kanabou. Can you blame me for thinking that the picture = the name of the cookie right next to it ? Still might try adding currants to the peach cookie.