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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

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. 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 Note

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 (43)

  • 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!

  • Chocomousse 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!

  • Chocomousse 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

    CARL N.

  • 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.

  • Kanabou 8 Jul, 2010

    The "other" picture of this cookie is actually a picture of the Blueberries and Cream cookie from the day before.

  • NancyMadeline 7 Jul, 2010

    I like Quz's suggestions...dried peaches plus Peachtree Schnapps !

  • NancyMadeline 7 Jul, 2010

    The OTHER picture of these cookies looks like a few currants were added. Good idea.
    I made these last year and took them to work the next day. I advised everyone in advance that they were "cake-like" cookies. I think this caveat helped me get rave reviews.

  • Quz 7 Jul, 2010

    If you're experiencing texture issues using FRESH PEACHES (which are heaven sent jewels!) how about using DRIED Peaches instead? I would imagine this would eliminate some of the liquid and result in a firmer cookie.

    I would also suggest using a peach flavored vodka or other liquor (or substitute for the vanilla) to boost the "peachiness" of your cookie. (Love vanilla? Make some Vanilla Sugar and use that instead of plain sugar.)

  • elaine52 26 Aug, 2008

    There are so many other great and delicious ways to bake or cook with peaches, I would NOT recommend this recipe. There's a reason why really moist fruit is usually not baked in cookies, and this recipe shows why. I had all the problems mentioned by others with the texture, appearance, etc. and the total product was only fair. To try to fix the softness problem after having baked them, I even tried to gently crispen them in my toaster oven - too much work for the disappointing results!

  • Love_Absolutely 7 Aug, 2008

    I don't do many sweet items but I needed something to take to a beach retreat in S.C. -- what better item than a cookie made with S.C. peaches. These cookies turned out great both in texture and taste. I followed an earlier suggestion and used raw sugar opposed to sanding sugar and all turned out well. My only suggestion is to watch the cooking time if you are using a gas range . . . in my case; I needed to cut off a couple of minutes of cooking time.

  • Palpatti 5 Aug, 2008

    I made these to serve to friends and was slightly embarrassed because they did not look pretty and they did not taste good...I will not make them again.

  • sjgmom 30 Jul, 2008

    Really easy and so delicious! I used raw sugar instead of sanding sugar, and it worked fine. Mine had great peach flavor. I used good vanilla and peach preserves. Would definitely make again!

  • adreaspoon 24 Jul, 2008

    The recipe is easy to follow and cookies are quick to make. A delicious change from the standard cookie with chocolate and nuts. The flavors celebrate summer and area a sweet treat.

  • krazykathy 22 Jul, 2008

    I agree. I made these last night to take to Pizza, Beer and Movie with some girlfriends. They were spongy and tasteless. I looked over the recipe and I did not omit any ingredient. Did the Martha Stewart Team print this recipe correctly? I will not make these again and deleted them from my Collection. Sorry :(

  • Rosiesdon 21 Jul, 2008

    I agree with Crafypara, the flavor is just not there. I added an extra 1/2 c peaches and 1/4 c preserves and they still were not peachy enough for the effort.

  • craftypara 20 Jul, 2008

    I was very disppointed with these. I could hardly taste the peach in them! Next time I will add much more peach to it. No one who ate them could tell they were peach either.

  • Henrie 20 Jul, 2008

    Definitely do not keep them in Tupperware, I used a Gladware cookie container, put wax paper in between each layer and kept the lid just looselly on top, did not seal it!. Cookies kept nicely for 3 days.

  • Henrie 20 Jul, 2008

    I didn't have sanding sugar so just used granulated sugar and cinnamon. The cookies are delicious but keep them in a container with a loose lid otherwise they do get very soggy but set up okay once you put them on a plate to serve. Never thought of using other fruits but it sounds okay.

  • Scrappie 17 Jul, 2008

    They freeze wonderfully! Just be sure and add your sugar and a squeeze of lemon juice before freezing. I don't know what the sugar does, but they don't really freeze to good without it. Freeze them in freezer bags and squeeze all the air our and lay them flat. They take up less room than a container and they thaw more quickly. Good luck!

