Peaches, cinnamon, and vanilla are perfect combinations for my cookies this week. There are many different types of peaches, but for this recipe, I choose the yellow peach. I think it is the most common and enjoyable peach for summer. Peaches are juicy, so make sure you let them sit in a colander. This process will allow the juices to drain out as much as possible.
Although I love fresh fruit in my cookies, you need to take care that the fruit has as much juice drained from them before you add them to your batter. If you skip this part, the dough will be too wet, and the cookies will be soggy. Would frozen be better? Here is an article on the differences between fresh vs. frozen fruit when baking, you can decide which works best for you.
Peaches Cinnamon with Vanilla Bean Glaze CookiesBarbara Hall
- 3 cups All-purpose flour 360 g
- ¼ cup Sugar white 49 g
- ½ cup Light brown sugar 107 g
- 1 teaspoon Baking powder
- 1 cup Butter unsalted 2 stick room temperature
- 1 tablespoon Lemon zest
- ½ one Lemon juice
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Cinnamon
- 1 cup Peaches cut into small pieces
- 2 cups Powdered sugar 220 g
- 1 teaspoon Vanilla bean paste
- 2-4 tablespoon Milk
- Dice enough peaches to make 1 cup. Zest 1 lemon. Cut the lemon in half and taking one-half squeeze over the diced peaches. The other half juice and set aside. The acid from the lemon juice will help the peaches keep their color. Drain in a colander to allow runoff of liquids.
- Weigh or measure the flour, baking powder, cinnamon, and salt into a bowl and whisk to blend, then set aside. In
- In a stand or a hand-held mixer, add the sugars and the butter and cream (about 2 minutes). Add the lemon juice, lemon zest, and vanilla extract and blend. Turn the mixer speed down and add the flour mixture about a third at a time till just incorporated. The dough is going to be stiff.
- Add the drained peaches to the mixing bowl and mix till the peaches are through the cookie dough. Don't over mix or the peaches will turn into tiny pieces. Cover the mixer bowl and put into the refrigerator for 45 minutes.
- Preheat oven to 350° and prepare two cookie pans by lining them with parchment paper. Using a cookie scoop put 12 mounds on the pan and bake for 13-15 minutes. After pulling the pan from the oven allow the cookies to sit on the pan for at least 3 minutes before moving to a cooling rack.
- Weight or measure the powdered sugar and add to a mixing bowl along with the vanilla bean paste. Start the mixer on the lowest setting and add 2 tablespoon of milk. Blend till all the sugar is incorporated then turn the mixer to medium speed. I added all 4 TBSP's of milk, but you can determine if you like it a little thinner or thicker.