Easy Peach Snickerdoodle Recipe | Soft & Chewy Summer Cookies

Introduction

Hey there, cookie lovers! Let’s talk about comfort food, shall we? For me, nothing screams cozy and nostalgic quite like a classic Snickerdoodle. That soft, chewy center, those slightly crisp edges, and that irresistible cinnamon-sugar coating… pure magic, right?

But what if we gave that classic a little twist? A little something extra, something bright and summery? Get ready to fall in love, because these Peach Snickerdoodles are about to become your new favorite obsession. They take everything you adore about the original and infuse it with the sweet, juicy goodness of ripe peaches. And guess what? They’re surprisingly easy to whip up!

Whether you’re baking for a picnic, a potluck, or just because you need a little sunshine in your day, these Peach Snickerdoodles are the perfect recipe. They bring that warm, familiar feeling with a burst of fresh flavor that’s absolutely unforgettable.

Why You’ll Love This Recipe

  • Fast: Seriously, you can have the dough mixed up in no time, especially if your peaches are prepped!
  • Easy: No fancy techniques here, just straightforward cookie-making fun that anyone can master.
  • Giftable: Box these beauties up and share the peach-snickerdoodle love with friends and family. They’ll be instant hits!
  • Crowd-Pleasing: It’s the beloved snickerdoodle PLUS peaches. Who could resist that combination?

Ingredients

Here’s what you’ll need to gather to make these peachy delights. Most of these are probably already in your pantry!

  • 2 cups Peaches: Fresh or frozen (thawed and well-drained!), finely diced or even pulsed gently in a food processor until they’re in very tiny pieces. You want that peachy flavor packed in!
  • 2 large Eggs: Make sure they’re at room temperature – this helps everything mix together smoothly.
  • 3 1/4 cups Unbleached all-purpose flour: The base of our perfect cookie dough. Using unbleached is my preference, but regular works too!
  • 1 tsp Baking soda: Our leavening agent, working with the cream of tartar for that classic snickerdoodle puff and crackle.
  • 2 tsp Cinnamon: For the dough! We’ll need extra for the coating.
  • 2 tsp Cream of tartar: This is key to the snickerdoodle’s signature tang and chewy texture. Don’t skip it!
  • 1 cup Crisco shortening: Using shortening gives these cookies a wonderfully soft and tender crumb that stays that way.
  • 2 cups Granulated sugar: Sweetness for the dough.
  • 3/4 tsp Salt: Just a little bit to balance all that sweetness and bring out the flavors.
  • 1 tsp Vanilla extract: Adds that lovely warm, aromatic depth.
  • 2 tbsp 2% milk: A little extra liquid to help bring the dough together perfectly, especially with the peaches added.
  • For the Coating: About 1/4 cup Granulated sugar and 1-2 tsp Cinnamon (extra!).

How to Make It

Alright, let’s get baking! Follow these steps and you’ll have a batch of warm Peach Snickerdoodles ready to enjoy in no time.

  1. Prep Your Peaches: If using fresh, peel, pit, and very finely dice your peaches. You want the pieces small enough that they distribute well throughout the dough without making it too lumpy or wet. If using frozen, make sure they are fully thawed and drain off all excess liquid before dicing finely.
  2. Cream the Good Stuff: In a large bowl, or the bowl of your stand mixer, cream together the Crisco shortening and 2 cups of granulated sugar until the mixture is light and fluffy. This can take a couple of minutes.
  3. Add Wet Ingredients: Beat in the room temperature eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the 2% milk.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, 2 teaspoons of cinnamon, cream of tartar, and salt.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix!
  6. Fold in Peaches: Gently fold the finely diced peaches into the dough. Distribute them as evenly as possible. The dough will be quite soft at this point, which is fine.
  7. Chill the Dough: This is an important step! Cover the bowl and refrigerate the dough for at least 30 minutes (or up to 2-3 days). Chilling helps the dough firm up, makes it easier to roll, and prevents the cookies from spreading too much in the oven.
  8. Preheat and Prep: While the dough chills, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Make the Coating: In a small shallow bowl, whisk together the coating sugar and cinnamon.
  10. Scoop and Roll: Take spoonfuls of the chilled dough (a cookie scoop works perfectly here, about 1.5 to 2 tablespoons per cookie) and roll them into balls.
  11. Coat ‘Em Up: Roll each dough ball generously in the cinnamon-sugar coating, making sure it’s well covered on all sides.
  12. Place and Bake: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden and the centers look just set (they might still look a little soft, that’s okay!).
  13. Cool: Let the cookies cool on the baking sheets for a couple of minutes before transferring them to a wire rack to cool completely.
  14. Enjoy!: Grab a warm cookie (if you can wait!), maybe a glass of milk, and savor that peachy, cinnamony goodness!

