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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. Whisk together flour, salt, and baking soda.

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  • 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.

  • 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.

  • 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 (5)

133 Ratings
  • 5 star values: 20
  • 4 star values: 22
  • 3 star values: 53
  • 2 star values: 33
  • 1 star values: 5
Rating: 4 stars
11/07/2013
Moist and delicious. I made them as soon as possible after seeing the recipe for the first time.
Rating: Unrated
09/29/2012
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 !
Rating: Unrated
08/20/2012
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!
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Rating: Unrated
09/10/2011
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!
Rating: Unrated
07/28/2011
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!