  • joriddle 15 Jul, 2008

    I baked them and they were good right from the oven, by evening though they were way too soft, spongy would best describe them. Yuck. I put them in a Tupperware container and perhaps they would best be kept loosely covered. Anyone else have this happen? I won't make them again.

  • painterberry 15 Jul, 2008

    Do you think they would freeze well?

  • turtlegrins 15 Jul, 2008

    I know it's sacreligious since it's summer, but has anyone tried frozen peaches? When we get fresh peaches here we eat them all before they make it into a recipe... and it might be good to know for future non-peach season reference too.

  • bethsoccer 15 Jul, 2008

    I baked these (used juicy, ripe white peaches). Everyone at home thought these were delicious and distinctive. A soft, very moist, cakey type cookie - best the day they are baked. We all agreed that we've never had a cookie quite like them. A keeper! Tip: You will need parchment paper. I couldn't locate sanding sugar at the local store, so I put some Sugar In the Raw (natural raw, brown sugar) in a food processor, and gave it a few whirls. It worked well.

  • geekygrandma 15 Jul, 2008

    These sound great! We have a peach tree and always make several batches of peach jam, so we'll have all the fresh peaches and our own jam to use for making these cookies. I can't wait to try this recipe.

  • ELAINE4-H 14 Jul, 2008

    Great recipe! We are doing a 4-H club called Power of Produce - using only Ontario fruit as it comes in season. Peaches will start showing up at the markets with in the next month. I think our members will give this recipe a try at our meeting focusing on Peaches! Thank you! I get so many great ideas for Martha to use in the 4-H clubs I lead.

  • MWetzel 14 Jul, 2008

    Continuing....One more thing I used colored sanding sugar and the cookies looked very festive.

  • MWetzel 14 Jul, 2008

    Continuing....One more thing I used colored sanding sugar and the cookies looked very festive.

  • MWetzel 14 Jul, 2008

    Tried the nectarines with strawberry jam and it worked great. One kid did not think he would like it and he thought the cookies were surprisingly good.

  • dovecanyon 14 Jul, 2008

    Any stone-fruit should work in these cookies in place of the peaches! Am I the only one who has actually made them?

  • dink217 14 Jul, 2008

    This might be nice also with a cinnamon cream cheese frosting!

  • cowgirrlup 14 Jul, 2008

    We just had a huge thunderstorm..its monsoon season here. I now have hundreds of apricots that need to be used, so mine will be fresh apricot drop cookies..

  • MWetzel 14 Jul, 2008

    I think I will try the nectarines I have on hand. Any thoughts??

  • Pansyplaid 14 Jul, 2008

    ALL RIGHT!! This sounds wonderful. Can't wait to try these. I crave fresh peaches in the summer.

  • dovecanyon 14 Jul, 2008

    Please let us know AFTER you have tried the recipe! The comments of those who have tested these recipes often help me decide whether to try it or not. I made these cookies this morning using fresh peach, but substituting apricot jam, which is what I had in the fridge. They are light, delicate, and tasty with coffee. Watch carefully when baking- 1 minute too long and they are dry.


    My first thought was PEACH cookies? Then I thought... yeah. Peach cookies!

    I am most definitely gonna give this one a try and the cool thing is that it's all stuff I normally have at home anyway. The key to a good cookie is a recipe that includes things that you already have handy. Thanks for an interesting twist!

  • vickifoss 14 Jul, 2008

    Oh my Lord! What a wonderful thing. I LOVE peaches, and to think someone came up w/a peach cookie! Can't wait to try these.

  • sillyswede 14 Jul, 2008

    Now this sounds like a great recipe. I might add a little cinnamon to the mix also. but will wait to see how they come out. Fresh peaches in a cookie, WOW what a great thing. Since I also can peaches, this recipe will work great in the winter time. Thanks Martha for yet another great recipe.

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