Substitutions & Additions

Want to play around with this recipe? Go for it! Baking is all about experimenting. Here are a few ideas:

  • Butter vs. Shortening: You can use unsalted butter instead of shortening, but be aware the texture will be different. Butter results in a slightly crispier, flatter cookie, while shortening gives you that classic soft, thick snickerdoodle texture that holds its shape well with the added peaches. If using butter, make sure it’s softened but not melted.
  • Spices: Add a pinch of nutmeg or cardamom to the dough for extra warmth.
  • Nuts: Finely chopped pecans or walnuts could add a lovely crunch and flavor dimension. Fold them in with the peaches.
  • White Chocolate: White chocolate chips would pair beautifully with the peaches and cinnamon. Fold a handful in with the peaches.
  • Other Fruits: While peaches work wonderfully, you could potentially try this with other finely diced, relatively firm fruits, like apples (peeled and finely diced) or perhaps a mix of peaches and a tiny bit of raspberry (be careful with moisture!).

Tips for Success

A few little pointers to make sure your Peach Snickerdoodles turn out absolutely perfect every time:

  • Room Temperature is Key: Make sure your eggs (and butter if substituting) are at room temp for the best emulsification when creaming the fat and sugar.
  • Don’t Overmix: Once you add the dry ingredients, mix just until the flour disappears. Overmixing can result in tough cookies.
  • Chill, Chill, Chill: Seriously, don’t skip the chilling step! It’s crucial for preventing spread and developing flavor. Especially with the added moisture from the peaches, chilling is your friend.
  • Proper Peach Prep: Ensure your peaches are finely diced and well-drained if using frozen. Too much moisture will make the dough tricky to work with and can lead to flat cookies.
  • Oven Temperature Matters: Make sure your oven is properly preheated. An oven thermometer is a great tool to ensure accuracy.
  • Don’t Overbake: Snickerdoodles are best when they are soft and chewy. Take them out when the edges are just set and the centers look slightly soft. They’ll continue to cook slightly on the hot baking sheet.

How to Store It

Got leftover cookies? (Highly unlikely, but just in case!)

Store cooled Peach Snickerdoodles in an airtight container at room temperature for up to 3-4 days. For longer storage, you can pop them in the fridge for up to a week.

You can also freeze baked cookies! Once completely cooled, place them in a single layer on a baking sheet until frozen solid, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 2-3 months. Thaw at room temperature.

Alternatively, you can freeze the unbaked dough balls rolled in cinnamon sugar. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.

FAQs

Here are a few common questions you might have:

Why do I need cream of tartar?

Cream of tartar is essential for classic snickerdoodles! It’s an acidic salt that reacts with the baking soda to give the cookies their characteristic lift, chewy texture, and that slightly tangy flavor that sets them apart from other sugar cookies.

Can I use frozen peaches instead of fresh?

Absolutely! Just be sure to thaw them completely and drain off all the excess liquid before finely dicing them. Pat them dry with a paper towel if necessary to prevent adding too much moisture to the dough.

My dough seems really soft/sticky. What went wrong?

This could be due to the temperature of your ingredients, not chilling the dough long enough, or potentially excess moisture from the peaches. Ensure your shortening wasn’t melted, your eggs were room temp, and definitely chill the dough for the recommended time. If your peaches were very wet, that might contribute – make sure they are well-drained and finely diced.

How do I get that perfect crackled top?

The cream of tartar reacting with the baking soda, combined with the proper chilling and baking temperature, helps create those lovely cracks. Rolling the balls well in the cinnamon sugar coating before baking also contributes to the final look!

Easy Peach Snickerdoodles That Taste Like Sunshine!

