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Peaches Cinnamon with Vanilla Bean Glaze Cookies

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Cookie Dough
3 cups (360 g) All purpose flour
1/4 cup (49 g) Sugar white
1/2 cup (107 g) Light brown sugar
1 tsp Baking powder
1 cup (2 stick room temperature) Butter unsalted
1 TBSP Lemon zest
1/2 of 1 Lemon juice
1 tsp Vanilla Extract
1/4 tsp Cinnamon
1 cup (cut into small pieces) Peaches
2 cups (220 g) Powdered sugar
1 tsp Vanilla bean paste
2-4 TBSP Milk

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Peaches Cinnamon with Vanilla Bean Glaze Cookies

After you cut up the peaches put into a colander and squeeze a lemon on top of the peaches, I put a bowl under the colander and let the peaches drain while I make the cookie dough.



  • Cookie Dough

  • Glaze



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 enjoyed 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.

Here are a few other fresh fruit cookies you may want to try;

Fresh Apricot with Almonds Cookies

Papaya Coconut and Macadamia Nut Cookies

Pineapple Coconut with Lemon Glaze Cookies

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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 another bowl, weigh or measure the light brown and white sugars and set that bowl aside.


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 TBSP 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.


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