I was wanting to make something sweet for a ladies retreat, and these cookies came in my inbox from Martha’s Stewart’s Cookie of The Day e-mail. They are also in her Cookies Cookbook. These were so light and fluffy. They had a nice slightly sweet and lovely flavor. These are best eaten the day they are made. If you do store them, do so loosely covered otherwise they will get soggy. These cookies would make a great addition for any summer cookout.
Fresh Peach Drop Cookies
Ingredients:
Makes about 4 dozen
2 cups all-purpose flour, plus 2 tablespoons
3/4 teaspoon salt
1/2 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
2 large ripe peaches, peeled, pitted, and cut into 1/4-inch dice (about 1 3/4 cups)
1/3 cup peach jam or preserves
2 tablespoons fine sanding sugar (I used granulated)
1/8 teaspoon ground cinnamon
2 cups all-purpose flour, plus 2 tablespoons
3/4 teaspoon salt
1/2 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
2 large ripe peaches, peeled, pitted, and cut into 1/4-inch dice (about 1 3/4 cups)
1/3 cup peach jam or preserves
2 tablespoons fine sanding sugar (I used granulated)
1/8 teaspoon ground cinnamon
Directions:
Preheat oven to 375. Whisk together flour, salt, and baking soda, set aside.
Preheat oven to 375. Whisk together flour, salt, and baking soda, set aside.
Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Add in egg and vanilla. Mix in flour mixture a little at a time, and mix until just combined. Add peaches and preserves, 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.
Helpful Tip: Best served day of, but you can store these loosely covered with saran or foil, otherwise they will get soggy if tightly sealed.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
I love her Cookie (and Cupcake) Cookbook!!! These cookies sound so fresh and delicious!
THOSE look delicious!! Everything has though these last few days…i can't turn a page in a magazine or watch tv without my tummy growling!
Do you and your hubs eat all those? I know Ben and I (amazingly enough) can't usually eat a whole batch so i have to freeze half the dough..do you think this dough would freeze easy?
Those look delicious! I love the title of your blog, too. So clever!
I love the idea of peaches in a cookie…maybe add some coconut too, mmmm.