Peach Cobbler Cookies (Soft, Fruity & Glazed)
If you’ve ever wished you could enjoy the warm, comforting flavors of peach cobbler in cookie form, this recipe is for you. These Peach Cobbler Cookies combine juicy peaches, warm cinnamon spice, and a buttery cookie base, finished with a light glaze for that cobbler-inspired touch.
They’re soft in the center with slightly crisp edges, giving you the best of both a cookie and a classic Southern dessert. Perfect for summer when peaches are in season—or made with canned peaches for a year-round treat—these cookies are a fruity twist on a traditional favorite.
Whether you bake them for a picnic, afternoon tea, or just to satisfy a sweet craving, they’ll disappear fast!
Peach Cobbler Cookies
Ingredients
Equipment
Method
- Cream butter, granulated sugar, and brown sugar until fluffy. Beat in egg and vanilla.
- Whisk flour, baking powder, baking soda, cinnamon, and salt. Mix into wet ingredients until combined. Fold in diced peaches.
- Preheat oven to 350°F. Scoop dough onto parchment-lined baking sheet and bake 12–14 minutes until golden.
- Cool on wire rack. Whisk glaze ingredients and drizzle over cooled cookies.
Why You’ll Love This Recipe
✅ Peach cobbler flavor in handheld cookie form
✅ Soft, chewy texture with peachy bursts
✅ Easy to make with fresh or canned peaches
✅ Perfectly spiced with cinnamon and vanilla
✅ Beautifully glazed for bakery-style finish
Ingredients
For the Cookies:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup diced peaches (fresh or canned, drained)
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Step-by-Step Instructions
1. Prepare the Cookie Dough
- In a mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Gradually mix dry ingredients into wet until combined.
- Gently fold in diced peaches.
2. Bake the Cookies
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Scoop dough (about 2 tbsp per cookie) and place on baking sheet, spacing 2 inches apart.
- Bake 12–14 minutes or until edges are golden and centers are set.
- Cool on wire rack.
3. Glaze & Serve
- Whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle glaze over cooled cookies.
- Allow glaze to set before serving.
Tips & Variations
- Peach swap: Try nectarines or apricots for a fun variation.
- Spiced version: Add nutmeg or cardamom for a deeper flavor.
- Extra cobbler vibes: Sprinkle cookies with cinnamon sugar before baking.
- Icing alternative: Use cream cheese glaze for a richer topping.
Storage
- Store cookies in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days for best freshness.
- Freeze baked cookies (without glaze) for up to 2 months; glaze after thawing.
Nutrition (per cookie, approx.)
- Calories: 170
- Carbs: 25g
- Protein: 2g
- Fat: 7g
- Fiber: 1g
- Sugar: 15g