Take everything you adore about classic Snickerdoodles and infuse it with the sweet, juicy goodness of ripe peaches. These cookies are surprisingly easy to whip up and perfect for sharing.
Prep Time 20 minutes
Cook Time 9 minutes

Equipment

  • Large bowl Or stand mixer bowl
  • Stand Mixer (Optional)
  • Food processor (Optional, for dicing peaches)
  • Medium bowl For dry ingredients
  • Oven
  • Baking sheets
  • Parchment paper (Recommended for lining baking sheets)
  • Small shallow bowl For cinnamon-sugar coating
  • Cookie scoop (Optional, about 1.5-2 tbsp size)
  • Wire rack For cooling cookies

Ingredients
  

Cookie Dough

  • 2 cups Peaches Fresh or frozen (thawed and well-drained!), finely diced or pulsed
  • 2 Large eggs At room temperature
  • 3.25 cups Unbleached all-purpose flour Regular all-purpose flour works too
  • 1 tsp Baking soda
  • 2 tsp Cinnamon For the dough
  • 2 tsp Cream of tartar
  • 1 cup Crisco shortening
  • 2 cups Granulated sugar For the dough
  • 0.75 tsp Salt
  • 1 tsp Vanilla extract
  • 2 tbsp 2% milk

For the Coating

  • 0.25 cup Granulated sugar For the coating
  • 1 tsp Cinnamon 1-2 tsp for the coating

Instructions
 

  • Prep Your Peaches: If using fresh, peel, pit, and very finely dice your peaches. You want the pieces small enough that they distribute well throughout the dough without making it too lumpy or wet. If using frozen, make sure they are fully thawed and drain off all excess liquid before dicing finely.
  • Cream the Good Stuff: In a large bowl, or the bowl of your stand mixer, cream together the Crisco shortening and 2 cups of granulated sugar until the mixture is light and fluffy. This can take a couple of minutes.
  • Add Wet Ingredients: Beat in the room temperature eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the 2% milk.
  • Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, 2 teaspoons of cinnamon, cream of tartar, and salt.
  • Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix!
  • Fold in Peaches: Gently fold the finely diced peaches into the dough. Distribute them as evenly as possible. The dough will be quite soft at this point, which is fine.
  • Chill the Dough: Cover the bowl and refrigerate the dough for at least 30 minutes (or up to 2-3 days). Chilling helps the dough firm up, makes it easier to roll, and prevents the cookies from spreading too much in the oven.
  • Preheat and Prep: While the dough chills, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  • Make the Coating: In a small shallow bowl, whisk together the coating sugar and cinnamon.
  • Scoop and Roll: Take spoonfuls of the chilled dough (a cookie scoop works perfectly here, about 1.5 to 2 tablespoons per cookie) and roll them into balls.
  • Coat 'Em Up: Roll each dough ball generously in the cinnamon-sugar coating, making sure it's well covered on all sides.
  • Place and Bake: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden and the centers look just set (they might still look a little soft, that's okay!).
  • Cool: Let the cookies cool on the baking sheets for a couple of minutes before transferring them to a wire rack to cool completely.
  • Enjoy!: Grab a warm cookie (if you can wait!), maybe a glass of milk, and savor that peachy, cinnamony goodness!

Notes

Tips for Success:
- Room Temperature is Key: Make sure your eggs (and butter if substituting) are at room temp for the best emulsification.
- Don't Overmix: Once you add the dry ingredients, mix just until the flour disappears. Overmixing can result in tough cookies.
- Chill, Chill, Chill: Seriously, don't skip the chilling step! It's crucial for preventing spread and developing flavor.
- Proper Peach Prep: Ensure your peaches are finely diced and well-drained if using frozen. Too much moisture will make the dough tricky to work with and can lead to flat cookies.
- Oven Temperature Matters: Make sure your oven is properly preheated. An oven thermometer is a great tool to ensure accuracy.
- Don't Overbake: Snickerdoodles are best when they are soft and chewy. Take them out when the edges are just set and the centers look slightly soft.
Storage:
- Store cooled cookies in an airtight container at room temperature for up to 3-4 days, or in the fridge for up to a week.
- Freeze baked cookies: Freeze solid on a baking sheet, then transfer to a freezer bag (up to 2-3 months). Thaw at room temperature.
- Freeze unbaked dough balls: Roll in cinnamon sugar, freeze solid on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to baking time.
FAQ Snippets:
- Cream of tartar is essential for the characteristic lift, chewy texture, and tangy flavor.
- Frozen peaches can be used, just thaw completely and drain excess liquid well.
- Sticky dough can be caused by ingredient temperature, insufficient chilling, or excess peach moisture. Ensure ingredients are room temp, chill adequately, and drain peaches thoroughly.
- The crackled top comes from the cream of tartar/baking soda reaction, proper chilling, baking temperature, and rolling well in cinnamon sugar.

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