Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Fresh-Peach Drop Cookies 3.1 (133) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 7, 2017 Print Rate It Share Share Tweet Pin Email Photo: Victor Schraeger Yield: 4 dozen 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. Ingredients 2 cups all-purpose flour, plus 2 tablespoons ¾ teaspoon salt ½ teaspoon baking soda 1 stick (8 tablespoons) unsalted butter, room temperature 1 cup granulated sugar 1 large egg ½ teaspoon pure vanilla extract 2 large ripe peaches, peeled, pitted, and cut into ¼-inch dice (about 1 ¾ cups) ⅓ cup peach jam or preserves 2 tablespoons fine sanding sugar ⅛ teaspoon ground cinnamon Directions Preheat oven to 375 degrees. Whisk together flour, salt, and baking soda. 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. Rate it Print